Category: Gluten Free

Taco Salads in a Jar

Taco Salads in a Jar

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Taco Salads in a Jar

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Taco Salads in a Jar

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  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 2 Salads 1x
  • Diet: Vegetarian
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Description

Taco Salads in a Jar are an easy and delicious meal prep! With layers of beans, veggies and the simplest dressing these salads will elevate your lunch game!

Ingredients

Units Scale
  • 4 tbsp Salsa
  • 4 tbsp Greek Yogurt
  • 1 Can, 15oz Black Beans, drained and rinsed
  • 1 cup Frozen Corn
  • 1 Orange Bell Pepper, diced
  • 1 pint Cherry Tomatoes, sliced in half lengthwise
  • 1–2 tbsp Jarred Jalapenos
  • 1 cup Romaine Lettuce
  • Optional: 1/2 cup Crushed Taco Shell, 1/4 cup Shredded Cheddar Cheese

Instructions

  1. Set out two large mason jars.
  2. Pour 2 tbsp salsa into the bottom of each jar. Top with 2 tbsp Greek Yogurt.
  3. Add 1/2 of the rinsed black beans to each jar.
  4. Next add 1/2 cup frozen corn to each jar.
  5. Top the corn with half of the cherry tomatoes and 1-2 tbsp jalapenos.
  6. Finally, top each jar with 1/2 cup Romaine lettuce.
  7. Seal your jars with lids and pop them into the refrigerator until you are ready to enjoy!

Equipment

  • Prep Time: 10 minutes
  • Category: Lunch, Salad
  • Method: No-Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 Salad
  • Calories: 317
  • Sugar: 11g
  • Sodium: 664mg
  • Fat: 2.5g
  • Carbohydrates: 60g
  • Fiber: 17g
  • Protein: 19g
  • Cholesterol: 4.4mg

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Homemade Thin Mint Cookies (Gluten-Free)

Homemade Thin Mint Cookies (Gluten-Free)

Posted on by Amy MS, RD, LDN

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Homemade Thin Mint Cookies (Gluten-Free)

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Thin Mint Cookies

Homemade Thin Mint Cookies (Gluten-Free)

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  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 38–40 Cookies 1x
  • Diet: Gluten Free
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Description

Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!

Ingredients

Units Scale

Cookie Wafer:

  • 1 1/2 cup Almond Flour
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Xanthan Gum
  • Pinch Salt
  • 3 tbsp Unsalted Butter
  • 4 tbsp Maple Syrup
  • 1 tbsp Water
  • 3/4 tsp Peppermint Extract

Chocolate Coating:

  • 1 cup Dark Chocolate Chips
  • 2 tsp Coconut Oil
  • 3/4 tsp Peppermint Extract

Instructions

  1. Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
  2. In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
  3. Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
  4. Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
  5. After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
  6. Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
  7. Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
  8. While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
  9. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
  10. Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
  11. Continue with remaining wafers, coating each in chocolate.
  12. Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
  13. Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!

Equipment

  • Prep Time: 30 minutes
  • Cook Time: 15
  • Category: Dessert, Cookie
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 4 Cookies
  • Calories: 155
  • Sugar: 6g
  • Sodium: 19mg
  • Fat: 12g
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 8g

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Nutrient-Packed Berry Parfait

Nutrient-Packed Berry Parfait

Posted on by Amy MS, RD, LDN

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Nutrient-Packed Berry Parfait

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Nutrient-Packed Berry Parfait

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  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
  • Yield: 1 Serving 1x
  • Diet: Vegetarian
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Description

Berry Parfait is nutrient-packed breakfast, dessert or snack! This anti-inflammatory recipe is easy-to-make with layers of fresh berries, Greek yogurt, and crunchy granola.

Ingredients

Units Scale
  • 3/4 cup Greek Yogurt
  • 1/3 cup Granola
  • 1/2 cup Mixed Berries (Strawberries, Blueberries, Blackberries, Raspberries- choose your favorites!)

Instructions

  1. To a tall glass or mason jar, add 3 spoonfuls of yogurt.
  2. Top with 3 spoonfuls of granola.
  3. Top with a mixture of your favorite berries, creating an even layer on top of the granola.
  4. Repeat with remaining ingredients, finishing with berries on top. Enjoy!
  • Prep Time: 5 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 297
  • Sugar: 20g
  • Sodium: 125mg
  • Fat: 6g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 23g
  • Cholesterol: 9mg

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Easy Cashew Curry (An Anti-Inflammatory Dish!)

