Are you in need of a nutritious and delicious snack for the whole family?! I’ve got you covered. These NO BAKE MANUKA ENERGY BALLS are the perfect grab-and-go breakfast, school lunch treat, or after school snack. Plus they’re all-around allergy friendly!
On weekends like this past one, where temperatures were over 100 degrees, you need an abundance of cold treats on hand. I’m a huge frozen yogurt fan, but usually not a fan of the options available at my local stores. They often contain a lot of gums which are difficult for someone with a sensitive digestion system. The solution: 5 Ingredient Carob Frozen Yogurt!
There is no ice cream maker required. The prep only takes about 5 minutes!
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
3 Cups Fresh Basil Leaves, packed
3 Large or 4 Small Cloves Garlic
1 Cup Extra Virgin Olive Oil
3/4 Cup Finely Grated Parmesan Cheese
Sea Salt and Black Pepper, to taste
Wash, dry, and de-stem the basil leaves
Peel the garlic cloves
Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed
Once smooth, pour the mixture into a bowl and stir in the parmesan
Add sea salt and black pepper to taste
[Leftover pesto can be stored in an airtight container in the refrigerator. Just give it a stir to remix the oil!]
You may or may not have noticed that none of my recipes include soy. What’s the soy story?
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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!
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 bananas. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already. Voilà! This Whole Wheat 2-Banana Muffins recipe makes between 6-8 muffins depending on how large your 2 bananas are.
Servings: 6-8 Muffins
2 Bananas, just on the verge of being too ripe…starting to get some brown speckles
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, filling 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 them ever so slightly)
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 them 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!
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!