A rich, creamy, healthier Alfredo sauce infused with warm fall spices.
‘Tis the season for pumpkin recipes so I wouldn’t be doing my job as a food blogger unless I created a pumpkin themed recipe for fall. In the past I’ve posted appetizer and dessert recipes but this year I decided to develop a pumpkin sauce that can be used in seasonal pasta entrees. Pumpkin Sweet Potato Alfredo Sauce is not as heavy as a traditional Alfredo sauce, which is typically made with Parmesan cheese, butter and heavy cream. Parmesan cheese is still a mainstay ingredient here, but this sauce gets much of its luxurious taste and texture from a combination of pumpkin and sweet potatoes mixed with milk and vegetable stock. (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. (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…)
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 “Rise and Shine with a Savory Breakfast”. Be sure to click the Recipe Redux link at the bottom of this page to see all the posts for this month’s challenge.
Breakfast Shepherd’s Pie is the ultimate recipe remix! This is what you get when you take a traditional, some might even say old-fashioned recipe, and switch up the ingredients while leaving its single, defining characteristic – a mashed potato topping – in place. This unique pie will have you doing a double-take at the breakfast table and may even prompt you to start thinking differently about your first meal of the day! (more…)
Vegan candied nuts with a multitude of delicious uses. Gluten free and dairy free with no refined sugar.
WARNING – Vegan Flax Candied Nuts are dangerously addictive! Once you start popping them into your mouth you may not be able to stop! The coating on these nuts, which produces a sweet glaze when baked, is made from a simple mixture of coconut sugar and cinnamon that binds to the nuts with the help of a flax egg replacer, which is nothing more than ground flax seeds (sometimes called ground flax meal) mixed with water. If you adhere to a plant-based diet you’re probably very familiar with flax egg replacers as they are an excellent vegan substitute for eggs. (more…)
Fun and festive finger sandwiches that make the perfect party appetizer.
I recently purchased a package of sun-dried tomato sandwich wraps and as I was taking them out of the package one afternoon to make lunch their vibrant orange color reminded me, not of tomatoes, but of carrots. Shortly thereafter these Carrot Chicken Salad Wraps were born. I took my basic Clean Chicken Salad recipe, which I have been using for years, and added some classic carrot cake ingredients – finely grated carrots, raisins, and walnuts – to create these festive finger sandwiches. (more…)
Kefir takes the place of buttermilk in these savory, gluten-free biscuits made with nutrient dense chickpea flour.
I’ve been experimenting a lot lately with chickpea flour and Chickpea Cheddar Kefir Biscuits are my most recent creation. (Check out Chickpea Pretzels too.) I was initially drawn to chickpea flour as a gluten-free alternative to wheat flour but have come to love it for many others reasons. It’s easy to use and can be successfully substituted for all-purpose wheat flour in a wide variety of recipes, without the addition of other gluten-free flours, starches or gums. It’s also inexpensive and easy to make at home by grinding garbanzo beans into a fine powder – easily achieved with the help of a food processor or high-powered blender. But the best reason of all to use chickpea flour is that it is one of the most nutrient dense gluten-free flours available. It’s high in protein and fiber, and packed with vitamins and minerals. These Chickpea Cheddar Kefir Biscuits have twice the protein and fiber as the same size biscuit made with wheat flour. (more…)
Raspberry purée is swirled into sweet, creamy vanilla ice cream on top of a delicious gluten-free cookie crust. An impressive, semi-homemade dessert.
July is National Ice Cream Month and I’m coming in right under the wire with this gorgeous Raspberry Vanilla Swirl Ice Cream Pie with Maple Almond Cookie Crust! I thought National Ice Cream Month was something created by ice cream companies to boost their seasonal sales, but, it was actually President Ronald Regan who, back in 1989, declared July National Ice Cream Month. He recognized ice cream as a fun and healthy food enjoyed by the vast majority of the U.S. population and encouraged all citizens to celebrate with appropriate activities and ceremonies. Pretty important stuff for a sitting president! (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 – Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
If you typically put your slow cooker away during the summer months, you might want to reconsider this. Using your slow cooker to prepare meals, instead of your oven, will not only keep your kitchen cooler in hot weather, but will allow you more time to enjoy all the outdoor activities that the long summer days afford. Most of us associate slow cookers with heavy, winter type dishes like soups and stews. These meals can, of course, be delicious but all too often they are a bland and boring mixture of brown food and who wants to eat that when it’s 90 degrees outside! This recipe for Slow Cooker Mozzarella Stuffed Chicken Breasts is especially suited for summer. It’s light and colorful with fresh, bright flavor, and making it is a good way to beat the heat during the dog days of summer! (more…)
A rich and creamy chocolate pudding that tastes like a thin mint cookie. A healthy, yet decadent dessert.
If you have an avocado obsession, like I do, chances are you’ll occasionally find yourself with too many ripe avocados. I always have at least two or three avocados on my counter at any given time. I buy them extra firm, but as soon as they become slightly soft to the touch (a sign that they’re ripe) I transfer them to the refrigerator if I’m not using them right away – this extends their life by a few days. After that though, they’re usually brown and splotchy when cut open, with very little flavor. Since I hate wasting food, I always make an effort to use up all my avocados before they go bad and one of the ways I’ve been doing that lately is by making this super simple Chocolate Thin Mint Avocado Pudding. (more…)