Introducing our special guest writer, Deborah Starr, RN! With years of experience in healthcare and a passion for holistic wellness, Deborah brings valuable insights and practical tips to help us navigate the journey toward better health. In this blog post, Deborah shares her expertise on how to love yourself through healthy eating without sacrificing flavor. Get ready to discoversimple yet powerful ways to transform your favorite recipes into nourishing delights that support your heart and overall well-being. Let’s dive in and learn how small changes in our culinary choices can make a big difference in our health journey.
Loving yourself by eating healthy doesn’t mean not loving the taste. A few changes in your favorite recipes can help reduce calories, unhealthy fats and salt. Yet they will keep the taste yummy.
Thickening soup? Skip the flour or cornstarch. Try pureed cannellini beans instead. You won’t get that pasty flavor. You will get fiber and protein!
Making brownies or cookies? Mash an avocado and use instead of half the butter. You’ve just replaced half the fat. Don’t try to replace all the butter. For food science-y reasons, this won’t work.
Very finely ground flaxseed + 3 tbsp of water may be substituted for an egg in some baking. You’ve added fiber and reduced cholesterol. This won’t work if the recipe calls for the eggs to be whipped or in an item like a quiche, where the eggs make most of the structure.
Non-fat Greek yogurt is the over-looked cooking hero. Use it instead of mayonnaise or sour cream in dips, salads, sandwiches, and sauces. If you want the tarter bite of the mayo or sour cream, make it half Greek yogurt and the others. Better yet, add a few drops of lemon juice to the Greek yogurt. You trade up to healthy fat in a big way and reduce calories.
Forget bottled salad dressing high in preservatives and salts. Go for some rice wine vinegar or balsamic vinegar. Add some walnut oil or honey, and voila — delicious, easy and healthy. Your heart adores it!
Do you use breadcrumbs? Next time the container is empty, wipe it out and refill it with whole oats you ground up a bit in a food processor. You can’t taste the difference. They work exactly the same in recipes. No added salt or preservatives. Higher in fiber than the breadcrumbs. Fabulous, right?
Cauliflower for mashed potatoes — you know this, right? Drizzle with olive oil. Add some garlic. Make life easy and use the food processor.
Spaghetti squash for pasta. It does taste a bit different, but it is still delicious and so much healthier. The squash has fewer calories, more vitamins and fiber. Cut the spaghetti squash in half, put it cut side down in a baking pan, and roast until just getting soft. Then pull out the strings of squash with a fork. Serve with your favorite sauce.
Applesauce may be used to replace oil in baking, a 1:1 ratio. 1/4 cup of applesauce may replace 1 egg. Try using applesauce to replace 1 cup of sugar. You also have to reduce 1/4 cup of liquid elsewhere in the recipe (water, milk, etc.) or you will have a soggy mess. This cuts out a ton of calories and adds fiber. It will alter flavor, so keep in mind which recipes you use this in (think oatmeal raisin cookies and gingerbread, but maybe not peanut butter cookies).
A few easy changes can make a huge difference to your health and heart. So go ahead and show yourself some love. Take the time to care for yourself and those around you.
Salads are one of my favorite things to bring to lunch, but they can get boring after a while, especially if you always use the same combinations of vegetables & dressing. And, if you don’t add any protein or other toppings, this potentially nutrient dense meal can be much less filling & satisfying. We need good fuel at lunchtime to power through our afternoons, which means whatever we choose for lunch needs to be a balanced, healthy meal.
These five salad recipes are some of my personal favorites. They are packed with flavor & nutrients for a satisfying & delicious meal that you’ll want to have again & again.
Apple Walnut Salad
One of the most delicious ways to spice up your salad is to add fresh fruits & nuts. This Apple Walnut Salad is a delicious medley of fruits, vegetables & nuts that create a tasty medley on your tongue with every bite.
Makes: 1 serving
Ingredients:
2 cups mixed spring greens
1/4 cup blackberries
1/2 apple, sliced
1/2 red bell pepper, chopped
1/2 cucumber, sliced
2 tbsp walnuts, chopped
1 tbsp paleo jam (I love Wellbees strawberry jam)
1/2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/2 tbsp fresh orange juice
2 tbsp extra-virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste
Directions:
Toss mixed spring greens, blackberries, apple slices, red bell pepper, & cucumber slices in a bowl. Top with chopped walnuts.
In a separate bowl, whisk together paleo jam, balsamic vinegar, dijon mustard, orange juice, extra-virgin olive oil, & sea salt & freshly ground black pepper, to taste
This delicious Caesar salad recipe is made without anchovies & topped with a vegan Parmesan cheese! It is honestly the best salad I have ever had.
