Does your willpower crumble when you see a platter of Christmas cookies? My Sugarless Sugar Cookies are a sweet yet sensible solution for merrymakers who are looking to stay off the naughty list. Get out your cookie cutters quick, these holiday treats are a must-make for your sugarless celebration – the recipe also has a gluten-free cookie option.
Wow, it’s December 1st, time for my (Gluten Free) Upside Down Cranberry Cornmeal Coffee Cake. Keeping it super simple and sweet today as I have a 26.2 mile road race on Sunday and a chore list that’s even longer than the marathon!
Read on the get this yummy breakfast, brunch or dessert recipe and a great tip on storing fresh cranberries: Continue reading →
One of the most requested foods my oldest son asks me to bake when he comes home from college to visit is a big batch of muffins. From pumpkin muffins to blueberry muffins to banana chocolate chip muffins, I’m always happy to oblige my son! With limited cooking skills, he’s very grateful – at least I think that’s him saying “thank you” with his mouth stuffed full of my newest muffin Vegan Chai Tea Spiced Apple Muffins.
These are perfect to make ahead for quick breakfasts and snacks, plus they freeze fabulously – so of course extra were made to send back to college. Read on to get the full recipe and the cookbook that inspired these easy vegan muffins. Continue reading →
Panzanella, a classic Italian salad made with greens and crusty bread, benefit from a hearty (but still healthy) down-south makeover with loads of lettuce, my clean-eats cornbread croutons (with healthier sugar and fat substitutes), small splurge of bacon crumbles and fresh home-style ranch dressing made with Greek yogurt. These southern-inspired swaps have been my little secret to getting teen boys to wolf down first and second servings of salad.
Y’all, I do declare, this Lightened-up Cornbread Panzanella Saladwith Greek Yogurt Ranch is a winner for lunch and dinner. You can even pair it up with grilled chicken or hard-boiled eggs if you’d like a little extra protein. Continue reading →
Everything in life should be accessorized, including oatmeal! Despite it’s inherent healthiness, serving of plain, unadulterated “sunrise slop” reminds me of the gruel I feed my babies when they were first learning to eat. It’s bland, it’s boring and gonna get pushed back to my pantry. But, then there’s my When I kick of the texture of my oatmeal with quinoa and bedazzle it with berries, this morning mush turns into make-ahead morning magic!
You MUST try my recipe for Strawberry Cheesecake Quinoa-Oat Bake, it’s healthy, hearty and will have you racing to the kitchen before the rooster crows! Continue reading →
Spring is time for many of my favorite combos . . . bare feet and bluebonnets, sunshine and sundresses, chocolate and nut butter. Okay, I won’t lie, I eat chocolate and nut butter all year ‘round!
My Paleo Chocolate Nut Butter Surprise Muffins make a great on-the-go snack for hikes, trail runs and trips to the lake. They are low carb and higher protein, making them a good choice for a quick breakfast – or even pair up with a scoop of your favorite “ice cream” for a sensible dessert. Sugar free, gluten free and dairy free, but with loads of YUM! Continue reading →
Weekends are for waffles, especially around the holiday season! I “leggo” the typical waffle a long time ago, they are so carb heavy and the straight-up sugariness would always leave me with the hangries an hour or two later. But, not so with my Almond Protein Waffles with Dark Cherry Syrup when I pump up my waffles with a little protein powder, almonds and a little Greek yogurt on top, I get a morning meal that makes me feel fuller longer.
I’ve used a gluten-free flour blend to keep it friendly for those with intolerances and it’s also dairy-free if you choose not to dollop with Greek yogurt at the end. Depending on what type of preserves you choose at the store, the recipe can also be refined sugar free.
Feel free to make a double batch, let cool, and then stick in the freezer for a quick and easy breakfast later – they are so good sandwiched with nut butter in the middle (and convenient for car munching)!
My old-school, weary waffle maker is on it’s last legs and I’ve asked Santa to take me to the next-level of waffle making with the Smart Slice Waffle Iron from Breville. It has “Waffle IQ” — I need those smarts!
Also, please take a look-see at these other healthy waffle recipes that will start your morning off most magnificently – I have a sweet and a savory option for you! Why not make some for your holiday guests?!
Place gluten-free flour blend, protein powder, almond flour, baking powder, baking soda and salt in large bowl and whisk to combine.
In smaller bowl, whisk together legs, vanilla extract, butter and milk until frothy.
Stir wet mixture into dry mixture until combined; okay if a few lumps.
Using a 1/2-cup measuring cup, scoop mixture onto waffle maker. Spread evenly and close. Let cook for about 2-3 minutes or until golden brown.
To make syrup, add frozen cherries to medium sauce pot and pour in juice. Stir in cherry preserves and real maple syrup; bring to light boil for 1 minute. Reduce heat and let simmer until thickened and syrupy, approximately 20 minutes.
To serve, pour syrup over waffles and top with a dollop of greek yogurt and toasted almonds.
Cookies are part and parcel of the holiday season in every family, in every culture, from Christmas sugar cookies, rugelach for Hanukkah, bene Wafers (sesame seed cookies) for Kwanza and more. All of these cookies are so yummy (really what cookie isn’t, chocolate krinkles are a favorite) but so many are loaded with sugar, refined flours and whatnot – and not to mention artificial dyes and colorings in the case of the typical decorations for cutout sugar cookies.
Sometimes it’s fun to create new, healthy traditions with your family that meet your own dietary restrictions, taste preferences and needs for optimizing performance. That’s why I came up with these Paleo Pistachio, Chocolate & Beet Cookies – there is no added sugar, 75 calories per cookie and only 5 grams carb. Plus, they are gluten-free but not vegan unless you use a vegan egg substitute.
The beet powder (I used Beet Essence from Green Foods) is rich in antioxidants, many of which help to reduce inflammation. Organic Cocoa, Sugarless Sugar (a stevia-based blend) and Coconut Oil from Now Foods create a sweet, chocolatey taste and pistachios give that salty, nutty taste I love – plus iron! Did you know pistachios are the most iron-rich nut of any?
Strange as they sound, everyone loves these Paleo Pistachio Chocolate Beet Cookies – even Lucy!
Last week, we devoured another winning cookie concoction, Paleo Gingerbread Cookie Brittle. This one is so easy, just smoosh into the pan and break! If you don’t want to cut into tidy wedges, you can just break it off in sweet shards!
Mix together stevia, potato starch, almond flour, coconut flour, cocoa powder, beet powder, baking powder, and salt until combined.
Stir in coconut oil and egg until all dry ingredients are incorporated. If dough seems too wet (could be if eggs were too large), add coconut flour 1 teaspoon at a time, until dough pulling away from sides of bowl.
Shape dough into approximately 1 tablespoon sized balls. Roll into pistachios and press down slightly so they adhere, if necessary.
Place balls on ungreased baking sheet approximately 2 inches apart. Press down on cookie dough lightly with the bottom of a baking glass to flatten slightly.
Bake at 350 F degrees for 10 minutes. Let rest on pan for 2 minutes before removing with spatula to cool completely.