Nut-Free Pesto

June 19, 2020May 15, 2023RecipesLeave a Comment

If you have nut allergies like me, you’ll know how difficult it can be to find a pesto that is nut-free. This homemade Nut-Free Pesto is so delicious that nobody will miss the pine nuts!

I personally recommend serving this pesto over your pasta of choice, with the addition of your favorite traditional, chicken, or vegetarian sausages. (We personally love this mushroom chicken sausage!) You can also add in some sautéed or roasted vegetables such as mushrooms, broccoli, or zucchini.

Vegan? No problem! Simply substitute the parmesan with a vegan alternative!

Other uses for pesto?

Add it to homemade pizzas
Drizzle it over eggs and toast
Spread a layer of it onto lunchtime sandwiches
Combine it with salad dressing
Toss roasted veggies in it
Drizzle it over baked potatoes
Make homemade bruschetta with pesto and mozzarella
Add it to lasagna
Make pesto salmon

Ingredients:

3 Cups Fresh Basil Leaves (packed)
4 Cloves Garlic
1 Cup Extra Virgin Olive Oil
3/4 Cup Finely Grated Parmesan Cheese
Sea Salt and Black Pepper To Taste

Directions:

Wash and prep the basil leaves

Peel the garlic

Blend the basil leaves and garlic cloves in a food processor, then add in the oil to make it easier to blend until all of the oil has been added

Once smooth, pour the mixture into a bowl and stir in the cheese

Add sea salt and black pepper to taste

Enjoy!

[Leftover pesto can be stored in an airtight container in the refrigerator. Just give it a stir to remix the oil!]

Want more easy pasta dinners? Try my Egg & Sausage Carbonara or Roasted Brussels Sprout Pasta!

Why I’m Not Currently Vegan

April 30, 2020January 7, 2023HealthLeave a Comment

Like many, over the years I have made the attempt to go fully vegan for the sake of the planet and the animals. Many of my vegan readers have asked me why I personally did not stick with it. There are two major reasons why a vegan diet has never been sustainable for me:

Food Allergies

I’ve had food allergies for all of my life. Many of these foods are unfortunately big vegan staples. A couple of main examples:
-Soy
-Tree Nuts (Almonds, Cashews, Pecans, Walnuts, Pine Nuts, Etc.)

In real world scenarios, 9 times out of 10 vegan food includes one of those ingredients. Even when cooking at home, the diet is quite limiting without these foods.

Supplement Intolerances

When you go vegan, there are supplements that are recommended, such as B12, that can only be found in animal foods. I’m very sensitive when it comes to supplements. 99% of the time they give me nausea, stomach cramps, or headaches. I’ve also experienced side effects such as loss of appetite, rashes, and insomnia. Therefore, I personally try to get my vitamins from food sources alone. For me, this means a variety that includes animal products.

I often feel guilty that I am not a vegan. With the environment in need of our assistance and the inhumane ways that so many animals are treated, I have tried to do my part in this way. I still try my best to purchase more humane animal products, such as eggs from the pasture, when possible.

I think it’s wonderful that veganism works for so many, because it can have great impacts on this planet and for certain people’s health. I know that there are many vegans who follow me, and to all of you I say: amazing. I hope you can understand the other side of the coin.

Soy Story

April 10, 2020January 6, 2023HealthLeave a Comment

You may or may not have noticed that none of my recipes include soy. I am actually allergic to soy! Food allergies have been a big part of my life ever since I was a kid. The weekly allergy shots at the doctor’s office, emergency trips to the hospital, rashes, hives, you name it. I have a wide variety of reactions depending on the allergen, but with soy it’s nausea and vomiting.

While very small amounts are unlikely to bother me too badly (compared to, say, a big block of tofu), it’s safest just to avoid it completely. Some of my childhood allergies have actually lessened in severity over time, and I do always hope that one day that will happen with soy too. There’s still so much we don’t understand about allergies!

If you also have a soy allergy and are sad to have to skip the soy sauce in cooking, I highly recommend trying out Coconut Aminos. It’s a fantastic substitute in recipes that call for soy sauce. When I’ve personally made the substitution nobody is ever able to tell the difference!

Soy is found in so many foods, from chocolate bars to sandwich breads to baked goods. My number one tip is simply to be in the practice of checking labels. Luckily, when it comes to creations in the kitchen, there’re always great alternatives out there!

Whole Wheat 2-Banana Muffins

April 8, 2020February 11, 2023Recipes, SnacksLeave a Comment

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty ones. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already.

Voilà! This recipe makes between 6-8 muffins depending on how large your bananas are.

