Gluten Free, Dairy Free Apple Crumble

Who doesn’t love healthy twists on dessert? This Apple Crumble recipe is made with all real food ingredients! It tastes like a treat, but you are actually eating real, whole food, nourishing ingredients. This recipe is gluten free, vegan, and also contains no refined sugar. This recipe is simple, doesn’t require many ingredients, and you probably have all or most of the ingredients already in your fridge/pantry!

This Apple Crumble recipe is not paleo as it does contain rolled oats. However, you can easily make this recipe paleo! Just one easy swap of the oats for almond flour and you have a simple and delicious paleo dessert!

Continue reading “Gluten Free, Dairy Free Apple Crumble”

Lite Gluten Free, Dairy Free, Added Sugar Free Pumpkin Bread

I made my Gluten Free, Added Sugar Free Pumpkin Bread a little bit differently this week. It is a very similar recipe, but has a liter spin on it. As usual, it is made with real food ingredients And let me tell you it is GOOD! This recipe makes 1 loaf, which I typically cut into 6 slices. The best part is, it is LESS THAN 200 CALORIES PER SLICE (1 slice = 1/6 loaf). That is correct! It is less calories than those bars most people are snacking on and waayyyy more delicious. Check out this easy recipe below and please comment if you give it a try!

Continue reading “Lite Gluten Free, Dairy Free, Added Sugar Free Pumpkin Bread”

Egg Muffins

Eating low sugar is BIG right now. When I was originally testing out this way of eating, I had no problem putting together low sugar meals, but really struggled to find low sugar snacks. Snack foods for me primarily looked like fruit and nut butter (which although contains natural sugar, still contains sugar) or some sort of healthy bar, which unfortunately typically contain added sugars.

If you’re experiencing similar struggles, you might like my egg muffin snack idea! They are super easy to make and full of proteins and healthy fats so that they actually keep you full. They are also great if you have some extra veggies in the fridge that you’re not sure what to do with. I’ll show the recipe that I used to make them, but the veggies can vary. See recipe below!

Continue reading “Egg Muffins”

Tart Beet Berry Smoothie

Starting off Friday morning with this tart beet berry smoothie bowl on my couch in nyc. I’m obsessed with the color of this smoothie and the tart beet berry combo is one of my favs. Super excited to go see a functional medicine doctor for a routine visit (said no one ever, right?!) I think functional medicine is so interesting  even tho I have zero medical background (I am an engineer by degree). I’ve been waiting for this visit for months so hopefully it’s worth the excitement. Happy Friday!

Continue reading “Tart Beet Berry Smoothie”

Mint Chocolate Chip Smoothie Bowl

Mint chocolate chip flavor literally reminds me of summer. It’s so refreshing and delicious, yet it tastes like an indulgent treat. This instantly became one of my favorite smoothie bowl recipe combos. It tastes like and has the consistency of froyo yet is packed with fruits, veggies, and healthy fats to keep you feeling full and satisfied for longer.

Continue reading “Mint Chocolate Chip Smoothie Bowl”

Carrot Cake Smoothie Bowl 🥕

Carrot cake smoothie bowl! I think this is my new favorite smoothie bowl. Had this for lunch today and I don’t even feel guilty about eating this “treat” because it’s primarily made of veggies, but still tastes sweet.

Continue reading “Carrot Cake Smoothie Bowl 🥕”

Lentil Meatballs and Zoodles 🍝

This is hands down one of my favorite recipes. It is a plant-based take on a comfort food. I love that this dish takes like a comfort food, but is still super lite. See recipe below, it makes about 2 servings.

Continue reading “Lentil Meatballs and Zoodles 🍝”

Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries

The move this morning.

Oat flour pancakes with coconut milk whipped cream and topped with berries.

Continue reading “Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries”

Carrot Cake Mini Muffins

Threw together the leftovers from my kitchen and came out with these carrot cake muffins! They are vegan, gluten free, have no added sugar and are awesome! Definitely going to try making these before my next flight ✈️ to pack as breakfast. They were too easy to make.

I use a bamboo cutting board from Thrive Market to prep my veggies because plastics interacting with your food is a thing!

Continue reading “Carrot Cake Mini Muffins”

4 Watchouts for Eating at Vegan Restaurants

I’m not a vegan, but I lean towards the plant-based side of the spectrum. My favorite type of quick food places are raw vegan/ juice bar type places. When I first started consulting, I was disappointed to largely give up cooking, but then got over this quickly when I started researching all of the raw vegan juice bar esq places in my first city of work travel. 

I got into the daily routine of eating “healthy” vegan food for every meal. At first it was great. I was trying all new kinds of vegan meals, getting great recipe ideas to cook at home, and eating delicious plant-based sweets that would require me so much more effort for me to make at home. I was ecstatic, until I started not to feel well anymore. I started gaining weight. I felt super full but was still hungry at the same time. I was lethargic. I was off. I wanted to get back to feeling good so I knew I had to make a change. But I wasn’t quite sure where I went wrong? I was eating at the most seemingly healthy types of restaurants I knew. Shouldn’t I be feeling great? I took a step back and made a few observations at what I was eating. These learnings have helped me flag certain items on the menu and have enabled me to order more wisely:

Continue reading “4 Watchouts for Eating at Vegan Restaurants”