I have hosted a few events these past couple weeks and have loved exploring the fun you can have with food during the holidays!!! Here are just a few ideas to make your Holidays merry and bright!
As many of you know, I am a juicer. I love to juice every morning and when I am traveling or away from home, I definitely miss my green juice. Green smoothie’s seem to be a bit easier to find while traveling (although you usually have to modify quite a bit!) so I decided to give them a shot at home and have my green juice as an afternoon snack. I’m actually pleasantly surprised with how much I have come to enjoy the morning smoothie and how satisfying it is. I usually eat something alongside my morning juice but just the smoothie seems to keep me going all morning long….
Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!
I first made these cookies over a month ago and have made them 3 times since in order to try out different things to perfect the recipe. These are not really cookies at all, more like oatmeal in a cookie form. Feel free to eat them for breakfast, as a snack or as a dessert. Now, I know these would be good with some chocolate chips but I was trying to give people a no added sugar option :). However, I would love to hear your modifications so please comment below with additions you tried. Happy healthy baking!…
I’m continuing my exploration in vegan baking. These were a hit. I also didn’t have mini cupcake liners so just made them with parchment paper and they turned out super cute. Enjoy this easy and healthy recipe!
- 1 cup gluten free baking flour
- ½ cup gluten free rolled oats
- ¼ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp salt
- ½ cup soymilk
- ¼ cup applesauce
- 1 tsp vanilla extract
- 1 Tbsp maple syrup, honey or agave nectar
- ½ cup mashed banana
- ½ cup raisins
- Preheat oven to 400 degrees F.
- In a bowl, combine flour, oats, sugar, baking powder, soda, cinnamon and salt.
- In another large bowl, mix together milk, applesauce, and vanilla.
- Add the mashed bananas and raisins and combine thoroughly.
- Stir the flour mixture into the banana mixture until just combined.
- Lightly grease and dust muffin cups (or line with paper bake cups), and divide the batter among them.
- Bake at 400 degrees F for 15-20 minutes.
Two ingredients, one step and you WILL NOT believe how good this is! The texture is to die for. I honestly don’t think I will ever buy sorbet again after trying this. It is simple, delicious, and 100% natural. It’s just fruit, plain and simple. Impress your guests with this healthy treat. Recipe and photo courtesy of Whole Living.
For updated recipes and photos check out The Simple Kitchen!
- 3 bananas, frozen and peeled (bananas should be frozen for 2-3 hours otherwise they will be too hard – can always have frozen ones in freezer and thaw for a few hours prior to blending as well)
- 1 cup frozen berries
- Puree ingredients in a food processor until smooth. Serve immediately. (Be patient, at first it looks clumpy but after a minute or so it starts to smooth out).
Anything that is dairy free, sugar free and gluten free cannot be good right? Wrong! These healthy little cookie/oat bites are delicious. I brought them to my wine club as a taste test and they disappeared before I was even able to snag one for myself! You can have them for breakfast, a midday snack or a healthy dessert. Recipe and photo courtesy of Whole Foods.
Average Time: 45 minutes
Yields: 2 dozen cookies
1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup gluten free baking flour (can sub for whole wheat pastry flour as well)
1 1/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 cup apple juice (easy to juice your own if you have a juicer!)
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined.
3. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly.
4. Bake until tops and bottoms are lightly browned, approximately 20 to 25 minutes.