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.
Pumpkin fans, you’re going to love these waffles a latte! They are crispy on the outside, soft and delicious on the inside with the comforting flavors of pumpkin, fall spices and coffee. Yup, coffee for that little extra morning kick — nothing like keeping the love for PSL strong! Gluten-free Pumpkin Spice Latte Waffles are a must-make for your next weekend brunch – heck, even throw a scoop of coffee ice cream on top for an amazing autumn-inspired dessert!
Made with gluten-free ingredients, nutrient-rich pumpkin, and coconut oil and coconut sugar (low glycemic impact), my waffles are so much healthier than those frozen store purchased alternatives – and really not that hard to prep. My recipe makes 12 huge, 4-square waffles (so 48 individual waffles), that can be stored in the freezer and popped in the toaster oven on those crazy mornings.
Mix together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, coffee, milk, coconut oil and vanilla; beat well.
Gently fold in the flour-spice mixture to the moist mixture.
Cook according to your waffle iron directions, until a deep golden brown and crispy on the outside.
Serve with honey butter, maple syrup or your favorite toppings.
* You can make your own oat flour by putting old-fashioned or quick-cooking oats in a food processor or blender and pulsing until they are finely ground. Oats are gluten-free by nature, by if you have an allergy, make sure that you are buying certified gluten free oats that have been processed in a gluten-free facility.
Um, YES PLEASE! Give me that Jalapeno Feta Cornbread — and find out why I don’t mind having a second slice!My Jalapeno Feta Cornbread will be the star of your next meal and makes the perfect paring for my Best-Ever, Super-Secret Beef Chili. Bake up a batch of this old-fashioned quick bread in a cast iron skillet for the crunchiest crust, a country-style presentation and a surprising health benefit – extra iron in your diet!
You heard me right, cooking and baking in cast iron can fortify a recipe with iron transferred from the pan. Iron is an essential mineral that the body uses to deliver oxygen to the body via our red blood cell. On average 10 of American women are iron deficient with one recent study suggested that more than half (56%) of recreational joggers and competitive runners suffer from an iron deficiency that may negatively affect performance. Runners, cyclists, CrossFit athletes and other athletes typically need more iron in their diet than the average Joe because this essential mineral is lost via menstruation, pregnancy, sweat, GI distress, and even repetitive foot-strike (“footstrike hemolysis”). Also, some chronic medical conditions such as Crohn’s disease and Celiac disease can prevent the prober absorption of iron.
The more acidic a food (like tomato sauce), the more iron will be leached from the pan, but even baked goods like this cornbread can get an iron-boost from cast iron cookware. On average, one cup of cast-iron skillet food gains 6 to 8 milligrams of iron, helping you to meet daily allowance of this mineral (For women aged 19-50, the RDA is 18 milligrams per day).
However, don’t just count on cast-iron or iron supplements to get the optimal amount – getting iron from fresh foods is optimal. Beef, spinach, broccoli, beans, legumes, and dates are all high-iron choices, you can find out more on this earlier blog post I wrote about Anemia in Runners.
Here are some iron-rich recipes to serve up with this cornbread!
Note, I originally developed this Jalapeno Feta Cornbread recipe for Litehouse Foods, using their deliciously tangy, creamy artisan feta cheese.
Also, let me just add — this cornbread is off the hook drizzled with honey — I like the new Truvia Nectar, a honey/stevia blend that has 50% fewer calories and carbs. Get a free sample! #sponsored #UseLikeHoney
Preheat oven to 425 degrees. Add cornmeal, flour, sugar, baking powder, baking soda, and salt to large bowl and mix together.
In separate medium bowl, whisk together egg and buttermilk; stir into flour mixture until just combined. Stir in 3 ounces of the feta cheese, reserve remainder.
Place butter in a 10-inch cast-iron skillet or a 2-quart baking dish and set in oven for a couple minutes to melt. Remove skillet and swirl butter around to coat bottom.
Pour remaining butter in batter and stir to combine.
Top cornbread with sliced jalapenos, seed side up and sprinkle batter with chives and remaining feta.
Bake cornbread in center rack until golden brown on top and toothpick pulls clean from center, approximately 20 to 25 minutes. Cut into wedges and serve warm. If not serving right away, turn from pan to cool on wire rack.
Merry Christmas, y’all! Actually, I’m getting my post up late . . . so the day is almost over, but I hope lots of hugs were had, laughs were shared and memories were made! With our oldest home from college, it’s been wonderful to have everyone together again . . . and get back the full-immersion effects of being the only female of five people under the roof.
Today, I made big Christmas morning brunch for my kiddos, husband, mom and dad and family visiting from out of town. A few of the dishes are traditional non-negotiables, like the Overnight French Toast, Barn Raiser Beef & Egg Bake, and Cinnamon Monkey Bread. But, I always like to come up with a new holiday brunch recipe – and this one for Tipsy-Topsy-Turvy Cranberry Ginger Cake was a hit! There is still plenty of holiday time left to make this delicious dish which can also double as a dessert (throw a scoop of ice cream on top). Don’t worry, the alcohol content in the liquor burns off, so it’s just fine to feed to the children.
Oh, so did I mention that after brunch and presents and clean-up, we went stand-up paddle boarding?! Only in Austin!