There are a lot of great gluten-free pasta options out there, but have you considered using a veggie as a pasta alternative? This recipe substitutes calorie-dense pasta with a healthy and nutritious vegetable that will ultimately leave you with a light, fresh, and happy feeling. Plus, it’s fun to make!
If you want to have a sweet chocolaty treat without the guilt, try these healthy chocolate truffles. Not only are they gluten- and dairy-free, they are packed with nutrient-rich superfoods.
By using Medjool dates, I’ve cut the amount of chocolate in half but kept all the flavor. In fact the moisture from the dates makes the truffles rich and gooey. And the addition of other superfoods like coconut, dried cherries, almonds, walnuts and pecans gives you reason to feel good about this special treat.
Although there is an endless combination of super foods you can use, my favorite recipe is for my dark chocolate cherry almond truffles. A close second are my dark chocolate coconut truffles.
I love chocolate but I often feel guilty when I allow myself to indulge. The ingredient in these decadent truffles are good for you and make me feel good about a little indulgence!
A warm bowl of antioxidant-rich oatmeal is the perfect way to start your morning. Oats have been shown to not only help lower cholesterol but they are also a great source of fiber.
This specific recipe, with pure unsweetened apricot preserves, chobani yogurt and sliced almonds is rich, creamy and packed with protein. A drizzle of honey gives it just the right amount of sweetness that the whole family will love it!
These four leafy greens are loaded with healthy benefits. Challenge yourself to try all four in the next week. I’ve provided you with some great-tasting recipes to get you started.
Not only is Swiss chard beautiful (I used it on the cover of my new cookbook), but it is packed with vitamin A and C. Swiss Chard is often sautéed but I also find it great for juicing. Looking for other healthy ways to incorporate Swiss chard into your diet? Check out my recipe for this Swiss chard Power Salad
Kale has become today’s most talked about leafy green for good reason. It’s loaded with vitamin A, C, K and B6. It’s also rich in folate, potassium and calcium. Kale is extremely versatile and can be used in everything from soups and stews to salads and omelets. Try making your own kale chips for a savory and healthy low calorie snack.
This leafy green isn’t just for Popeye! Raw or cooked, spinach is rich in vitamin A and C. Use it as a healthy pizza topping or add it to soups, pasta sauce or smoothies. Try my Chicken and Wild Rice Soup recipe or my Shiitake Mushroom and Spinach Soup recipe. Both are loaded with nutrient-rich spinach.
Collard greens are a great source of calcium and are rich in vitamin A, C and K. I love this Sautéed Collard Greens with Raisins recipe I found from Martha Stewart Living. Looking for another great way to incorporate collard greens into your diet? Take your favorite lettuce wrap recipe, and try swapping out the lettuce leaves for nutrient-packed collard greens.
Cutting back on or giving up wheat doesn’t mean you need to give up noodles in your soup. This Shiitake Mushroom and Spinach Soup recipe uses rice noodles to make this soup a filling and satisfying meal.
I always love using spinach in my soup recipes. Not only does it taste great but spinach has been called one of the world’s healthiest foods and is rich in vitamin K, vitamin A, folate, niacin, zinc and calcium to name just a few.
I don’t use peanut oil very often but it gives a rich and lightly nutty flavor to the recipe.
Although I used vegetable broth, you can also use miso.
Make sure your noodles are al dente and rinsed with cold water before you set them aside. Once you bring them back to the pot, only let cook for an additional minute or two just so they are warmed through.
Although many of my soup recipes taste just as good the next day—some even taste better—this recipe is best served immediately as the rice noodle can become too soft if left overnight.
Some people crave crunchy/salty foods while others crave sweets. I definitely crave the latter more often. Give me dark chocolate, cookies, cake or ice cream and I have a hard time stopping myself from eating the entire box, bag or container.
But that doesn’t mean that I don’t crave savory snacks on occasion and when I do, these kale chips are the perfect healthy alternative to curb my craving for something crunchy and salty.
I like using curly leaf kale as I think it makes for a crunchier chip—not to mention it’s visually pleasing.
Remember to dry the kale thoroughly before tossing in the olive oil. A salad spinner is great for this but paper towels can also do the job.
This 3-step kale chip recipe is quick and easy and makes the perfect mid-day snack.
