Noodle bowls are my latest obsession. I’m not sure why I jumped on this bandwagon after wintertime (i.e. soup weather) ended, but it might be because these soothing, one-bowl meals are never too heavy or filling, and therefore are perfect for all seasons. A steamy bowl of whole wheat noodles, sautéed mushrooms, and barely cooked greens floating in rich homemade chicken stock loudly screams “comfort food!” to me. But not too loud, because that’s disruptive and not at all comfortable… Instead of screaming I think it wraps its warm soup hands around my belly and just murmurs “comfort food.” Yeahhh… Continue reading
I’m always looking for creative, healthy lunches for the work week. I can’t quite get with the traditional sandwiches and wraps, and I could never find a way to make salads that lasted throughout the week, were easy to pack in the mornings, and that I looked forward to enjoying at lunch time!
However, all of this changed when I stumbled across this post on Pinterest. Inspired by the Vintage Mixer, I decided to emulate the popular to-go lunch trend of mason jar salads, but instead of cucumbers, chicken, and lettuce, use cooked, nutritional powerhouse veggies and quinoa! Then I’d have vegetarian lunches with high vitamin content that contained some of my favorite sides combined into a salad. I was so excited to begin. A half day of prep and cooking later (and quite a bit of nibbling along the way), I had six “salads” for a nourishing week of ready-to-go lunches! Continue reading
That’s quite a long title, but doesn’t it sound like a dream? A (mostly) healthy, deep dish, glorious chocolate chip cookie. Well, thanks to amazing 18 year old! Izy over at Top With Cinnamon, this glorious dream is actually a reality!
After my decadent duck dinner last Friday, I knew I wanted something equally delicious and equally as easy to make for dessert. This deep dish cookie hit the spot. It’s sooo good, so easy, and (dare I say) guilt-free! There’s coconut oil in place of butter, coconut sugar and honey in place of white sugar, whole wheat flour, and dark chocolate chunks full of antioxidants. That’s the kind of dessert you always want in your arsenal! Plus, the combination of sea salt and dark chocolate is one made in dessert heaven. Continue reading
Since learning I was allergic to corn, I have opted to purchase pasture raised eggs. The first time I tried them I was astonished at the dramatic difference in color, flavor, and health benefits. I still never get over it! Such a creamy white, and such a brightly colored, orange yolk! I will never, ever go back.
I once read on a website where someone said that man cannot make a better sauce than the oozing yolk of a good soft-cooked egg. I could not agree more! Although I used to think making poached eggs at home was never worth the trouble, finding such excellent eggs changed my mind real quick. It also helps that I found what I think is the perfect way to poach eggs! No more straggly egg white frothing in the water. Here is a neat poached egg with a perfectly glorious soft yolk! Continue reading
Finding out that I was allergic to oats was not nearly as earth-shaking as finding I was allergic to corn or soy or potatoes. But it has proved very difficult to find grab-and-go, healthy, fueling breakfast options that are oat (and nut) free!
So this month when planning my grocery list, I resolved that I was going to make a delicious, allergy-legal granola for cereal and yogurt parfaits. I did not know what I was getting myself into, but I am ECSTATIC about what came out of my little experiment! It’s the perfect blend of crunchy, sweet, and salty, with all kinds of wonderful textures. (Beware if you make this, your house will smell fantastic for days!)
Not only is this granola delicious and healthy, but portioning and storing it in mason jars makes it so easy to grab in the morning. I just add half a cup of milk, yogurt, or applesauce and run out the door. The protein and fiber in the granola are more than enough to hold me over until lunch.
Behold, nut-free, oat-free granola!
Oat-Free, Nut-Free Granola
1/4 c. shredded unsweetened coconut
3/4 c. coarse wheat bran
2/3 c. unsalted, unroasted pepitas (pumpkin seeds without the shell)
1/4 c. unsalted, unroasted sunflower seeds
1 c. Arrowhead Mills puffed rice or barley cereal
1/2 c. dried unsweetened cranberries
1/6 c. sunflower seed butter
2 tbl. raw honey
1 tsp. vanilla
1/4 tsp. ground sea salt (optional)
Preheat the oven to 350 degrees F. Mix the coconut with the wheat bran and spread in a thin layer on a baking sheet. When the oven is hot, place the baking sheet in the oven and cook until the bran and coconut has browned. Be sure not to walk away, because it can burn quickly!
Pour the toasted wheat bran and coconut into a large bowl. Making sure that the baking sheet is clean of all bran pieces, spread the pepitas and sunflower seeds on the baking sheet in a thin layer and toast in the oven until browned as well. When the seeds are toasted, add them to the bowl with the puffed rice cereal and cranberries. Stir until thoroughly mixed.
Turn the oven down to 300 degrees. In a microwave safe bowl, add the sunflower seed butter, honey, sea salt, and vanilla. Microwave for 30 seconds and stir until the mixture is smooth and blended well. Add this to the granola and stir gently until everything is covered.
