Gluten Free Chocolate Chip Blondies

These grain free blondies are absolutely delish, and you'd never guess their secret ingredient after tasting them- cannellini beans! 

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Ingredients:

Cooking Spray
1    can (15 oz) cannellini beans, rinsed and drained
1/2    cup peanut butter or nut butter of your choice
1/3    cup pure maple syrup
2    teaspoons vanilla
1/2    tsp Kosher salt
1/4    teaspoon baking powder
1/4    teaspoon baking soda
1/3    cup combination chocolate chips and chocolate chunks

See the entire recipe and directions at Hello to Fit.

Vegetarian Chili

This fantastic vegetarian chili makes super flavorful and healthy meatless meal! Serve it with cornbread for an extra treat!

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INGREDIENTS:

2 tbsp extra-virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
1 bell pepper, diced
1 large carrot, finely diced
1 large stalk celery, finely diced
1 jalapeño, diced (remove seeds if you don't like spice)
2 tbsp parsley, finely chopped (optional)
2½ tbsp chili powder
½ tbsp cocoa powder
2 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp sugar
¼ tsp cinnamon
½ tsp salt + black pepper, to taste
1-28oz can diced tomatoes, with juices
¼ cup tomato paste
1-15oz can pinto or black beans, drained and rinsed
1-15oz can red kidney beans, drained and rinsed

See the entire recipe and directions at Hummusapian.

Deconstructed Falafel Salad

This salad is absolutely amazing and gives a healthier spin on traditional falafels.

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Ingredients:

1 bundle of kale, torn into pieces
2 cans of garbanzo beans, drained and patted dry
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1/2 English cucumber, julienned
large handful of small tomatoes, sliced in half
1/2 red onion, sliced thin
1/2 bundle of cilantro, finely chopped
1/4 bundle of flat leaf parsley, chopped
1 bundle of mint, chopped
1/3 cup of tahini
juice of 2 lemons
2 cloves of garlic
water
sea or kosher salt and freshly ground black pepper
olive oil
pita or lavash chips

See the entire recipe and directions at Honestly Yum.

Flourless Peanut Butter Zucchini Brownies

These brownies look absolutely decadent, but they're actually healthy brownies in disguise! These brownies make a wonderful (secretly healthy) dessert!

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INGREDIENTS:

¾ cup natural peanut butter* (I used salted)
¼ cup pure maple syrup
1 cup shredded zucchini (don't squeeze out water)
¼ cup cocoa powder
2 tbsp ground flaxseed**
¾ tsp baking soda
¼ cup chocolate chips (I like mini), plus more for sprinkling
Optional: splash vanilla extract, pinch of salt if using unsalted peanut butter

See the entire recipe and directions at Hummusapian.

Vegan Spanakopita

This recipe is a miracle for people who are dairy free. Spanakopita is a traditional Greek dish that uses feta cheese- this is a fantastic alternative for people avoiding dairy (plus it's healthier too!). This recipe is a little more work than most of the recipes we post, though I think the end result is worth it!

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Filling:
1/2 Tbsp. olive oil
1 medium yellow onion, diced
8 green onion stalks, chopped
4 garlic cloves, minced
2 10 oz. frozen chopped spinach packages, thawed
1 15 oz. can of chickpeas, drained, rinsed and mashed
3 Tbsp. nutritional yeast
1/3 cup kalamata olives, de-pitted and chopped
1/3 cup tahini
1 Tbsp. apple cider vinegar
1/2 Tbsp. dried oregano
1/2 Tbsp. dried parsley
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 lemon, juiced (divided into 1/4 cup and remainder)
12 phyllo dough sheets

Glaze:
1/4 cup lemon juice
1 1/2 Tbsp. maple syrup
2 Tbsp. ground flax seed

See the entire recipe and directions at Produce on Parade.

Three Ingredient Flourless Banana Bread Cookies

These simple cookies are a delicious and healthy treat or snack on the go- they're great for kids too!

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Ingredients:

2 large overripe bananas, mashed
1 cup gluten free oat bran (can sub for rolled or quick oats)
4 T smooth almond butter (can sub for any nut butter of choice)
Add ins of choice- Chocolate chips etc

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

Confetti Quinoa and Chickpea Lettuce Wraps (Vegan)

This makes an absolutely gorgeous, healthy lunch! Replacing tortillas with lettuce leaves reduces your carb load and adds an extra boost of health!

