Mighty Minestrone Soup

February 20th, 2012 at 4:04 pm

With soup season at its peak, what better time than right now to set supper on simmer and warm up with a bowl of nutritious minestrone?

You can find my favorite minestrone recipe over at The Balanced Platter—I’m a regular contributor. Of course, a soup like this simply wouldn’t be as tasty without a crunchy dipper, right?

These Crunchy Chili Chickpea Chips that I shared with you last week would pair wonderfully with the soup. Or you might like the grain-free Garlic Herb Crackers pictured below.

Head on over to The Balanced Platter for the soup recipe, and while you’re there check out a few other cold-weather comfort foods:

 

Crunchy Chili Chickpea Chips

February 16th, 2012 at 4:04 pm

I whipped up a batch of these crunchy chips a few days before leaving for my tropical vacation to……….Hawaii!

I’m currently writing from the sunny shores of western Maui, the perfect place to kick back and relax. I’ve been eating pretty simply here and cooking basic meals in the condo’s kitchen. I’ve already found chickpea flour here on the island at a little hole-in-the-wall natural foods store and plan to pick up a bag soon to make another batch of these chips.

Chickpea flour, as I mentioned earlier this week in my Fudgy Brownie Bite post, is my latest ingredient obsession. Used in these chips, it provides a good source of fiber and plant-based protein while also developing a slightly nutty flavor once baked. The spices jazz the chips up a bit, but you could also try fresh or dried herbs, granulated garlic, or ground cinnamon and nutmeg to take things in a different flavor direction.

Serve them with your favorite soup or stew, or add them to a platter of hummus and vegetables for a nutritious appetizer.

Eating healthfully (not to mention gluten- and dairy-free) on vacation presents its challenges, but since I’m able to prepare most of my food myself it’s actually quite easy. Sticking with lean proteins, fresh fruits and vegetables, and the island’s delicious macadamia nuts keeps me satisfied and feeling great.

Already on this trip to Hawaii I’ve visited the local farmers’ market for some fresh produce and artisan nuts. Tropical fruits, carrots, kale, super sweet tomatoes, cucumbers, macadamia nuts, and more tantalized my taste buds with their beautiful colors.

After arriving here, the fridge quickly became loaded with plenty of healthy options. As you’ll see in the photo below, it’s stocked with loads of veggies (lettuce, cabbage, broccoli, carrots, onions, kale, sweet potatoes, cucumbers, avocados, tomatoes, and bell peppers) along with apples and kiwis, a few condiments, almond milk, chicken breasts, ground organic turkey, and eggs. Outside of the fridge are a few extra fruits, rice cakes, raisins, nuts, coconut and olive oil, apple cider vinegar, and spices.

Right now I’m just vacationing here in Maui with my mom, but more family members are soon to arrive so the fridge will definitely fill up in the next few days. Meal planning really comes in handy when you’re cooking lunches and dinners for a crowd, so I’ll be putting the planning side of my brain to good use soon!

Although eating in a new location and finding the right places to shop can be a bit challenging when you’re on vacation, I really can’t complain when I get to wake up to this view every day.

More photos and recipes to come soon! For now, enjoy these nutritious and super-easy chips the next time you’re craving something crunchy.

Crunchy Chili Chickpea Chips
Makes 16 large chips

1 cup chickpea (garbanzo bean) flour
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1 teaspoon extra-virgin olive oil
1/4 cup water

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the chickpea flour, chili powder, salt, and cumin. Stir in the olive oil with a fork. Add the water and stir or knead to combine and form a dough.

Divide the dough into 4 equal balls. Roll each ball between 2 sheets of parchment paper to  an 1/8-inch thick round. Cut each round of dough into quarters to form 4 wedges. Use a thin metal spatula to transfer the chips from the rolling surface to the baking sheet, being careful not to tear them.

Bake the chips for about 15 minutes or until lightly browned and crispy. Cool completely before serving. (Best eaten on the day they are made.)

Find more nutritious recipes at Wellness Weekend.

Fudgy Brownie Bites

February 13th, 2012 at 4:04 pm

Gluten-free, dairy-free brownies

I set out with the intention of creating a rich, fudgy brownie a few weeks ago. After several failed attempts, I got it right with this unique recipe featuring a few surprise ingredients. Don’t be scared. I promise each one is easy to love!