Spread this mixture in a thin layer on your baking sheet. Place in the oven for 15-20 minutes, stirring halfway through. Bake until the granola has browned and the smells drive you crazy. Be certain to watch carefully during this step too, as burning happens quickly! Remove from the oven and allow to cool.
For easy storage and for grab-and-go mornings, portion out one half cup servings and store in pint sized mason jars.
Whenever you need breakfast or a healthy mid-day snack, grab a jar, add milk/yogurt/applesauce/a spoon, and enjoy!
What are your favorite healthy breakfasts?
Lately, I have been on the quest for healthy alternatives to snacks, especially dessert. But it’s extremely hard to find desserts that taste good and are safe for my allergies! Fortunately, finding safe chocolate opened up the door for a lot of desserts, but making healthy options has eluded me for quite some time. Finally, I stumbled upon an awesome healthy food blog called Kellie’s Food to Glow! Among other healthy, delicious recipes, I found one for Chocolate Almond Butter Bites.
This little goodie is definitely a sweet treat, but uses healthy ingredients. The only sweetener is chopped dates, the dark chocolate provides antioxidants, and the protein-rich nut butter helps you feel satisfied with just one! And although I cannot have nut butter, sunflower seed butter worked perfectly in this recipe.
I just love taking the little mini muffin papers out of the refrigerator and unwrapping these delights. They’re the perfect size to satiate my sweet tooth, but not feel as though I’m overindulging! They do require a little work to get the chocolate right, but it is well worth the effort. I’ve also included quite a few pictures below to guide you through!
I hope you enjoy!
Sunbutter Chocolate Bites
1 c. SoyFree Sales semi-sweet chocolate chips
8 chopped dates
1/4 c. SunButter (or other nut or seed butter)
1 tsp. vanilla
1/4 tsp. sea salt
In a double boiler, melt the chocolate chips, stirring consistently. While the chocolate is melting, separate and arrange your mini muffins papers on a baking sheet. When the chocolate is melted and stirred smooth, drop about 1/2 teaspoon of melted chocolate into each cup.
While your chocolate is cooling, add dates, sunflower seed butter, vanilla, and salt to a food processor. Process until all ingredients are blended and have formed a “dough.” When your chocolate is cool, remove the baking sheet from the fridge. Roll little balls of about 1 tsp. of dough and gently press into each chocolate cup.
Reheat remaining chocolate over double boiler if necessary, and spoon a small amount over the sunflower seed butter filling. Use your spoon to push the chocolate to the edges of the paper.
Set in the refrigerator or freezer again to harden for about 15 minutes. When they’re all done, they should look like this!
Store in the fridge, and when you’re ready to eat, unwrap a candy and enjoy!
What kinds of healthy treats do you like to indulge in?
On my trip to the farmer’s market this weekend, I saw a stand with baskets and baskets of gorgeous apples. As I work to eat healthier snacks, I knew that making my homemade applesauce again would give me an easy, healthy, packable snack option. And the best thing about farmer’s markets is that you can talk with the vendors about the practices behind their produce. I was thrilled to find that this seller’s apples are low spray, so much so that I didn’t react to the slice of apple she gave me to taste! Because I react to some spray or pesticide used on apples, I haven’t tasted a fresh apple in about 8 years! (I’ve never had a problem when they’re cooked.) It was truly a glorious moment! Anyway, I’m getting off track! I was able to collect quite a few of those pretty beauties and take them home for some delicious, nutritious applesauce.
It’s important to remember when you’re selecting apples for your applesauce- don’t just get the ones you like to snack on. When I could eat fresh apples, I loved the sweet-tartness of Pink Lady apples. However, when I make applesauce, I want it to be sweeter, and found Pink Lady applesauce wanted sugar. In order to make this as healthy and naturally delicious as possible, select naturally sweeter apples like Fuji or Gala. No added sweetener necessary!
You can peel your apples if you prefer an even, smooth applesauce, or leave the peel on for easier prep, added nutrients, and a little texture. Enjoy this applesauce with yogurt, granola, as a healthy substitute for butter in baking, or packed in small Tupperware bowls for breakfast or snacks throughout the week!
6 c. cubed apples (I used a mixture of Fuji and Honeycrisp)
1 1/2 c. water
1 tbl. lemon juice
1 tbl. cinnamon
1/4 tsp. ground cloves
In a large pot, add your chopped apples, water, and lemon juice. Bring to a boil over medium heat. When the apples have come to a boil, place a lid on the pot and reduce heat to medium low. Cook the apples for 25-30 minutes.
When the apples are soft, add the cinnamon and ground cloves. Stir to coat evenly and let the apples cool a bit before blending.
In two batches, add the apple mixture to your blender and blend until you have reached the desired consistency. Add water if desired to reach the thickness that you prefer.
Serve and enjoy, or store for later deliciousness! Keep in mind, applesauce freezes really well!
How do you like to enjoy applesauce?