This week, I needed some quick, easy, healthy and new recipes, so I headed over to Skinnytaste, which has been my go-to food blog since last summer when a good friend let me in on the secret! I love it because all the recipes I have tried so far have been tasty, the blog is easy to navigate and all of the nutritional information and weight watchers points are provided for every recipe. To top it all off, she also has plenty of options for people with dietary allergies or preferences, such as myself!
Here’s what I’m making this week. All photos are via the Skinnytaste blog:
I made this one already, and it was so easy and full of flavor. I used the leftovers to make delicious chicken sandwiches for lunch the next day! Yum!
I also made these already. Roasted veggies of any kind are my favorite so I knew these would be a win from the get-go!
I haven’t tried this one yet, but the recipe looks so easy. Plus, I love anything with sautéed leeks. I have my brown rice spaghetti noodles ready to make this meal gluten free.
The main ingredient of this recipe is cauliflower! We eat cauliflower a lot of different ways around here (as a substitute for pasta, potatoes, etc.). Plus, I love any kind of citrus treat. I’ll let you know how this turns out!
What are your favorite food blogs? Have you tried anything from Skinnytaste before? Do you have any recommendations for us?
For a while I’ve been on the hunt for a great low-glycemic, flour-free pancake recipe. I couldn’t find one. I was inspired by this recipe, which I tried out and didn’t like. The texture just wasn’t pancake-y enough and the flavor too eggy. So I did the only sensible thing, and invented my own Flourless Quinoa Pancake recipe.
2 c cooked quinoa
1/2 c almond or coconut milk
1 tsp baking powder
1/2 tsp salt
2 packets stevia powder
1 tsp (or more) vanilla extract
Process the quinoa in a food processor for 1 – 2 minutes, until the shape of the kernels is no longer visible (sorry, I should have photographed this). Add the eggs and milk, and process another few seconds. Add remaining ingredients and process until the batter is well mixed. Batter should look like this:
Makes about a dozen small, yummy, protein-and-fiber-rich pancakes. Use whatever toppings you love. We like pure maple syrup if we’re splurging on sugar. I’ve also made my own sugar-free blueberry syrup using xylitol, with good results.
Mmmm… this cold, sweet, creamy pie is packed with fiber, protein, healthy fat, and antioxidants. Grain-free, gluten-free, raw, vegan, low-sugar/low glycemic… whatever your dietary needs (unless you have a nut allergy), this pie is sure to suit.
I have made this about a gazillion times over the years, as it is one of my favorite healthy sweets. But this time I substituted some xylitol for some of the agave to lower the glycemic load and overall sugar content. I based my recipe on this one, but with adaptations.
1/2 cup raw pecans, (almonds or walnuts could also work)
1/4 cup soft Medjool dates, soaked, pitted
1/4 cup dried figs, soaked (optional. You can use all dates, 1/2 cup total.)
¼ tsp. sea salt
1 ½ cups raw cashews, soaked for at least 5 hours (overnight is best)
juice of 2 lemons
1 tsp. real vanilla extract
1/3 cup raw coconut oil, melted (just place the jar in warm water to melt)
1/3 cup sweetener (I used half agave nectar, half granulated xylitol. You could use honey if you prefer.)
1 cup blueberries (I used frozen. I get the big bags of organic frozen blueberries from Costco. You can use any fruit you want, really. I’ve used strawberries, raspberries, mango…)
Next, place all the ingredients for the filling in the blender or food processor and blend until everything is smooth, no lumps allowed. The mixture should be thick, similar to the consistency of soft serve ice cream.
Pour the mixture into the pie pan on top of the crust mixture.
Enjoy a healthy high-protein, low-sugar dessert!
Happy Saturday everyone! It has been quite a while since I’ve done a Sweet Saturday post, but I am so thrilled about today’s subject. Check out these Cinnamon Roll Almond Flour Donuts that I found over at the Roost blog (LOVE this blog). They are a gluten free, grain free DELICIOUS treat that also happen to be totally guilt free as well!
Lyle and his mom both thought they were eating cinnamon donuts with a chocolate topping until I told them that the topping was actually made from medjool dates. They were THAT good and super easy to make. I did make a few changes though, by using xylitol instead of honey, coconut oil instead of ghee, and pecans instead of hazelnuts. I will definitely be making these again soon!
What’s making your Saturday sweet?
I said I was going to make fudgesicles, and I did! Only I didn’t use the recipe I mentioned. I just made up my own. They are yummo. Gluten-free, low-glycemic, vegan, healthy-protein-and-fat-packed, delightful fudge pops. These are hearty enough to be an actual healthy snack, not just a sweet treat. The addition of avocado and coconut oil makes the pops as creamy-dreamy as store-bought fudge pops.
2 scoops chocolate-flavored protein powder, your choice*
1 large avocado
2 tbsp virgin coconut oil
2 cups unsweetened coconut milk
optional: a little extra stevia to taste, depending on how sweet your protein powder is
*I used this Total Vegan, which I don’t love the flavor of and am trying to use up; but it’s gluten free, contains only 4 grams of sugar per serving, and is a complete vegetarian protein. Fortunately, B isn’t all that particular about the flavor as long as it’s sweet and creamy. I prefer Manitoba Harvest Chocolate Hemp Protein , but you can use whatever brand you like for your particular needs.