Easy Cashew Curry (An Anti-Inflammatory Dish!)

Posted on by Amy MS, RD, LDN

Easy Cashew Curry (An Anti-Inflammatory Dish!)

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Easy Cashew Curry (An Anti-Inflammatory Dish!)

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  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegan
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Description

Easy Cashew Curry is a creamy, anti-inflammatory dish brimming with cashews and vibrant vegetables, simmered in a blend of soothing spices. This comforting meal is not only delicious but also quick, making it a perfect weeknight meal.

Ingredients

Units Scale
  • 1 tbsp Olive Oil
  • 1/2 Large White Onion, diced
  • 4 Cloves Garlic, Minced
  • 1 tbsp Fresh Ginger, Minced
  • 2 tsp Turmeric
  • 2 tsp Ground Coriander
  • 1 tsp Smoked Paprika
  • 1 tsp Curry Powder
  • 2 tbsp Tomato Paste
  • 2 cups Vegetable Stock
  • 2 cups Coconut Milk
  • 2 cups Raw Cashews

Instructions

  1. Heat a large sautee pan to medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until the onion is translucent and begins to brown slightly.
  2. Turn the heat down to low and add the garlic and ginger to the pan. Cook for 1-2 minutes.
  3. Next, add the spices, turmeric, coriander, smoked paprika and curry powder. Stir into the onion mixture. Then add the tomato paste and stir again.
  4. Next add the vegetable stock, stirring up any browned bits on the bottom of the pan (this is flavor!)
  5. Then add the coconut milk and cashews, stir again to combine.
  6. Bring the mixture to a simmer, cover and cook for 10 minutes.
  7. After 10 minutes check the curry, stir again and crack the lid to allow some steam to escape.
  8. Cook for another 10 minutes.
  9. Then, turn off the heat and add a pinch of salt if desired.
  10. Serve with brown rice, flatbread and sauteed greens for an anti-inflammatory packed meal.

Notes

  1. If you like more heat, top the curry with crushed red pepper flakes, sriracha or your favorite hot sauce.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Sri Lankan

Nutrition

  • Serving Size: 1 Serving
  • Calories: 414
  • Sugar: 5g
  • Sodium: 27mg
  • Fat: 35g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

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Yellow Plum Sorbet

Yellow Plum Sorbet

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Yellow Plum Sorbet

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Yellow Plum Sorbet

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  • Author: Amy MS, RD, LDN
  • Total Time: 0 hours
  • Yield: 6 Servings 1x
  • Diet: Vegetarian
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Description

Bright and refreshing, this plum sorbet combines ripe sorriso plums with a touch of lemon juice and a hint of honey for a delicious, summer treat. This recipe was developed for the Black Forest Farmer’s Market.

Ingredients

Units Scale
  • 1 1/2– 2 lbs Ripe Sorriso Plums
  • 2 tsp Lemon Juice
  • 1/2 cup Maple Syrup
  • 1/2 cup Water

Instructions

  1. Halve, pit and cut plums into 1 1/2-inch dice. Place diced plums into a large sauce pan.
  2. To the sauce pan add maple syrup and lemon juice.
  3. Cover and bring to a simmer. Then, simmer uncovered for 8 minutes. Remove from heat and allow mixture to cool to room temperature.
  4. In a food processor or blender, blend the mixture until smooth. Then place the mixture into a container and chill for at least 2 hours.
  5. When the sorbet mixture is completely chilled, freeze the mixture using an ice cream maker, according to your machine’s directions.
  6. Once frozen, scoop into bowls and enjoy! Or place the frozen sorbet into a freezer-safe container and keep in the freezer until ready to enjoy.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes + 3 Hour Freeze Time
  • Category: Dessert
  • Method: Ice Cream Machine
  • Cuisine: Italian

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Sweet Corn & Stone Fruit Summer Salad

Sweet Corn & Stone Fruit Summer Salad

Posted on by Amy MS, RD, LDN

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Sweet Corn & Stone Fruit Summer Salad

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Sweet Corn & Stone Fruit Summer Salad

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  • Author: Amy MS, RD, LDN
  • Total Time: 15 minutes
  • Diet: Vegetarian
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Description

This vibrant summer salad combines juicy peaches and ripe tomatoes with crisp, fresh sweet corn, all tossed in a zesty lime vinaigrette. This recipe was developed for the Black Forest Farmer’s Market.

