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Saturday, March 26, 2016

Dark Chocolate-Covered Coconut Macaroons

GLUTEN-FREE | GRAIN-FREE | DAIRY-FREE


These delicious bites are light, airy, and full of coconut flavor. Making macaroons is a good way to use egg whites you may have leftover from another recipe. If you're starting with whole eggs, save the yolks for a custard, mayonnaise, or Béarnaise sauce.

Saturday, March 19, 2016

Homemade Banana Nut Clusters

GLUTEN-FREE | GRAIN-FREE | DAIRY OPTIONAL


My husband is a big fan of Banana Nut Crunch cereal. I like that the first two ingredients are whole grains, but I don't like the added sugar, brown sugar, corn syrup, flavoring, coloring, and pro-inflammatory fats in the form of vegetable oil. As a healthy alternative, I made my own version using bananas and nuts. It's gluten-free, grain-free, and free of sweeteners.

Saturday, March 12, 2016

Spicy Ginger Peanut Vegetable Stew

GLUTEN-FREE  |  DAIRY-FREE  |  VEGAN  |  DETOX-FRIENDLY


This delicious meat-free stew is full of tender vegetables and warm spices along with some heat and a touch of smoke. Thickened with a spoonful of peanut butter and garnished with chopped peanuts, it has an unusual but savory flavor.

Saturday, March 5, 2016

Winter Seafood Salad

GLUTEN-FREE  |  DAIRY-FREE  |  DETOX-FRIENDLY


Good, fresh tomatoes are hard to find in the winter and my basil has long since died off, so I use pantry staples to make this light, healthy, and satisfying seafood salad. Serve a small portion as a starter or a large portion as a main course, atop of bed of salad greens.