Makes: 4 servings
Ingredients:
For the croutons:
3 slices sourdough bread, cut into 1-inch cubes
1 tbsp extra-virgin olive oil
1/4 tsp salt
For the Caesar Dressing:
1 tbsp Dijon mustard
1 1/2 tsp drained capers
1/2 tbsp ground black pepper
2 garlic cloves
1 cup avocado mayonnaise (or vegan mayonnaise for a completely vegan recipe)
For the Vegan Parmesan:
1 1/3 cups unsalted roasted cashews
2/3 cup nutritional yeast
1 tbsp sea salt
For the salad:
Romaine lettuce, chopped
Mixed greens, chopped
Fresh avocado, sliced
Directions:
Preheat oven to 375 degrees F. In a large bowl, toss together bread cubes, olive oil & sea salt. Spread on a prepared baking sheet & cook for 15 minutes or until beginning to brown.
In the bowl of a food processor, combine cashews, nutritional yeast & sea salt. Pulse until crumbly & resembles Parmesan cheese.
In the bowl of a food processor, combine capers, black pepper, mayonnaise, mustard, & garlic cloves. Pulse until combined & garlic is completely minced.
Prepare plates with a mix of romaine lettuce & mixed greens. Top with sliced avocado, Caesar dressing, vegan Parmesan, & croutons.
Enjoy!
Note: I topped my salad with shrimp for a little extra protein. Feel free to top with your favorite protein or eat as is for a completely vegan recipe.
Thank you Pure Wow for the delicious recipe inspiration!
Fresh Summer Salad
This salad is fresh & summery, the perfect meal for a hot day.
Makes: 1 serving
Ingredients:
2-3 cups romaine lettuce
1/2 peach, sliced
1 ear cooked corn, corn shaved off the cob
1 carrot, chopped
6 large shrimp, thawed if frozen
1 tbsp extra-virgin olive oil
1/2 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp pure maple syrup
Directions:
Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
Whisk together olive oil, red wine vinegar, dijon mustard, & maple syrup.
Top lettuce with peach slices, shaved corn kernels, carrot slices, & shrimp. Drizzle with dressing.
Enjoy!
Antioxidant-Boost Salad
This delicious, vibrant salad is full of antioxidants thanks to the almonds, strawberry & veggies, & the shrimp add some extra protein to give you energy all afternoon.
Makes: 1 serving
Ingredients:
2-3 cups romaine lettuce
7 strawberries, sliced
2 tbsp sliced almonds
1 carrot, chopped
6 large shrimp, thawed if frozen
1 tbsp extra-virgin olive oil
1/2 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp pure maple syrup
Directions:
Spray a pan with cooking spray. Cook shrimp over medium heat until pink & cooked through.
Whisk together olive oil, red wine vinegar, dijon mustard, & pure maple syrup.
Top romaine lettuce with strawberries, almonds, carrot slices, & shrimp. Drizzle with dressing.
Enjoy!
Harvest Salad
This harvest salad is a delicious & filling lunch bursting with fall flavor. The recipe is vegan, but you can add your favorite protein, if desired.
Makes: 4 servings
Ingredients:
4 cups brussels sprouts
4 cups diced acorn squash
1 tsp extra-virgin olive oil
2 cups chopped kale
1/2 cup chopped walnuts
1/2 cup unsweetened dried cranberries
1/2 cup pomegranate arils
5 tbsp tahini
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1/2 lemon, juiced
3 cloves garlic
4 tbsp water, to thin dressing
salt, to taste
Directions:
Preheat oven to 425 degrees F & prepare a baking sheet with foil & cooking spray. Cut the ends off the Brussels sprouts & discard; then cut the sprouts in half. Toss Brussels sprouts halves & chopped acorn squash with olive oil & salt & pepper, to taste. Spread evenly on the baking sheet & roast for 30 minutes, or until tender.
Whisk together tahini, maple syrup, apple cider vinegar, lemon juice, garlic, water, & salt, to taste.
Top kale with roasted veggies, pomegranate arils, chopped walnuts, & dried cranberries. Drizzle with dressing.
Halloween is normally associated with lots & lots of sugar, but that doesn’t mean you can’t eat healthy until the rush for candy!
Read on for five healthy Halloween recipes for a full day of festive celebration.
For breakfast, try this delicious Pumpkin Pie Smoothie Bowl
Sweetened with frozen banana & dates, this recipe has no added sugar, but it tastes just like a slice of pumpkin pie.
Makes: 1 serving
Ingredients:
1/2 banana, frozen
1/2 cup pumpkin puree
1 pitted medjool date
2 tbsp peanut butter (or nut butter of choice)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
1/4 cup dairy-free milk (I used almond milk)
chopped pecans (for topping)
sliced fresh banana (for topping)
Directions:
Puree all ingredients (besides toppings) in a blender until smooth. Pour into a bowl & top with banana slices & pecans.
Note: Feel free to add other desired toppings, such as granola, pumpkin seeds or walnuts.
Thank you Purely Kaylie for the delicious recipe inspiration.
For lunch, this Fall Kale Salad is a great choice
Filled with fresh fall produce like kale & sweet potato, this recipe is the perfect healthy, seasonal lunch option. The unsweetened cranberries add another punch of flavor, while the roasted pumpkin seeds are the perfect Halloween-themed addition.
