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Showing posts from December 10, 2019

Chocolate-Peanut Butter Freezer Fudge + Complete Clean Eating Cookbook Giveaway

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Hi friends! Not only do I have a ridiculously delicious recipe for you today, but I also have a fun giveaway! My friend Laura Ligos ( @thesassydietitian ), sports dietitian, food blogger and nutrition expert, recently published her first book, The Complete Clean Eating Cookbook … and guys, it’s a good one! Laura makes eating clean super easy! Inside her book, you’ll find 200 recipes that make clean eating healthy, easy, and delicious (see fudge recipe below). This go-to clean eating cookbook not only gives you advice on what to eat, but also provides important information to make your transition to clean eating smooth. Get nutritional suggestions, know what foods to moderate, and embrace new food group recommendations. The Complete Clean Eating Cookbook includes: Blueprint for beginners ―Kickstart clean eating with three, easy 2-week meal plans that will bring you up to speed. Take five ―Master the 5 Core Clean Eating Principles: choose whole foods, limit sugar, mind your port

The Definitive Guide to Tea

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Tea can mean a lot of different plants. There’s maté, the bitter South American shrub steeped in boiling water to extract the caffeine-like compounds contained within. There’s rooibos, the “red tea” made from a polyphenol-rich bush native to South Africa. There’s coca, the South American plant also used to make cocaine. There are the unnamed wild bitter root and herb teas used by the Maasai, the evergreen tip teas used by American natives to obtain vitamin C, the nettleleaf teas used across Europe. For today’s post, I’m focusing on the actual tea plant—Camellia sinensis. All of the classic teas come from the same basic plant; the differences lie in how they’re processed after harvest. Most tea undergoes controlled oxidation to develop flavor and different bioactive compounds. The more oxidized, the darker the tea. The less oxidized, the lighter. I’m also going to focus on the health benefits of tea, rather than get into the nitty gritty of tea grading, the endless bespoke varieties,

Mashed Cauliflower vs Mashed Potatoes

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aka Cauliflower Mashed Potatoes that you actually want to eat! Cauliflower is so popular these days – I’ve seen it in everything from crackers to pizza crust. One of my favorite cauliflower recipes has been the Whole Foods version where it’s roasted with curry and peas. That is until I tried Della’s cauliflower mash!! It is DELLA-icious. Her trick is to use half cauliflower and half potatoes, plus herbs, real butter and half and half for a rich flavor. I promise: this is a cauliflower-potato mash that you will actually want to eat. Mashed Cauliflower vs Mashed Potatoes Why use cauliflower at all? Nutritionally speaking, the more diversity you have in your diet the better. So having both cauliflower and potatoes together is better than just potatoes. In fact, the World’s Healthiest Foods recommends eating 3/4 – 1 cup or more of cruciferous vegetables per day. (I can’t say that I meet that goal daily!) Cauliflower, as a cruciferous vegetable, has phytonutrients called glucosinola

Vegan Pizza Dough with Chickpea Flour

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This vegan pizza dough recipe uses chickpea flour, for a delicious and healthier pizza crust . In addition to being vegan, it’s a gluten free pizza crust recipe that’s quick and easy to make! Have you ever tried socca? It’s a chickpea dough that can be baked into a flatbread, gluten free pizza crust, or even taco shells, depending on how thick you make it. It’s fabulous stuff that will handle a variety of seasonings. The last time I made socca I used it simply as a flatbread. But when pizza night came up for me and my little guy, I knew I could just play around with the spices a bit to create a delicious gluten free pizza crust recipe instead. So that’s exactly what I did. As a result, I now have a new favorite healthier pizza crust! TOPPING IDEAS FOR THE VEGAN + GLUTEN FREE PIZZA CRUST The structure of chickpea flour pizza crust isn’t any different than any other gluten free pizza crust. It’s sturdy enough to hold all of the toppings you want to add to it. Here are my favorite