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…)
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…)
Coconut milk is the base for this delicious, creamy gelato that tastes like pumpkin pie!
Tis the season for all things pumpkin, so as a food blogger I wouldn’t be doing my job if I didn’t post at least one pumpkin recipe. I’m a little late to the game, as pumpkin recipes have been all over the internet for a couple of months now, but the weather here in New England is still mild and I’m not quite ready to let go of summer, so I’ve come up with the perfect blog post compromise – a frozen dessert with fall flavor! Ice cream will always be a food associated with warm weather, but when coconut milk and pumpkin are infused with warm, earthy spices, sweetened with pure maple syrup, and then frozen, the result is most definitely an autumn dessert. Dairy-Free Spiced Maple Pumpkin Gelato is a treat befitting the Indian Summer I am hoping for! (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…)
Beautiful, wholesome cookies with no refined sugar. Gluten-free and paleo too!
If I told you that one of the most delicious cookies you’ll ever taste doesn’t contain wheat flour, eggs, butter, or sugar would you believe me? Probably not, and I was skeptical too until I made Vegan Almond Flour Cookie Tarts. These cookies are amazing. The taste alone will win you over but if that doesn’t then I hope you’ll at least appreciate how darn cute they are! To make these cookies unique, I shaped them like little tarts and made flowers out of almonds, using currants for the centers. So they’re also Vegan Almond Flower Cookie Tarts. (more…)
Twice as much protein, 1/3 less sugar, and four times as much fiber as a regular brownie! A fantastic, healthy dessert!
If you’re a fan of hot and spicy food you’ll LOVE Spicy Cinnamon Sweet Potato Brownies! These gluten-free, vegan brownies contain no refined sugar; instead they’re sweetened with dates, sweet potatoes, and maple syrup. The first bite of Spicy Cinnamon Sweet Potato Brownies is fudgy with sweet, subtle chocolate flavor that is quickly followed by a powerful punch of cinnamon and cayenne. It’s a great combination of flavors that will cause you to completely forget you’re eating a healthy brownie! (more…)
Gluten-free, grain-free, dairy-free, and vegan with a whopping 7 grams of fiber per serving!
I have a weakness for crackers and so does my husband. Every night when he comes home from work he makes a beeline to the cabinet with the crackers and grabs a handful and I am right behind him snagging a few for myself. There is something so satisfying about crackers. They’re not too indulgent yet they quell that hunger craving that often hits right before dinner. There are some nice brands of crackers available at upscale grocery stores nowadays but even the best ones sometimes contain things like maltodextrin, potato starch, and added sugar. If you’re munching on crackers daily (like my husband and I do) you might want to avoid such ingredients. When I have time I like to make my own crackers for just this reason and Sweet Potato Flax Crackers is the recipe I turn to most often. These crackers contain just 5 ingredients and are gluten-free, grain-free, dairy-free, vegan, and absolutely delicious. (more…)
The popularity of sweet potatoes in the U.S. continues to rise as more and more people discover the variety of delicious ways to use this versatile vegetable. Once thought of as a Thanksgiving or winter side dish, sweet potatoes are now served all year-long. My family loves sweet potatoes and I serve them often – roasted with coconut oil, in salads, and in appetizers too as in my recent Sweet Potato Black Bean Avocado Salsa post. And now that peach season has arrived I’ve combined sweet potatoes and peaches to create a delicious, nutritious side dish that is fantastic served alongside grilled chicken or pork. Sweet Potato Stuffed Peaches are tender, creamy, and full of sweet, savory, peachy flavor. (more…)
In my recent quest to create a simple summer salsa I relied on three of my favorite foods – sweet potatoes, black beans, and avocados. These foods never disappoint me, no matter what recipe I put them in, so I knew they’d make a fantastic salsa. Sweet Potato Black Bean Avocado Salsa is a sweet and spicy salsa with vibrant colors and a wonderfully zingy taste. It’s great as an appetizer when served with tortilla chips and crackers, but it’s just as good as a topping for grilled fish, chicken, or pork. The cool, refreshing ingredients scream “summer” but you can easily make this salsa all year-long. (more…)
Recipes for white bean dip abound in cookbooks, magazines, and the food blogosphere, and it’s easy to see why. White bean dips have huge appeal because they are healthier and lower in calories compared to appetizers made with cheese, cream cheese, pastry, bread, and nuts. Still, I have found most white bean dips rather bland, consisting only of pureed white beans, garlic, olive oil, and lemon. However, with a few simple recipe tweaks it’s easy to turn a basic, unexciting dip into a sensational, savory one. Roasted Garlic White Bean Avocado Dip contains fresh basil, avocado, and roasted garlic – ingredients not commonly found in white bean dip, but ones that make this dip truly exceptional. (more…)