Ingredients

Units Scale

Salad:

  • 4 Ears Corn, shucked
  • 2 Ripe Peaches
  • 3 Tomatoes
  • 3 Spring Onions

Lime-Honey VInaigrette:

  • 1/4 cup Olive Oil
  • 2 tsp Lime Zest
  • 2 tsp Lime Juice
  • 1 tbsp Maple Syrup or Honey
  • 2 tsp Dijon Mustard
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Instructions

  1. To make the dressing, whisk all ingredients together, then set aside.
  2. Cut the corn kernels off the cob and place into a large mixing bowl.
  3. Slice the peaches and place into the bowl with the corn.
  4. Dice the tomatoes into 1/2 inch dice and add to the bowl.
  5. Next, chop the spring onions and add to the bowl.
  6. Drizzle half the vinaigrette over top the salad and stir together with a spoon, taking care to not bruise the peaches!
  7. Taste the salad and add more dressing to your taste preferences. Enjoy!

Equipment

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

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Zucchini & Yellow Squash Rosettes

Zucchini & Yellow Squash Rosettes

Posted on by Amy MS, RD, LDN

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Zucchini & Yellow Squash Rosettes

Zucchini Rosette
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Zucchini Rosette

Zucchini & Yellow Squash Rosettes

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  • Total Time: 15 minutes
  • Yield: 40–50 Rosettes 1x
  • Diet: Vegetarian
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Description

Zucchini and Yellow Squash Rosettes are a recipe that’s as beautiful as they are delicious. Packed with tangy goat cheese, sweet cranberries and crunchy pine nuts. This appetizer is perfect for impressing guests or adding elegance to any meal. This recipe was created for the Park Union Farmer’s Market.

Ingredients

Units Scale
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 2 oz Goat Cheese
  • 1/2 tsp Lemon Zest
  • 1/2 tbsp Lemon Juice
  • 1/4 cup Dried Cranberries
  • 1/4 cup Pine Nuts

Instructions

  1. Trim the ends of the zucchini and squash. Then, using a vegetable peeler, peel long ribbons of both the zucchini and squash.
  2. Mix the goal cheese filling. Using a microplane zester, zest and juice the lemon. In a small mixing bowl combine the goat cheese, lemon zest and lemon juice, Mix together with a fork to fully incorporate.
  3. Toast the pine nuts. Place the pine nuts into a dry skillet, in a single layer. Turn the heat to medium-low and toast for 2-3 minutes, continually stirring or tossing the skillet to
  4. Place the zucchini and squash ribbons onto a cutting board or work surface. Using a butter knife or small spatula, spread 1/2 to 1 tsp of goat cheese mixture onto each ribbon. Top the goat cheese with a few cranberries and pine nuts. Roll up. Continue until all the ribbons have been filled. Enjoy!

Equipment

  • Prep Time: 15 minutes
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 3
  • Calories: 32
  • Sugar: 2g
  • Sodium: 12mg
  • Fat: 2g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 2mg

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Almond Lemon Cookies

Almond Lemon Cookies

Posted on by Amy MS, RD, LDN

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Almond Lemon Cookies

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Almond Lemon Cookies Gluten Free

Almond Lemon Cookies

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  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 11–12 cookies 1x
  • Diet: Gluten Free
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Description

Lemon almond cookies are moist, light and gluten-free goodness!

Ingredients

Units Scale
  • 1 1/2 cups Almond Flour
  • 1/3 cup Honey
  • 1/8 tsp Baking Soda
  • 1 Medium Sized Lemon, Zested and Juiced
  • 1 Large Egg White
  • 2 tbsp Powdered Sugar
  • 2 tbsp Slivered Almonds (optional)

Instructions

  1. Preheat oven to 350° F. Get out a baking sheet and set aside.
  2. Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
  3. In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
  4. Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
  5. Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
  6. Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
  7. After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
  8. Sprinkle with powdered sugar and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 124
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 8g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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Key Lime Energy Bites

Key Lime Energy Bites

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Key Lime Energy Bites

Key Lime Energy Bites
Key Lime Energy Bites
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Key Lime Energy Bites

Key Lime Energy Bites

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5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 14 1x
  • Diet: Gluten Free
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Description

Zesty Key Lime Energy Bites: Tangy citrus bliss meets wholesome energy in these no-bake bites! Perfect for a refreshing snack boost anytime.