  •  I’ve talked about chickpea flour before. A few months ago I began using it in baking and have fallen in love with it. I was positive that baked goods made with chickpea flour would taste “beany,” but I was surprised to find that they don’t at all. (Especially when you add chocolate!)
  • Shredded beets add moisture, subtle sweetness, and a bit of nutrition to these brownies. You can’t even see them in the batter once it’s been baked, so you can feel virtuous about eating some veggies with your chocolate.

Gluten-free, dairy-free brownies

These bites could not be a more adorable or perfect Valentine’s treat, although I think I said that about my Chocolate Buckwheat Heart Cookies and Chocolate Raspberry Truffle Balls, too. I think it’s safe to say that chocolate anything is an all-around crowd pleaser.

I’m on an extended vacation this month in a warm and tropical place (to be revealed soon!), but I have plenty of tasty recipes in store to share with you over the next few weeks. Stay tuned later this week when I’ll be sharing a savory, crunchy recipe for a super delicious snack!

Until then, let’s have some brownies, shall we?

 

Fudgy Brownie Bites
Makes about 15

2 ounces unsweetened chocolate, roughly chopped
1/4 cup unsweetened cocoa powder
1/4 cup virgin coconut oil
1/3 cup coconut sugar (also called palm sugar)
1/4 cup honey
1/4 cup arrowroot starch
1/4 cup chickpea (garbanzo bean) flour
1/2 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup finely shredded red beets
1 large egg plus 1 large egg yolk

Preheat the oven to 300 degrees F. Line 15 cups of a mini muffin pan with paper liners.

In a small pot over very low heat, melt the chocolate, cocoa powder, and coconut oil, stirring constantly until smooth. Remove from heat and stir in the coconut sugar and honey. Allow to cool for 10-15 minutes.

In a medium bowl, whisk together the arrowroot starch, chickpea flour, nuts, cinnamon, and salt. Whisk the beets, egg, and egg yolk into the cooled chocolate mixture. Stir the chocolate mixture into the flour mixture.

Divide the batter among the lined muffin cups. Bake for about 20 minutes until firm to the touch. Cool completely before serving.

Chocolate Buckwheat Heart Cookies

February 8th, 2012 at 1:01 pm

Gluten-free, dairy-free chocolate cookies

It’s February and you know what that means? Valentine’s Day!

These darling heart cookies are the perfect gift for the sweetie in your life. They remind me of a cross between a cookie and a wafer. Not quite soft and cakey, not quite firm and crunchy. The best part? They’re loaded with good-for-you ingredients.

  • Buckwheat flour: High in protein and minerals, buckwheat flour—contrary to it’s name—is actually gluten-free and contains no wheat at all. Although buckwheat behaves like a grain in the way it is cooked, it is actually the seed of a fruit relating to rhubarb, according to WHFoods.com.
  • Psyllium husks: This is the first recipe I’ve made using psyllium husks. An excellent source of dietary fiber, the seed husks are somewhat of a miracle ingredient when it comes to gluten-free baking as they help to bind the dough, making it a breeze to roll out.
  • Virgin coconut oil: If you’re familiar with some of the recipes here at DB or in my book, you’ll know that I love incorporating coconut oil into what I eat! Unrefined, virgin, organic coconut oil is a nutrient-packed saturated fat that may increase metabolism, aid in weight loss, improve skin tone, and fight bacteria in the body. It works wonders as a substitute for butter in many recipes.

Gluten-free, dairy-free chocolate cookies

The buckwheat flour combined with the cocoa powder gives these cookies a hearty, unique flavor with earthy undertones. Topped off with a homemade chocolate drizzle, they are the perfect little nibble to savor this Valentine’s Day.

Other festive treats you may enjoy:

Chocolate Buckwheat Heart Cookies
Makes about 22 cookies (varies depending on cookie cutter size)

1 cup buckwheat flour, plus extra for rolling
1/2 cup unsweetened cocoa powder
2 tablespoons whole psyllium husks
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup virgin coconut oil (not melted)
1/4 cup coconut sugar (also called palm sugar)
1 large egg yolk
1/4 cup dark maple syrup or organic agave nectar
1 tablespoon unsweetened almond, rice, or coconut milk

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the buckwheat flour, cocoa powder, psyllium husks, baking soda, and salt. Set aside.

With an electric mixer, beat together the coconut oil and coconut sugar until thoroughly combined and evenly brown in color, about 2 minutes. Add the egg yolk and maple syrup (or agave nectar) and beat to combine. Add the flour mixture and beat to form a crumbly dough. Add the almond milk. Beat briefly to combine and form a malleable but not sticky dough. (If the dough appears dry and does not easily form a mass when pinched together, add more almond milk 1 teaspoon at a time.)

