Lately, my 3 year old son has been asking for an egg and “salad” for breakfast. And by salad he means sauerkraut. (Hey, sauerkraut is not an easy word to pronounce, haha!) Because he doesn’t tolerate eggs well, this request is a special treat rather than a daily occurrence. But as far as sauerkraut goes, I’ll let him eat up to his heart’s content.
Personally, I’m not a fan of sauerkraut. I just cannot get over the awful smell. BUT, I do love cabbage. (In case anyone isn’t aware, sauerkraut is fermented cabbage.) This Cabbage Salad recipe was mainly one for me, but I had a small inkling my son would be drawn to it as well. And sure enough, he loves it!
So for any of you other cabbage lovers out there, this recipe is one for you. This Cabbage Salad is an easy, colorful side dish that packs quite a bit of nutrition and the ingredients are simple and fresh: purple and orange carrots, purple cabbage, red pepper, onion and a handful of spices.
Just when I think I’ve created the perfect muffin, these delicious beauties walk into my life. Okay, so they didn’t just “walk in” and they weren’t necessarily created by chance, but wow! I think these Cinnamon Cassava Muffins may be my favorite muffins of all time. And considering how many muffin recipes I have on my blog (1, 2, 3, 4, 5, 6, 7, 8, 9, 10), that’s saying something.
What’s even better about these Cinnamon Cassava Muffins? Well, first off they are void of grains, gluten, dairy, soy and refined sugar and only require 8 simple ingredients. But I’d have to say my favorite aspect is simply their taste and texture. These muffins are soft, moist, slightly sweetened with dates and have the perfect hint of cinnamon. I really am in love! Haha!
But enough gushing over how wonderful these muffins are…you’ll have to try them for yourself to really get the idea 😉
When I first started my Instagram account, I had zero desire to share pictures of food, recipes and especially any personal information. I strictly had an account to follow others, mostly fitness accounts, as a way to inspire myself to lift weights. I saw a few “foodie” accounts and at the time couldn’t understand why in the world anyone would want to follow an account solely based on food. Hah! Well times have definitely changed!
I slowly started following more and more food accounts and developed relationships with people. Who knew that I could become friends with people I’d never met because of our interest in healthy eating!? I began to get more and more involved (obsessed?) with Instagram; I started to play around with my food, actually attempt pretty photos, downloaded an editing app, and started sharing little pieces of my life. Before I knew it, I was creating and sharing recipes daily and even started this blog. I never imagined my Instagram would be what it is today or that I’d have so many virtual friendships because of it!
I recently tried out a new app called MealShare; which is designed to connect people who are trying to build a healthier relationship with food and to make food logging simple. I created a profile by selecting my food preferences and giving a few stats about myself and then started recording my meals simply by taking a photo of what I was eating. I like this concept of food logging because it is a lot less tedious than tracking every calorie or macro.
You, your friends and a private practice dietitian can rate your meals on a scale of 1-10 (1 being extremely unhealthy and 10 being extremely healthy). I gave these Delicata Squash Pancakes a health rating of 8 simply because I don’t think they should be eaten every day.
No one in my family is a big fan of spicy food…in other words, I got to enjoy this entire batch of Spicy Coconut Butter Cups all on my own!
As I’ve said before, I love Eating Evolved and all of their products (including their coconut butter cups and roasted coconut butter), but it can be expensive to buy your own chocolates all the time. So, I enjoy making my own every now and then. Plus, making your own means that any and all flavor combinations are fair game.
These Spicy Coconut Butter Cups are made using 5 ingredients and are Paleo, Vegan and allergy friendly. I used my Roasted Coconut Butter for this recipe, but you can use any type you wish.
So let’s get to it! Read More
Fresh figs may be in season, but dried figs are available year round and because they lack moisture, I prefer baking with them. I like using fruit (like figs, bananas and dates) as a natural sweetener for desserts and baked goods as supposed to any other sugar. Fruit really is natures candy!
These Chocolate Covered Fig Bars are no-bake, sweetened with figs, Vegan, and Paleo. Read More
Hello! I figured it was time I gave you all a few more snack ideas. A couple months ago I shared a variety of Kiddie Snack Plates and well, since my toddler is always eating I have quite a few more to share! And just because these snack plates are geared towards toddlers doesn’t mean you can’t take away a few ideas for yourself 😉 Read More
These days, thanks to my newborn son (now 2 months old), breakfast is always an early event that needs to be quick, filling and satisfying. And for me, that means something that is protein packed, most likely contains chocolate and can be prepared quickly in the morning or prepped the night before. I was making mug cakes, but since our microwave broke I’ve turned to a new form of quick comfort food: protein waffles.
These waffles contain minimal ingredients and provide me with enough energy to get me through the morning. I typically pair them with coffee (of course), frozen blueberries and some nut butter.
Since I prefer freshly made waffles, I will prep the batter at night and then cook the waffles in the morning in our mini waffle maker. But they will store in the fridge or freezer as well if you want to make breakfast even easier 😉