Asparagus Greek Chopped Salad

Asparagus is such an unexpected ingredient and a really delicious addition to a Greek salad. Spring is the best time for fresh, beautiful asparagus, and it tastes absolutely wonderful in this recipe!

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INGREDIENTS:

FOR THE ASPARAGUS

½ lb asparagus

1 tbsp olive oil

salt and ground black pepper


FOR THE SALAD

1 cup cherry tomatoes — cut in half

½ medium red onions — sliced

1 cup yellow bell pepper — chopped

1 cup cucumber — chopped

1 cup Kalamata olives

1 tbsp feta cheese — chopped


FOR THE DRESSING

1 tbsp freshly squeezed lemon juice

2 tbsp extra virgin olive oil

1 clove of garlic — minced

Salt and fresh ground black pepper to taste


See the entire recipe and directions at Primavera Kitchen.

Spring Chili Soup with Carrot and Zucchini Noodles

If you’re like me and have an unused spiralizer sitting in your cabinet, this is a perfect reason to bring it out! It’s a wonderful, light recipe for the cooler nights of spring.

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INGREDIENTS:

2 tablespoons extra virgin olive oil

1 yellow onion, medium diced

1 large red bell pepper, medium diced

2 small ribs celery with leafy tops, medium chopped

4 cloves garlic, pressed, grated or finely chopped

¾ tablespoon ground chipotle pepper powder

⅔ cup fresh corn cut from the cob

1 28-ounce can plum tomatoes with the juice, pulsed a few seconds in the food processor or broken up by hand

1 16-ounce can organic kidney beans, drained and rinsed

1 quart vegetable stock or organic chicken stock

1 pinch crushed red pepper flakes

⅛ level teaspoon cayenne pepper (omit for less heat if desired)

¾ tablespoon chili powder, your choice of brand and heat level

1 teaspoon ground cumin

1 tablespoon sea salt

½ teaspoon freshly ground black pepper

½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)

½ tablespoon organic honey (preferably raw and local)

For the noodles:

1 zucchini, at least 1.5 inches in diameter

1 carrot, at least 1.5 inches in diameter


See the entire recipe and directions at Elizabeth Rider’s blog.

Lemon Glazed Donut Holes (Keto, Paleo, GF, Vegan)

If you’ve ever made regular donuts from scratch, this recipe is 1000 times easier since it’s made almost entirely in a blender. It’s also secretly healthy and makes an amazing sweet treat!

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The ingredients are simple and wholesome. Nothing crazy or unusual. Nothing artificial.

  1. almond flour

  2. neutral oil (I used avocado oil)

  3. lemon

  4. monk fruit (or coconut sugar)

See the entire recipe and directions at Pretty Pies.

Healthy Granola Recipe

Granola is a wonderful thing to have on hand for a quick breakfast or snack- it’s also amazing added to yogurt or even just plain. This granola recipe is endlessly customizable to fit your individual tastes!

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INGREDIENTS:

2 cups rolled oats

1/2 cup whole, raw almonds

1/2 cup pepitas

1 teaspoon cinnamon

3 tablespoons maple syrup

2 tablespoons coconut oil, melted

1/2 cup dried unsweetened cranberries

See the entire recipe and directions at Fit Foodie Finds.

Keto Cinnamon Roll Mug Cake

What could be better than this- a one minute cinnamon roll mug cake that’s Keto friendly?? Yes please!

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Ingredients:

1 scoop vanilla protein powder 32-34 grams

1/2 tsp baking powder

1 T coconut flour

1/2 tsp cinnamon

1 T granulated sweetener of choice*

1 large egg OR 1/4 cup liquid egg whites see notes for Vegan option

1/4 cup milk of choice I used unsweetened almond

1/4 tsp vanilla extract

1 tsp granulated sweetener of choice

1/2 tsp cinnamon


For the glaze:

1 T coconut butter melted

1/2 tsp milk of choice

pinch cinnamon


See the entire recipe and directions at the Big Man’s’ World.

One Bowl Vegan Banana Bread (GF)

This delicious and healthy banana is quick to whip up and makes an amazing breakfast or snack!

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1 batch flax egg* (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)

3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)

1/4 heaping cup unsalted almond butter (or sub other nut or seed butter)

3 Tbsp avocado oil (or melted coconut oil)

1/2 cup coconut sugar (or sub organic brown sugar)

2-3 Tbsp maple syrup (or sub agave nectar or coconut nectar)

1/2 tsp sea salt

3/4 cup unsweetened almond milk (or other dairy-free milk, such as rice or hemp)

1 Tbsp baking powder

1 ¾ cup almond meal (ground from raw almonds)

1 ¼ cup gluten-free flour blend*

1 ⅓ cup gluten-free oats

1/2 cup chopped raw walnuts

See the entire recipe and directions at the Minimalist Baker.

