Sometimes I just need something to ease the sweet tooth craving. This recipe does that. It also is a gluten-free, egg-free, dairy-free and nut-free cookie, perfect for serving at a dinner party where you may have guests with different food allergies or sensitivities, and safe to throw in your kid’s lunch for school.
Although this is a cookie, the cranberries and dark chocolate give this recipe a bit of a nutritional boost. Packed with antioxidants and nutrients, the cranberry really is a super food. Cranberries contain phenolic antioxidants that keep bacteria from sticking to cells in the urinary tract, helping prevent infections. Continue reading “Snack Today: Chocolate Cranberry Cookies”
Soup isn’t the first food I think of in the summer, but this cheerful yellow soup is delicious served hot or cold. This recipe is also vegan and gluten free! Yellow peppers, like all peppers, are chock-full of vitamin C… four times more than a medium orange. Peppers also supply plenty of vitamin A, fiber and potassium.
Roasted Yellow Pepper Soup
• 6 large, firm yellow bell peppers
• 1 Tbsp extra-virgin olive oil
• 1 sweet onion, peeled and diced Continue reading “Dinner Tonight: Roasted Yellow Pepper Soup”
Thanksgiving is a day for giving thanks for all we have, for overindulging in foods, and hanging out with family and friends. I am thankful for all of these things… and I am also thankful when a delicious dessert ends a fantastic meal! This recipe takes the traditional pumpkin pie and updates into a deliciously decadent dessert that is dairy free, gluten free, vegan, and even pretty healthy. (Shhh, don’t tell anyone.)
Pumpkin, which gives this dessert its pudding-like consistency, is a good source of beta carotene and alpha carotene. Loaded with fiber, vitamins and minerals, you’ll get a mouthful of potassium, magnesium, selenium and lutein in every bite, plus a good dose of vitamins A, C and E. Continue reading “Thanksgiving Dessert: Vegan Chocolate Pumpkin Pie”
Before pumpkin spice takes over everything and fall officially hits, you need to try these savory marinated tofu skewers. They are the perfect dish to complement your weeknight dinner, or a delicious appetizer to bring along to a potluck or backyard BBQ party.
Instead of meat, this vegan version of classic shish kabob, uses tofu, which is made from soybean curds. Tofu is naturally gluten-free and low calorie and it contains no cholesterol and is an excellent source of protein, iron and calcium. Organic tofu is best. Continue reading “Dinner Tonight: Vegan Shish Kabobs”
It’s the last day of spring and this spring salad is the perfect way to welcome summer. It is light, fresh tasting and depending on where you live, uses many in-season vegetables. This is a great recipe for a potluck or barbecue.
Cooking the quinoa beforehand makes this recipe especially easy and quick to make. Quinoa is a seed and not a grain. Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. It also contains vitamins B2 and E, along with fiber. Quinoa has all of the essential amino acids, which makes it an excellent source of protein, making it an ideal addition to meatless diets, as well as gluten-free diets. Continue reading “Lunch Today: Quinoa Spring Salad”