Makes: 4 servings
Ingredients:
For the salad:
1 tbsp extra-virgin olive oil
2 medium sweet potatoes, peeled & diced into 1/2″ cubes
sea salt & freshly ground black pepper, to taste
1 pkg fresh baby kale
1/2 cup fresh roasted pumpkin seeds (see Note) (or substitute for pecans)
1/4 cup unsweetened dried cranberries
For the dressing:
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dijon mustard
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp ground black pepper
Directions:
Preheat oven to 400 degrees F. Toss diced sweet potato with olive oil & season with salt & pepper, to taste. Spread onto a prepared baking sheet & roast for 30 minutes, or until the potatoes are tender.
Meanwhile, whisk together all dressing ingredients in a small bowl. Refrigerate until ready to serve.
To make the salad, top kale with sweet potatoes, dried cranberries, & pumpkin seeds. Drizzle with dressing & toss to combine. Serve.
Note: To make fresh roasted pumpkin seeds, slice open pumpkin & scoop out the seeds. You will most likely need to run seeds under cold water to separate them from the pumpkin guts. Dry thoroughly with a towel & then toss seeds in a large bowl with olive oil, sea salt & pepper, to taste. Place seeds onto a prepared baking sheet & roast in the oven at 350 degrees F for 15-20 minutes, or until crispy & lightly golden.
Thank you Gimme Some Oven for the delicious recipe inspiration!
Need an afternoon pick-me-up? Try this Pumpkin Spice Latte
No need to spend money at a coffee shop! You can make this delicious pumpkin spice latte right at home, & it’s sweetened with pure maple syrup rather than refined sugar, making it a much healthier option.
Makes: 1 serving
Ingredients:
1 tbsp instant espresso
1 cup milk, warmed
1 tsp vanilla extract
1 tbsp pure maple syrup
1/4 tsp cinnamon
pinch ground ginger
pinch ground nutmeg
pinch ground cloves
1 tbsp pumpkin puree
whipped cream, for topping (optional)
chocolate shavings, for topping (optional)
Directions:
Add espresso to warmed milk & froth to combine.
Pour espresso into a blender. Add remaining ingredients & pulse to combine.
Pour into your favorite mug, top with whipped cream & chocolate shavings if desired, & enjoy!
Note: You can also make this recipe with a cup of fresh coffee instead of the instant espresso. To do this, omit step one & just add all of the ingredients to the blender to combine.
For dinner, try this Harvest Bowl with Pumpkin Polenta
This dish is the epitome of fall! It has pumpkin, brussels sprouts, maple syrup, apples, kale, & more. You can make it vegan/vegetarian, or add your favorite protein. Grilled chicken or shrimp would taste great in this dish!
Makes: 2 servings (there will be leftover polenta)
Ingredients:
For the pumpkin polenta:
3 cups pumpkin, cubed
2 tbsp extra-virgin olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
sea salt & freshly ground black pepper, to taste
2 1/2 cups dairy-free milk (I used unsweetened almond milk)
1/4 cup canned full-fat coconut milk
2 cups water
1 cup uncooked polenta
1/4 cup nutritional yeast
2 tbsp vegan butter
For the bowl:
1 cup Brussels sprouts, halved
1 acorn squash, sliced into rings
1 tbsp extra-virgin olive oil
1 cup chopped kale, massaged with oil
1 honeycrisp apple, thinly sliced
10 grape or cherry tomatoes
For the dressing (optional):
1/3 cup tahini
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1/4 tsp ground cinnamon
pinch ground ginger
pinch ground nutmeg
pinch ground cloves
pinch cayenne pepper
3-4 tbsp water, to thin
Directions:
To make the pumpkin polenta: Toss the cubed pumpkin with olive oil, rosemary, thyme, & salt & pepper. Spread onto the prepared baking sheet & roast at 400 degrees for 30 minutes, or until very tender.
Peel the skins off of the cooked pumpkin & combine in a food processor with the milk. Purée until smooth.
Transfer pumpkin mixture into a large pot & stir in the water & coconut milk. Bring the mixture to a simmer over medium-low heat, & then mix in the polenta. Cool, stirring frequently, until the mixture is thick, about 30 minutes.
Stir in the nutritional yeast & butter. Add salt & pepper, to taste
To roast vegetables: Toss Brussels sprouts & acorn squash with olive oil & salt & pepper, to taste. Spread onto a prepared baking sheet & roast in oven at 375 degrees for 30 minutes, or until tender.
To make dressing: Whisk together all ingredients.
To prepare bowls: Scoop polenta into the bowl, & then top with massaged kale, squash, Brussels sprouts, tomatoes, & apple slices. Drizzle with dressing (optional).
Note: This recipe is vegan. Feel free to substitute dairy milk, heavy cream, parmesan cheese, & dairy butter for the almond milk, coconut milk, nutritional yeast, & vegan butter.
