Chocolate Date Nut Bars

These beau­ties are a must-have sta­ple in your home if you crave some­thing sweet now and then and are look­ing for a healthy alter­na­tive.  They hap­pen to be gluten free and don’t require any bak­ing, you do need a food proces­sor or blender to grind up the nuts and dates.  My fam­i­ly loves these as an after­noon snack and be pre­pared to make them over and over and over again....
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Walnut Granola

If you love gra­nola and have been told to stay away from the sug­ar and fat laden ver­sions of it, this recipe is for you.  This gra­nola recipe has less sug­ar, oil and salt than most store bought ver­sions and it still tastes great.  You can’t com­plete­ly leave out the oil  oth­er­wise it won’t be crunchy.  It’s become a sta­ple in our home.  My daugh­ter takes it to...
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Frozen Banana Ice Cream with Roasted Almond

It’s as deli­cious as it sounds and the best part of it is, you don’t have to feel guilty eat­ing it. My 2 year old daugh­ter devoured it, along with my hus­band. The top­ping is from Gwyneth Paltrow’s book “It’s All Good” and it’s awe­some even on its own.

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Amaranth Porridge

Ama­ranth seeds may be tiny but they are nutri­tion pow­er­hous­es.  These tiny lit­tle seeds are a great source of pro­tein ( 9g per 1 cooked cup) as well as con­tain iron, mag­ne­sium, zinc and fiber.  Unlike oth­er grains, they also pro­vide the essen­tial amino acid, lysine.  Most peo­ple get enough lysine from meats, cheese, fish and eggs but if you are veg­an or an ath­lete...
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Butternut Squash Soup (Video)

This soup is creamy, deli­cious and nutri­tious.  It’s per­fect for lunch, din­ner or a great begin­ning to a Thanks­giv­ing meal. But­ter­nut squash is low in calo­ries and high in vit­a­min A, C and fiber.  The jalapeño adds a nice kick but you can leave it out if you pre­fer a mild taste. The recipe is for a 2lb but­ter­nut squash, if you ed up with a lighter or heav­ier one,...
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You know eat­ing break­fast is impor­tant but putting that into prac­tice can be a chal­lenge.  These frit­tatas are your new best friend.  By mak­ing them in a muf­fin pan, they are por­tion-con­trolled and easy to eat on the go.  Plan ahead and make them on Sun­day night and you have break­fast for the week. I used zuc­chi­ni in this recipe but you can add kale, spinach, bell...
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