Looking for a healthy dessert to satisfy your sweet tooth? This 3-Ingredient Chocolate Avocado Pudding is one of my favorite options. It’s naturally sweetened with only fruit and can be whipped up in 5 minutes or less. I love sneaking avocado into smoothies and puddings because it’s loaded with potassium (it has even more than bananas do!), vitamin K, folate, and healthy fats that will leave you feeling satisfied for hours....
Sugar cookies have always been one of my favorite desserts, so I knew I had to figure out how to make a delicious, gluten-free recipe with almond flour. This isn’t the first almond flour cookie recipe I’ve made, so I know how tricky it can be to get a crispy edge and a tender center. Luckily, I don’t mind testing cookies over and over again. After a few rounds of experiments, I’ve landed on an ingredient ratio that is easy to roll out for cut-out cookies and has a fantastic flavor, even without frosting....
The next time you find yourself with almond meal on hand, rather than blanched almond flour, I’ve spent the past few weeks figuring out the best ways to enjoy it. If you’re not sure what the difference is between the two, it’s easy to tell just by looking at them. Almond meal has brown flecks in it, from the ground almond skins. Almond flour is made from blanched almonds, so there are no brown flecks to be seen....
While you can’t eat something and instantly “detox” your body, you can take daily actions to naturally support your body’s detox organs, like the liver and kidneys. That’s why you’ll love this detox soup! It’s a hearty and filling way to incorporate more anti-inflammatory foods into your day, without taking drastic measures. You don’t have to eat it daily to see results, but you certainly can if you love it....
Growing up, I always looked forward to getting a Cadbury Creme Egg in my Easter basket each year. I loved how the sugary fondant-filling looked like the inside of an egg! This year, I attempted to make my own version of these popular candies, without the use of corn syrup or artificial food coloring. In fact, this all-natural version calls for just five ingredients and can be whipped up in a matter of minutes!...
Have you ever felt exhausted after a big lunch? One reason you may feel that way is that digestion takes energy. According to the Mayo Clinic, approximately 10% of the calories we consume are used for digestion and nutrient absorption. ( source ) It stands to reason, then, that the best way to free up some extra energy is to make our digestion as quick and efficient as possible....
This Watermelon Smoothie is a refreshing summer drink and the perfect way to use up extra watermelon cubes you have on hand! Why You’ll Love It It tastes amazing. The combination of fresh watermelon chunks, frozen strawberries, and a hint of banana gives this drink a summer flavor you’ll love. You can also add a squeeze of lime juice or lemon juice to help brighten it up! It’s nourishing. Watermelon contains powerful antioxidants like lycopene , vitamin C, and beta-carotene....
These Gluten-Free Banana Muffins are a great way to use up any ripe bananas you have on hand , and have an unbelievably fluffy texture! They are inspired by my popular Gluten-Free Banana Bread , so this recipe is also oil-free and vegan. How to Make the Best Gluten-free Banana Muffins If you’ve tried gluten-free baking before, you may have noticed that gluten-free flour blends can create baked goods with a slightly “gummy” texture....
If you are the type of person who wants to celebrate Halloween for the whole month of October, you’re in good company here. I love creating spooky Halloween-themed food, without using any artificial food dye. (This way, my kids won’t start acting like monsters!) Below you’ll find a collection of healthier Halloween treats that I’ve been creating over the past decade. I’m always adding new ideas, but my kids look forward to a batch of “Mummy Granola Bars” every year, so I’ve included the printable version of those below....
One of the most popular recipes on my website is my vegan mac and cheese , which is made with a dairy-free cheese sauce. But for those of us who still love cheese, I wondered if I could create a version that still tastes like REAL mac and cheese, only with less cheese and more fiber and protein. It took a few months of testing, but I knew I had a winner on my hands when my daughter told me that this recipe tastes like the one I make for Thanksgiving....
If you have more fresh zucchini than you can eat, freezing it is the fastest & easiest way to preserve it. Today, I’m showing you how to freeze zucchini (in just minutes!), and how you can use frozen zucchini, once you have it. Zucchini is one of my favorite vegetables, because it’s super versatile. You can use it in muffins , bread , lasagna , or stuff it for a savory meal....
If you love spaghetti squash, but don’t love how long it takes to bake in the oven, you’ll love how much faster it cooks in the Instant Pot! It doesn’t get much easier than this. Instant Pot Spaghetti Squash You can cook spaghetti squash in the Instant Pot in just 7 minutes , plus the time it takes to come to pressure (which is usually an extra 10 minutes or so)....
This Paleo Berry Crisp is the perfect way to use up any summer berries you happen to have on hand. It’s naturally sweetened with maple syrup, and is topped with a crispy, grain-free topping that takes just minutes to assemble. It couldn’t be easier! Why You’ll Love It It’s naturally gluten-free. Because this recipe doesn’t use flour or oats, it’s perfect for those with Celiac disease, or those following a gluten-free or Paleo diet....
Pumpkin mug cake is the perfect way to satisfy your sweet tooth when you have extra pumpkin puree in your fridge. It cooks in less than 2 minutes! This recipe is perfect if you’ve already opened a can of pumpkin but didn’t use all of it. Only 1/4 cup is required for this single serving treat. Lightly sweetened with maple syrup, this mug cake tastes like a not-too-sweet piece of pumpkin bread....
If you love the convenience of a spice mix , this Pumpkin Pie Spice is one that you need to have on hand during the holiday season. It’s perfect for making a pumpkin spice latte or pumpkin pie , without having to separately measure several jars of spices each time you’re ready to bake. What is Pumpkin Pie Spice Made of? Pumpkin Pie Spice mixes can vary slightly, but the typical spices include:...
Smoothies are my go-to solution for ensuring that my son gets plenty of nutrition each day. What I love about smoothies is that you can squeeze plenty of nutrient-rich foods into a single drink, including many ingredients a young child might not eat on his or her own. For example, leafy lettuces have a tendency to make my son gag, but they blend seamlessly into a smoothie that he’ll gulp down....
Acai (pronounced ah-sah-eee) bowls and smoothies have been gaining in popularity for a few years now, but I’m only just now jumping onto this superfood bandwagon. Up until recently it felt like acai puree was an exotic specialty food that wasn’t easily available to me, and as you may know, I’m not usually the type to seek out specialty ingredients. My specialty is making recipes from ingredients you already have in your fridge or pantry....
If you try no other recipe on my website, please try this one. I’ve been testing it for months to ensure it’s easy to replicate (aka foolproof!) and downright delectable. Once you taste it, you’ll likely find yourself coming up with reasons to make it again and again. I originally intended this to be a simple dip for crispy tofu, but now I want to drizzle it on salads, noodle bowls, and every other meal we eat this week....
You know what’s better than freshly baked banana bread? Freshly baked banana bread cookies. (Vegan and properly combined , to boot!) These delectable treats are crispy on the outside, tender on the inside, with a nice crunch from the walnuts. They pack a huge banana flavor, without being overly sweet–> in fact, there is no additional sugar to worry about, making these a perfect “snack” cookie. At least, that’s what I keep telling myself as I go back for another helping....
It comes from my friend Tess’s new book, The Perfect Blend , which is out in book stores now. All gluten-free and vegan, Tess (a.k.a. “The Blender Girl” ) separates her recipes into 12 chapters, all categorized by health goals. For example, you can make recipes to gain energy, optimize protein intake, boost immunity, lose weight, lower carbs, combine foods for optimal digestion, and more. Featuring an assortment of smoothies, sides, entrees, and desserts, The Perfect Blend also serves as a nutritional guide, arming you with information about the health benefits of each recipe....
