Healthy Pecan Pie Cups are amazing, no-bake, mini desserts that are a great alternative to traditional pecan pie.
Thanksgiving is a time to embrace family, friends, and of course food. There is simply no better meal on earth than a traditional Thanksgiving dinner, so if there was ever a time to indulge this is the day. Throw caution to the wind and delight in all the wonderful food this holiday has to offer. And that includes the pies, because let’s face it – Thanksgiving is all about the pies! Having said that, I think it’s entirely possible to fully indulge while still making some wise food/serving choices. (more…)
An inventive take on a classic Caesar salad that substitutes baby kale for romaine lettuce and cauliflower fritters for croutons.
What do you get when you take a classic salad and mix it up with some trendy ingredients? Baby Kale Caesar Salad with Cauliflower Fritters! Although I love Caesar salad I’ll confess that I’ve just about had it with seeing it on virtually every menu. No matter what kind restaurant you’re at – whether fancy and upscale, or casual and pub-like – you’ll almost always find Caesar salad being served. It’s a bit overdone, in my humble opinion. That’s what prompted me to create this delicious salad which is an inventive take on a classic Caesar salad that substitutes baby kale for romaine lettuce and cauliflower fritters for croutons. (more…)
A berry delicious and nutritious breakfast than doubles as dessert!
If you’re in search of a REAL “breakfast of champions” Mixed Berry Flax Cakes might be just what you’re looking for. These wholesome, earthy cakes are gluten-free, grain-free, dairy-free, and contain 7 grams of protein and more than 1/3 of the recommended daily allowance of fiber. How’s that for a healthy breakfast! (more…)
Sweet and savory vegetable patties bound together with ground flaxseed and pan-fried in coconut oil. Vegan, gluten-free, and dairy-free. Pure veggie delight!
Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream takes two popular and trendy vegetables and combines them to create a unique dish with velvety texture and amazing sweet and savory flavor. These cakes, which are gluten-free, dairy-free, and vegan, can be served as an appetizer or a side dish. Their texture is similar to that of a crab cake but these little babies are fried in coconut oil, producing a golden-brown crust with subtle coconut flavor. Sweet Potato Cauliflower Cakes contain just a handful of ingredients, allowing the essence of the vegetables to really shine through. They’re great served solo but a dollop of Dairy-Free Cashew Sour Cream on top elevates the taste with a pleasant tang. (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 recipe challenge is plant power bowls. Links to all Recipe Redux posts appear at the bottom of this page.
This Rainbow Veggie Hummus Bowl is chock-full of colorful, nutrient dense vegetables and delicious plant protein. You’ll be very full and feeling super healthy after consuming it! Eating a colorful variety of whole, unprocessed plant foods is the easiest way to ensure that your body is getting all the nutrients it needs. For example, lycopene, a powerful antioxidant, is what gives tomatoes its gorgeous red color, and beta carotene, responsible for the orange hue in sweet potatoes, keeps our bones strong and our eyes healthy. So, as you’re shopping for plant foods think about a variety of colors – it’s a simple tip that can help ensure good health and the bonus is getting to eat something that is not only delicious, but visually appealing. (more…)
A unique and healthy take on traditional chicken salad that uses almond butter in lieu of mayonnaise. Gluten-free and dairy-free.
Traditional chicken salad is comprised of cooked, shredded (or cubed) chicken in a mayonnaise based dressing, and usually includes chopped celery and parsley. From here the variations are endless and almost always delicious. Curry Chickpea Chicken Salad turns the classic preparation on its head by using an almond butter dressing in lieu of mayonnaise, and infusing it with curry – a fragrant blend of spices that pairs remarkably well with chicken. Throw in some chickpeas, cranberries, carrots, cashews and apple chunks and you’ve got a truly unique, and super healthy chicken salad that still manages to taste comforting and familiar. (more…)
Dates, peanuts, and flaxseed combine to make a mock caramel coating for apples. Gluten-free, dairy free, and vegan with no refined sugar.