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Ingredients:

2 cups cooked quinoa
1½ cups cooked chickpeas
1 cup diced bell pepper
1 cup shredded kale
1 cup diced carrots
1 cup diced celery
2 tbsp chopped chives
2 tbsp lemon juice
2 tbsp hemp oil (olive, avocado, flax, or sacha inchi oils are also fine)
1 tsp dijon mustard
Sea salt to taste
Black pepper to taste
16 romaine lettuce leaves

Read the entire recipe and directions at The Full Helping.

Grilled Veggies with Lemon-Basil Dressing

This is an absolutely delicious recipe for a warm summer night, plus the leftover vegetables are amazing on sandwiches or in pasta!

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2 sweet bell peppers, cut in half, cored and halves cut in half
2 medium zucchini, trimmed and sliced lengthwise in half or into thirds or sliced on a diagonal into ½-inch slices.
1 medium eggplant, trimmed and sliced crosswise into ½-inch slices
1 red onion, cut cross-wise into ¼-inch slices

Lemon-Basil Dressing: (this makes a lot of dressing, but if you cut it in half the blender doesn't have enough stuff to blend well):
¼ cup fresh lemon juice
2-3 teaspoons Dijon mustard
¾ teaspoon sea salt
2 small garlic cloves
¾ cup basil leaves
½ cup unrefined, cold-pressed extra-virgin olive oil
Unrefined, cold-pressed extra-virgin olive oil
Sea salt
Freshly ground black pepper to taste

Read the entire recipe and directions at Pamela Salzman's Blog.

Lemon Blueberry Quinoa Pancakes

These whole grain, high protein pancakes are a great way to start the day, and are a perfect accompaniment to a relaxed Saturday morning!

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INGREDIENTS:

Dry ingredients:
1 cup cooked quinoa
3/4 cup white whole wheat flour or whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt

Wet ingredients:
1 egg
1/4 cup unsweetened vanilla almond milk or coconut milk
1 tablespoon coconut sugar or honey
1 teaspoon pure vanilla extract
1/3 cup fresh lemon juice
zest of 1 large lemon
1/2 tablespoon coconut oil, melted
3/4 cup fresh or frozen blueberries

See the entire recipe and directions at Ambitious Kitchen.

Chopped Chickpea Greek Salad

This fresh salad is bursting with flavor, and the added chickpeas give an extra boost of protein and fiber!

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INGREDIENTS

For the salad:
1 (15 oz) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/2 small red onion, chopped
15 grape tomatoes, halved (about 1 cup)
1/3 cup pitted kalamata olives
1 medium cucumber, sliced and quartered
4 oz feta cheese, crumbled or cut into 1/2 inch cubes

For the dressing:
1 tablespon olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste

Read the entire recipe and directions at The Ambitious Kitchen.

Grilled Summer Vegetable Salad

This salad is perfect for an evening out on the patio enjoying an early summer evening!

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1 medium eggplant
3 ears corn
2 medium zucchini
2 small or one medium summer squash
1 whole red onion
1 bunch asparagus
1 red pepper
¼ cup herb infused oil, for grilling
2 pounds mixed grape, cherry and mini sunglow tomatoes (or any of your own favorite varieties)
¼ cup fresh basil leaves, cut into a thin chiffonade
4 ounces Gorgonzola or blue cheese, crumbled

For the Dressing:

¼ cup herb infused oil
Zest of half a lemon
Juice from one lemon (1/4 cup)
1 teaspoon Dijon mustard
½ teaspoon salt
Few grinds black pepper

See the entire recipe and directions at A Family Feast.

Strawberry, Spinach, and Asparagus Salad

All three of these ingredients can be found at our local farmer's markets! The Palos Heights Farmer's Market is on Wednesday mornings at the municipal lot at 122nd and Harlem!

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2 cups fresh asparagus cut into 1-inch pieces
2 heaping cups fresh spinach
2 cups fresh strawberries, sliced in half
1 large spring onion, chopped
1/2 cup pea shoots
2 tablespoons sliced almonds
1 ounce goat cheese, crumbled
juice from 1/2 lemon
2 tablespoons olive oil
1 tablespoon honey
salt and freshly ground black pepper, to taste

See the entire recipe and directions at Spoonful of Flavor.

Easy Vegan Mac and Cheese

This is a delicious dairy free alternative to the classic macaroni and cheese- it's healthier too!

