Do you know the hardest part about creating a recipe? Naming it. For me, coming up with a recipe is pretty easy; I throw together ingredients I like and create a tasty treat or meal and if it’s up to standards, then I put it on my blog. But coming up with a title for my meal or a catchy name for a treat is something I really struggle with! I create this beautiful, decadent, satisfying work of art and have to come up with a name that gives it justice – a title that gives it meaning, describes its taste/texture/smell and that captivates readers.
There are a lot of things I could have called these Nutty Layered Caramel Bars. I thought about 3 layer bars, but that tells you nothing except the fact that they are layered. And does the chocolate drizzle count as a layer? Or what about Maple-Date bars or Maple Nut bars? But maple isn’t the emphasis of this recipe. There are quite a few dates. But I used the dates in a way to make caramel for the top layer. And then what about the nuts? Almonds and pecans were used in this recipe. If I wanted to be super specific, I suppose I could have called these bars Layered Almond-Pecan-Maple-Date Bars with a Chocolate Drizzle. But, yah…that’s too much of a mouthful. Read More
My Cinnamon Raisin Plantain Muffins were quite the hit. So, with that in mind (not to mention my own love for plantain muffins) I created another plantain recipe to share. This one, like the last, is easy to make and requires a short list of ingredients. These Cinnamon Apple Plantain Muffins are gluten free, grain free, vegan and Paleo.
Honestly, I don’t think I’ve ever had a pumpkin bread I’ve liked so much. The combination of pumpkin and hazelnut with a bit of maple syrup just really hit it off with me. Not at all ashamed to say this loaf barely lasted a day! It was just that good!
Besides the flavor, what I liked most about this Pumpkin Hazelnut Bread was the moistness of it. If you haven’t caught on by now, I’m a lover of dense, moist baked goods – with a preference for undercooked rather than overcooked. This bread satisfied that craving. My recipe for Pumpkin Hazelnut Bread is gluten-free, grain-free, and Paleo-friendly. Read More
The first “chilly” day of September (chilly being when you no longer need the AC pumping all day long in your home) always has me feeling like fall has arrived. I love this time of year – it’s especially great for outdoor walks, bike rides and evenings on the patios (at least where I live). Along with the cooler weather, fall brings a new season of food to enjoy…like squash! I absolutely love squash, but it has to be properly baked for me to really enjoy it. I prefer my squash crisp on the outside, but soft and buttery on the inside. I think it tastes best with a simple seasoning of cinnamon and pink salt, but i’m not opposed to it plain either.
Today I’m going to share my recipe for Baked Butternut Squash. It requires only 3 ingredients: butternut squash, cinnamon and pink Himalayan sea salt. The hardest part about this recipe is waiting for the squash to bake. But if you want it to be just right, then the bake time is worth the wait.
Zoodles. Have you heard of them? If you are at all immersed in the “foodie” world, or have perhaps found yourself in need of a pasta alternative then I’m sure you’ve heard of them. For those that don’t know, zoodles are basically noodles made out of zucchini. All you have to do is spiralize a zucchini, saute it (or eat it raw if you prefer), spice it up and it’s ready to eat. It’s an easy low-carb, gluten-free pasta alternative.
I have been eating a lot of zoodles this summer – it is my favorite way to eat zuchinni. I have tried many zoodle variations but have a go-to seasoning that I like best. So today I’m going to share my recipe for Spiced Sesame Zoodles. Read More
I love plantain muffins. They are like banana muffins, but better (IMO). Plantains are sweet enough that added sugar/sweetener is unnecessary and the plantains create a batter that is thick and holds together well (unlike bananas).
I almost always make chocolate plantain muffins. But the other day I was inspired to nix the chocolate and try something new; thus these Cinnamon Raisin Plantain Muffins were born. This recipe is simple, requires only 4 ingredients and is gluten-free, vegan and paleo! Read More
A couple weeks ago I made Stacy’s Gluten Free Chili Sweet Potato Tots, which you can see on my Instagram. Her recipe inspired me to use sweet potatoes as a base for making my own grain-free veggie burgers. Now, don’t get me wrong, I am a meat eater and I love organic, grass-fed beef burgers, but I also LOVE vegetables! And I am also a fan of finding creative ways to get my boys to eat more vegetables (they do pretty well, but are definitely pickier than me).
These Root Veggie Burgers make a great main course or side dish, depending on your nutritional needs and preferences. They are perfect on top of salads, in a bun or simply eaten alone. Really, you cannot go wrong with a pink-colored, sweet potato filled burger; that is, unless you do not like sweet potato! Read More
For my birthday this year, I knew I wanted to experiment in the kitchen and make my own cake. Thankfully, my experiment was a success and this was the end result: a raw chocolate coconut cream cake. Perfect for an August birthday since it doesn’t require any baking.
This cake, although indulgent, is made with healthy ingredients and topped with a handful of super-foods. Can I get an Amen?! Nutritious treats for the win! 😉 Read More
I'm Katie - wife to a loving husband & mother to two active little boys. I am a stay-at-home-mom with a passion for all things health & fitness. I believe in nourishment for the body, mind & soul through eating real food, practicing proper fitness & living without restriction. Join me in creating healthy recipes and learning to live a balanced, fulfilling life!