Gluten-free, dairy-free apple crisp recipe! This recipe is vegan and also contains no refined sugar. It is not paleo as it does contain rolled oats, however it is possible to make this recipe paleo by subbing the oats for almond flour. This recipe is super simple, doesn’t require many ingredients, and you probably have all or most of the ingredients already in your fridge/pantry!
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!
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!
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!
Mint chocolate chip smoothie bowl to start off Sunday! This literally tastes like I’m eating a bowl of ice cream and I’m obsessed with this combo 🙌🏻
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.
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.
The move this morning.
Oat flour pancakes with coconut milk whipped cream and topped with berries.
Made this paella using riced cauliflower instead of rice and it’s real good. You can even get that “sticking to the pan” effect of normal paella, you just have to let it sit a little longer.
I have a smaller paella pan so the ingredients are proportional to my pan size, if you have a bigger pan, the portion size may very.
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!