And for dessert, these Pumpkin Pie Almond Butter Cups are dreamy
I know, you probably already have plenty of candy in your house from trick-or-treating. But, if you’re looking for a healthier candy option, this is the best choice you can make. The flavor is so incredibly rich – I honestly would prefer this over any store-bought option. The fact that it is sweetened with pure maple syrup & is vegan is just a plus.
Makes: 8 servings
Ingredients:
10 tbsp dark chocolate cocoa powder
4 tbsp pure maple syrup (I used pumpkin pie spice maple syrup for a little extra pumpkin flavor)
1/2 cup coconut oil
4 tbsp pumpkin puree
4 tbsp almond butter
1/4 tsp ground cinnamon
pinch ground ginger
pinch ground cloves
pinch ground nutmeg
Directions:
Line a cupcake tin with 8 cupcake liners.
Melt the coconut oil, & then whisk coconut oil, maple syrup & cocoa powder together in a small bowl. Divide the chocolate in half, & then fill the bottoms of the cupcake liners with one half of the chocolate. Freeze for 10 minutes.
Meanwhile, combine the pumpkin puree, almond butter, cinnamon, & pumpkin pie spice in another small bowl. Top the frozen chocolate with this filling, & then cover the pumpkin mixture with the remaining chocolate mixture.
Note: This post contains affiliate links. If you purchase a product after clicking a link, I may earn a commission off of that purchase.
Summer grilling season has arrived, & with it, the Memorial Day holiday weekend.
While for many this is a somber occasion, but it’s also a time to gather with loved ones & appreciate the simple joys in life, like gathering for a good meal in the beautiful outdoors.
To keep achieving your summer body goals & to feel good during your cookout, check out these delicious & healthy Memorial Day recipes that everyone will enjoy!
Forget the bread! Enjoy this delicious burger sandwiched between a portobello mushroom & melted Pepper Jack cheese topped with caramelized onions. Check out the recipe from Living Chirpyhere.
If you’re in the mood for something other than burgers, try this Honey Garlic Sticky Ribs recipe from RockRecipes.com. The Asian-inspired glaze is finger-licking good, but it uses honey instead of sugar for a naturally-sweetened recipe. Check out the recipe here.
Don’t have a grill? No problem! Try this easy & healthy Crockpot BBQ Chicken recipe from Skinny Fitalicious. It only has three ingredients, & all you have to do is throw them all in a Crockpot & cook it on low for 6-8 hours (or on high for 3-4 hours). It could not be simpler for a day of entertaining. Check out the recipe here.
It wouldn’t be Memorial Day without some creamy potato salad. Try this lighter recipe from Whole New Mom that uses cauliflower instead of potatoes. It’s still just as rich & filling, thanks to the vegancashew sauce that’s used in place of mayonnaise. Check it out here.
I love fresh fruit at any party – that’s always the platter I grab from first. But, if you would rather have a fruit dish than a fruit platter, try this nutty & bright Coconut Greek Yogurt Fruit Salad from Skinny Fitalicious. It combines berries with nonfat Greek yogurt & unsweetened coconut for a tasty dish that’s filled with healthy fats & protein, without adding any extra sugar! You could sub in your favorite fruits for different flavors. Check out the recipe here.
Broccoli salad is another one of my favorite dishes at any event. Get some greens on the table with this delicious low-carb, high-protein Greek Yogurt Broccoli Salad from Skinny Fitalicious. All of your guests are going to be asking you for the recipe. Check it out here.
You can still enjoy coleslaw without having to layer it with endless globs of mayonnaise & cups of sugar. This Paleo Coleslaw recipe from Paleo Cupboard uses apple cider vinegar, olive oil, & raw honey to create a light & subtly sweet coleslaw recipe that everyone is going to love. Check out the recipe here.
If you are in need of a red, white & blue dessert to end the evening, try this delicious Triple Berry Cobbler recipe from Whole New Mom. It uses liquid stevia instead of sugar, so the only sugar you get from this dish is from the berries themselves! And there are two topping options: One is grain-free & low-carb, & the other is egg-free. No matter which diet you are following or what accommodations your guests need, you can modify this dessert to be a dish everyone will enjoy. Check it out here.
Want to end the evening with a campfire & s’mores? Try these delicious Sugar-Free Marshmallows from Whole New Mom! By using a low-carb sweetener, these tasty confections are a low-carb & Keto dream, & it gets rid of all that nasty corn syrup that is in normal marshmallows. Get the recipe here.
Thank you to our veterans & to the service men & women we have lost who have given us the opportunity to gather safely with our loved ones. Let us always remember & honor those who have courageously given their lives for us.
Note: This post contains affiliate links. If you buy a product after clicking a link, I may earn a commission off of that purchase.
Spring is in the air, & that means it’s time for delicious spring produce!