Servings: 6-8 Muffins

Ingredients:

2 Bananas (just on the verge of being too ripe…starting to get some brown speckles)

Just Under 1/2 Cup Sugar (I used cane sugar)

1 Cup White Whole Wheat Flour (such as King Arthur White Whole Wheat)

1 Egg

6 Tablespoons Unsalted Butter (almost melted)

3/4 Teaspoon Vanilla Extract

A Pinch Of Salt, Around 1/4 Teaspoon

1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin. Fill them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge. When ready to eat, pop in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!

Whole Wheat Salted Caramel Pretzel Blondies

February 17, 2020March 4, 2022RecipesLeave a Comment

Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there. The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours and makes them perfectly moist!

Ingredients:

1 & 1/4 cups crushed mini pretzels

1 cup light brown sugar, slightly packed

1/2 cup cane sugar

2 sticks unsalted butter, room temperature

2 eggs

2 teaspoons vanilla extract

2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)

1 teaspoon baking soda

1 teaspoon sea salt

1/4 cup Joe’s Organic Syrup – Caramel Syrup

Pinch of sea salt

Directions:

Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient

Take your mini pretzels, add them to a sealed ziplock bag and crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside

In a large bowl beat the butter and sugars on a low setting until combined. Add in the eggs and vanilla extract

In a small bowl stir together the flour, baking soda and salt with a fork or whisk

Add the dry ingredients into the wet ingredients using the lowest beating setting

Stir in the broken pretzels with a spoon

Spread the batter into the greased pan and bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side

Let fully cool

Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well

Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!

Enjoy!

Iced Lemon Cake

February 20, 2018February 16, 2023Recipes1 Comment

I am such a huge fan of all things lemon. Our wedding cake had three tiers: Vanilla, Cinnamon, and Lemon. The lemon was the winner by a landslide!

For my husband’s birthday, I whipped up this simple lemon cake. The glaze is a perfect textural combination with the light cake-y texture! It’s delicious served all on its own, but also works wonderfully side by side or topped with some vanilla ice cream.

Servings: Approx. 9

Ingredients:

For the cake:

2 Sticks Unsalted Butter (Or Cultured Unsalted Butter!)

1 1/2 Cups Cane Sugar

4 Eggs

1 1/2 Cups White Whole Wheat Flour (I love King Arthur‘s)

1 Teaspoon Salt

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Lemon Zest

For the glaze:

1 Cup Powdered Sugar

2 Teaspoons Lemon Zest

2 Tablespoons Fresh Lemon Juice

Directions:

For the cake:

Let the butter soften to approximately room temperature

Preheat the oven to 350 degrees

In a large bowl, using an electric mixer on low, combine the butter, sugar and lemon zest

Beat in the eggs

Beat in the lemon juice

In a separate small bowl, stir together the flour and salt

Slowly beat the flour mixture into the wet ingredients

Grease a 9 inch square or circular pan with a speck of butter and pour the batter in

Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean

For the glaze:

Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl

Wait until the cake has cooled to spread the glaze evenly across the top

To let the glaze solidify, it’s best to let it sit and harden for a few hours

Enjoy!

Ingredient recommendations linked!

Whole Wheat Chocolate Chip Pumpkin Bread

April 21, 2017December 21, 2022Recipes, SnacksLeave a Comment

I’m a big believer in using White Whole Wheat Flour whenever possible in my baking. I truly feel that it gives my baked goods a richer taste compared to All Purpose Flour much of the time!

I can never get enough of autumn flavors at any time of year, and this pumpkin bread is such an easy way to transport me back to my favorite season. Whether it’s for an easy breakfast on the go, an afternoon coffee companion, or an after-dinner treat, this bread is the perfect way to sneak some vitamin A into your day!

Ingredients:

3 Cups White Whole Wheat Flour (I love King Arthur Baking’s White Whole Wheat)

2 Teaspoons Saigon Cinnamon

1 Teaspoon Baking Soda

1 Teaspoon Salt

4 Eggs

2 Cups Canned Pumpkin

1 1/2 Cups Canola Oil

Just Under 2 Cups Of Cane Sugar

1.5 Or 2 Cups Of Chocolate Chips (depending how chippy you like it!)

If you’re not a chocolate fan, it tastes delicious without the chocolate chips too!

Directions:

Preheat the oven to 350 degrees

Mix the dry ingredients together in a medium bowl

Beat the wet ingredients together in a large second bowl

Beat the dry ingredients into the wet ingredients

Stir in the chocolate chips

Split the mixture between 2 greased loaf pans

Bake for between 50-60 minutes, or until a toothpick comes out clean

Enjoy!

