Vegan, gluten-free, and dairy-free nut bars. Sweet, salty, chocolaty and delicious! The perfect healthy snack. JUMP TO RECIPE
Some people love to have a sweet treat after dinner but for some strange reason I’ve always had this craving following lunch. In my younger years this usually meant having a cookie or candy bar, but as I got older, and made a conscious effort to eat more healthfully, I sought out nutritious alternatives to satisfy my midday sweet tooth and this is when I got hooked on KIND snack nut bars. For years I had one almost every day after lunch and discovered, much to my delight, that they did a great job of keeping full until dinner (not true when I was in the habit of having a cookie/candy bar). But one day I realized how much money I was spending on them and decided to start making my own nut bars. These Dark Chocolate Sea Salt Flax Nut Bars are one version I came up with and they are REALLY delicious! (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…)
A clean eating, no-cook salsa made from broccoli rice that’s fresh, light, and delicious. Vegan, gluten-free, and dairy-free. JUMP TO RECIPE
Memorial Day marks the beginning of the summer season but it also signals a shift in cooking habits for many people and serves as a cue to step away from the oven and stove top in favor of outdoor grilling, and to pick recipes with minimal prep time that use light, fresh, ingredients. This clean eating, no-cook, Broccoli Salsa fits the bill and is super versatile. You can serve it as an appetizer with tortilla chips or crostini, make it a stand-alone salad with a protein mixed in (chicken or shrimp would be delicious), or pass it off as a simple side dish. Add this to your arsenal of summer recipes – it will not disappoint! (more…)
Unique crackers with gorgeous color made from super healthy ingredients. Vegan, gluten-free, and dairy-free.
I know it’s a little early to start thinking about summer, after all, spring just arrived, but I recently hosted a baby shower and made homemade crackers (in the shape of bunnies) as one of the appetizers. They were such a hit that I was inspired to pull out another one of my favorite cracker recipes – one that I make every summer. These Red Lentil Lobster Crackers are perfect for a summer picnic or lobster bake. They’re made with super healthy ingredients, and they happen to be the exact color of lobsters! I use them as a substitute for croutons in this lobster Caesar salad, but they are equally delicious dipped in hummus or guacamole. (more…)
Bright, delicious flavor in one of the easiest, most delicious sides dishes you’ll ever make!
I was tempted to call this dish “easiest ever quinoa”, or something along those lines, because Lemony Quinoa with Sun-Dried Tomatoes is so simple to make you barely even need a recipe. For food blogging however, specific, more descriptive titles are always better as they show up in internet searches more readily, and besides, any recipe title that begins with “lemony” always catches people’s attention, and believe me, this dish is deserving of attention! This is one of my go-to side dishes for entertaining because it’s easy, delicious, and only requires a handful of ingredients. Simply cook quinoa in vegetable stock (chicken and beef stock work too if you’re not vegan) and let it cool. Then, add lemon juice, lemon zest, fresh chopped parsley, and sun-dried tomatoes, and season to taste. That it! It doesn’t get much easier than that! (more…)
By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.
This time of year is all about resolutions and things we want to achieve over the next 12 months to improve the quality of our lives. One piece of advice that is frequently given regarding New Year’s resolutions is to set realistic, manageable goals that won’t overwhelm you. Committing to drastic lifestyle changes is a surefire way to fail, so it’s important to keep this in mind as you think about your goals for the new year. I’m a big believer in the idea that small changes, over time, can add up to big results. If one of your resolutions for 2018 is to eat healthier, then here is an easy, small change you can make to your diet with some potentially big health benefits – drink pomegranate juice daily. You can start by mixing up a batch of Pomegranate Ginger Chia Juice using Pom Wonderful 100% Juice. Pom Wonderful is the leader in the pomegranate juice market. The pomegranates they use to make their #CrazyHealthy juice are whole-pressed, meaning a unique blend of polyphenol antioxidants from two whole pomegranates – including its fruit, pith and rind – is found in each 8-ounce serving. But that’s not the only reason you should drink it. Read on! (more…)
A fun and festive recipe that even very young children can help with. The perfect cookies to leave for Santa!
The holiday season is in full swing, replete with indulgences of all kinds, but let’s face it, when it comes to treats at Christmastime, it’s all about the cookies! Even the phrase itself – Christmas cookies – has a sort of sing-songy quality to it that conjures up feelings of happiness and nostalgia. Almost everyone has a favorite Christmas cookie, or one that they remember someone in their family making. A friend of mine once told me that his grandmother used to start baking right after Thanksgiving, and every year would make hundreds of cookies that she’d store in her freezer and then give away to just about everyone she knew on Christmas eve. What a wonderful memory! Old fashioned gingerbread cookies have always been a favorite in our house, but I’ve been seeing these cute reindeer cookies all over the place lately, so I decided to jump on the bandwagon and create a vegan Christmas cookie following this theme. I’ve heard that Santa is trying to eat a little healthier these days😊. If that’s true, then these Vegan Rudolph Reindeer Cookies will be perfect for him! (more…)
Candied pecans on top of a sweet, tender blondie base, make this delicious mock pecan pie.
‘Tis the season for pies, specifically, pumpkin pie, apple pie, and pecan pie. When it comes to Thanksgiving, tradition rules the day, so in my family this trio of pies will always be on dessert table. However, I decided to deviate slightly this year when I realized that my recently posted recipe for Vegan Flax Candied Nuts could be used to make a mock pecan pie. Vegan Pecan Blondie Pie looks just like a pie but it’s actually a cake, with lightly spiced candied pecans on top of a sweet, tender blondie base. This dessert is a fantastic alternative to traditional pecan pie, which typically contains an insane amount of sugar in the form of corn syrup and granulated white sugar. (more…)
I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
I know it’s a little early to starting thinking about the holidays, but several years ago I developed a habit that has served me well. I start a list right after Labor Day with gift ideas for everyone in my family, and jot down some possible menu options for Thanksgiving and Christmas. I usually don’t do any shopping until after Halloween, but making a list and some notes way ahead of time helps keep me organized so that when that panicky – oh no, the holidays are right around the corner – feeling strikes, I’m a little less stressed out. This year I got a head start thanks to the SPLENDA® Sweeteners Recipe Redux Sponsored Contest. I was initially stumped at what to make for this contest, but as luck would have it, one day I opened my spare freezer and there, staring me right in the face, were two bags of fresh/frozen cranberries with a “best by” date of December 2017. This was my cue to do a healthy remake of traditional cranberry sauce. This Low Sugar Gingerbread Cranberry Sauce is not only yummy, with substantially less sugar than store-bought cranberry sauce, but is hands-down the easiest cranberry sauce you’ll ever make. I plan to give it away as a gift to all those miscellaneous, but important people in my life that I like to thank or acknowledge during the holidays. (I’ve provided printable labels and links to some of the supplies at the end of this post if you’d like to do the same.) (more…)
A unique salad made from one of America’s most popular cereal grains. Oats are not just for breakfast!
Oat Berry Spinach Salad is a delicious, nutritious dish made with oat groats. If you don’t know what oat groats are, you’re not alone. Rolled oats are a staple in many kitchens and an important part of the typical American diet but very few people are familiar with oat “groats”. If I had my way this would change, and if it did, I’m pretty sure oat groats would become the new quinoa! (more…)