Pretty brownies with sophisticated taste and rich chocolate flavor.
The only food that’s more all-American than apple pie is a good old fashioned brownie. Brownies can get a little boring though. That’s why I was so intrigued by a recipe in the most recent issue of Milk Street Magazine for Tahini Swirl Brownies. Putting tahini in brownies sounds so strange, but I love to take classic recipes and make them more interesting and this recipe seemed to do just that, so I was excited to try it. But since I prefer baking with almond flour, and keeping my baked goods gluten-free when possible, I decided instead to develop a recipe for Paleo Tahini Swirl Brownies. They came out great! (more…)
A delicious breakfast cake made from whole grains, nuts, and seeds, with no flour whatsoever! Gluten-free with an egg-free option.
Cake for breakfast is usually not a good idea unless it’s Maple Pecan Oatmeal Breakfast Cake – then it’s a great idea! This cake has “healthy breakfast” written all over it, balancing carbohydrates from whole grains with protein and some healthy fats. It’s naturally sweetened with maple syrup and has only 7 grams of sugar per serving. (more…)
By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you’re an athlete looking for a different way to fuel your next big workout, then listen up! Roasted Baby Potato Stacks look like elegant appetizers, and they are, but they’re also a great source of energy for active individuals. Protein shakes, bars, and gels are popular options for pre-workout meals and snacks, but potatoes are a much better choice. They’re unprocessed, full of nutrient dense complex carbohydrates, and contain more potassium per serving than a banana, so for peak exercise performance potatoes can’t be beat. Roasted Baby Potato Stacks are deliciously addictive so you won’t have any problem eating a whole bunch of them for maximum athletic endurance. (more…)
The easiest cake you’ll ever make, incredibly moist cake with intense banana flavor. And bonus – it’s gluten-free and contains no refined sugar!
Last month I posted a recipe for Healthy Banana Fudge Cakes and it was so well received that I decided to post another recipe using bananas. This cake is also made in a blender but it’s much more decadent. Banana Cashew Blender Cake is, hand-down, one of the moistest cakes you’ll ever taste. Made with cashew butter and overripe bananas, it has a soft, pleasantly spongy texture, and intense banana flavor. (more…)
A bright, nutritious, seafood salad made with ancient grains and dressed with a lemon vinaigrette.
Farro Salmon Salad is one of the best uses for leftover salmon you’ll ever find. When I serve salmon for dinner I always buy extra so that I have enough leftover to make this delicious salad. In fact, sometimes I make salmon for dinner just so I can have Farro Salmon Salad for lunch the next day – it’s that good! It has a great combination of flavors, colors, and textures, and if you’ve already cooked the salmon, it takes only minutes to prepare. It makes a great lunch dish, casual or formal, and is perfect picnic fare too. (more…)
Made with Scotch whiskey, these melt-in-your-mouth dessert bars are casual in appearance, but sophisticated in taste.
I think of Scotch whiskey as kind of an old-fashioned drink. Maybe that’s because as a kid, growing up in the 60’s and 70’s, I remember countless family parties at our home where this amber liquid flowed freely. Several of my now deceased relatives were Scotch drinkers and I have vivid memories of them, clad in Mad Men like attire, with a Scotch highball in one hand and a lit cigarette in the other. Along with deviled eggs, Swedish meatballs, and grasshopper pie, there was lots of Scotch drinking at these parties. The next day my mother would survey the living room to make sure there were no cigarette burns on the carpet or furniture, and occasionally there were! So, when I saw a recipe in the current issue of Fine Cooking magazine for blondies made with Scotch whiskey, I felt a wave of nostalgia and was inspired to create these Almond Flour Scotch Blondies. (more…)
A delicious, nutritious alternative to muffins with only 2 grams of sugar per serving! Gluten-free too.
Cranberry Pepita Oatmeal Cups are a perfect on-the-go breakfast. They’re portable, more nutritious than a typical muffin, and insanely delicious. When I first started seeing recipes for oatmeal cups appearing throughout the food blogosphere I thought “cup” was just another way of saying “muffin”, but once I tried oatmeal cups I realized that they are quite different from muffins and very deserving of their own name. (more…)
An easy and elegant shrimp dish made with the crown jewel of oranges – the honeybell.
Lemons are used more frequently in cooking than oranges, the former being kind of like the favorite son or daughter, with the later playing the role of red-headed step child, neglected and often forgotten. Yet, oranges are sometimes a great substitute for lemons, as long as what you’re making doesn’t require the extra acidity that lemons provide. Honeybell Baked Shrimp is a case in point. This dish is a delightful take on classic shrimp scampi using honeybell oranges instead of lemons. If you’re not familiar with honeybell oranges, I’m willing to bet you’ll be won-over, like I was, once you try them. (more…)
It may be winter but that doesn’t mean you can’t grill! Make these deliciously savory burgers in your oven, complete with gorgeous grill marks!
Grilled burgers are one of the best things that summer has to offer. In my family, we stretch the grilling season out as long as possible – through the fall and into early winter – but by the time January rolls around our grill, and the deck it sits on, is usually covered with snow and ice so outdoor cooking is out of the question. I’ve tried grilling burgers indoors using a stove top grill pan but it smoked up my kitchen so much that the fire alarm went off. Man, that thing is loud! After that, I started oven grilling my burgers and have never looked back. Oven grilling is so much easier and it won’t leave your kitchen in a haze of smoke. The method for oven grilling that I outline in the recipe at the end of this post works with any type of burger, but if you’re looking for something a little different try Oven Grilled Boursin Chicken Burgers. They’re deliciously savory and a nice alternative to traditional beef burgers. (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. Click the Recipe Redux link at the bottom of this page to see links to all the posts for this month’s challenge.
The New Year is a natural time for diet resolutions, but it’s also a good time to rein in your spending. So, while you’re planning healthy-eating menus for 2017, take a fresh look at your grocery expenditures over the past year and, if you’re not already super thrifty, you’ll most likely see some ways to save money. The recipes created for this month’s Recipe Redux challenge (Budget-Friendly Eats) can help. Each Reduxer was tasked with developing a recipe for a nourishing meal that costs less than $3 per serving. Turkey Cheddar Quinoa Stuffed Peppers easily rose to the challenge. These delicious peppers are stuffed with wholesome, nutrient dense ingredients. They’re 215 calories each and cost a mere $1.61 per serving to make! (Note: cost per serving will vary depending on where ingredients are purchased. I live 30 miles north of Boston, Massachusetts and all ingredients were purchased at Market Basket – a regional grocery chain.) (more…)