A tender, buttery, melt-in-your-mouth shortbread, sweetened naturally and gluten-free. JUMP TO RECIPE
Shortbread has been around for hundreds of years. According to this article on the history of shortbread, the earliest documented recipe appeared in a Scottish cookbook in the year 1736. Back then nobody was concerned about the difference between natural and refined sweeteners or whether the baked goods they were eating were gluten-free, but nowadays most of us want (or need) healthier, more allergy friendly food. Thankfully shortbread can be replicated to address these modern-day concerns without any sacrifice in taste. This recipe for Honey Almond Shortbread is every bit as rich, delicious, and buttery as traditional shortbread but it’s sweetened naturally (with honey), and made with almond flour instead of wheat flour, so it’s gluten-free too. (more…)
An incredibly moist and delicious, autumn inspired spice cake. JUMP TO RECIPE
If you’ve ever done any cooking with sour cream or yogurt, you know that when it’s called for in baking recipes the result is usually an incredibly moist and tender finished product. But there’s another food that’s just as effective at transforming what might otherwise be dry and crumbly baked goods into melt-in-your-mouth treats, and ironically, it’s a vegetable – zucchini! This Paleo Apple Zucchini Spice Cake is one of the moistest, most delicious cakes you’ll ever taste yet it contains no dairy, no oil, and no refined sugar. It’s the perfect, healthy dessert to mark to the beginning of fall. (more…)
An elegant dessert with Italian flair that can be made in under 10 minutes. JUMP TO RECIPE
I’m all for making complicated, elaborate desserts when the amount of effort put forth corresponds to the finished product, but I’m more in love with desserts that look beautiful and taste great even though they’ve taken very little time to prepare. Such is the case with Raspberry Mascarpone Pudding. You’ll be hard-pressed to find a simpler recipe anywhere. There’s no cooking involved and all that’s required to make this dish is a handful of ingredients and a food processor, yet the end result is individual serving dessert cups that are not only delicious, but stunning in appearance. (more…)
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. This month’s theme is healthy, crunchy snacks. Click the Recipe Redux logo at the bottom of this page to see links to all the posts for this month’s challenge. JUMP TO RECIPE
One of the most nostalgic childhood snacks of all-time is undoubtedly animal crackers. There are several brands on the market now but back when I was a kid the only game in town was Barnum’s Animal Crackers by Nabisco. Who could forget the little red box with circus animals on the front of the package and the delicate string handle. I must have enjoyed eating the crackers but what I really remember is how much I loved carrying that box around like a little purse! (more…)
An inventive take on traditional fruit crisp and a great make-ahead dessert for peach season. Gluten-free. JUMP TO RECIPE
When you’re a food blogger your mind works in strange ways. I was driving back from visiting my mom last week and thinking about what dish I would photograph over the weekend. I decided it would be Herbed Parmesan Sweet Potato Waffles, a variation on my Broccoli Cheddar Waffles (this will be coming soon, I promise), but right as I was planning out the styling for the shoot in my head, I passed a sign for local peaches. And then, as if by magic, the idea for Peach Waffle Crisp came to me! (more…)
A healthy, festive treat for any patriotic holiday. Great for parties. JUMP TO RECIPE
I am the worst planner and someone who often waits until the last minute to get things done. These Paleo Patriotic Teacakes, perfect for the 4th of July, are a case in point. Any food blogger knows that holiday recipes need to be posted at least a couple of months ahead of time but I am just now getting around to publishing this – right under the wire! The good news is these teacakes are simple to make so even if you’ve already planned your July 4th menu you can quickly throw these together and, with the exception of the strawberry fruit leather, you probably already have what you need to make them in your pantry right now, especially if you follow a paleo diet. (more…)
Disclosure: I received free samples of wine from a Stout & Cellar consultant to develop this post. All opinions expressed are my own. JUMP TO RECIPE
Strawberry season is my favorite time of year. Not only because I love strawberries, but because once the warm weather arrives and the strawberries ripen, it means summer is finally underway. This year, strawberry season coincided with me receiving free samples of 14K Wines Rosé from Scout & Cellar, a direct to consumer distributor of clean crafted organic and vegan wines, and with it, I made these incredibly juicy and delicious Sugar-Coated Rosé Strawberries. “Clean crafted wines”, a term coined by Stout & Cellar, is a phrase you’ll probably start to hear more about. The clean eating movement has spurred health-conscious consumers to ask more questions about exactly what’s in their food and how it’s made/harvested, so it’s only a matter of time before they start demanding the same information about their wines. If you’ve ever woken up with a headache after drinking just 1 or 2 glasses of wine the night before, it doesn’t mean you’re getting old, it means the wine you were drinking had a lot of junk in it! And if you don’t like drinking reds because they stain your teeth, you should know that this is likely the result of a dye called Mega Purple or Ultra Red, an additive used in many mass-produced red wines. (more…)
There’s only three ingredients in these deliciously soft and chewy macaroons sweetened with coconut sugar. Gluten-free, dairy free, and paleo friendly. JUMP TO RECIPE
These cookies obviously don’t look like typical coconut macaroons. They’re made with shredded coconut just like traditional macaroons, but the reason they look different is because instead of white granulated sugar, they’re sweetened with coconut sugar, hence the name Double Coconut Macaroons. After all, shouldn’t coconut macaroons be made with coconut sugar? Of course they should! These cookies are soft and chewy with brown sugar and caramel notes and they’re every bit as delicious as classic coconut macaroons. Best of all, they’re made with just three ingredients and are gluten-free, dairy free, and paleo friendly.
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. This month’s theme is healthy picnic or al fresco recipes. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
It can be tricky to healthify a classic recipe because many people steadfastly insist that classic recipes not be tampered with – that they’ve earned their title precisely because they can’t be improved upon. (In case you’re wondering, “healthify” is a made-up word defined by me as follows: to take something not normally considered healthy and change it to make it more nutritious while keeping some of its defining characteristics intact.) So, if you dare to tinker with one of these recipes, make sure the finished food is as good as, or better than, its classic counterpart. And, if you’ve swapped out some of the recipe’s usual ingredients and replaced them with more nutritious ones, the true accolades will follow when tasters realize that not only does the food taste delicious, it’s healthier too! These Almond Pecan Coconut Sugar Shortbread cookies are a case in point and are perfect for this month’s Recipe Redux theme – healthy picnic or alfresco recipes. After all, no picnic would be complete without an easy to eat handheld dessert! (more…)
Simple to make healthy brownies with intense, dark chocolate flavor.
Dark Chocolate Avocado Banana Brownies seem almost too good to be true! They’re flourless, gluten-free, dairy-free, paleo friendly, and contain no refined sugar, yet they taste so decadent. And, they clock in at only 84 calories per serving! They have a tender texture that’s more cake-like than fudgy, and a deep, rich chocolate flavor that comes from cacao powder. You might be put off by the avocado in this recipe, but don’t be. The avocado replaces the fat that you normally find in brownie recipes (usually butter or oil) and you don’t taste it at all. The banana adds sweetness with a slight banana taste, but mostly what comes through in these brownies is intense chocolately goodness! (more…)