Traditional gnocchi is a brilliant Italian invention that is basically baby dumplings made with potatoes and flour and while it is amazing in that form, I wanted to mix it up a little. I replaced the potatoes with yams and made three separate batches with three separate gluten-free flours (I do not recommend trying this unless you are prepared to get flour all over your kitchen and your person). Continue Reading →
Acorn squash is the perfect size to build off of. It can be cut into halves and used like bowls or cut into quarters like this and used as a base for any kind of topping. In this way it is kind of like bruschetta but the squash is many times higher in fiber and several antioxidants, vitamins and minerals than the traditionally used white bread. Continue Reading →
Pumpkin is arguably the number one food we associate with fall cuisine but there are so many other great ingredients at their peak this time of year. Wild rice is actually not rice, it’s a semi-aquatic grass that grows in water. It has a dense, chewy texture and a nutty, almost smoky flavor. I find it interesting to discover what foods were harvested seasonally and prepared back before globalization and modern growing technologies made nearly everything possible. Wild rice grew naturally in North America long before explorers made their way across the oceans and it was a revered food item among many Native tribes, there were occasionally even battles fought over the land where it flourished. Continue Reading →
Whole grains are good sources of several B vitamins and fiber. They are primarily composed of complex carbohydrates, making them beneficial for balancing blood sugar, keeping cholesterol levels in check and maintaining a healthy body weight. Soba noodles are made from buckwheat and they are very dense and have a light nutty flavor. Despite the name buckwheat is actually not related to wheat, nor does it contain any gluten. Continue Reading →
I confess I am not much of a breakfast person and never have been. Yet there is too much evidence that proves the importance of an energy dense breakfast with carbohydrates, fats and protein to not give it some effort. A good meal in the morning is integral for fast and clear thinking, for keeping the metabolism in good working order and for replenishing energy stores in our muscles, keeping us ready for action. Continue Reading →
Fruit crisp is a really easy and fast dessert to make. It is not finicky at all, the ingredients and their ratios do not have to be very specific and it always turns into a warm, grounding dish. Since the doughy part is made primarily from oats (whole grains) instead of refined white flour like fruit pies and tarts the end product has much more protein and fiber as well as B vitamins and several minerals including manganese, magnesium and phosphorus, all important for bone formation and several other body functions. Not only do all those nutrients make it healthier, but they also make it more filling. Continue Reading →
Unfortunately, carbohydrates have suffered a poor reputation in many circles over the past few decades. Yet they are very simply a requirement for human life. They are our bodies’ main source of energy, and therefore they sustain us. Continue Reading →
This is my all time favorite kind of food- messy, warm, nourishing and full of flavor. It is going to be bleak and rainy for the next few days so I wanted some healthy but hearty comfort food to pack for my lunches. Continue Reading →
I think it’s important not to deprive ourselves too much and get too fanatical about nutrition. Nothing beats a good burger on occasion. That being said, making them with high quality natural ingredients and adding in extra vegetables is the best way to go. Continue Reading →
I couldn’t decide what flavor to go with so I combined all the ones I wanted- oatmeal raisin, chocolate chip, peanut butter and apple cinnamon. Unfortunately I forgot to pick up white chocolate and macadamia nuts. Luckily they all come together pretty well because this recipe makes a very large yield. These are really versatile and because there is no raw egg or anything that could lead to food poisoning they don’t need to be cooked, so they maintain a raw doughiness. Continue Reading →