Category: Gluten Free

Blueberry Cocoa Hemp Smoothie

As much as I like to try new things in the kitchen, lately I’ve been succumbing to summertime simplicity. We’re eating well, but my efforts haven’t exactly been innovative, and I know that the basic foods we’ve been thriving on are just too boring to blog about (nobody needs me to tell them how to make tacos, for real). But this – antioxidants and omega 3s, whipped into something that tastes like a fruity chocolate milkshake? – thankfully, it’s both a new flavor and a total no-brainer.

I’m a big fan of hemp – it appeals to my classic hippie sensibilities, of course, and it’s also a nutritional wonder! Hemp seeds are high in fiber, rich in omega 3s, and they’re even a complete protein (soy and quinoa are the only other plants that can make this claim).
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Lemon Mint + Pineapple Kale Salad

I can’t get enough kale salad. In all seriousness, I think I might be able to actually FEEL it doing my body good. I still never get tired of my favorite kale slaw, but my repertoire seemed like it could use something a little more seasonal for summertime. This salad definitely fits the bill: all seasonal produce and so refreshing! It’s like if a pineapple mojito was a salad… not the worst way to eat a bowl of greens, right? Continue reading “Lemon Mint + Pineapple Kale Salad”

Mango Cucumber Slushie

It’s summer! And thanks to this drink, I’m cool as a cucumber. I’m all about the clean, refreshing quality of cucumbers in a cool beverage, whether it’s sliced into ice water or blended into something special like this. It makes me feel like equal parts fancy spa-goer and healthy hippie! This frosty drink is a festive way to stay hydrated in the summer heat, and to sip on some extra fruits and veggies at the same time. It’s perfect for cooling down after a workout, or just for filling your glass with something fun and fruity while relaxing on a patio… did I mention I’m excited about summer?

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Dark Chocolate Almond Spread

Let’s see if I’m totally out of line with this opinion, or if some of you can relate… I like the idea of Nutella, but in practice it’s just too over-the-top unhealthy most of the time. The stuff is overwhelmingly sweet, slick with excess oil, and frankly… not real food. I’m not above a little candy here and there, but the problem is that a nutty chocolate spread doesn’t need to be such a dietary disaster.

I had been wanting to experiment with a superior spread for a while, but I don’t have a food processor and I was wary of grinding up nuts in my blender. Luckily, Jeanine from Love and Lemons is smarter than me and recently shared a spread that circumvents this issue entirely by starting the recipe with almond butter. Duh!! I’m so thankful for the internet.

As a bonus, this is the kind of recipe I can even pass along to friends who aren’t into cooking. It’s extremely simple: Almond butter. Dark chocolate. Coconut oil. I took creative liberty and added an extra tablespoon of high-quality cocoa powder to really push the flavor, and you guys… it’s so much better than Nutella.

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Vegan Horchata Sorbet

Happy Friday people! I’m a little preoccupied with the prospect of the glorious spring weekend ahead, so today’s post is going to be as fast as today’s recipe (hint: pretty dang fast). As promised, this is an effortless, make-ahead dessert perfect for Cinco de Mayo, or any occasion that calls for creamy, surprisingly vegan deliciousness. Sweet and simple!

If you’re not familiar with horchata, it’s a sweet and creamy rice-based beverage, flavored with cinnamon and served in abundance in any worthwhile taco shop. And now, we can eat a bowl of it frozen for dessert!

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Fresh Strawberry Frozen Greek Yogurt

The last time we talked, I promised a culinary celebration of Spring and strawberry season. This dessert? I think it does the job.

Remember that time I made Joe-Joe Fro-Yo? This is a simple variation on that same recipe, but replacing the oreos with fruit. Dietitian Nobel Prize material, right? While not exactly ground-breaking recipe modification, it yields a sweet treat with genuine whole food benefits. Even more justifiable than the original!

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Polenta-Crusted Asparagus and Feta Quiche (Gluten-Free!)

Most of the time when I make a baked egg dish, it’s a frittata. Crustless and effortless! I love them, and they’re such an easy way to pack in protein and veggies… but sometimes I have to break it up with something just a little bit more special. Pinkies up, folks: it’s quiche time!

This recipe was posted and revisited recently on a blog that inspires me CONSTANTLY, Take A Megabite. I couldn’t pull out my grocery list fast enough – I mean, cheesy veggie-filled quiche in a polenta crust? You don’t have to tell me twice. After baking it, the thing was just so gorgeous and unique that I couldn’t help but whip out the camera and wax poetic about it over here. Just too good not to share!

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Super Greens Rice

It’s not every day that I stop to consider whether a side of brown rice should be made even healthier. Tell me, am I crazy? In my defense, my real intention was just to make our grains tastier. But when I decided to give them the pesto treatment, I couldn’t deny that I was upgrading the nutrition too. Instead of just a carby side, I ended up with a well-rounded, nutrient-dense food. A vehicle for healthy fats, leafy greens, and – obviously – more flavor! If it didn’t deliver in the flavor department, I hope you realize by now that I wouldn’t be telling you to make this.

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Banana Jam

You’re looking at a luxurious breakfast, fragrant with flavors of the tropics. If you want to close your eyes and feel transported to a sunny veranda, I recommend this recipe as a starting point. You can almost feel the ocean breeze, and while it’s distinctly tropical, I can’t tell you if you’re in the Caribbean, southeast Asia, or on a Pacific island… that’s up to your imagination, and the flavors you choose to pair with it.

In addition to offering a vacation in a jar, this is also a recipe for those times when your bananas are browning faster than you can handle. I didn’t know that banana jam was even a thing until a friend from my RD program enlightened me, and I am so glad she did. If I end up with overripe bananas, I don’t often muster up the enthusiasm to bake banana bread. I usually just toss the neglected fruits in a freezer bag for smoothies, but I love having this easy option for a little something special.

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