Want a fail proof recipe? This quick and easy pizza crust recipe is as close as it gets. It's also so delicious that you won't notice it's gluten-free. It's just good food. Mmmmm. Keep this in mind. Gluten-free dough isn’t as elastic as regular dough. As a result, cracks will appear when rolling out the dough. This is normal. Pinch each crack together and smooth it out with your fingers. All fixed! GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN Rosemary Almond Fl
Love ‘em or hate ‘em? Brussels sprouts are a source of debate at our house. I’m team Brussels sprouts now but I’ll admit I wasn’t in love with them until I ate - hands down - the best Brussels sprouts salad at a wedding in Hawaii. I haven’t looked back and neither will you. Want tips for the best roasted Brussels sprouts this Thanksgiving? Choose smaller sprouts for a sweeter taste and peel off outer layers for charred and crispy pieces. GLUTEN-FREE | DAIRY-FREE | PLANT-BASED
Don’t be nervous about the number of ingredients in this bowl! It’s an easy recipe to follow and it’s worth every bite. Promise. Want to save time? Prepare the falafels the night before and purchase the hummus and tzatziki. GLUTEN-FREE | DAIRY-FREE OPTION | PLANT-BASED | VEGETARIAN | VEGAN FRIENDLY Beet & Falafel Salad Bowl Author: Jen - A Naturally Nu Foodie Recipe Prep Time (Beets): 10 minutes Prep Time (Falafels): 10 minutes Prep Time (Salad Assembly): 5 minutes Cook Tim
To be or not to be? Oat tolerance is a hot topic for Celiacs. Many Celiac associations agree that oats are tolerated once the gut is healed (which can take 6 to 18 months!) Are you nodding in agreement or shouting at me in protest? Let’s be clear: oat intolerance is less common but a real problem for some Celiacs. The exact reason why isn’t known. Oats are delicious but other whole grains can be used to make granola. Enter quinoa. Quinoa flakes are essentially pressed quinoa.
Red lentils are one of those good, no great foods, rich in protein and fibre, among other nutrients. It was one of the foods I rediscovered during my Ten Day Fibre Challenge back in July. Now it’s a food that I eat regularly. Move over chickpea hummus. Smoked red lentil hummus is quick, easy to make, and delicious! Blend it all together in a food processor and add more water if you want a thinner consistency. You can enjoy it with cut vegetables, crackers, wraps, sandwiches o
It’s tomato season! Got a spare afternoon and an extra tomato from the garden? Yeah, I don’t either. I do, however, have thirty minutes, a can of tomato paste and the other risotto ingredients. Risotto is a creamy Italian dish. Sure, you'll stand at the stove and stir (a lot), but it's worth every single stir! It was the first meal I learned how to make as an adult. And the truth is I still love it countless bowls later! Here are my top three tips for successful risotto: -Don
Chocolate brownies deserve serious consideration to become its own food group. ‘Nuff said. This recipe is as close to fail-proof as it gets. It worked the first time. It’s worked every time since. Want a baking tip? Pre-measure the ingredients and line them up in order beside the stove. Super easy, right? Bake the brownie batter for up to thirty minutes and let cool. Forget the icing! You don't need it. Serve these beauties at room temperature on its own or with a scoop of ic
Roasted chickpeas pack a powerful nutrition punch. Okay, I’ll bite. How so? One cup of chickpeas offers almost fifteen grams of protein and thirteen grams of fibre. Trust me, that’s good. We can all agree that good nutrition is important. Taste and texture are also important. Know how to make extra crispy chickpeas? Try the following practical tips I found from fellow bloggers: #1 Pat the chickpeas dry. As dry as possible. Don’t rush this step. #2 Remove loose chickpea skins.
It’s peach season! I’m stating the obvious. I know. We'll move on. I saw a helpful sign at the grocery store about ripe peaches. Know how to choose a ripe peach without squeezing it? Its colour! Dark red or dark orange tones mean the peach got a lot of sunshine. It's ready to eat! This weekend, I posted a photo of a baked peach topped with granola on Instagram. You said the recipe looked delicious. Thank you! So, I thought why not post the baked peach recipe. It’s quick and e
If you talk to my friends or family they will readily agree that I am not a morning person. Nor am I hungry when I first wake up. But since breakfast really is the most important meal of the day it’s important that I still have something. Smoothies really work for me in the morning. Not only can I prepare it the night before which is a must since - you know - I’m not a morning person, I can make it both tasty and filling. The ground flax and oats in this blueberry pie smoo
Remember Kung Pao noodles from your childhood? Kung Pao noodles originated in China during the mid to late nineteenth century and later became a staple of ‘western’ Chinese food Want a quick and healthy version? Me too. Don’t be nervous about the number of ingredients in this recipe! Most of the ingredients are common pantry items and this delicious recipe can be whipped up in under thirty minutes. It’s also gluten-free, dairy-free, and plant-based. Add your favourite plant-
Want your recipes to pop with flavour? Add a HINT of cardamom. Want your guests to make funny faces? Add a LOT of cardamom! Cardamom is a bold spice. That’s one thing we can agree on. One thing we can’t agree on is how to describe cardamom. Fellow foodies define it as a strong aromatic spice with hints of citrus, mint, wood or smoke. To me, ground cardamom is sweet and floral which is why it blends so well with desserts. Cardamom is made up of blended seed pods from plants in
The original bircher muesli recipe is one hundred and twenty years old. It’s true! It was created by a Swiss doctor named Maximilian Bircher-Benner as part of his patients’ therapy. Today, bircher muesli is a creamy oat based breakfast mixed with shredded apples, Greek yogurt, milk and lemon juice. The remaining ingredients are up to you! It’s common to add nuts, seeds, coconut, dried fruit and spices like cinnamon. Plant-based choices like vanilla coconut yogurt and oat milk
I fell in love during my trip to Egypt and Jordan but it wasn’t with a guy. It was with Middle Eastern food and in particular, falafels! I’ve been trying to recreate my falafel experience ever since. This weeknight recipe has been adapted for the working professional who wants to eat a quick plant-based meal. The ingredients may already be in your fridge or pantry. The pan-fried falafels are easy to make, healthy and of course, delicious! Enjoy these crispy falafels in a wra
We’re all familiar with the saying, Mom knows best. Probably because she so often does. My mom’s favourite childhood dessert was bibingka. It’s a Filipino coconut rice cake baked in banana leaves that’s often topped off with salted duck egg or cheese. Or if you’re lucky: both! I decided to surprise Mom and make bibingka for her over the holidays. I knew I’d perfected the recipe when she ate a second one at breakfast. I almost did backflips when I heard the news. Bibingka is a
Are you excited for the holidays? Tis the season to spend time with loved ones and eat a lot of food. Families that cook together probably also drink together - or is that stay together? Another thing you can do together is make zucchini fritters. I mean, obviously. I suggest you leave the peel on the zucchini for some extra fibre and also because: PRETTY! I mean, green is Christmassy right? The usual nutrition facts that some people read and others skip over: One medium zucc