Edamame Quinoa Salad

With March on the way, I'm basically pretending it's spring. Well, this is a perfect salad for pretending it's springtime, it's fresh and delicious- plus it's full of good vegetarian protein!

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Ingredients
2 cups uncooked quinoa
4 cups water
1/2 teaspoon salt
1 cup celery , sliced
1 (15-oz) can corn, drained
1 (15-oz) can garbanzo beans, rinsed and drained
3/4 cup cilantro, finely minced
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced
1 cup sliced almonds (or any nut you like)
3 Tablespoons olive oil (more or less to taste)
5 Tablespoons lime juice (more or less to taste)
salt to taste

See the full recipe and directions at The Girl Who Ate Everything.

Keto Crispy Flaxseed Waffles

These low carb, keto friendly waffles are full of healthy flaxseed, which give these waffles a huge omega 3 boost! They’re a great way to start the day!

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2 cups roughly ground golden flaxseed

1 tablespoon gluten-free baking powder

1 teaspoon sea salt

5 large eggs, I used pastured eggs

½ cup water

⅓ cup avocado oil or extra-virgin olive oil or melted coconut oil

1 tablespoon fresh herbs (if making savory) or 2 teaspoons ground cinnamon

See the entire recipe and directions at Healthful Persuit!

Vegan Thai Soup

This comforting soup is comforting and absolutely delicious, plus it’s vegan and keto friendly!

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  • 1/2 julienned red onion

  • 1/2 julienned red bell pepper

  • 3 sliced mushrooms

  • 2 cloves of garlic, finely chopped

  • 1/2-inch piece of ginger root (about 1 cm), peeled and finely chopped

  • 1/2 Thai chili, finely chopped*

  • 2 cups vegetable broth or water (500 ml)

  • 1 14-ounce can coconut milk (400 ml)

  • 1 tbsp coconut, cane or brown sugar

  • 10 oz tofu, cubed (275 g)

  • 1 tbsp tamari or soy sauce

  • The juice of half a lime

  • A handful of fresh cilantro, chopped

See the entire recipe and directions at the Simple Vegan Blog.

Grain Free Seed Crackers

These crackers are delicious and so healthy, while being perfect for special diets, whether you’re gluten free, paleo, low carb, vegan, or just want to have a tasty snack that’s good for you!

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INGREDIENTS:

½ cup pumpkin seed (pepitas)

1 cup ground flaxseed

⅓ cup sesame seed

¼ cup chia seed

1 tsp salt

1¼ cup water

Additional Flavorings:

Add up to 2 tablespoons of your favorite herbs and spices. I added ½ tsp granulated garlic, 1 tsp thyme and 1 tsp basil.

See the entire recipe and directions at Downshiftology.

Almond Butter Baked Apples (Paleo)

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4 medium-size apples (I like to use Honeycrisp apples but any kind will work)

8 tablespoons almond butter (I like Justin’s Vanilla Almond Butter)

12 pecan pieces, chopped (or walnuts)

1/3 cup raisins (or cranberries or Goji berries)

1/3 cup shredded coconut

1/4 cup pepitas (or sunflower seeds)

1/2 teaspoon cinnamon

1/4 teaspoon fine sea salt

pure maple syrup for drizzling

See the full recipe and directions at Making Thyme for Health.

Spinach Muffins for Picky Eaters (GF)

These muffins are light with a delicious sweetness. Kids can call them Monster Muffins, but whatever you decide to call them, they make a wonderfully delicious (and healthy) snack, plus they’re loaded with fresh spinach!

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1 ripe banana (6 to 8 ounces)

1/4 cup water

1/4 cup almond butter (or any other nut/seed butter)

1 egg (or a vegan flax/chia egg)

1/4 cup honey

2 cups fresh baby spinach, loosely packed

1 cup rolled oats (certified gluten-free, if needed)

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon (optional)

1/2 teaspoon vanilla extract

1/8 teaspoon salt


See the entire recipe and directions at Detoxinista.

Detox Cabbage Soup

This is a perfect, light soup for detoxing and bringing your body back into balance. I am especially fond of this recipe since the ingredients have been specifically chosen for the healing properties.

