Non GMO soy is said to have heart healthy benefits, and one of my favorite ways to enjoy it is tempeh. It is less processed than many soy products, and it can be a great alternative to meat as it is substantial. Although it can be made many ways, it is wonderful when crisped up and served in a delicious sauce. Sweet and sour, BBQ or miso glazed are delicious options, but I decided to share with you the miso glazed. If you have not tried miso, this is a good place to start. Miso makes a delicious flavorful sauce for Asian dishes. Here, I serve it with portabello mushrooms and sauteed kale, and it makes a hearty meal when served alongside rice or even as is. If you are wanting to try going meatless a few days a week, give this quick and easy dish a try!
In the winter, it is nice to have a bowl of something warm to sit down to after coming in from the cold. Which is where soup often comes in. On weekdays especially, I love coming home to find dinner already made, and so making soups in large batches during the weekend is a nice option. A lot of soups freeze well and can be stored in individual portions for a quick meal later. Which is why I am sharing a hearty winter soup with you today. My White Bean and Kale soup can be a substantial meal when served with a salad or hearty bread for dipping, and it freezes exceptionally!
Looking for a healthy app that is not the average run of the mill? This app is not only paleo-friendly, it is heart friendly. These gluten-free, dairy-free little devils pack a whole lot of omega-3 fatty acids. The cayenne pepper added to the guacamole holds this recipe to its deviled (devil usually associated with heat, get it?) name but really they are just heavenly.
If you were able to share in our celebration of 11 years, chances are you enjoyed a piece of cake for the birthday party. The two choices were Down in the Valley gluten-free chocolate cake or the in-house bakery made chocolate and vanilla cake. The deli is receiving lots of request to get the recipe of the in-house made cake. Well, here it is for your next celebration.
Who doesn’t like brownies? All that decadent chocolate and fudgy sweet goodness reminds me of my childhood. Some of us link them to a special memory or may treat them like a reward. For me personally, I associate brownies with good memories. So I ventured out to create a version suitable for both vegans and those effected by gluten. They are every bit as tasty as their gluten, egg and dairy filled cousins, and you would never know. What makes them fudgy is the addition of black beans, which you can not taste, but they add a bit of protein. They are also sweetened with coconut nectar which is a low glycemic sweetener. Give the act of love and health this Valentine’s Day by baking your loved one this delectable dessert.
Valentine’s Day is almost here, and if you are like me, you are probably thinking of sweet things you can do on that day for the special people in your life. Although you can simply go out and buy a box of chocolates, it only takes just a little more effort to make something delicious yourself to give as a gift. Chocolate dipped strawberries can be purchased, but they are simple to make at home and your significant other will be impressed that you took the time to make them yourself! I am sharing with you my recipe for raw chocolate dipped strawberries, which are refined sugar free and vegan. I coated them with pistachios, which are lovely with the red berries, but feel free to use your favorite nut or coconut in its place if you would like. Another option, you can buy good quality dark chocolate in place of the raw chocolate if sugar is not a concern.
After January and the bitter cold is gone (hopefully), I am sick of the same old soup. I am always trying to find uniquely different foods that make my taste buds happy. A common misconception for American consumers is that fat tastes good. This is a low-fat, high taste soup that will appeal to the masses. My husband is from the south so he is a creamy, deep-fried eating kind of guy. He enjoys this as much as I do.
The soup is made with Miracle Noodle®. This noodle is vegan, soy free, gluten free and cholesterol free. Did I mention it is zero calories? According to the packaging these Shirataki noodles are “made only from the soluble fiber of the plant, as such it only contains a healthy soluble fiber known as glucomannan.”
I used to love making chocolate mousse when I was younger; it was so decadent, so rich, so intensely chocolaty. It was one of my favorite things, but the only problem was it was not the healthiest recipe. Mostly heavy cream with a little chocolate, sugar and vanilla thrown in for good measure. I came up with a solution, however when I became vegan to it being unhealthy, vegan chocolate mousse. The secret ingredient to make it creamy? Silken tofu. Sounds unlikely, but once you try it out you will be convinced that tofu can be wonderful in dessert. Plus, it gives it extra protein that the heavy cream does not, and makes it a bit more calorie sane. Not to mention the heart healthy benefits the almonds and tofu contribute. This particular recipe is a Mexican chocolate version with a kick, but feel free to make it plain if you like.
Since the Super Bowl Sunday is approaching fast, I thought it would be appropriate to share a game day worthy appetizer. There are plenty of recipes for wings and pizza out there; but since people love their chips and dip, why not guacamole? Instead of the usual plain guacamole, I whipped one up with plenty of delicious add-ins: some black beans for protein, mango for sweetness, and jalapeno for a kick! It is the perfect balance of flavors, and your guests will love it! It is perfect served with our blue corn chips.
I have always been a fan of seeded energy bars. You know, the ones that look like a mosaic of nuts, seeds and fruit? They are a nutritious snack and wonderful for a quick breakfast. If you were not aware, Fresh & Natural has a delicious ready to buy seeded bar that is a known customer favorite. But when you are not 0n-the-go, it is fun to create your own bar with an unique mixture. I recently made some using my favorite ingredients and thought that you might enjoy them as well! I chose sunflower and pumpkin seeds, almonds, and dried cranberries. Coconut adds extra sweetness so not as much honey is needed to sweeten the overall bars. These are so good, I would have eaten them as a child, and I was a picky eater.