Pat the dough into a disk. Place on a piece of lightly buckwheat-floured parchment paper. With a rolling pin, roll the dough out to about 1/4-inch thick, flouring the dough very lightly if needed to keep the pin from sticking. Cut cookies with cookie cutters. Place on the parchment-lined baking sheets.

Bake cookies for about 8 minutes or until just firm to the touch. Do not overbake. Cool completely. Top with chocolate drizzle if desired.

(Note: chocolate drizzled cookies will keep best in the refrigerator.)

Chocolate Drizzle

1 ounce unsweetened chocolate
1 tablespoon virgin coconut oil
1 tablespoon organic agave nectar

Combine all ingredients in a small pot over very low heat. Stir constantly until melted and smooth. Drizzle over the cookies with a teaspoon. Refrigerate until the chocolate is set.

Chocolate & Vanilla Pudding Parfaits

February 6th, 2012 at 12:12 pm

Today is a day of celebration! My good friend Amy from Simply Sugar & Gluten-Free and her husband Joe are expecting their first little one any day now. To celebrate, a group of us bloggers are joining together today to throw Amy a SURPRISE virtual baby shower! And you know what that means? Delicious food!

What better way to celebrate the gift of life than with an array of healthy recipes? No baby shower would be complete without tasty nibbles for the mom-to-be, of course. So today we’re showering Amy with an assortment of delectable dishes from our kitchens to hers.

Gluten-Free, Dairy-Free Pudding Parfaits

These dainty pudding parfaits are simply irresistible. Portioned into tiny glasses (I used shot glasses), they are easy to handhold and eat while mingling at parties and get-togethers. And doesn’t anything itty-bitty just shout “baby shower?”

The chocolate layer of these parfaits is a decadent Sunbutter ganache-like pudding, so rich and luxurious that just a few small spoonfuls will hit the spot. Layered atop the ganache is a vanilla-flecked panna cotta that sets up beautifully once chilled. Don’t let the fancy name throw you. Dairy-free, sugar-free panna cotta is incredibly easy to make.

Sprinkled atop the parfaits, a few raw cacao nibs offer crunch and rich chocolate flavor. Amy mentioned a while ago that the baby’s room would be decorated in a jungle animal theme, and since tropical fruits remind me of jungles, I couldn’t help but top the parfaits with a few tiny mango and kiwi chunks for color.

Maggie and I have been planning this surprise for Amy for over a month, and believe me when I tell you that it takes a staggering amount of self-control for me to keep a secret for that long!

Don’t miss the other amazing recipes for today’s celebration. Find them here:

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Congratulations once again, Amy! We couldn’t be happier for you and can’t wait until your little bundle arrives. Much love from all!

Chocolate & Vanilla Pudding Parfaits
Makes 10-12 small parfaits (or 6-8 medium)

For the chocolate sunflower ganache:
1/2 cup (packed) pitted Medjool dates
1 tablespoon honey or organic agave nectar
1 medium ripe avocado, coarsely mashed
2 tablespoons natural (unsweetened) sunflower seed butter, such as Sunbutter
3 tablespoons unsweetened cocoa powder
Pinch of sea salt

For the vanilla pudding:
1 vanilla bean
1 cup coconut milk (full fat)
1/4 cup honey
3 tablespoons water
1 3/4 teaspoon unflavored gelatin
3/4 cup unsweetened almond milk
1 tablespoon lemon juice

For garnish:
Raw cacao nibs
Chopped fresh fruit or berries

Make the chocolate sunflower ganache: place the dates in a small bowl and cover with hot water. Soak for 10-15 minutes. Drain well, reserving 1 tablespoon of the soaking liquid, and add both the dates and the 1 tablespoon of water to the bowl of a food processor fitted with the steel blade. Add the honey and avocado. Pulse until fairly smooth, stopping often to scrape down the sides of the bowl with a rubber spatula. Add the sunflower seed butter, cocoa powder, and salt. Process until very smooth and pudding-like, again stopping several times to scrape down the bowl. Set the pudding aside.

Make the vanilla pudding: using a sharp knife, split the vanilla bean down the center. Gently open the pod and scrape out the seeds using the side of the knife. Add the seeds to a medium pot with the coconut milk and honey. Bring the mixture to a boil, whisking occasionally. Meanwhile, combine the water and gelatin in a small bowl. When the milk mixture is just boiling, remove the pot from the heat and stir in the gelatin mixture until smooth and dissolved. Cool for 10 minutes.