Pumpkins and cider doughnuts are top on the list of foods we associate with fall, but not far behind are caramel apples – those decadent, candy coated apples that are so gooey and chewy they’re actually a little tough to eat. Well, here’s a healthier version of this beloved autumn goody that won’t make your jaw work so hard or get stuck in your teeth. Healthy Caramel Apples is a recipe that uses dates, peanuts, and flaxseed to produce a sticky dough that mimics the taste of caramel. This soft and pliable mixture is rolled out and used as a coating, resulting in a delicious, naturally sweet treat that looks, and tastes, a lot like a traditional caramel apple. (more…)
I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Everybody loves sandwiches. There is something incredibly satisfying about a good sandwich, proven by the fact that approximately half of all Americans eat a sandwich every day. That’s why I was so excited, when, as part of a Recipe Redux contest, I received samples of Sabra Spreads, a recently launched line of refrigerated based sandwich spreads from Sabra Dipping Company. They’re the folks who popularized hummus, the Middle Eastern dip made from ground chickpeas and tahini. Sabra Spreads are a condiment that you can use in place of mayonnaise or mustard. These spreads, which are made from hummus, are available in three flavors – Honey Mustard, Sea Salt & Cracked Pepper, and Garlic Herb. All are gluten-free, non-dairy, non-GMO, and kosher, with no cholesterol or trans fats. The Sea Salt & Cracker Pepper, and Garlic Herb spreads are also vegan. I developed three, healthy, Almond Flour Flatbread Sandwiches using Sabra Spreads as both an ingredient in the almond flour flatbread, and a condiment on the finished sandwiches. These sandwiches are so delicious and satisfy a variety of dietary needs and preferences. (more…)
That magical combination of salty and sweet in a gluten-free, dairy-free mini donut. Enjoy these little gems gulit-free!
I hope people clicking through to this recipe won’t become annoyed at the title because Healthy Salted Caramel Mini Donuts don’t contain caramel. Instead they contain something that is a great healthy substitute for caramel – Peanut Butter Cookie Lara Bars (Lara Bar is the product/brand name and Peanut Butter Cookie is the flavor). Believe it or not, when you purée dates and peanuts together, which is all that a Peanut Butter Cookie Lara Bar is, you get something that tastes remarkably like caramel and not at all like peanut butter. These bars are not as chewy and gooey as caramel but they are intensely sweet, and the flavor is about as close to caramel as the combination of any two all natural, whole foods could possibly be, which is why I knew they would work perfectly in a healthy version of mini salted caramel donuts. (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. Links to all Recipe Redux posts appear at the bottom of this page.
This month’s Recipe Redux theme is a fun one – First Cooking Recollections. It’s always interesting to hear how someone who is passionate about their work first became interested in it. For many food bloggers that initial spark of interest in cooking happened, as it did for me, at a young age. I have vivid childhood memories of a Charlie Brown cookbook that belonged to my sister. Between the pages, that over the years became encrusted with dried bits of batter, was a recipe for Lucy’s Lemon Squares. We made those lemon squares countless times and this is where my love for anything lemon was born. Later, when I was older, I remember making Italian stuffed shells from a recipe I pulled out of Seventeen Magazine. I used that recipe so often that the paper it was printed on started to disintegrate and I had to make a photo copy, which I still have today! But the cooking memory I have that is strongest, perhaps because of the visual it creates in my mind’s eye, is that of making pancakes – a big red mixing bowl and a box of Bisquick sitting on the counter with a dusting of this classic baking mix seemingly scattered everywhere. Although there were only a few ingredients to stir together, I nevertheless made a complete mess of the kitchen, but those pancakes sure tasted good. Traditional pancakes disappeared from my diet long ago and now, when a craving for pancakes hits, I make Baked Quinoa Chia Pancakes. (more…)