Lemon Bars

July 23, 2019

Most kind of ‘bars’ for desserts, or anything super citrus-y has never been my kind of jam. Of course, I’d never pass either up, but I would never go out of my way to make or eat one. But when I decided to try the lemon bars from the Sweet Laurel cookbook, my mind was instantly changed. With some tweaks and adjustments, I really think I’ve found the ultimate lemon bar. The crust is sturdy, but light enough to match the airy texture of the lemon curd, which is just a perfect blend of sweet and acidic. It’s one of those desserts that fit any occasion, and don’t weight you down with that sugary-sick-to-my-stomach- kind of feeling afterwards. These bars also make me feel like a lady. Because they would and could impress anyone at afternoon tea…if I were ever to do that kind of thing.Some Baking Notes:If you aren’t … Continued

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No Bake Energy Bars

April 2, 2019

I may have to admit, these have been my FAVORITE thing I’ve created so far. So delicious and can really be tailored to get a ton of healthy fats, fiber and minerals in them! I’ll admit, I am not a huge fan of just eating raw nuts. Never have been! So I load these up with all the nuts that I normally wouldn’t eat by themselves so I have no excuse not to eat them.These can really be a design-your-own kind of bar…you can add whatever nuts you’d like and throw in any other thing that sounds good..they’re perfect to experiment with!One thing that I want to point out..Just because these have many great nutritious ingredients, or healthy fats doesn’t mean they’re  ‘keto’ or ‘low carb.’ I hate labeling food. These bars will have a higher fat/carb content, so keep that in mind when incorporating them into your meals! If you … Continued

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Whole Wheat Pizza Crust

December 6, 2018

Homemade Pizza night was a staple of my childhood. To this day, it remains my favorite food that I can eat disgusting amounts of. I mean it, it’s shameful how much pizza I can eat in one sitting. Even when I know I am going to feel like crap from the dairy overload. Sometimes you make sacrifices for things you love, guys. Although this is not gluten free, I wanted to highlight this recipe because I think it’s a great easy starter recipe for people who want to begin to introduce better food selection into your diet. It can be overwhelming and counterproductive to do a complete 180 with your diet overnight. I love a good swap for a better quality ingredient. By swapping white over processed flour for sprouted, whole wheat flour, you are getting back nutrients that the white flour simply does not have.It is a more natural, unrefined … Continued

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Brazil Nut Pesto

November 29, 2018

I could probably figure out a way to put pesto in everything. Seriously, I love its flavor. Also, being partially Italian, I just think it’s in my genes to be drawn to flavors of basil, nuts and cheese. I love the challenge of converting my tried and true recipes from my restaurant background into more nutritionally sound ones, so I began exploring other ways to make a pesto. This version turned out great! The star of this recipe is the Brazil nut. Not a very commonly known nut, but one that should definitely be on your radar! It’s an easy swap out for any soft, meaty nut like pine nuts, macadamias or cashews. Brazil nuts are a good source of protein, a healthy saturated fat and is rich in minerals. It is especially rich in Selenium which is very important for the body. It’s main role is as an antioxidant, … Continued

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Marinated Beet Salad

November 25, 2018

Beets are packed with nutrients that support gallbladder and liver function! Beets help support a healthy bile flow, which is necessary for your body to process fats. They’re loaded with iron, vitamin c, manganese and potassium, to name a few! I love the versatility of them as well. They are delicious hot, cold and even raw. The tops of beets are edible and packed with vitamin A, iron and calcium. This recipe is a great salad or side dish. You can let the beets marinate for several days to let the flavors combine even more!Serves 3-4Ingredients:6-8 medium sized beets, washed, skin on½ cup pomegranate seeds½ thinly sliced medium sized red onion1 container Kitehill Chive Almond Spread (this is an almond spread, not dairy!)¼ c raw pumpkin seeds3/4 c red wine vinegar1.5 cup extra virgin olive oil OR Avocado Oil1 tsp crushed red pepper flakes1 Tbsp chopped capers2 Tbsp honey or … Continued

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‘Cheezy’ Potato and Leek Soup

November 23, 2018

Once the weather dips its toe below 45 degrees, I am in the kitchen making soup. I LOVE soup. It’s so hearty, comforting and filling but doesn’t leave me feeling uncomfortable. Here’s a great dairy free creamy potato and leek soup that is perfect for a chilly day! If you prefer, you can toss some bacon in there and add another great flavor to it. Tastes great either way! This is also a soup that you can load up with veggies without the kids really noticing, since the base of it is made with squash. You can add any other vegetables you’d like to the soup, however! Please note, I suggest all organic or locally sourced ingredients! You can find almost all of these vegetables at your local farmer’s market as well.Serves 2-3IngredientsFor the Soup:1 yellow onion, medium dice4 cloves garlic, thinly sliced1 whole leek, thinly sliced and washed4 celery … Continued

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