While the pudding cools, combine the almond milk and lemon juice in a small bowl. Stir this mixture into the pudding. Cool for 15 minutes.

Divide the chocolate ganache among small bowls or glasses. Pour the vanilla pudding mixture over the top. Refrigerate the parfaits for at least 4 hours or up to 1 day.

Garnish with the cocoa nibs and fresh fruit before serving.

 

 

Soul Searching

February 2nd, 2012 at 2:02 pm

I debated whether or not I should put this post up today. After pounding it out on the keyboard in one fell swoop, I read through it wondering if it would just come off as rambling and if anyone would be able to relate to it. A friend kindly reminded me that I should write about what is important to me as a person and to let myself shine through what I do every day.

She’s right.

So, here it goes.

Photo courtesy of Brianna Tittel

Last week, I gave myself some time and space to do a bit of soul searching and personal evaluation. In our world of constant media assaults, visual bombardment, political chaos, and overall fast-paced lifestyles, it’s not easy to slow down and pause to reflect on the status of our personal happiness and fulfillment. But when we strip away the distractions of the world and tune into ourselves emotionally and spiritually, we’re often met with a surprise. When we take the time to listen, we have the opportunity to hear the rumblings in our heart of hearts, to stare our deepest problems in the face, to acknowledge the issues we knew were there but tried to sweep beneath the carpet.

In the midst of my soul searching, there were highs and lows. I came to many discoveries, both encouraging and nerve-wracking! Digging deep and fighting the urge to shy away from life’s messy corners is hard work. But after a week of some serious personal evaluation, I can tell you that it’s something entirely worth doing. So often we lack the ability to be honest with ourselves. Deliberately taking time to be brutally honest helps us define or redefine priorities, desires, goals, ambitions, and more.

Photo courtesy of Brianna Tittel

Like many people, I’m a “stress internalizer.” I take what’s bugging me on the outside and bury it down deep on the inside. But stuffing emotions only leads to them bubbling up to the surface at some point or another, eventually erupting into an emotionally-charged volcano of sorts. When I stuff stress, I almost always end up sick. My stomach will hurt, my digestion will be thrown off, and my energy will dip. Before long, depression will silently blanket me and I’ll wake up one day wondering where my zest for life has gone.

To remain healthy—both physically and mentally—it’s critical to cultivate honesty with yourself and be willing to hack away at nagging problems all the way down to the root. Doing so greatly improves your quality of life from a holistic standpoint. We achieve lasting joy and fulfillment in our lives when we are willing to grow, change, and become better people.

I’m no expert when it comes to psychology or stress management (the mere thought of that makes me laugh…), but these are a few points that help me in the soul searching process:

  • Be ready for anything. When I dig deep and really try to home in on the “problem areas” of my life, I go into it knowing that what I find might be completely unexpected…in good ways and bad! Acknowledging this in advance is helpful.
  • Talk it out. I’m not the first one to eagerly vocalize my feelings. But over time I’ve realized that talking issues out with a friend or close family member can be invaluable. Often the problems that I view as massive are quickly put into perspective as being not so bad when I bring others on board to weigh in with their thoughts.
  • Keep a journal. Digging deep can be a draining process. Journaling through it helps me look back later and see the improvements I’ve made or the areas that still need work.
  • Get rid of the distractions. If you want to get the most out of your personal time, I suggest tuning out the distractions in your life as much as possible. (Think social media, TV, other forms of technology, etc.)
  • Find a creative outlet. Last week was tough, I’ll admit it. There were days where I felt confused and lonely and completely beside myself! Restoration came through cooking, taking photos, exercising, reading, and—believe it or not—cleaning. Taking a step back from whatever you’re dealing with can offer new insight and a fresh perspective.

You might be wondering what exactly I mean by “soul searching.” What does it look like? How do you go about doing it?

Like most personal matters, it looks different for everyone. Some people are natural born soul searchers that can easily plunge into the depths of their hearts on a morning run or walk with the dogs. For me, I have to set aside time to hammer things out. Last week, for instance, I began to feel the need to soul search early in the week. After looking at my schedule, I had the flexibility to dedicate some time to it each day for the rest of the week. Here’s what I did:

  • Each day, I devoted quiet time to prayer, meditation, journaling, and just thinking.
  • I talked about what was going on with someone else every single day.
  • I wrote down revelations, mental blocks, and other notes when they came to me.
  • I tried to keep up with healthy eating and exercising to nourish myself all the way around.