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INGREDIENTS:

1 tbsp coconut oil or ghee (or any healthy fat of choice)

1/2 of a small cabbage, sliced thinly (about 4 cups packed)

3 stalks of celery, chopped

1/2 tsp salt

2 cloves of garlic, minced

1/2-1 tsp grated fresh ginger

2 and 1/2 cups of good quality broth (bone broth or veggie broth)

1 cup chopped or shredded leftover chicken (or any meat that you like)- optional

fresh cilantro for garnish

See the entire recipe and directions at Savory Lotus, as well as the reason behind each of the ingredients.

Super Seed Granola Bars

This is a fantastic recipe for a quick breakfast or snack on the go that’s also full of healthy fiber and fats!

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Ingredients:

1 1/2 cups rolled oats (gluten-free for GF eaters)

1/2 cup raw almonds, walnuts, or pecans (roughly chopped)

1 heaping (seriously) packed cup dates (pitted // deglet noor or medjool)*

2 Tbsp chia seeds

2 Tbsp sunflower seeds (roasted or raw)

2 Tbsp flax seeds (ground or whole)

2 Tbsp hemp seeds

1/4 cup agave nectar or maple syrup (or honey if not vegan)

1/4 cup creamy salted natural peanut butter or almond butter

Optional Additions:

Chocolate chips, dried fruit, other nuts, banana chips, etc.


See the full recipe and directions at the Minimalist Baker.

Green Detox Smoothie

This recipe is just the thing after the rich foods, sweets, and overindulgences of the holidays!

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INGREDIENTS:

2 cups baby spinach

2 cups baby kale

2 ribs celery, chopped

1 medium green apple, chopped

1 cup frozen sliced banana

1 cup almond milk

1 tablespoon grated fresh ginger

1 tablespoon chia seeds

1 tablespoon honey

See the entire recipe and directions on the Damn Delicious recipe blog.

Chocolate Peppermint Bliss Balls

This recipe is full of the flavors of the season while still being a healthy, whole food recipe. It makes a great wintery snack or dessert!

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  • 1 cup dry roasted almonds

  • 1 cup dry roasted cashews

  • 12 medjool dates, seeds removed

  • 3 tablespoons cacao or cocoa

  • pinch of salt

  • 1/4 teaspoon of food grade peppermint oil or 1 teaspoon natural peppermint extract

See the entire recipe and directions at Whole Food Simply.

Hummus and Cucumber Appetizer Bites with Black Sesame Seeds

This appetizer recipe is light and delicious and also fits in with just about any special diets your guests may have: gluten free, paleo, low carb, vegan, dairy free… you name it. Plus they’re easy to put together and look rather gourmet on a platter. It’s a win win!

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Ingredients:

cucumbers, as many as desired (One large cucumber will make 10-14 appetizer bites)

hummus (use purchased hummus, or see links to hummus recipes in the recipe links below)

black or white sesame seeds


See the entire recipe and directions at Kalyn’s Kitchen.

Italian Parmesan Crisps (GF)

This is an amazing, simple recipe that is full of delicious flavor and is a perfect light accompaniment to any holiday gathering!

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1 cup freshly shredded Parmesan cheese (use the larger side of the box grater)

1 tablespoon white rice flour

1 teaspoon dried Italian seasoning

½ teaspoon black pepper

See the entire recipe and directions at Gluten Free Living.

Vegan Pumpkin Pie (GF)

This recipe is perfect for holiday guests who can’t have dairy or eggs and it’s also much lighter than traditional pumpkin pie, making it a great end to a feast! This recipe is also gluten free, so it’s great for people with all kinds of allergies or special diets.

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  • 1 (15 oz.) can pumpkin (not pumpkin pie filling)

  • 1 cup coconut milk

  • 1/3 cup maple syrup

  • 2 tablespoons brown sugar

  • 1 tablespoon pumpkin pie spice

  • 3 tablespoons organic corn starch

  • 1/2 teaspoon sea salt

  • 1 teaspoon pure vanilla extract

  • 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell

  • dairy free whipped cream, for serving

See the entire recipe and directions at Yummy Mummy Kitchen.

Sticky Sesame Vegan Cauliflower Wings (GF)

This is an amazing appetizer that most people won’t believe uses cauliflower! It’s absolutely delicious!

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1 small head cauliflower

1/2 cup all purpose gluten free flour*

1/2 cup unsweetened almond milk

1/4 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (1/2 if you want it very spicy, leave out if you don't like spice)

1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using

Sauce

4 tablespoons maple syrup

2 tablespoons liquid aminos

1/2 teaspoon sesame seeds

1/4 teaspoon ground black pepper

3/4 teaspoon ground ginger

chopped scallions & sesame seeds, for garnish

NOTE: If you aren’t gluten free, feel free to substitute for regular breadcrumbs and flour.

See the entire recipe and directions at Jessica in the Kitchen.