Spring is the perfect time to start a healthy lifestyle. While the world outside is beginning to grow once again, you can commit to growth in your own life. With the weather outside getting warmer, there’s no better time to get out & start moving! And there are lots of spring fruits & vegetables that taste delicious & are beneficial for your health.
Look below for over 20 healthy spring recipes that can help you achieve your goals & have fun while doing it!
Quiche is my absolute favorite breakfast food. I love the savory taste paired with the perfect cheeses & vegetables, &, of course, the buttery, flakey crust. This quiche recipe from Pure Wow was created by Joanna Gaines, the home improvement guru, & it does not disappoint. However, feel free to play around with the vegetables & cheeses added for different flavors!
Last but not least, if you’re in a big rush in the morning, try this easy toast recipe from Breakfast for Dinner that’s both savory & sweet. It has ricotta cheese for some much-needed protein, & it’s topped with delicious, fresh berries & honey to satisfy that sweet tooth.
Are you ready to detox your body after a long winter? Try this delicious Rainbow Roll-Ups recipe from Pinch of Yum. They are packed with fresh vegetables, & the sweet & salty peanut sauce is dreamy & delicious.
Kiwi Strawberry Spring Rolls with Honey Lime Dipping Sauce
This bright & delicious spring roll recipe from A Sweet Pea Chef highlights all of the wonderful fruits of the season. It’s a fun & inventive way to get in your serving of fruits for the day.
Shaved Spring Vegetable & Apple Salad with Ginger-Dijon Dressing
Salad doesn’t have to be boring. This spring vegetable & apple salad from Pure Wow has tons of fresh vegetables you normally wouldn’t expect to taste raw, but they taste so delicious that way! The ginger-dijon dressing really pulls the dish together with a fun, Asian twist. Leave the recipe vegetarian, or add your favorite protein for a more filling lunch.
Forget boring Caesar salad! Try this fun spring recipe from Pure Wow that uses fresh asparagus in place of the lettuce. That’s right – this recipe has no leafy greens! It’s a fun twist on the traditional salad that is going to delight your taste buds.
This easy burgers recipe from Pinch of Yum uses canned salmon, eggs, & breadcrumbs (gluten-free alternative here) to create patties that are simple to make but taste delicious. The slaw is made with Greek yogurt instead of mayonnaise for a higher protein & lower fat content than the traditional dish.
If you’re in the mood for some light Italian fare, try this delicious & easy bruschetta chicken recipe from Evolving Table. Instead of putting the tomato mixture on top of bread, it’s served on top of the chicken for a high-protein, zero-carb alternative. The bright asparagus is a delicious finishing touch that helps make this a filling but still low-carb meal.
This chicken tacos recipe from Jessica Gavin is a current favorite in my house. The tart & sweet pineapple salsa recipe is so refreshing, & the chicken is cooked to a succulent perfection. Warming the tortillas in the pan at the end is the delicious secret to this tasty, balanced dish.
Sometimes, we all just need some comfort food. If you’re in the need of some pasta, try this Pasta Limone recipe from Pure Wow. Instead of topping the noodles with marinara or Alfredo sauce, it uses fresh lemon & basil. It’s a bright & delicious dish that’s still hits the spot.
Make fresh spring fruits the star of the show with this Fruit Pizza recipe from Life Made Sweeter. You can top it with the recommended fruits, or use your favorites. The crust is made with oats for a gluten-free & fiber-rich alternative, & the “sauce” is made from Greek yogurt, which adds protein to the dish.
I love lemon! I will choose a lemon dessert before anything else on any dessert table – hands down. These Lemon Cheesecake Bars from Spoonful of Flavor are the perfect balance of tart & sweet, & the Greek yogurt & cream cheese filling has extra protein, making this a delicious, healthy dessert.
The first fruit I think of when I think about spring is strawberries. I remember going strawberry picking when I was little & coming home to make delicious cobbler. These Strawberry Oatmeal Bars from Well Plated are made with whole wheat flour & old-fashioned oats for a fiber-rich dessert that’s just as sweet as the one from your childhood. The powdered sugar glaze is completely optional, but you can add it for a sweeter dish.
Blueberries & lemon are a match made in heaven. This lemon poppyseed cake from Ana’s Baking Chronicles has a delicious, tart, lemon-y punch that’s balanced by the sweet blueberry jam & glaze for a delightfully balanced dessert. It’s the perfect treat for a lovely spring occasion.
No matter where you are in your health journey, I hope you found some recipes that inspired you. Cooking with fresh ingredients is a simple way to get more nutrients into your diet, & it’s a big step towards a healthier lifestyle. The bright & beautiful flavors of spring are a delicious way to eat healthy without even realizing it!
What are some of your favorite spring recipes? Leave me a comment below!
Note: This post contains affiliate links. If you buy a product after clicking a link, I may earn a commission off of that purchase.
Lent is over, which means for a lot of people, so is the self-inflicted ban on sugar, & just in time for Easter candy.