Photo courtesy of Brianna Tittel

Keep in mind that soul searching is never really “done.” This week, I’m still spending a lot of time thinking about the key issues that I discovered were nagging at me. Instead of dwelling on them, though, I’m moving on. Now that I’ve personally recognized them as being there, I can take some small steps toward making positive change as time and opportunity allows.

Heading into a new month, I’m feeling surprisingly refreshed and ready to take on whatever life holds for me next. Soul searching has a way of breaking you down in order to build you back up. A few days ago, I read this quote from David Chang, an acclaimed chef and restauranteur:

“We’re hoping to succeed; we’re okay with failure. We just don’t want to land in between.”

That just about sums up where I’m at in life right now (and I hope many others can relate). Achieving success, however, comes with a measurable amount of risk. If we’re not willing to take leaps in life, we all too often end up in the foggy “between.”

There is one critical, determining factor that stands between dreaming of success and actually achieving it. That factor is you.

As soul searchers, our objective is to know, believe in, sharpen, and develop ourselves enough to avoid the restless in-between of life. The question is, are we willing to put in the work, to dig deep, to take those scary leaps?

I’d love to get your thoughts on soul searching. Is it something you practice or find valuable? How do you think emotional well-being relates to our physical health?

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(Many thanks to my talented sister, Brianna, for providing the beautiful photos for this post.)

 

Nutty Carrot Breakfast Bread

January 31st, 2012 at 2:02 pm

Gluten-free, sugar-free breakfast bread

This easy quick-bread is nutrient-packed and full of flavor. It also happens to be grain-free, dairy-free, and sugar-free. I can’t tell you how much I love it when I come up with a recipe that’s super healthy and super tasty at the same time. It’s gratifying, to say the least.

Once this bread has cooled, it slices up beautifully. (I even snuck a sample slice when it was warm and it didn’t crumble. But for the best results, you’ll want to cool it before cutting into it.) I kept my loaf in the refrigerator for 3 days and it tasted great as it aged. Spread slices of the bread with almond butter, jam, or a little raw honey. A slice would pair tastefully with a cup of this Fennel, Mint, & Ginger Tea, too.

Sweetened with nothing but fruit and stevia, I find this bread to strike just the right balance between fruity and nutty. It’s not overwhelmingly sweet, but still reminds me of a hearty loaf of banana bread. Soaked prunes add moisture and sweetness while also helping to bind the bread, creating that perfect slice. Colorful flecks of grated carrots running through the loaf offer beta-carotene, texture, and subtle sweetness as well.

I used a non-standard, 7.5 x 3.5-inch loaf pan for the bread you see pictured here. A standard 9 x 5-inch pan will probably work just fine, but you may find the loaf to be rather squatty as it will not rise as much in a larger pan. I find the smaller pan to be a great gluten-free bread pan, as it yields a more compact loaf that seems to rise well. Of course, you could certainly portion the batter into lined muffin cups and turn this bread into Nutty Carrot Breakfast Muffins just as easily.

Grain-free, sugar-free breakfast bread

A few more breakfast treats you might enjoy:

Nutty Carrot Breakfast Bread

Makes 1 loaf

1/3 cup (packed) pitted dried prunes

2 medium bananas

4 large eggs

2 tablespoons extra-virgin olive oil

2 teaspoons ground cinnamon

20-25 drops liquid stevia

1/2 teaspoon sea salt

1/2 cup coconut flour, sifted

1/4 cup arrowroot starch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup grated carrots

1/2 cup chopped walnuts

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Preheat the oven to 350 degrees F. Line a 7.5 x 3.5-inch loaf pan with parchment paper, allowing the paper to overhang the long sides of the pan by several inches.

Place the prunes in a small bowl and cover with hot water. Soak for 10-15 minutes. Drain well and add to a blender along with the bananas, eggs, olive oil, cinnamon, stevia, and salt. Blend until smooth. Pour the mixture into a large mixing bowl and stir in the coconut flour, arrowroot starch, baking powder, and baking soda until thoroughly combined. Fold in the carrots and walnuts.

Transfer the batter to the lined loaf pan, spreading it out to fill the pan evenly. Bake for 45-50 minutes or until a knife inserted into the center of the loaf comes out clean. Cool completely in the pan before slicing.

Find more healthy recipes at Slightly Indulgent Tuesday.