Ingredients

Scale
  • 1 cup Pitted Dates
  • 1/2 cup Raw Cashews
  • 1 Scoop Vanilla Protein Powder
  • 1/2 cup Unsweetened Shredded Coconut (Plus 1/4 cup for optional topping)
  • Zest from 1 Lime
  • 2 tsp Lime Juice
  • 1/2 tsp Vanilla Extract
  • 1–3 tsp Water (if needed)

Instructions

  1. Add the dates and cashews to the bowl of a food processor. Process for 1-2 minutes until the dates and nuts are broken down into small pieces.
  2. Add remaining ingredients (except for water). Blend until fully combined and the mixture forms into a ball.
  3. Add 1-3 tsp of water to the mixture if needed to bring together.
  4. Using a 1-inch scoop or tablespoon, scoop out the mixture and then roll gently in your hands to form them into ball shape. This should yield about 14-16 energy bites.
  5. To make them extra pretty, roll them in the extra 1/4 cup unsweetened shredded coconut.

Equipment

Notes

  1. Tip! To get the coconut to stick to the bites the best, roll them in a shallow bowl with 1 tbsp of water, then roll in the coconut.
  • Prep Time: 10 minutes
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American

Nutrition

  • Serving Size: 1 Energy Bite
  • Calories: 68
  • Sugar: 4g
  • Sodium: 10mg
  • Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 3mg

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Mocha Date Truffles

Mocha Date Truffles

Posted on by Amy MS, RD, LDN

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Mocha Date Truffles

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Mocha Date Truffles

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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 20 Truffles 1x
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Description

Decadent truffles made with dates

Ingredients

Units Scale

Truffle Filling:

  • 1 1/2 cups Pitted Dates
  • 2 tbsp Brewed Coffee
  • 2 tsp Coconut Oil
  • 1/4 cup Cocoa Powder

Chocolate Coating & Toppings:

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • Optional Toppings: Sea Salt, Chopped Pecans, Unsweetened Shredded Coconut

Instructions

  1. In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
  2. Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
  3. Process until the dates are broken down into small pieces.
  4. Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
  5. Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
  6. Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
  7. Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
  8. Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
  9. Before you get the truffles out of the freezer, make the chocolate coating
  10. In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
  11. Get your toppings ready and set out next to the melted chocolate
  12. Pull the tray of truffle balls out of the freezer.
  13. Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
  14. Continue with the remaining truffles until they are all coated and topped!
  15. Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.
  16. Enjoy these little bites of chocolate goodness!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Truffle
  • Calories: 57
  • Sugar: 7g
  • Sodium: 0mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

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Black Bean Brownies with Peanut Butter Swirl

Black Bean Brownies with Peanut Butter Swirl

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Black Bean Brownies with Peanut Butter Swirl

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Black Bean Brownies with Peanut Butter Swirl

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  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 16 Brownies 1x
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Description

Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!

Ingredients

Units Scale

Brownie Batter:

  • 1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
  • 1/2 cup Maple Syrup
  • 2 Eggs
  • 2 Tbsp Olive Oil
  • 1/4 tsp Espresso Powder
  • 1/4 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1/4 cup Cocoa Powder
  • 1/4 cup Oat Flour
  • 1/2 cup Chocolate Chips

Peanut Butter Swirl:

  • 1/2 cup PBFit Peanut Butter Powder
  • 4–5 tbsp Soy Milk (or milk of your preference)

Instructions

  1. Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
  2. To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
  3. Next, add the two eggs and process again.
  4. Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
  5. Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
  6. Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
  7. To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
  8. To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
  9. Place the brownies into the oven and bake for 20 minutes until they are set.
  10. Allow brownies to cool for 15 minutes before digging in. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 132
  • Sugar: 11g
  • Sodium: 146g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 26mg

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Chickpea Blondies

Chickpea Blondies

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Chickpea Blondies (Gluten Free)

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Chickpea Blondies

Chickpea Blondies (Gluten Free)

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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 16 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Flourless and gluten-free and naturally sweetened, chickpea blondies will become a family favorite dessert!

