I love making soup with all types of squashes, but my favorites are butternut squash and pumpkin. They are hearty, can be made sweet or savory, and feel grounding especially when paired with warming spices. This recipe hits most dietary considerations and comes together very quickly! It’s a delicious and comforting meal on windy autumn or cold wintery days. The almond-coated fried sage leaves are a crunchy bonus! (Butternut squash can easily be substituted for pumpkin for another variation.)
I love crispy tofu and I love peanut butter. Enter a savory, Thai-inspired dish with both, made grain-free by using “riced” broccoli and cauliflower in place of traditional white rice. To me, this is comfort food at it’s finest, perfect for dark or cold winter days when I’m craving something rich and savory, yet wholesome. While this type of “rice” isn’t considered low-FODMAP, I can tolerate small amounts of both every so often, as is present in this dish. But please assess your own tolerances and adapt using regular rice instead if needed (see note below).
What’s not to love about salty, savory olives? I didn’t think I could love olives any more until I made marinated olives using wholesome and warming spices and herbs–a perfect accompaniment for a holiday meal like Thanksgiving or Christmas. In fact, you don’t need a seasonal reason to make these; they can become a staple in your fridge as they are in mine, all year long.
I was never a fan of cranberry sauce growing up because of how gummy and gelatinous it was, not to mention it was usually overly sweet. This version eliminates all the gummy ingredients like gelatin and pectin, tones down the sweetness by using fresh orange juice and honey, and adds a few unique ingredients like ginger and golden raisins. For a dash of spice, I recommend cayenne pepper! It pairs wonderfully with other Thanksgiving favorites.
There is a lot to love about these cookies starting with the fact that they are super light and chewy. They’re also vegan, grain-free, and oil-free. They aren’t considered paleo because I use white sugar to maintain their pale color, but substituting for coconut sugar will do the trick. I often make them when I’m dying for a sweet fix after dinner but don’t have a lot of time to make something time-intensive because they are super easy to whip up.
Summertime is finally here and that means we’re eating lots of delicious, savory salads! Fennel has an unmistakable fresh, licorice flavor that pairs wonderfully with the roasted potatoes, parmesan cheese, and a squeeze of lemon. I recommend eating this salad on an outdoor patio, deck, or yard with a glass of dry Italian Sauvignon blanc!
This breakfast bowl is cold, green take on the Peanut Butter Banana Smoothie recipe. This breakfast bowl comes together quickly since all ingredients are added to the blender at once, and is a perfect option for busy mornings. Topping with homemade or grain-free granola (recipe coming soon!) and blueberries adds delightful texture, color, and crunch. It’s also a great way to get in your first serving of healthy greens!
When you think of pesto, you probably think of basil. However, pesto can be made of all different types of leafy greens and herbs. Basil makes me think of summertime and I wanted to create a winterized version. I substituted winter herbs like rosemary, sage, and thyme in place of basil to create a more cozy pesto that can accompany your favorite salad, pasta or risotto dishes, sandwiches, crackers, cheese, and hors-d’oeuvres. Get creative! You may also just want to eat this pesto with a spoon… 😉It’s delicious.
This breakfast bowl is modeled after a Buddha Bowl, in which all elements to a meal are incorporated in a single bowl. It comes together quickly and is a great option for busy mornings because it can be made the day before and stored for up to three days. Take note that you will only need a small bowl for yourself since it is laden with healthy fats and protein.
These cookies hit every diet category and the easiest cookie recipe I’ve ever created. Playing off the break-n-bake cookies you can buy at the store, these are scoop-n-bake: they only take 10 minutes to whip up and another 10 to bake! I often make these cookies when I’m dying for a sweet fix after dinner but don’t have a lot of time to make something time-intensive. This recipe includes chocolate chips, but you could replace the chocolate chips with chopped nuts or raisins. Try them out and let me know what you think!
Today you can buy gluten-free or vegan dinner rolls or buns, but many of those found in the grocery store are made with a lot of unpronounceable filler ingredients that lack any nutritional quality. This recipe, however, has only 5 ingredients and can be whipped up within 15 minutes! It’s made from potatoes and cashews, so would not be suitable for those strictly following the Paleo diet or who have a nut allergy. But, for those of you who are simply grain-free, low-FODMAP, or vegan, this is the recipe for you! Enjoy the dinner rolls on their own or with a bit of vegan butter or cheese. The buns can be used for tofu or veggie burgers or fritters.
When I go to Indian restaurants, I always look to see if there is a kofta dish on the menu. It is rich, creamy, savory, and oh-so-delicious. Kofta can be made from a variety of ingredients and all different types of vegetables depending on the flavor you want. This is a relatively simply kofta recipe (made of potatoes and cashews) and I’ve paired it with a hearty tomato curry sauce. Enjoy!
Most puddings are laden with artificial flavors and refined sugars. Not to mention many contain gelatin, milk, or egg yolks, which is not appropriate for vegans. Well, this version is vegan and doesn’t contain any of the processed ingredients normally found in store-bought versions or mixes. The rich, creamy texture and mouthfeel comes from the avocado and banana, while the sweetness is derived solely from the banana and dates! Since this rich, filling pudding has a high healthy fat content, it’s best served in 6 to 8 oz glasses and shared.
Fudge has always been a favorite treat of mine. Whenever I pass one of those boutique chocolate shops making fudge in the window I can’t help but stop. Smell. And go in and buy some! In recent years, my diet has prompted me to create my own. What’s unique about this recipe is that all sugar comes in the form of dates! Using rich, dark unsweetened chocolate cuts out the refined sugars and milk products. Go on, have several fudge squares!
What makes this version unique is the addition of ground ginger and cayenne pepper. Get ready for a spicy kick! Instead of making one cup of hot cocoa at a time which is time-consuming, you can make a large quantity of it, store it through the winter, and enjoy a mug whenever you desire!
In all honesty, this recipe was created by my husband, Weston. Many mornings, he takes charge of breakfast and will make these delicious hash browns with scrambled or fried eggs and seasonal fruit. After the meal, we remain full for the entire day until dinner-time! These hash browns are also great as an appetizer or afternoon snack. Think spicy French Fries!
This breakfast porridge is similar to my Quinoa “Oatmeal” recipe, except this recipe does not have quinoa in it. It makes a delicious porridge base for winter and summer alike! Add peaches when they are in season in the summer and try bananas and peanut butter in the wintertime. Get creative!
I used to love having a hot bowl of oatmeal topped with berries in the morning. But several years ago when I began to have GI issues, oats were taken off the menu. Desiring to enjoy that meal again, I recreated it using nuts and quinoa, a seed I’m able to tolerate.
Some morning I just want and need something that is quick and easy to make but is tasty and satisfying. Two of my favorite foods are peanut butter and bananas and they complement each other so well! I created this simple smoothie recipe to combine those ingredients. The raw cacao nibs provide a crunch and the cinnamon, a dash of spice!