Easter is a wonderful time to celebrate new beginnings – why not start fresh with some healthy lifestyle choices as well? There are still plenty of delicious foods to eat that don’t negatively impact our health.
Read below for some healthy brunch, appetizer, dinner, & dessert recipes that will delight your taste buds & help you achieve your wellness goals.
Pancakes are a great, easy breakfast that everyone loves. This low-carb, Keto, & paleo recipe from Wholesome Yum uses almond & coconut flours to keep the recipe healthy, & you can use any sweetener you like. Check out these Easter-inspired bunny butt & bunny face pancakes to make the dish more festive.
How cute are these egg nests? They are the perfect festive breakfast for Easter! You can use frozen or fresh shredded potatoes to make the hash brown nests. And the eggs are a perfect way to get in some protein to keep you full until dinner. You can find the full recipe on Kids Cooking Activities.
Deviled eggs are a must-have on Easter. They are delicious, festive, & the perfect way to use up all those dyed eggs. This clean-eating recipe from The Wooden Skillet is just as delicious as the classic one we all love, but it’s paleo & made with all-natural ingredients.
Between making brunch & dinner, I definitely don’t want to be spending a lot more time in the kitchen making appetizers. These roll-ups recipe from Seeking Good Eats are an easy, low-carb & Keto appetizer recipe that can be made ahead of time. Use fresh ham from the deli for an even better flavor.
This recipe from Family Fresh Meals is so cute & the perfect addition to any Easter appetizer table! It’s super easy to make, & it can be made ahead of time, too! Pair it with veggies & gluten-free crackers for a low-carb option.
This classy roast recipe from The Wooden Skillet is perfect for a special occasion. It’s easy to make, which means you can spend more time working on the side dishes & spending time with family.
Ham is a classic main dish on Easter. Make it healthy & give it a fun twist with this hickory-smoked ham recipe from Seeking Good Eats that uses a brown sugar substitute & bourbon to give it the delicious glaze we all love.
Want to try something a little more ambitious & traditional? This leg of lamb recipe from Seeking Good Eats walks you through step-by-step, & it’s actually not as difficult as it sounds!
When I think of sweet potato casserole, I think of perfectly healthy sweet potatoes laden in sugar & corn syrup. This dairy-free & paleo recipe from The Wooden Skillet uses pure maple syrup instead of sugar to sweeten the potatoes, & the marshmallows on the top are optional (but not really 😉). Look for corn syrup-free marshmallows in the grocery store (or buy them here) for an even healthier but still tasty twist.
If you’re looking for a more savory potato recipe, try this delicious, Whole30 & paleo scalloped potatoes from Real Food with Jessica. To make it gluten- & dairy-free, the recipe uses cassava flour & unsweetened almond milk, but you can’t even tell. And the fresh rosemary & thyme add a lovely flavor.
Get some fresh greens on the plate with this delicious & easy roasted broccolini recipe from The Wooden Skillet. All you add is oil & salt, but the roasting brings out such a lovely flavor, you won’t need anything else!
Are you used to having a big bowl of carb-heavy macaroni & cheese on the table? Why not sub it for this low-carb, cauliflower mac & cheese recipe from Seeking Good Eats that doesn’t skimp on the cheese or flavor at all? Trust me – no one will miss the pasta.
When I think of Easter, I instinctively think of bunnies & carrots. Get these Easter-themed, naturally-sweet vegetable on the table with this delicious ginger-glazed recipe from Gourmande in the Kitchen. Instead of using sugar, the glaze is made with pure maple syrup for a healthier twist.
I love the bright flavors of spring. This tart recipe from My PCOS Kitchen is the perfect blend of sweet & tart, & it uses the beautiful fruits to do most of the sweetening. Use powdered erythritol for a Keto version.
Keto Maple Carrot Cake with Maple Cream Cheese Frosting
Happy Easter everyone! As always, remember a holiday is just one day, so if you indulge, enjoy it & the people around you, & then get back on track tomorrow.
Do you have a favorite Easter recipe? Share it with me in the comments below!
Note: This post does contain affiliate links. If you buy a product after clicking a link, I may earn a commission off of that purchase.
St. Patrick’s Day is almost here!
Traditionally, this would be the time for sodium-rich corned beef & cabbage, carb-laden colcannon potatoes, artificially dyed green desserts (see a natural alternative here), & multiple pints of beer. And while this is a perfectly fine way to celebrate on occasion, if you are currently trying to tackle some health & fitness goals for summer, or if you are just looking to make some healthier meals for your family, this may not be the ideal choice.
If you are looking for some healthier but still festive alternatives, check out this round-up of delicious St. Patrick’s-themed recipes, so you can still have fun & feel good.
Sneak some veggies into your breakfast with this Kale Kefir Pancake recipe. If you don’t have kefir, substitute buttermilk (you can make your own by adding 1 tbsp lemon juice or white vinegar to a cup of milk & letting it sit for 5 minutes). These pancakes are gluten-free as well – they use buckwheat flour & oats instead of all-purpose flour. This is a savory pancake recipe, but if you want something a little sweeter, take out the turmeric & add in some honey. Or, embrace the savory component & pair this recipe with salsa & eggs.
