Here’s a hand-off spin on a holiday classic!
Here’s a hand-off spin on a holiday classic!
This breakfast is loaded with heart-healthy ingredients like chia seeds, flax seeds, blueberries, and steel cut oats which give it a great texture. Make this the night ahead and bake it up in the morning!
Buckwheat adds a nutty flavor to this not-too-sweet, gluten-free tea cake. You can bake this in a loaf pan or in muffin cups!
This classic Italian Fish Stew makes a light, simple meal that takes less than 30 minutes to make! It’s perfect on its own or with a simple gremolata garnish which is made from lemon zest, garlic, and parsley. It works best with a firm whitefish like swordfish, cod, or halibut.
One of the best parts of summer is juicy watermelon, the quintessential summer fruit! It goes great in recipes, topped on salads, or in this Shrimp and Watermelon Ceviche. I served it on my salt block which adds subtle salty flavor and makes for a pretty presentation! You can serve this as a light lunch or an extra special appetizer!
Watermelon is one of the most alkalizing foods that you can eat which means that it helps keep your body’s Ph level normal. It is also super hydrating as it is mostly water. Eating watermelon in the summer can help prevent heat stroke due to its high amount of electrolytes.
Did you also know that watermelon is loaded with antioxidants and a great source of Vitamin C? This helps fight cancer and protects your bones and cartilage. It is also a good source of beta-carotene, essential for eye health, as well as potassium which is good for high blood pressure and helps prevent heart disease. Plus, watermelon’s pink color comes from the lycopene in it which has been proven to reduce cholesterol.
This low-calorie fruit is also an excellent go-to for staving off sugar cravings. Not only does the crunchy texture and sweetness satisfy your sweet tooth, the high fiber content also satisfies your hunger. Loaded with vitamins, mineral, and amino acids, watermelon should be a big part your diet in the summer!
I have several very old cast iron pans that have taken lots of abuse. There is just nothing like a well-seasoned cast iron pan that is not only versatile but also one of the healthiest cooking vessels to use. You can virtually cook anything in it, as it easily goes from stovetop to oven, as with this super-simple Gluten-free Dutch Baby for a quick and easy breakfast.
A well-seasoned cast iron pan is naturally non-stick so you can skip all of those chemicals used to make nonstick pans that are toxic and break down at high temperatures. Even modern non-stick pans use chemicals that can break down and cause fumes under high heat. Also, once you scratch them, they are no good anymore. Cast-iron is virtually scratch proof. Even if you do abuse it and cause damage, you just start over again and give it a new surface.
To maintain your cast iron, it is best to clean it while it is still warm. Don’t soak it. Use hot water and a plastic scraper or brush. Never use soap or put it in the dishwasher. Stuck on food can be removed with a sponge and some kosher salt. Dry your pan immediately and then wipe a very light coat of coconut oil over the entire surface. Each time you cook with it, it get’s better and better!
This Endive and Lettuce Salad with Scallops and Pistachios makes a perfect summer dinner! The pistachios bring out the nutty flavor of the scallops and it only takes minutes to prepare!
If you live near the coast, buy your scallops fresh from your local fish store. If not, quick frozen scallops are a great choice. Scallops are often soaked in phosphate which is the same ingredient used in soap and detergent, so make sure you look for scallops labeled “chemical free” or “dry-packed.”
The key to cooking perfect scallops is to dry them thoroughly. Then use a good hot pan and only cook them for one to two minutes per side.
I found this huge organic asparagus at the farmer’s market today which makes the perfect summer soup. The cashews make this Dairy-free Creamy Asparagus Soup thick and creamy without heavy cream! You can skip though, for a nut-free version.
This is my go-to recipe for any simple creamed vegetable soup. You can swap out the asparagus for any vegetable you like such as zucchini, broccoli, or even a combination like cauliflower and asparagus, or carrot.
Warm cinnamon raisin bread is such a special treat and easy to make even without the gluten! This gluten-free Ceylon cinnamon raisin bread is loaded with raisins as well as sweet Ceylon cinnamon. It is deliciously moist on its own or toasted and it makes fantastic French Toast!
Cinnamon is a favorite spice for most of us and it is well-known for its healing properties and ability to regulate blood sugar. I thought all cinnamon was the same until I visited a spice vendor at a farmer’s market and learned that the cinnamon most us have in our pantries is actually considered fake cinnamon in the spice world. This is usually cassia cinnamon and what you will find in your grocery store.
That is when he introduced me to Ceylon, or “true” cinnamon and WOW! It blew me away. The aroma alone is incredibly sweet and pleasing. There are also many more health benefits from Ceylon as it contains high amounts of antioxidant compounds called proanthocyanadins. Ceylon cinnamon has also been shown to improve digestive health as well as naturally lower high blood pressure
Cassia cinnamon contains high levels of coumarin, a blood thinner, which in high amounts can be toxic to the liver. So if you are using cinnamon every day, switch to Ceylon.