Ingredients

Scale
  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup or Honey (or a combination)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Cinnamon, ground
  • 1 Egg
  • 1/3 cup Chocolate Chips +2 tablespoons for top
  • Cooking Spray

Instructions

  1. Preaheat oven to 350° F. Spray an 8×8 inch pan with nonstick cooking spray and set aside.
  2. In a food processor, add all of the ingredients except chocolate chips and process until batter is smooth. This will take a few minutes to get the batter to a smooth consistency.
  3. Using a spatula, fold in the 1/3 cup of chocolate chips.
  4. Spread the batter evenly into the prepared pan. Tap the bottom of the pan onto the counter a few times to get the batter level. Sprinkle 2 tablespoons of chocolate chips on top of the batter.
  5. Bake for 20-22 minutes or until a toothpick comes out clean and the edges are slightly browned. Take care to not over cook! The blondies may look slightly underdone and that is okay.
  6. Allow blondies to cool for at least 10 minutes. Cut into squares and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Dessert, Gluten-Free
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 9g
  • Sodium: 203mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 13mg

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Raspberry Mango Sorbet

Raspberry Mango Sorbet

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Raspberry Mango Sorbet

Raspberry Mango Sorbet
Raspberry Mango Sorbet
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Raspberry Mango Sorbet

Raspberry Mango SorbetRasp

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  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Refreshing, delicious and naturally sweet. Raspberry Mango Sorbet is the perfect summer treat!

Ingredients

Scale
  • 16 oz Frozen Mango
  • 16 oz Frozen Raspberries
  • 2 tbsp Fresh Lime Juice (Juice from 1 whole lime)
  • 3 tbsp Honey
  • 5 tbsp Warm Water

Instructions

  1. In the bowl of a food processor add the frozen fruit, lime juice, honey and 2 tablespoons warm water.
  2. Process for 1-2 minutes then stop and scrape down the bowl. At this point you will likely need to add a few more tablespoons of warm water to help break up the frozen fruit.
  3. Process again for another 1-2 minutes until the fruit mixture becomes smooth.
    Tip: A little patience is key with this recipe! Sometimes it is helpful to let the mixture thaw for a minute or two and then process again to get the smooth consistency of a sorbet.
  4. After the mixture becomes smooth and cohesive, put the sorbet into a freezer container and place into the freezer for at least 30 minutes (if you can wait that long!)
 

Equipment

  • Prep Time: 10
  • Category: Dessert, Snack, Mediterranean, Gluten-Free

Nutrition

  • Serving Size: 1/8
  • Calories: 64
  • Sugar: 13g
  • Sodium: 1g
  • Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 0.7g
  • Cholesterol: 0mg

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Easy Homemade Salsa

Easy Homemade Salsa

Posted on by Amy MS, RD, LDN

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Easy Homemade Salsa

Easy Homemade Salsa
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Easy Homemade Salsa

Easy Homemade Salsa

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  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 6 Servings 1x
Print Recipe

Description

This homemade salsa comes together in no time and has a fresh flavor, better than jarred salsa!

Ingredients

Scale
  • 28 oz Canned Whole Tomatoes (no salt added)
  • 2 Cloves Garlic
  • 1/2 Red Onion
  • 1 Jalapeno (seeded)
  • 1 Lime, Juiced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cumin, ground
  • 1/4 tsp Black Pepper, ground
  • 1/4 cup Fresh Parsley

Instructions

  1. In the bowl of a food processor or blender, add the canned tomatoes and pulse 5-7 times to break up the tomatoes.
  2. Next, add the remaining ingredients and pulse/blend until the salsa reaches your desired consistency.
  3. For chunkier salsa, blend just a few seconds. For smoother salsa pulse 10-12 times.
  4. Serve with your favorite whole grain tortilla chips, sliced avocado and enjoy!
 

Equipment

Notes

*The salsa is excellent right away or you can pop it into the fridge for at least and hour to allow the flavors to blend.
*For a spicier version, add 2 jalapenos.
*Salsa will last in the refrigerator for 5-7 days in a sealed container.

  • Prep Time: 5
  • Cook Time: 5
  • Category: Appetizers, Lunch, Sides, Snack

Nutrition

  • Serving Size: 1/6
  • Calories: 38
  • Sugar: 4g
  • Sodium: 315mg
  • Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

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Mango Popsicles

Mango Popsicles

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Mango Popsicles

Mango Popsicles
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Mango Popsicles

Mango Popsicles

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Popsicles 1x
  • Diet: Gluten Free
Print Recipe

Description

Mango Popsicles are made with real, whole fruit with a touch of honey and lime, the perfect summer treat!

