Ok, so I’ll be honest, I’ve never had banoffee pie before, but I’ve been craving it! Is it even possible to crave something you’ve never had? I would say it is! I had heard of this ‘banoffee pie’ before, but it wasn’t until I watched Chef April Bloomfield whip one up on The Mind of a Chef (which is a must see show on PBS for all you food lovers out there!) that I started dreaming up making one of my own. While watching the show, I began brainstorming a way to make this traditional English pastry a bit healthier and I think I succeeded. Tell me what you think! Continue reading
Fall is now upon us and I thought it fitting to share a recipe for a hearty soup. Last night my husband said he was craving a savory soup called Zuppa Toscana he used to eat at a chain restaurant called Olive Garden. While I have never had the soup myself, I did some researching and was determined to come up with a healthy version of this nostalgic stew to nourish and fill our bellies. Watching my husband fill his bowl with seconds leads me to believe I did something right.
Oh how I love a good cookie! Since my elimination diet, I haven’t really had sugar and I’ve felt better because of it- less drowsy, my cravings have gone way down, and haven’t had any headaches or that ‘foggy’ feeling I would experience after having sugar. However, everything in moderation, right? Last night I was craving a good cookie and wanted something simple and warm and peanut buttery. I remembered a flourless cookie that I had made years ago, and decided to update the recipe to include coconut sugar rather than refined white sugar. Coconut sugar is an unrefined sweetener, in which the micronutrients are left in tact, and it’s made from the sap of the coconut tree. It has deep caramel like flavor and acts as a 1:1 substitute for white sugar in baking recipes. Just remember that moderation is key when choosing any sweetener, even natural sweeteners. Continue reading
Breakfasts have looked pretty different for me during this elimination diet. Instead of eggs and avocado on toast or granola with almond milk or green smoothies (too cold!), my breakfasts have consisted of leftover veggies, kale, and sauerkraut. This has been nice for a change, thinking outside of the box for breakfast, but the other day I really wanted granola, so I set out to make a granola I could eat (gluten-free, nut-free, maple syrup/honey free). I came across a genius base recipe, and tweaked it to suit my tastes and make it nice and spicy for fall. It’s only sweetened with puréed fruit, and honestly I don’t miss the extra sugar. The granola scented the house with cinnamon, ginger, clove, and nutmeg as it baked and it was perfectly sweet from the apples, pumpkin, and dates. Packed with vitamins and minerals from the seeds and fruit, this will definitely make its way into our breakfast rotation even after the elimination diet is through.
I love all things pumpkin, and when Fall rolls around I can’t get enough of it! These pumpkin bars are similar in taste to pumpkin bread, but are a lighter in texture and are super simple to make. Lightly sweetened with honey and maple syrup, warming you with clove, cinnamon, and ginger, these grain-free and dairy-free pumpkin bars are a great fall treat!
Eat your vitamins:
Pumpkin is such a versatile fruit, that can be used for sweet or savory dishes. Like most other orange winter squash, pumpkin is full of lutein and both alpha and beta carotene, which the body converts to vitamin A (over 200% of your daily value in just one serving!). Pumpkin is also full of fiber and vitamins C, K, and B6 which makes it high in antioxidant support. It even contains omega-3 fats, which are helpful in warding off inflammation in the body. Now let’s go eat some pumpkin! Continue reading