Stay Hydrated with Soothing Fennel Tea (and a giveaway)

January 26th, 2012 at 6:06 am

It’s the final week of New Year, New You! I honestly cannot believe how quickly this month has soared by, but I’m glad we’ve been passing the dreary winter days with talk about setting healthy habits in 2012. In case you’ve missed any of the posts from the past 3 weeks, here’s a quick recap:

Stay Hydrated

This final week is all about staying hydrated with high-quality liquids. So often we think of food as being the key player in our overall wellness, but water is a critical element as well. It is estimated that our bodies are comprised of 60-80% water! Think of what that means if we are not properly hydrated. Our cells need water to thrive and carry out their many duties in our bodies.

A while back, I read a fascinating book called Your Body’s Many Cries for Water: You’re Not Sick, You’re Thirsty!, which highlighted just how vital water is for our health. You can survive for days (even weeks) without food, but your system rapidly deteriorates without water.

My top tips for staying hydrated:

  • Set a timer. I recently began using one of these handy timers for my interval workouts, and I’ve found that it also makes an excellent water timer. Every 30 minutes when the timer goes off, it reminds me to drink at least a half cup of water. I gulp it down, hit the reset button, and start all over again. It’s amazing just how quickly a half hour goes by before it’s time to drink up again!
  • Flavor your water. If you don’t like it’s taste, add a few drops of essential oils, citrus wedges, or stevia to give your glass a flavor boost. A reader mentioned to me recently how she likes to cook cranberries down with water to make a thick (unsweetened) sauce, then strains them and adds them to a glass of cold water for a refreshing sugar-free beverage. Sounds fantastic to me!
  • Eat plenty of fruits and vegetables. Water comes to us not only by the glass, but also in fresh produce. A veggie and fruit-centric diet will deliver water as well as other vital nutrients to your thirsty cells.

Fennel Seed

The recipe below for a soothing Fennel, Mint, & Ginger Tea is one of my favorite hydrating beverages to sip this time of year. If I feel like I’m coming down with a cold or other bug, I’ll add a splash of apple cider vinegar to the tea as well. Both fennel and ginger are incredibly soothing to the stomach, while mint offers fresh flavor and plenty of antioxidants.

For more tips and recipes for staying hydrated, check out:

The Giveaway

Update 2/1/12 – This giveaway is now CLOSED.

This week I’m giving away one (16 ounce) LifeFactory glass water bottle in aqua blue! I drink from my lime green bottle every single day. LifeFactory bottles are free of BPA, PVC, phthalates, and lead. They are also dishwasher safe, but very easy to clean if you wash them by hand.

Enter to win:

  • Leave a comment on this post with your tips for staying hydrated.
  • Follow Daily Bites on Facebook or Twitter and leave a comment saying you did.
  • Follow Lexie’s Kitchen on Facebook or Twitter and leave a comment saying you did.

The giveaway is open until 12:00 CST on Wednesday, February 1, 2012. The winner will be randomly selected and notified that they have won via email. Contest is open to residents of the United States and Canada only, age 18 years or older.

Full disclosure: I purchased the product for this giveaway myself because I have personally tried it and endorse it. This is not a sponsored post.

Fennel, Mint, & Ginger Tea

Makes 1 cup of tea

1 cup water

1 tablespoon fennel seeds

1 one-inch piece finely grated fresh ginger root

1/4 cup fresh mint leaves, torn

Apple cider vinegar, honey, or unsweetened almond milk to taste, if desired

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Bring the water to a boil in a small pot. Add the fennel, ginger, and mint leaves and stir to combine. Remove from heat, cover, and steep for 8-10 minutes. Strain, add other ingredients if using, and enjoy.

 

10 Tips for Conquering Carb Cravings

January 24th, 2012 at 1:01 pm

Eat!

In the grip of winter’s icy fingers, it’s often easy to let the gray days dampen our spirits and send us into the kitchen to pass the time and warm up with way too many baked goods and sweet treats. I’m all for a healthy cookie or scone once in a while, but to be completely honest, I just don’t eat very many sweets. Reason number one is that I simply feel better and enjoy eating more of other foods like salads, proteins, and smoothies. Reason number two is that I simply don’t crave treats and carbohydrate-rich foods.

People ask me often how I can develop so many recipes for delicious baked goods and manage to keep from eating them all within a day. The key is that I don’t crave muffins and cookies or hanker for a bite (or 12 bites…) of indulgent chocolate cake after dinner. One quick taste and into the freezer or refrigerator it goes to savor over days and weeks.