Earlier today, someone asked me what is my favorite recipe from my new book, The Healthy You Diet. This should be a question I’m able to answer without hesitation but I wasn’t.
Every time I developed a new recipe for my book, I would always say, “This just might be my new favorite recipe!” It became somewhat of a joke in our office.
The truth is, I only put recipes that I love in my new book so it’s hard for me to pick a favorite. There is however times where I prefer one recipe to another just because I’m craving a certain flavor at that time. Right now I’ve been on a sweet potato kick so I thought I’d share ONE OF MY FAVORITE recipes, my Kale and Maple-Roasted Sweet Potato Salad with Walnut Vinaigrette.
If you’re looking for a filling salad that burst with flavor, this Kale and Maple-Roasted Sweet Potato salad is simply perfect. The sweet potatoes and the dates curb my craving for something sweet and the pumpkin seeds give just the right amount of crunch and texture to satisfy me.
I know many people who claim they don’t like kale but I believe they’ve just never had it in the right recipe. Since Kale can be tough and bitter, there is a little trick to make it more tender and enjoyable: simply massage the leaves with a little olive oil or salad dressing for 30 seconds to 1 minute. This will soften them and have them ready to enjoy. You’ll be amazed at this difference this makes.
I cook sweet potatoes often but roasting them with a little maple syrup, olive oil and lemon makes this recipe special.
Roasting the sweet potatoes is so simple and makes the entire house smell wonderful.
You can use raw pumpkin seeds but I think toasting them really brings out their flavor. A simple two minutes in a skillet over medium heat is all it takes to turn them golden brown and give them that extra burst of nutty flavor.
The finish product is vibrant and irresistible. This is definitely “one of my favorite” recipes! I hope you enjoy it!
My kids were invited to a holiday cookie exchange party. Although they want to decorate 2 dozen sugar cookies with the quintessential red and green icing and holiday sprinkles, I thought I’d also bring a batch of dark chocolate coconut dusted truffles as they are always a big hit with both the kids and the adults.
This specific recipe is wheat-, gluten- and dairy-free (and raw)!
Depending on how many cookies you plan to make, you can use a full size food processor or a mini food processor. I made just a dozen balls so I used my mini.
How something so simple—just three ingredients and no cooking—can taste so good is a pretty surprising.
I promise these will be a huge hit at your next party!
Anytime I can make a big pot of soup and have it for a couple days, I’m thrilled. Quick and simple dishes are what work best for me these days and this Chicken and Wild Rice Soup is just that.
Although you can substitute white or brown rice in the recipe, the wild rice give the soup a rustic and nutty flavor that really sets it apart from other chicken and rice soups.
By using a store bought rotisserie chicken I save loads of time and can still make a protein packed meal.
Most soups feel more like a starter than a main meal but this one definitely makes a hearty main course.
If you like this Chicken and Wild Rice soup recipe, you should also check out the Chicken Meatball Noodle soup in my new cookbook, The Healthy You Diet. I’m not sure if it was the meatballs or just the overall flavor of the soup, but it quickly became one of my husbands all time favorites.
I know it’s late afternoon but I just found out that it’s National Brownie Day. As a self-proclaimed chocoholic, you think I would know about this special day. I’m actually embarrassed that I didn’t have a clue. Honestly, I didn’t even know the day existed. Going forward, I will always remember that December 8th is brownie day!
To celebrate, I thought I would share the wheat-, gluten- and dairy-free triple chocolate brownie recipe from my new cookbook, The Healthy You Diet. The cookbook includes more than 100 delicious recipes for clean eating. The book comes out December 23rd but you can pre-order or find out more here: http://amzn.to/X2ns2Q
Now back to the brownies…these brownies get their triple chocolaty goodness from unsweetened cocoa, dark chocolate chips and unsweetened chocolate. They are moist, rich and chewy but they’re also much healthier than your average brownie so you can indulge without the guilt.
Here’s a peak at the Healthy You Diet brownie recipe photo in the making. It was so fun to see all the recipes come to life. Not to mention that the whole team got to sample almost every recipe. All the recipes were a big hit, but the healthy desserts, including these triple chocolate brownies, didn’t last more than a few seconds after we got the perfect photo.
Make these brownies for the holidays and everyone will thank you.