☓ BLUEBERRY BANANA BREAD ☓ One of my favorite things as a food blogger is to challenge myself to create delicious meals and sweets with whatever I have in the house. It is so often that we feel the need to have every food in the house "just in case" instead of utilizing what we currently have. With a couple of super ripe bananas in my fruit bowl and fresh blueberries in the refrigerator, I decided to bake something sweet for a midweek pick me up. I whipped up my favorite al
In February we eat pink, especially when pink means naturally colored with beets! I put a twist on a Nutritionally Nicole fan favorite recipe by redeveloping my Beetroot Breakfast Bars into a convenient on-the-go snack. I have diligently tested different consistencies and ratios of ingredients finally finding the most delicious marriage of the two without sacrificing flavor. These bliss balls are perfect to pop into your purse or backpack for a midday snack and have been my g
Looking for the perfect transition flavors for summer to fall? You have to try this apple cherry baked oatmeal recipe! The baked berries bring a reminiscent aroma of the summer months while the scent of warm apples excite us for the early fall season. These oats are perfect to grab for breakfast on busy mornings or even a nutritious dessert. This recipe is also top 8 food allergen free and vegan. Watch my YouTube video below to bake along with me and keep reading for the full
As you know, I am anaphylactic to peanuts and treenuts which makes finding healthier protein powered snacks a bit of a challenge. Nothing is worse than when I find a great product that don't have my allergens in the ingredients making me so excited to try it only to find the may contain statements at the bottom read this product has been produced in a facility with equipment that process peanuts, tree nuts, etc. Needless to say, when I discovered that any beans can be roasted
When I think of Christmas, one of the most iconic cookies that comes to mind has to be the Snickerdoodle- the most timeless holiday cookie that just made it's way into my arsenal of crowd pleasing recipes. These Snickerdoodles are full of cinnamon sugary goodness and puff into beautifully chewy, thick cookies. I can never get enough of these and my friends constantly request I bake them for holiday parties! Serves: 18, two inch cookies Ingredients: 1/2 cup allergy free butter
B R E A K F A S T: Strawberry Burst Oatmeal L U N C H: Spinach Wraps D I N N E R: Stir Fry: 1 lb chicken breast 1 of each red/yellow/green pepper, sliced 1/2 yellow onion, sliced 1 clove elephant garlic, sliced brown rice Directions: Cook the brown rice according to the instructions on the package you have. Cut the chicken breast into chunks and pan fry them with olive oil until they are fully cooked. Slice the peppers, onions, and garlic. Sauté them together in a frying pan.
Happy Friday everyone! Today's recipe is one for fresh, allergy friendly, and vegan dinner crepes. I often find myself making mundane dinner meals more than I'd like to and, tonight, I felt like being creative. This meal had a lot of preparation to it but this can be done in seconds if you prepare everything the day before. Apple Cole Slaw: 1 Granny Smith apple 1 Honey Crisp apple 2 cups shredded carrots 2 Tablespoons raw local honey 2 teaspoon apple cider vinegar Salt and pe
The other day, my dad's friend had given us a whole bunch of vegetables that was grown in his son's garden!-including tomatoes, cucumbers, and zucchinis. I love locally grown foods and get so excited when I cook/bake with them. Because we now have a couple of giant zucchinis, we were thinking of ways to use them up and came to the realization of "Oh my gosh! Let's make zucchini bread!". I have never had zucchini bread before but my mom loves it. This was my first time baking
I have so many fresh apples from when I went apple picking! Because of this, I've been trying all different apple recipes. Tonight I made apple cinnamon oatmeal cookies. They were soft and chewy as well as full of all the flavors of fall. I'm a sucker for anything with vanilla and cinnamon baked into it. These cookies are vegan and allergy friendly (dairy, egg, nut, seed free). They are NOT gluten free but I'm sure you can adapt the recipe to be.
Ingredients: 1 cup quick co
Ingredients: 1 cup organic quinoa, cooked 1 large sweet potato, cooked 3 Tablespoons breadcrumbs 1/2 cup cooked kidney beans or beans of choice Directions: Mash the beans with a potato masher and add to a large bowl. Add in the rest of the ingredients. Combine all ingredients together using your hands and form 3-4 patties. Heat a frying pan on high heat and drizzle with a small amount of olive oil. Cook the patties until golden brown and and slightly crispy. Remove from the h
Serves: One 8 inch round loaf. Ingredients: 4 cups unbleached all purpose flour, sifted 1/4 cup granulated sugar, sifted 1 + 1/2 teaspoons baking powder, sifted 1/3 cup salted allergy free butter substitute, I use Earth Balance 1 + 1/3 cup non-dairy milk 1 egg replacer, I use EnerG 1 teaspoon baking soda 1 cup raisins, optional Directions: Preheat the oven to 350°F and, if using raisins, soak them in room temperature water. Add the flour, sugar, salt, and baking powder to a l