Pour the mixture into your popsicle molds, or in our case, the Zoku. Freeze overnight, or wait the required 7-9 minutes for the Zoku Pops to freeze
Eat em up! (“Yummy Sicles”, as B says.)
Mmm. YUM! Want to hear about a FRILLING spring/summer recipe? Fran turned me onto to these Baja Tempeh Tacos from Veganomicon a few years ago. They are absolutely delicious; it’s a real treat every time I make them!
Imagine marinated, grilled tempeh, avocados, homemade, vinegar-based slaw, and fresh lime crema. Fewer tacos are better!
Want the Recipe? Okay, but don’t let it fool you – these tacos are easy to whip up!
Baja Tempeh Tacos (serves 4-6)
What you’ll need:
Prepare the slaw first:
Marinade and Tempeh:
What to do with the leftovers? When I make these, even after doubling the amount of tempeh, I am always left with extra slaw and lime crema. I have gotten into the habit of making a delicious salad so that these things do not go to waste! Here’s what I use:
Yum, so good! I know these directions can seem a bit overwhelming, but it really is so easy to make. You should try it. You won’t be disappointed!
Hello friends! I want to apologize for not being very enthusiastic on the blog lately. Ever since I arrived home from Greece, I have been trying to fight a nasty cold, and it doesn’t seem to want to go anywhere! All that to say, I haven’t had too much energy, but I thought I’d share an easy recipe that was really helpful when I wasn’t up for cooking this week.
Not too long ago, I found this recipe from Pinterest for crockpot chicken tacos. The recipe was so simple that I knew I had to try it. All you need is:
Put all of the ingredients into the crock pot for the day, shred the chicken when it’s done, and voila! Easy chicken filling for tacos. I was pleasantly surprised when we first tried it because it was extremely flavorful and delicious. There were a lot of leftovers, too, so we had them the next day as well. By the third day, I wondered what we could do with the rest!
Here’s what we came up with:
We ate them with sour cream, guacamole, and jalapenos, naturally. It was a very easy treat, and I highly recommend it!
Happy Saturday everyone! I should be landing in Istanbul, Turkey right about now. Next stop – Greece! I’ll be gone for 9 days, but I have a string of posts set up for the week. For this first post, I’m happy to introduce you to our first ever guest blogger (who just so happens to be my sister), Alicia. Alicia blogs about her life as a stay-at-home mom, military wife (and air force veteran), and Christian. Alicia, you FRILL me!
Many of you may not know this, but baking and artistic presentation is definitely in my family’s bloodline. From my mother, who made enviably creative and delicious cakes when I was a child, to my sister, Aurelia who makes beautiful and delicious sweets of her own, to my older sister, Angela, who creates unique and artistic cake creations that most would never attempt!
I, myself, prefer cooking over baking, where I don’t have to use measurements and where I have fun coming up with my own recipes. However, as a mother to a toddler, the inevitable has happened. I must bake…for my toddler’s preschool class, for church, for her birthday, for the holidays.
So, this Sunday, our women’s group at church had a bake sale fundraiser. Wanting to bake cupcakes, but also wanting to do something creative, I came up with some requirements:
Here were some requirements that I had:
1. Must be gluten free. (Thank you Betty Crocker gluten free cake mix)
2. Must be milk free. (Thank you Earth Balance soy butter)
3. Must be delicious. (In my opinion, the chocolate gluten free cake mix not only tastes better, but has a better texture, more comparable to cupcakes made with wheat flour).
4. Must be lovely.
I found inspiration on Pinterest, and with ideas swirling in my brain, off to the supermarket I went. The first thing I saw when I walked into Super Target was beautiful, fresh strawberries! The idea formed instantly. Chocolate cupcakes with strawberry flavored icing, garnished with a strawberry.
Lovely, delicious, gluten free, milk free, but definitely not guilt free! They were a huge hit!
I am FRILLED to report that this week I made my first-ever grain-free cake (besides cheesecake and vegan “cheese”cake). I used Coco’s recipe for Almond Cherry Upside Down Cake, but I used pears instead of cherries because pears are in season. And I can’t stop raving about how delicious this cake is. I LOVE almond, and it’s made from almond flour only; no wheat flour or any other grain, no gluten, and because I used coconut oil in place of ghee - no dairy ingredients. Can you believe how gorgeous?
High-protein, low-sugar, and full of healthy fats….healthy and delicious! And perfect with a cup of warm chai with coconut milk…
Lately I’ve been trying to limit my intake of gluten, so I was really excited to read about these gluten-free lemon lime cookies at shopcookmake (jump on over for the recipe). I’m a sucker for any zesty sweet, so I knew right away I was going to try these.
I loved them. They aren’t too sweet, so unlike Yadsia, I decided to add the glaze to the cookies and was very glad I did!
What’s making your Saturday sweet?