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INGREDIENTS

2 cups raw cashews
3 cloves garlic, minced
¼ cup nutritional yeast
1 ¼ cup unsweetened almond milk
1 large jalapeño, chopped
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon onion powder
1 teaspoon dijon mustard
1 teaspoon salt
Freshly ground black pepper
1 pound shell pasta (or any kind of gluten free pasta you’d like!)

To garnish:
Jalapeno slices
Freshly ground black pepper

Read the entire recipe and directions at Ambitious Kitchen.

 

Strawberry Oatmeal Muffins

These muffins make a tasty and healthy breakfast or snack!

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1 ½ cups whole wheat pastry flour
½ cup oats old fashioned or quick-cooking
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup plain low-fat yogurt
1 large egg
3 tablespoons melted coconut oil slightly cooled
1 teaspoon vanilla
1 cup diced fresh strawberries

See the entire recipe and directions at The Lemon Bowl.

Asparagus Pasta Salad

This recipe is made especially delicious with the fresh spring asparagus that's available now! It can also easily be made gluten free by substituting gluten free pasta!

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8 oz. penne pasta, uncooked (gluten free if desired)
1 lb. asparagus, trimmed and cut into 2 inch pieces
1 cup halved cherry tomatoes
1/3 cup thinly sliced purple onion

For the dressing:
1/3 cup plain Greek yogurt (if dairy free, substitute Tofutti sour cream or blended tofu)
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp freshly chopped parsley
1 tsp sugar
1 tsp lemon zest
salt and pepper to taste

See the entire recipe and directions at I Wash, You Dry.

Snap Pea and Lettuce Soup

Doesn't that recipe title sound crazy? This makes an absolutely delicious springtime soup!

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Ingredients:

2 leeks, sliced (white and green parts only)
1/4 c. butter
8 c. chicken stock
2 Yukon Gold potatoes, peeled
1 lb. snap peas, trimmed
2 romaine hearts, chopped
3 tbsp. fresh tarragon
1/2 c. Buttermilk (or substitute non dairy milk with 1 1/2 tsp of lemon juice or vinegar added)
kosher salt, to taste
Freshly ground black pepper, to taste

See the entire recipe and directions at Country Living.

Springtime Quinoa Salad

This is a perfect spring salad that's simple to make!

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INGREDIENTS:

FOR THE SALAD:

1 cup uncooked quinoa
2-3 cups frozen peas
1/2 cup feta cheese
6 slices bacon, cooked and crumbled
1/2 cup freshly chopped basil and cilantro
1/2 cup almonds, pulsed in a food processor until crushed

FOR THE DRESSING:

1/3 cup freshly squeezed lemon juice (1-2 large juicy lemons)
1/3 cup olive oil
1/4 teaspoon salt (more to taste)
a few tablespoons honey (I did 3, but adjust to taste)

See the entire recipe and directions at Pinch of Yum.

Curried Cauliflower Rice Kale Soup

The cauliflower in this soup helps to make this a nice, substantial soup while still being low in calories. Plus the recipe is both Paleo and vegan!

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INGREDIENTS:

5-6 cups of cauliflower florets (about 3-4 cups when "riced'). See notes.
2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooking

See the entire recipe and directions at Cotter Crunch.

Perfect Paleo Lemon Bars (GF & Nut Free)

These are a delicious, fresh tasting treat for gluten-free and Paleo diets! They're definitely a crowd pleaser!

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Ingredients
Crust:
1/4 cup raw honey
1/3 cup ghee room temp*
1 egg room temp
1 tsp pure vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/8 tsp sea salt
grated zest of 1 lemon

Filling:
1/2 cup fresh squeezed lemon juice about 4 lemons
Grated zest of one lemon
1/3 cup + 1 Tbsp raw honey
3 eggs plus 1 yolk
1 Tbsp tapioca flour
1/2 tsp coconut flour

See the entire recipe and directions at Paleo Running Mama.

Spring Risotto with Brown Rice and Asparagus

Spring is nearly here, and delicious young shoots of asparagus can be found in the grocery store! This is a wonderful risotto recipe that uses whole grain brown rice instead of the processed white rice found in most risotto recipes. It makes a great side dish or light dinner!

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1 tablespoon olive oil
1 tablespoon butter
½ Vidalia onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups chicken broth (or vegetable broth if vegetarian)
¼ cup 1% milk
1 bunch fresh asparagus, cut into 1-2 inch pieces using only the top ¾ of stalk
¼ cup grated Parmesan cheese
salt and pepper to taste

See the entire recipe and directions at Tastefully Julie.