Ingredients

Scale
  • 3 cups Frozen Mango
  • 1 tbsp Lime Juice
  • 1/8 tsp Lime Zest
  • 1/4 cup Honey
  • 1/3 cup Water

Instructions

  1. Place all the ingredients into the bowl of a food processor. Process for 15 seconds, then stop and scrape down the bowl with a spatula. Process again for another 15-20 seconds until the mixture is smooth.
  2. Spoon the mixture into your popsicle molds. Once full, tap the mold onto the counter a few time to release any air bubbles and level out the mango mixture and place popsicle stick and cover on top. Continue to fill all popsicle molds, then place into the freezer for at least 2 hours to fully harden.

Equipment

Notes

*If you do not have a popsicle mold, enjoy this as mango sorbet! Simply put the mixture into a freezer safe container. Allow to freeze for 2 hours and then scoop out and enjoy!

  • Prep Time: 10
  • Cook Time: 10
  • Category: Dessert, Gluten-Free, Snack
  • Method: Freezer

Nutrition

  • Serving Size: 1 Popsicle
  • Calories: 88
  • Sugar: 21g
  • Sodium: 1.6g
  • Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1.5g
  • Protein: 1g
  • Cholesterol: 0mg

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Easy Trail Mix

Easy Trail Mix

Posted on by Amy MS, RD, LDN

Easy Trail Mix

Easy Trail Mix
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Easy Trail Mix

Easy Trail Mix

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  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings 1x
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Description

This easy trail mix takes just a few minutes to mix together and is a great snack!

Ingredients

Scale
  • 1 cup Pecans, Raw
  • 1/2 cup Sliced Almonds
  • 1/2 cup Dried cranberries
  • 1/2 cup Chocolate Chips
  • 1/4 cup Shredded Coconut

Instructions

  1. Add all the ingredients into a bowl. Mix together and enjoy!

Notes

Tip: Portion out the trail mix into small containers or bags so that you have a quick, on-the-go snack!

  • Prep Time: 5
  • Category: Snack, Dessert, Appetizer
  • Method: No Cook

Nutrition

  • Serving Size: 1/8
  • Calories: 185
  • Sugar: 10g
  • Sodium: 1.5mg
  • Fat: 15g
  • Saturated Fat: 2.9g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

Posted on by Amy MS, RD, LDN

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili
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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

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  • Author: Amy RD, LDN
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.

Ingredients

Units Scale
  • 1 Onion, diced
  • 1 tbsp Olive Oil
  • 1 Orange Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 2 cups Chicken Stock or Vegetable Stock
  • 1/4 cup Water
  • 15 oz Pinto Beans, Canned
  • 15 oz Kidney Beans, Canned
  • 15 oz Black Beans, Canned
  • 15 oz Canned Pumpkin Puree
  • 1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
  • 30 oz Petite Diced Tomatoes
  • 1 tbsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Cumin
  • 1 pinch Cinnamon

Instructions

  1. Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
  2. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
  3. In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
  4. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
  5. Cover and cook on low for 6-8 hours.
 
 

Notes

  1. If you like extra spice, add more chipotle peppers or adobo sauce!
  2. When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
  • Prep Time: 10
  • Cook Time: 6 Hours
  • Category: Chili, Slow Cooker
  • Method: Slow Cooker
  • Cuisine: Slow Cooker

Nutrition

  • Serving Size: 1
  • Calories: 220
  • Sugar: 7
  • Sodium: 1175
  • Fat: 1
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 14
  • Protein: 12
  • Cholesterol: 0

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Carrot Sorbet with Blackberry Drizzle

Carrot Sorbet with Blackberry Drizzle

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Carrot Sorbet with Blackberry Drizzle

Carrot Sorbet Image
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Carrot Sorbet Image

Carrot Sorbet with Blackberry Drizzle

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  • Author: Amy RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan
Print Recipe

Description

A sweet and refreshing twist on classic sorbet, this Carrot Sorbet recipe was created for the Black Forest Farmer’s Market.