This soup is so indulgently creamy, but it’s packed with vegetables, making it a delicious but still nutritious choice for lunch. Enjoy it alone for a light meal, or pair it with a small salad and/or crusty bread for a more filling lunch.
This bento box is too cute, & it has all the healthy foods you need for a balanced meal, plus a fun little treat. Instead of using cream cheese, spread hummus between the spinach tortillas for a higher-protein choice.
This recipe uses real cheese to make the Pot of Gold dip, making it a much healthier choice than traditional queso from the store. The Shamrock Dippers are made from spinach tortillas, making it a simple but festive choice for chips.
On most holidays, I find what people struggle most with is getting in enough fruits & vegetables. This snack board is absolutely adorable, & it’s packed with healthy fruits & veggies, so you can make sure you are getting in all your necessary servings for the day.
Instead of using mayonnaise & green food coloring, this deviled eggs recipe gets its creaminess & festive green color from avocados! It’s a recipe packed with protein & healthy fats.
The whole family is going to love this fun, festive dish. Yellow bell peppers are stuffed with ground turkey, brown rice, & tomatoes & topped with cheddar cheese to make the most delicious pot of gold you have ever seen!
Rainbows are another theme of St. Patrick’s Day, & eating from the rainbow is another way to stay healthy. This Rainbow Bell Pepper Pizza is covered in vegetables, making it a delicious & nutritious choice for celebrating the holiday.
This pesto is made from fresh spinach, walnuts, & extra-virgin olive oil, making it a great choice of healthy fats & vegetables. Stir it into your favorite pasta (or zucchini pasta to keep the dish extra festive), add in some ground turkey for protein if you like, & pair it with your favorite crusty bread for a delicious meal.
If you’re trying to keep your dessert low-carb, try these Keto sugar cookies. They are gluten-free & sweetened with sugar-free maple syrup. The green frosting is made from avocado, monk fruit sweetener, & butter. It’s a delicious, simple recipe that you can have fun making with the kids.
When I think of green desserts, I think of mint. These Mint Chocolate Chip Brownies are paleo & gluten-free, making them a healthy choice for anyone trying to stay away from processed foods. The layers of brownie, mint cream, & chocolate topping make this treat so indulgent, you won’t even miss the traditional sugar.
I hope you all have a fun & festive St. Patrick’s Day! Remember, if the diet breaks for one day, all progress is not lost. Have fun & get back on track tomorrow.
Dipping a barkThin into my hot cocoa, because when a recipe is this healthy, you can eat a little extra chocolate 😉
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I can’t think of anything more comfy than sitting by a fireplace, snow falling outside the window, with a hot cup of cocoa in my hands.
In honor of all the snow we are supposed to get this week, I thought it would be a good time to share my favorite healthy hot cocoa recipe. While I am for a traditional cup of hot chocolate, when it’s snowing as often as it has been lately, that cannot be a regular drink on the menu if I’m going to keep my health (& waistline) in check.
The secret here is that I whip the milk in a food processor before heating it – this adds a thickened consistency & a nice foam on top of the hot chocolate that adds a richness without adding a lot of sugar or heavy cream. I use almond milk, but any milk will work!
I personally don’t add any sugar to this recipe, but if you aren’t used to using no or only natural sugar, I recommend adding in just a teaspoon at a time until it is at your desired sweetness level. I have found that whipped cream, especially dairy-free whipped cream (such as almond or coconut milk whipped cream) has a natural sweetness to it that gives me the taste I am looking for without adding a lot of sugar or calories.
Check out the recipe below, try it for yourself, & let me know what you think! And if you have a favorite hot cocoa recipe (healthy or not), please share it in the comments – I would love to try it!
Healthy Snow Day Hot Cocoa Recipe
Makes: 1 serving
Ingredients:
1 1/2 cups milk of choice (I like unsweetened almond milk)
1 rounded tablespoon dark chocolate unsweetened cocoa powder (such as Hershey’s)
sweetener of choice, to taste (try pure maple syrup or honey for a healthier, natural sweetener; add 1 teaspoon at a time until you reach your desired level of sweetness)
whipped cream, for topping (I use almond milk whipped cream)
Optional: 1/4 teaspoon peppermint extract (use in place of the vanilla extract – this makes a very festive peppermint hot chocolate that I personally love enjoying any time of the year)
Directions:
Combine milk, cocoa powder, vanilla extract, & sweetener of choice in the bowl of your food processor. Pulse for about 30 seconds, or until milk is frothy & thick.
Pour milk into a large mug & microwave for 1 1/2-2 minutes, or until extra frothy & hot. A thick foam should have appeared on top.
Top with whipped cream & enjoy!
That’s seriously it! It is so easy, & so much healthier for you!
