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 …
When you’re looking for an easy, light, and nutrient-dense dinner ready in under 30 minutes, this customizable recipe is a must. Citrus and shrimp are a perfect flavor pair and roasted vegetables are always a good idea. Time Saving Tips A great way to save …
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 …
Here is another delicious recipe to add to your winter repertoire of soups! It is savory, creamy but not too thick. It is well balanced with protein, fiber, and healthy fats. I have been experimenting with new soup recipes especially on this frigid below zero …
Does anyone else out there have a serious love for avocadoes like me? I love it in a smoothie, on a salad, grain bowl, with eggs, on toast, or even just by itself as a fat-packed snack.
My husband and I make mexican at least once a week and no taco is complete without this guacamole recipe. I don’t think there is a more delicious way to top off a taco or burrito bowl than with this vibrant green goddess of a dip. I’ve always loved guacamole, but maybe it’s the memory of my luxurious Cancun beach vacation my husband and I recently had that makes it even better. When I eat it, I can almost feel the sand in my toes, the margarita in my hand, and the sunshine beating down on my skin as a I lay in my beach chair just watching the waves crash in. I say this as I sit here on my couch under a blanket on a cold, dark night of winter in North Dakota. Why do I live here you ask? I ask myself that question everyday…
I don’t know about you, but I find store-bought guacamole repulsive. I feel like I am eating green Elmer’s glue mixed with miniscule amounts of onions and tomatoes and who know what else. There is never enough cilantro in those gross packages either. If there is a high-quality pre-made guac out there, please share! I’d love to be proved wrong on this one! In the meantime, try this recipe and let me know how much you love it.
This recipe is easy to prep, quick to make, and even quicker to disappear. Fresh, healthy ingredients like red onion, diced jalapeno, chopped tomatoes, cilantro, lime, and garlic mashed together with ripe avocado makes it a healthy dip option full of healthy fats and fiber. Be careful though, it’s not light on calories if you are watching those pesky little things. Stick to a few tablespoons to give you an optimal amount of healthy fats. I am the first to say I definitely don’t do this enough. There are worse things to eat too much of right? If you’re looking for an even healthier boost, pair it with raw veggies or make your own chips like I do!
I am big believer in seasoning recipes a little more here and a little less there to fit your flavor preferences, so feel free to add or limit to your liking. Let me know how what you think of this recipe in the comments. Enjoy!
