Chocoholics, this one is for you. It’s wheat-free and gluten-free (not the same thing, contrary to some people’s assumption), and lower in sugar than many typical desserts. The base of this cake, though, is fudgy and rich, and the other two layers are whipped, creamy, light, and delicious.Continue reading “Gluten-Free Chocolate Pie”
Hi Fellow Foodies!
I realize it’s been a long time since I posted a recipe, but, better late than never, yes? So, here we go. I have a gem for you.
This one is super easy to make. It’s delicious, with a fun texture, and is way healthy to boot.
No wheat or gluten, very little sugar, no dairy, and made with raw ingredients which are excellent for your health.
Yes, it’s raw, which means that texture-wise, it will not be comparable to cake made with flour, however, this aside, the taste is fantastic. Don’t take my word for it, though. Whip it up and taste yourself. I don’t think you’ll be disappointed.
This is a cake you need not feel guilty about eating!Continue reading “The Best Raw Carrot Cake with Maple Cashew Frosting”
Happy winter months. It’s the ideal time for all things 1. easy to whip up and 2. cozy and delicious. This quinoa bowl will do just the trick. It can be made in less than a half an hour, it tastes awesome, it’s grain-free, gluten-free, and sugar-free, with a small amount of dairy in the pesto (assuming you use regular pesto, which has cheese in it).
Make extra so you have a totally tasty lunch for work tomorrow too!
Autumn is my favorite season. I love the subtle downturn in temperatures, though the air isn’t quite cold enough to prevent people from still wanting to be outdoors just yet. That smell in the air of something sharp, crisp, of leaves and chill.
The foliage- don’t even get me started. At least 20% of why I came back from Europe when I did. Sure, the leaves turn elsewhere around the world of course, but they don’t quite catch flame with the same vibrancy as here in New England. Leaf peppers are onto something (for those who haven’t heard that term, these are people who travel from all over the US during fall to revel in and spectate over the changing colors here in New England). I have yet to encounter anywhere else where the shades are as vivid as they are here. Guess I’ll have to do some more traveling to find such a place, or, just accept that back home is where it’s at in terms of autumn.
Autumn is the perfect time for thick books. A towering, layered, gripping plot, allowing it to suck you in and keep you hooked, blowing through the pages while (ideally) sitting in a cozy café, cuddling up on your couch in front of a roaring fire, or lounging in a park somewhere as red and orange leaves dance in the air above.
More awesomeness about autumn: the re-emergence of boots, scarves and wool coats (especially cute red ones- my top pick). A welcoming back of comfort foods- macaroni and cheese, butternut squash soup, carrot cake, pumpkin pie, stuffing, oh man. Don’t even get me started.
Speaking of carrot cake, this recipe is subtly spiced, fluffy and light, scrumptious to be sure. All while it’s wheat/gluten-free, and lower in sugar than usual carrot cakes. It’s also easy to whip together. Happy autumnal baking!
Happy healthy eating, with the upcoming warm weather, as well as in celebration of health in general, regardless of temperature or time of year! This one is homey, cheesy, delicious, and yet, it’s without any grains or gluten. It’s to-die-for-delicious though. Skeptical? Try it yourself. We make this one almost every week, it’s that good. It may just become a staple in your home too!
This umami inducing, oh-so-scrumptious and satisfying, totally-hits-the-spot entree is one on which you will soon be hooked. It’s also incredibly healthy, made with a base of quinoa (gluten/grain-free, as this is actually a seed), scallions, red cabbage, marinated tempeh, and then though not pictured, I recommend it topped with a fried egg. SO good, a cinch to make, and with flavors that pack a punch.
Man, oh man, are these fluffy, moist, and totally tasty. Super easy to make, and I was stunned of their texture being exactly the same as any other cupcake. One cannot tell the difference between these and cupcakes made with flour. Thus, why not then make the healthier cupcake, if there is no sacrifice of taste? Your body and health will thank you for it 🙂
Gluten-free/grain-free, lactose-free, and with only honey used for sweetener, these are a cupcake you can feel far better about eating!
Happy Wednesday, all!
This chocolate cheesecake is the perfect guilt-free (or nearly ;-)) treat. Made with no added sugar (honey aside), its gluten free (sans crust), though is decadent and delicious. Swirled through with Greek yogurt and bittersweet chocolate. This is a cheesecake you can feel significantly better about eating, as opposed to the traditional versions (which are far more laden with sugar, usually with a gluten-based crust, and more fat).
Here is how to make it!
Ready for a brown sugary, moist, lightly sweet, delicious cake? And, one that is gluten free/grain free, lactose free, and not especially high in sugar? Here you go. This one is light and lovely. Perfect with a side of whipped cream and fresh fruit, or, just as delicious on its own.
Happy Monday, all! The perfect Monday treat: triple chocolate mousse. Though this is a version you can feel far less guilty on eating. Oh man, is this decadent and delectable. Dont take my word for it though. Try it out yourself, its a cinch to whip up.
Its gluten/grain-free, and with way less sugar than usual mousse recipes.