This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients. If you’ve never used brown rice flour, now’s the time to try. I often mix it with the more expensive gluten free all-purpose flour when baking. The brownies are also made with maple sugar – a wonderful alternative to refined sugar. Continue reading “Espresso Brownies”
I’ve been trying to stick to root vegetables when I juice in winter. As you all know, buying seasonal produce is more affordable. I also read that your body responds better to food indigenous to where you live. So far, I’ve juiced beets, carrots, and ginger. Let me know if you have other suggestions for root veggies and spices. Continue reading “BEET BLISS”
If you love pumpkin, I have a feeling you’ll like this simple lasagna recipe. By using oven ready lasagna and canned pumpkin puree, it cuts prep time in half. If I’m planning ahead for guests, I also like to cover and freeze the unbaked lasagna. It can thaw overnight in the refrigerator when you are ready to cook it the next day. Continue reading “Pumpkin Lasagna”
Lentil soup is one of those winter staples across the Mediterranean. And for a good reason. It’s inexpensive, flavorful, easy to throw together, and you can use leftover produce to make it.
For my version, I used sprouted lentils found in the natural section of grocery stores. The sprouted version cooks quickly and is known to be easier to digest than regular lentils. This soup is a wonderful way to introduce pulses into your diet. Add some freshly baked bread, and it turns into a hearty meal.
Now that Thanksgiving is over, soup season is taking full force in my kitchen. One of my favorite light and healthy soups is as simple as it can get.
Revithosoupa or ρεβιθόσουπα (I think I spelled that right) is a traditional Greek winter staple. The secret is adding the lemon juice, parsley, and olive oil once the soup has finished cooking. Because of its unique freshness, I like to serve it as a warm afternoon snack. I’ve also had the soup in tavernas served with freshly baked bread and feta cheese. Continue reading “Greek Chickpea Soup”
RECHARGE AFTER THE HOLIDAYS
Today I wanted to share one of my favorite juices. This grapefruit juice gets a sharp kick from the ginger. It’s packed with vitamin C, Beta-carotene and folic acid to boost energy. For me, the juice is also a perfect post-holiday beverage to get back on track with healthy meals. Continue reading “Grapefruit Zing”
I feel like it’s that time of year when schedules overlap, flu season has arrived, the holidays are near…the list could go on forever.
I know it’s easy to fall into the cycle of not taking care of ourselves during stressful times. Breakfast is a perfect way to take a few minutes to relax, read something uplifting, and eat a meal that makes you feel good. For me, I’ve been reading Maya Angelou’s Letter to My Daughter while I sip on my favorite pumpkin smoothie. I find myself waking up early just to start the day.
Can you believe December is right around the corner? I have a lot of catching up to do with all of your wonderful blogs. In the meantime, I thought I’d share a special recipe.
Spaghetti Squash is one of my favorite things to cook with during the fall. Usually, I’d serve the “squash noodles” with marinara and homemade dairy free parmesan cheese. But I had an avocado on hand and decided to try out a new sauce. The result was fantastic and would pair great with fresh pasta too. Continue reading “Spaghetti Squash with Creamy Avocado Sauce”
With the leaves falling and cool crisp air, I can’t think of a better thing than home-made tomato soup. I love this recipe because cleanup is a cinch, top with a little avocado, and you’re ready to go.
Look for canned San Marzano tomatoes at your local grocery store. They kick up the flavor of this nutrient rich soup. Continue reading “Quick and Easy Tomato Soup”
The secret ingredient…Ice water. It’s as simple as that. Using about two teaspoons of ice cold water turns a basic hummus recipe into perfection.
When I moved to Greece, I quickly learned that everyone had their own “greatest” hummus recipe. And although each one was delicious in my book, my friends would argue whether to use olive oil or tahini, lemon or paprika, fine sea salt or coarse…a debate that’s been going since Homer wrote the Iliad. One thing everyone could agree on was using ice water.
I ended up merging all of their suggestions into one epic hummus recipe. It became a family favorite, and I can’t wait to share it with you today. Continue reading “A Trick for Creamy Hummus”
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