I was so excited about this fall dish… then I had a vision of how to make it even more fall fabulous. After already returning home from buying all the ingredients, I marched myself back to the store to get some fresh cranberries. I had never actually cooked with fresh cranberries before so I had no idea if it was going to work or not, but it came out exactly as I had imagined. You never know until you try, right?…
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!…
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.