The first step to overcoming a sweet tooth is to conquer carb cravings once and for all. Today I have 10 tips to share with you that have worked well for me in kicking my cravings to the curb. Stick with these 10 steps and you’ll be well on your way to passing up that plate of brownies any day.

1. Eat!

If you want to manage your carb cravings responsibly, you can’t starve yourself of proper nutrients and good-tasting food! If you force yourself to eat nothing but bland “diet food,” subsisting on dry chicken breasts and steamed broccoli day in and day out, of course you’re going to have nothing but chocolate cake on the brain. Instead of focusing on the foods you shouldn’t eat, focus on what you should: colorful produce including lots of leafy greens and fresh vegetables, fruits, lean proteins, beans and legumes if they agree with you, and healthy sources of fat like olive and coconut oil, avocados, and nuts and seeds.

2. Drink.

Very often we crave carbohydrate-rich foods (or just food in general) when we are dehydrated. Keep your body’s cells plump and hydrated with pure water to fend off cravings and stay on track. If you don’t like the taste (or lack of taste) of water, add a few drops of liquid stevia and some citrus wedges to your glass.

3. Keep a food journal.

Tracking what you eat is a powerful and effective way to home in on what foods might be triggering your cravings. If you eat a carb-heavy breakfast, for instance, and find that you’re hankering for something sugary a few hours later, perhaps it’s an indicator that you need more protein in the morning. If you eat few carbs until the evening, but find yourself dragging by mid-afternoon, that could be a sign that you need more carb energy sources in the first half of the day to keep you stable. See where I’m going with this? Try to listen to your body and respond accordingly.

4. Cook at home.

There’s no way around this one, people. If you want to nourish yourself with high-quality food and get on track with keeping your cravings in check, YOU must be the person preparing your food. Cooking and eating at home, where you can monitor your portion sizes and focus on quality over quantity, is critical to your success with adopting a balanced diet. Restaurants also offer far more temptations than the home environment. When there’s no tiramisu or triple chocolate chunk ice cream around or on your home menu, you won’t eat it.

5. Explore new foods.

Many of the carbs we crave are traditional comfort food recipes that we’ve somehow grown to love. Think mac n’ cheese, chocolate chip cookies, salty crackers, or gooey brownies. Exploring new foods and cuisines will give you new favorites to enjoy sensibly.

6. Plan.

Planning is vital to the success of conquering your cravings. Keep healthy snacks on hand at all times so that when hunger strikes and you’re scrambling for something sweet, you have a smart choice at your fingertips. Knowing what you’re making for dinner will help prevent the last-minute stop at the fast food joint at the end of a busy day. It’s much easier to stick to healthy goals when you have tools like meal planning to help you get there!

7. Focus on responsibility, not restriction.

Remember that conquering your cravings is about YOU being the person in control. When you take control of the food choices you make, you have the ability to cut yourself some slack every now and then. Your goal is to be a responsible, conscious eater, not a drill sergeant. Enjoy the foods you love in moderation as special occasion treats (and in small portions) instead of restricting them into non-existence altogether.

8. Know your weaknesses.

We all have individual downfalls and areas where we are weaker than others in our lives. Becoming aware of your weaknesses and polishing those areas leads to long-term success. For night eaters, their weakness is between the hours of 8 and 11 pm, which quickly becomes a feeding frenzy. For others, stress sends them into a brownie-fest that doesn’t stop until they’re overstuffed and sick. Tune into your weaknesses and use your personal strengths to overcome them.

9. Reflect.

So much of what we crave is linked to far deeper, more emotional issues. Food is deeply personal. Take time to reflect not just on what you eat and when you eat it, but also why you’re eating it in the first place. Think through questions like: how do I feel right now? What did I feel like before I ate this? How do I feel afterwards? What is my opinion of myself right now? Am I talking to myself positively or negatively? Why?

10. Seek help if you need it.

For many people, cravings can signal hormone imbalances, thyroid conditions, and amino acid deficiencies. If you’re one of those people who have tried everything, given every method of balanced eating a go, worked through emotional issues, developed a support system, and on and on, but you’re still seeing no results, consider getting help from a qualified professional. Often just a few herbs and supplements can bring the body right back where it needs to be.

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What are your tips for conquering cravings? Do you have any helpful resources to share?