Mint Chip Fudge Brownies

February 15, 2017June 14, 2022RecipesLeave a Comment

If you love mint and chocolate you’ve come to the right place! This decadent dessert combines mint brownies with a mint chip icing, reminiscent of mint chip fudge or ice cream. It will be your new favorite chocolate fix! The brownie layer on the bottom is gooey and dense, and the mint chip icing on top hardens into a silky sweet fudge layer. You’re going to love them!

Ingredients:

For The Brownies:

3/4 Cup Canola Oil

Just Under 1 Cup Light Brown Sugar

Just Under 1 Cup White Cane Sugar

4 Eggs

1 Teaspoon Peppermint Flavor (I use the one from Simply Organic)

2 Teaspoons Vanilla Extract

1 1/2 Cups Cocoa Powder

A Sprinkle Of Sea Salt

1/2 Cup Chocolate Chips

For The Icing:

1 Stick Butter

4 1/4 Cups Powdered Sugar

1/8 Cup Water

3 Teaspoons Peppermint Flavor

1 Teaspoon Vanilla Extract

3/4 Cup Chocolate Chips

Directions:

Preheat your oven to 350 degrees

Grease a 9×13 glass pan

Beat the canola oil, brown sugar, and white sugar together on a low setting

Beat in the eggs on a low setting

Beat in the peppermint flavor and vanilla on a low setting

Beat everything together on a higher setting and then stir in the chips

Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)

After you have removed them from the oven and let them cool, you can make and add the icing:

Let the butter get to room temperate, and then beat it into a light consistency

Slowly beat in the powdered sugar

Beat in the water

Beat in the peppermint flavor and vanilla extract

Stir in the chips

Spread overtop of the brownies

Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency. Then, before eating, they can be removed for a few minutes if you do not want to eat them cold. Or, if you prefer, enjoy them right out of the fridge!

Enjoy!

Ingredient recommendations linked!

Tomato Basil Asparagus Pasta

February 9, 2017March 4, 2022RecipesLeave a Comment

Being part Italian, I cannot stress my love of pasta enough!

There are so many ways to dress it up, make it healthy, and keep it simple.

Here’s one of my favorite quick dinners. I went with Ancient Harvest Gluten-Free Supergrain Pasta (though of course you should use your personal favorite pasta!)

This recipe makes 1 large serving.

Ingredients:

5-6 large asparagus stalks

1 tablespoon olive oil

2 servings of your favorite pasta

1 cup tomato basil pasta sauce

black pepper & cayenne pepper to taste

optional topping – a sprinkle of parmesan cheese

Directions:

Preheat the oven to 425 degrees

Cut off the ends of the asparagus, then place the stalks into a gallon-sized plastic bag

Pour the olive oil into the bag and make sure it covers all of the asparagus

Place the asparagus on a baking sheets and cook in the oven for about 12-14 minutes

Cook and drain the pasta, then mix in the pasta sauce to keep it from sticking

Remove the asparagus from the oven, chop into small pieces, and mix that into the pasta

Add black pepper and cayenne pepper to taste, and then sprinkle on some parmesan if you wish!

Sweet Potato Carrot Soup

February 8, 2017March 4, 2022RecipesLeave a Comment

I seriously could eat fall flavors year round!

You only need 7 ingredients for this simple soup, but the flavors really pack a big punch. Added bonuses: It’s vegan, and dairy/gluten-free!

The sweet potato taste combined with both the cinnamon and the pepper, cumin, and olive oil result in a nice “sweet and savory” combination. It’s a thicker consistency, which makes it feel quite hearty.

This recipe makes 1 very large bowl, or two side bowls.

Ingredients:

1 sweet potato

3 cups baby carrots

3 cups vegetable broth

2 heaping teaspoons olive oil

1 heaping tablespoon cinnamon (sweet saigon cinnamon preferably)

a sprinkle of cumin

a sprinkle of black pepper

(optional: larger quantities of the above spices, added to taste at the end)

Directions:

Thoroughly cook both the sweet potato and carrots until very soft. (When I’m in a hurry I cook them all in the microwave, though roasting them in the oven or steaming them on the stovetop would be equally effective!)

In a large bowl, use a potato-masher to mash the cooked carrots and sweet potato together until they are as pureed as possible

After it has cooled, transfer the puree into a blender (or your preferred blending appliance) and puree until totally smooth

Add the vegetable broth into the blender and blend again until it’s evenly mixed

Transfer the mix into a pot and heat back up on a low setting

Stir in the olive oil, cinnamon, pepper, and cumin

Taste test, add in your preferred extra spices if desired, and voila!