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One of my favorite things about summer is the fresh produce. I love walking into my own backyard and finding inspiration for cooking from the vegetables in my garden. And one of my favorite vegetables is zucchini. It’s so versatile – it’s delicious baked, fried, steamed, or sauteéd, and it can be used a number of ways in dishes, from zoodles to zucchini bread.
Lately, my garden has been giving me zucchini the size of baseball bats, so I decided to use its size to my advantage and make the vegetable the star of my dish. Zucchini boats were the first recipe that came to mind.
Zucchini boats are a favorite of mine because they can be used in any type of cuisine. The zucchini simply acts as the vehicle for whatever you would rather be eating. It’s a low-carb way to make a filling, nutritious, vegetable-packed meal.
Because I had marinara sauce sitting in my cupboard, I decided to go with an Italian spin for tonight’s dinner. Below is the recipe I created, but feel free to experiment with your favorite flavors and the ingredients you have in your cupboard. The oven temperature and cooking times should be relatively stable for just about any filling options.
I hope you enjoy the recipe! Please feel free to leave me a comment about how the recipe turned out for you, or to share your favorite way to make zucchini boats.
Italian Zucchini Boats
Makes: 2 generous servings
Ingredients:
1 zucchini (my zucchini are so big, I used half of one – like I said, they are the size of baseball bats)
1 cup marinara sauce (for a low-FODMAP option, I used Rao’s Homemade Sensitive Marinara sauce – it’s so delicious, you will never miss the onion and garlic)
8oz cooked chicken breast, chopped, or ground chicken (see Notes for how I baked my chicken breast)
2/3 cup shredded mozzarella cheese, divided
grated Parmesan cheese, for serving
Directions:
Preheat oven to 400 degrees F. Line a baking dish with foil and spray with cooking spray.
Cut zucchini in half lengthwise and scoop out the seeds, leaving the ends intact to create small “boats” (this is to make sure the filling does not pour out the sides while baking).
In a medium-sized bowl, combine cooked chicken, marinara sauce, and 1/3 cup mozzarella cheese. Fill the zucchini with the mixture.
Bake for 25 minutes, or until a fork inserts easily into the zucchini.
Sprinkle zucchini with remaining 1/3 cup mozzarella cheese. Bake for another two minutes, or until the cheese melts.
Sprinkle with Parmesan cheese and serve.
Notes:
The best way I have found to cook moist, delicious chicken breasts is to place them in a baking dish coated in cooking spray and then cover them with parchment paper. Bake the chicken breasts at 400 degrees F for 40 minutes. It’s cooked perfectly every single time. For this recipe, I rubbed my chicken breasts with Italian seasoning before baking.
I remember when the ground turkey craze first started. Finally, there was a viable, healthy alternative to eating chicken in every meal. Ground turkey became the new star of so many of my favorite dishes.
The only problem was, while ground turkey seemed to make a great substitute for beef, it just didn’t possess the same level of flavor. In some dishes, like spaghetti, I was able to mask the lack of flavor from the turkey with the richness of other ingredients. However, any dish where the turkey was supposed to be the star always ended up being disappointing.
Burgers were the dish that disappointed me the most. I have fond memories from my childhood of lazy summer afternoons, my father grilling succulent burgers on the back deck. I wanted to be able to experience that delicious flavor again, but still be loving my body while eating it.
Now, I have the answer. After years, I am surprised to say that I have discovered a low-FODMAP way to create the best turkey burgers I have ever tasted.
This discovery was made with my fiancé, Joseph, while we were grilling this summer. He had decided to start eating turkey burgers as a healthier alternative, and I was attempting turkey burgers again because the low-FODMAP diet made my veggie burgers now a forbidden food (I must bid a sad farewell to my favorite MorningStar burgers).
I found a simple burger seasoning recipe online, and after tweaking the ingredients a little, it was a low-FODMAP achievement that deserves a spot in every cookbook. The secret is this: Instead of mixing the seasoning into the meat, Joseph had the brilliant idea of using it as a rub on the already-formed, raw burger patties. The result is a spicy, flavorful, succulent burger that dares to compete with the burgers from my childhood.
Check out the recipe below, and leave me a comment about what you think! I would love to hear how they turned out for you, and your favorite ways to use ground turkey.
Low-FODMAP Turkey Burgers
Makes: 4 burgers
Ingredients:
1 pound 93% lean ground turkey
1 tbsp paprika
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes
Directions:
Mix seasonings together in a small bowl.
Form turkey into four patties. Spread the seasoning evenly over each patty, then rub the seasoning over the surface of the meat.
Grill to your desired level of doneness. Enjoy!
Notes:
The thicker the burgers, the more juicy and succulent they are. We have found that making four burgers out of one pound of meat is the perfect amount.
The seasoning recipe was originally inspired by the Easy Burger Seasoning Blend recipe on The Spruce Eats. If you aren’t restricted by a low-FODMAP diet, check out their recipe – it just adds a little garlic and onion, which I am sure would be a delicious addition.