Soft Island Bliss Cookies (and a giveaway)

January 19th, 2012 at 6:06 am

 

It’s the third week of New Year, New You, the month-long pure living event I’m co-hosting with Lexie’s Kitchen. This week, we’re celebrating with wholesome, refined sugar-free treats! Glad you stopped by, aren’t you?

So far in this event, we’ve shared our favorite ways to eat more produce and learned how to make smart snack choices. If you missed any of the posts from the last two weeks, here’s a recap:

Week One: Eat More Produce

Week Two: Snack Smart

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Swap Your Sweeteners

This week is all about indulging sensibly in treats that are free of refined sugar. Sugar effects our bodies negatively in dozens of ways and contributes to diseases, weakened immune systems, and many chronic illnesses. Sugar can contribute to hyperactivity, elevated adrenaline, anxiety, crankiness, and difficulty concentrating. Because sugar decreases our bodies’ sensitivity to insulin, regular sugar consumption can lead to the onset of diabetes. It also has the ability to increase metabolic disorders in healthy people and promote a host of degenerative diseases, many of them life-threatening.

This article by Nancy Appleton, author of Lick the Sugar Habit, lists 76 ways that sugar can negatively influence our health. It’s highly convincing and I would encourage you to read it if you’re on the fence. Another wonderful resource for those looking to eliminate or greatly reduce sugar in their diets is Get the Sugar Out by Ann Louise Gittleman. The book contains over 500 reader-friendly tips that are easy to implement and remember. You might also want to pick up a copy of Amy Green’s book Simply Sugar & Gluten-Free, which contains 180 recipes that are entirely free of refined sugar. (You can read my review of Amy’s book here.)

Of course, just because you don’t eat sugar doesn’t mean you can’t enjoy a sweet treat once in a while. In all of my cooking and baking, I use only natural sweeteners like fruits and fruit purees, honey, organic maple syrup and agave nectar, coconut sugar, and stevia. I also tend to use much less than typical recipes do because over time, my taste buds have adapted to a less sweet way of eating.

Let me tell you, I don’t miss the sugar one bit. Naturally sweetened treats taste just as good as those made with cane sugar without giving me headaches, puffy eyes, and energy crashes.

Soft Island Bliss Cookies

Take these cookies, for instance. Sweetened entirely with honey, they absolutely hit the spot if you’ve got a pesky sweet tooth. The trio of citrus zest along with the subtly sweet coconut unite to create a soft, chewy cookie that evokes the flavor of the tropics. Close your eyes, munch on a cookie, and you’ll quickly be whisked away to a land of salty breezes, swaying palms, and sun-washed beaches. Ah, bliss!

For more nutritious, refined sugar-free treats, you’ll want to check out this week’s New Year, New You contributors:

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The Giveaway

Update 1/25/12 – This giveaway is now CLOSED.

Want to stock up on healthy alternative sweeteners for all of your winter baking projects? We’ve got you covered!

Today I’m giving away a gift package of organic sweeteners from Wholesome Sweeteners, a leader in the natural sweetener industry. The package includes:

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Here’s how to enter:

  • Leave a comment on this post with your ideas or tips for reducing refined sugar in your cooking.
  • Share about this giveaway on Facebook, Twitter, or Pinterest and leave a comment saying you did.

This giveaway is open until 12:00 pm CST on Wednesday, January 25, 2012. One (1) winner will be randomly selected and notified by email that they have won. They will also be announced in next Thursday’s New Year, New You post. Contest is open to residents of the United States and Canada only, age 18 or older.

Congratulations to Erin, the winner of last week’s healthy snack giveaway.

Full disclosure: I was provided with the products from Wholesome Sweeteners for this giveaway at no charge. Opinions expressed about these products and/or the company are strictly my own.

Soft Island Bliss Cookies
Makes about 18

Adapted from Healthful Pursuit

To finely grate the citrus zest, I find a Microplane grater to be the most effective tool. Since citrus is a heavily sprayed crop and you are literally using the peels of the fruits, choose organic citrus if possible here.

2 cups unsweetened shredded coconut
1/2 cup blanched almond or hazelnut flour
Scant 1/2 cup honey
2 large eggs
1  1/2 teaspoons vanilla extract
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine all of the ingredients in a large mixing bowl and mix with a rubber spatula to thoroughly combine. Form small (1- to 1  1/2-inch) balls of the mixture into small cookie shapes with your hands. Place on the baking sheet.

Bake for about 15 minutes, rotating the pan once halfway through, or until golden brown and just firm to the touch. Cool completely before serving. Store in an airtight container at room temperature.

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About me

I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.

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