Do you have faith in the flavor of carrots? Then be brave and try this minimalist recipe that delivers on flavor. It seems simple and it is, but that’s your secret to keep when you make my guaranteed to please carrot recipe. ZERO fat and 100% healthy.
Lactation cookie recipes are delicious and great for a treat. However, as a regular snack, these guys have just way too much sugar for me! Try my alternative recipe – there is no added sugar and has almost the same ingredients. And there’s no baking… OK, so they’re not cookies either – they’re what I call “deconstructed” lactation cookies. And it’s sweet enough it still feels like a treat!
They’re so easy to make and perfect for nursing moms who don’t have time to bake.
1 cup raw natural oats
Handful of raisins
Dash of cinnamon, nutmeg, and salt
2 Tbsp ground flax
1 cup of milk (dairy, nondairy or even breastmilk will work)
1. Put all of the ingredients except for the milk into a cereal bowl.
2. Add the milk and stir.
3. Let it soak for a minimum of 5 minutes, less if you like raw oats and more if you like soft oats. The one below soaked for about 10 minutes.
4. Eat and enjoy!
Healthy recipes for banana bread? I didn’t find any I liked, so I made my own! This one is 100% gluten free and it’s sweetened with bananas – yep, no added sugar except for what’s in the chocolate chips.
This roasted spicy peppers recipe is so simple! Pre-heat your oven (400 F, 205 C), grease your pan & peppers with a little bit of olive oil and roast until lightly browned – that’s it. Ideas for what to do with your peppers are below the picture.
Chapati is an unleavened Indian flatbread. It’s easy to make and delicious. This simple 4 ingredient recipe will work with wheat flour or a gluten free blend. You can use the bread as a sandwich wrap or serve it with any kind of meal. And it’s so easy! This recipe requires no prep, uses ingredients you probably already have and provides a hot, fresh and home cooked bread in a matter of minutes. It’s a healthy, homemade version, so serve only while fresh:)
Ground chicken recipes aren’t easy to find and when I did find one, I didn’t like the fact that they were fried (probably dried out) and then dipped in uber-sweet peanut sauce. So, I made my own recipe for ground chicken and it was AMAZING. What else can a girl with ground up chicken thigh meat do other than get creative?
Instructions are in each photo.
Ingredients for 20 chicken burgers/meatballs:
4 lbs (2.2 kg) ground chicken thighs
1 cup fresh parsley, 1 medium onion, 4 cloves garlic
Salt & pepper
1/2 cup chickpea flour (or breadcrumbs)
Oil – 4 tbsp olive oil (or other cooking oil), 1 tbsp sesame oil
4 tbsp honey
1 cup orange juice
Chef salad is yummy, but can end up getting unhealthy . . . here is a recipe for a chef salad that’s a bit healthier.
Healthier Chef Salad
Instead of iceberg, choose mixed greens & baby spinach.
Instead of deli ham, choose roasted turkey with no nitrates.
Instead of store-bought ranch dressing, choose homemade balsamic vinaigrette.
Instead of pre-shredded cheese, shred your own
Add whatever veggies you want! Get more protein by adding peas or an egg.
Get good ingredients and mix them together. By using ingredient replacements, you can increase the nutrients of your salad without increasing calories. You can also reduce the amount of processed ingredients.
You will never buy cream of broccoli soup again once you master this recipe! I used to buy condensed soups, then moved on to fresh in the fridge soups and now make my own. It’s liberating and cheap! Here is one of my winter go-to buddies: cream of broccoli soup using 100% fresh ingredients and gluten free!
Homemade Cream of Broccoli Soup
Large Fresh Broccoli (1 Lb. or so)
1 Large Potato
1 Cup Fresh Cream (10-15% Fat) OR 1/2 Cup Fresh Cream + 1/2 Cup Whole Milk
1 Medium Onion
1 Cup Water
Cut your broccoli into large chunks, wash, rinse and steam. While the broccoli is steaming, heat 2-4 Tbsp of butter (as much as it takes to cover the pot surface) in a large pot on low. Quickly dice 1 medium onion and add it to the butter, raising the temperature slightly. While the onion is cooking, peel and dice 1 large potato. When the onions are translucent, add the diced potato and 1 cup of water (more water if it doesn’t cover the potato). Don’t be so hard on yourself if you brown some of them – it won’t make a huge difference, just aim for translucence. Using a potato instead of flour keeps it gluten free!
Raise the temperature on the soup and bring to a boil. Boil until the potatoes are soft. At this point, your broccoli is probably finished. I like mine to be a bit bright green to retain a bit of crispiness, but still soft enough for soup. Remind yourself of what it looked like before you cooked it and try to keep the color close. When it’s finished cooking, put it in the food processor and chop it fine (or blender).
When the broccoli is blended up, add it back into the potato mixture and heat. When the potatoes are soft, remove the whole liquid to the food processor and blend. You can blend it finely, or loosely. Slowly add the cream or milk to the mixture as it blends. Remove from the blender, heat and then serve! You can make it as soft or chunky as you want – just blend more for smooth soup and less for chunky.
Cream of Broccoli TIP: For super chunky broccoli bits, set aside part of the broccoli before you chop it finely, cut it into the chunky size you want and then add it back into the soup after you have blended everything.
Cream of TIP: You can use the same recipe to make cream of cauliflower! This is an amazing gluten free base for lots of different creamy soup recipes.
Love creamy soups? Try my condensed cream of mushroom replacement soup recipe and never buy canned again!
Don’t ever buy canned condensed cream of mushroom again, use this recipe instead! One staple in Americana food is the ubiquitous red can of gelatinous glob called condensed cream of mushroom. Whether it’s the Thanksgiving classic green bean casserole recipe or a broccoli stir fry, I used to have this can of goo in my pantry and then one day I just said enough. Here is my recipe for a condensed cream of mushroom substitute. It’s hearty and thick like the condensed version and works well in its place.
Condensed Cream of Mushroom Substitute Recipe: Healthy & Homemade
Butter or oil
1 Medium onion
1 basket + of mixed mushrooms
4 fl oz heavy cream, diluted with whole milk to taste
We cannot display this galleryInstructions:
Place a pot on the stove and cover the bottom with butter or oil and heat on medium low. Dice an onion into small pieces and add to the pot when the oil is heated. Cut the mushrooms into 1″ square pieces or leave whole if they are small and add to the pot when the onions are translucent. Stir until the mushrooms are fully cooked. Turn the heat down if the onions start to brown too much, they should caramelize, but not brown.
Once your onions are caramelized and your mushrooms are cooked, which is hopefully at the same time, you can add your “cream.” I mean to say “cream” because the strength of the soup is really up to you. Add the 4 fl oz of cream and add to it whatever milk you want. I have made this for pasta sauces and added a lot of milk. Other recipes like cauliflower mash, I didn’t use as much. If you can learn this recipe, you can stop buying those awful cans. It’s so easy for me to make this right now, considering how many cans of condensed soup I burned growing up it even seems easier.
“Cream of” TIP: I’m experimenting with not having dairy, but I haven’t tried this recipe yet with a non-dairy milk. I like coconut milk in some dishes, but I don’t know if it would make a good substitute for “creamy” recipes where you would usually use cream of mushroom. Please comment on your experience if you have tried creamy dishes with non-dairy milk:)