Nutrient-dense and delicious recipes
Do you need a quick way to pack in the veggies in the morning? Try this smoothie! Green smoothies sometimes get a bad rap because they can taste too “earthy” but let me tell you, this recipe is far from that. It’s thick, creamy, slightly …
After making homemade almond milk last week, I had all this leftover almond pulp. I don’t like wasting food so I scowered the internet for inspiration. One of my favorite food bloggers, Minimalist Baker, popped up on my search so I decided to give this …
Here’s another great recipe to use up leftover almond pulp from homemade almond milk. These crackers are quick and easy to make and so tasty. They are gluten-free, grain-freel, and vegan! They can be made without oil as well. Use the recipe for your next charcuterie board or snack plate. They are a great low-carb, keto, and paleo alternative to standard crackers. They’ll taste great with cheese, meats, or any spread you like.
When making homemade almond milk, after squeezing the milk through a cheesecloth, you’ll end up with a bowl of leftover crushed almonds the consistancy of wet sand. That’s almond pulp! It’s a versatile leftover ingredient that doesn’t need to be thrown away! There are lots of recipes you can make with almond pulp. Brownies, cookies, muffins, crackers, or my personal favorite: cocao bliss bites.
simply combine with all ingredients and stir well. Pour out onto a piece of parchment paper and flatten slightly with your hand. Place onther peice of parchment paper over the dough. With a rolling pin, roll out into a thin oval or rectangle. Cut into squares with a pizza cutter and bake at 375 degrees for 15-20 minutes or until slightly golden and crispy.
If you don’t have almond pulp leftovers, you can substitute almond meal or almond flour. Feel free to add any other spices or herbs you prefer.
Do you love sweet potatoes as much as I do? These deliciously sweet root vegetables are a favorite side dish when I am craving something “carby” but want to keep it as nutrient-dense as possible. I was inspired by mindbodygreen’s post about Dr. Gundry’s tip …
Since it’s now Lent and I just got home from a Florida vacation, I have been experimenting in the kitchen with different fish and seafood recipes to help me feel like I am still sitting on the beach in the Florida Keys eating endless shrimp …
I love this time of year in the kitchen. Fall flavors are taking over my kitchen. Coming in 2nd place to Christmas time, it is my favorite time of year. I’ve been trying new recipes lately like pumpkin pie smoothies, deliciously creamy pumpkin coconut mousse, pumpkin spice chia pudding, spaghetti squash casseroles, and good ol’ PSL (pumpkin spice latte) with a healthier twist. These apple bars were, by far, the best recipe find so far.
These bars are completely paleo, gluten free, and vegan. Not a ton of added sweetener, which is always a plus. This recipe is from one of my favorite recipe creators, Michelle of paleorunningmomma.com Go check her out. You won’t be disappointed! The original recipe uses almond butter, but pecan butter would be good too. I wouldn’t recommend peanut or cashew butter. You could definitely play around with the spice ratios too. A chai twist, maybe a little clove would be really good too!
The perfect amount of apple, nuttiness, and sweet. I will definitely be making these again. Please let me know what you think in the comments!
This recipe is a good all around filling side-dish that can be customized to your liking. Add chickpeas for added protein and fiber, omit the cheese for dairy free. I like to pair this dish with roasted chicken, grilled fish, or even a good grass-fed …