Ingredients

Scale
Carrot Sorbet
  • 2 cups Carrots
  • 2 cups Water
  • 1 cup Sugar
  • 2 tbsp Fresh Mint Leaves
  • 1/3 cup Lemon Juice
  • 1/3 cup Lime Juice
Blackberry Syrup Drizzle
  • 1 pt Blackberries
  • 1 tbsp Maple Syrup
  • 1 tbsp Water
  • 1 tbsp Lemon Juice

Instructions

Blackberry Syrup Drizzle
  1. In a small sauce pan, add the blackberries, maple syrup, lemon juice and water. Bring to a boil and then turn down to simmer. Simmer for 10 minutes.
  2. Allow syrup to cool at least 10 minutes. Using a fine mesh strainer, strain the seeds from the liquid. Place the liquid into container with a lid. Set aside.
  3. *Don’t throw away the pulp! Spread it onto a parchment or silpat lined sheet tray and bake at 400 F for 25-35 minutes to make fruit leather.
Carrot Sorbet
  1. Scrub and peal and trim the ends off carrots.
  2. Place 2 cups of water in a large pot. Add the carrots and bring to a boil. Turn down to a simmer and cook carrots until tender, 7-8 minutes. Once tender, drain and allow to cool slightly.
  3. While the carrots cook, make the simple syrup. In a small sauce pan add 2 cups of water and 1 cup of sugar. Bring to a boil and then turn down to a simmer. Add the mint leaves and simmer for 10 minutes to infuse the mint into the simple syrup. After 10 minutes remove the mint leaves from the mixture and allow to cool slightly.
  4. In the bowl of a food processor at the drained carrots, simple syrup, lemon juice and lime juice.
    *Optional: add in 1 tbsp of corn syrup to make the sorbet extra smooth.
  5. Puree the mixture for 4-5 minutes until completely smooth.
  6. Now it’s time to freeze the sorbet. Add the carrot mixture to the frozen bowl of an ice cream maker. Turn ice cream maker on and allow to freeze for 15-20 minutes depending on your ice cream maker.
  7. Pour the frozen mixture into a freezer save container and place in the freezer until ready to serve.
  8. To serve, scoop the carrot sorbet into a bowl and top with a small drizzle of blackberry syrup. Enjoy!

Equipment

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert, Black Forest Farmer’s Market, Snack

Nutrition

  • Serving Size: 1/8
  • Calories: 137
  • Sugar: 30g
  • Sodium: 26mg
  • Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 0mg

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Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita (Just 3 Ingredients!)

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita
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Watermelon Granita

Watermelon Granita (Just 3 Ingredients!)

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  • Author: Amy RD, LDN
  • Total Time: 0 hours
  • Yield: 6 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Watermelon Granita, a simple and refreshing dessert with just 3 ingredients!

Ingredients

Scale
  • 5 cups Watermelon, Seedless, cubed
  • 1 Lime
  • 1/4 cup Sugar

Instructions

  1. In the bowl of a food processor or blender, add the 5 cups of watermelon and blend on high until smooth.
  2. Zest the lime and add 1/2 tsp lime zest to the watermelon. Then, juice the entire lime (you should have about 2-3 tbsp) and add all the juice to the food processor.
  3. Add the sugar and blend the mixture again on high until smooth.
  4. Pour the mixture into a 9 x 13 pan and carefully place into the freezer. (Make sure you have a flat space in your freezer for the pan to sit on, otherwise you will have granita stuck to your freezer!)
  5. Freeze for 2 hours and then remove from freezer. Using a fork, scrape the mixture, creating little crystals. Pop your pan back into the freezer for another hour.
  6. Remove from the freezer and give the granita another rake with a fork to break up the entire mixture. Serve in a pretty glass or bowls, enjoy the slushy, refreshing crunch of watermelon granita!
 

Equipment

  • Prep Time: 10
  • Cook Time: Freeze 2 Hours
  • Category: Dessert, Gluten-Free, Mediterranean, Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1/6
  • Calories: 74
  • Sugar: 16g
  • Sodium: 1.5mg
  • Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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Sauteed Green Beans with Dried Cranberries and Almonds

Sauteed Green Beans with Dried Cranberries and Almonds

Posted on by Amy MS, RD, LDN

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Sauteed Green Beans with Dried Cranberries and Almonds

Green Beans with Cranberries and Almonds
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Green Beans with Cranberries and Almonds

Sauteed Green Beans with Dried Cranberries and Almonds

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  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Diet: Vegan
Print Recipe

Description

This simple and delicious veggie side dish will make a great addition to any family feast.

Ingredients

Units Scale
  • 12 oz Fresh Green Beans
  • 1 tbsp Olive Oil
  • 1/4 cup Dried Cranberries
  • 2 tbsp Slivered Almonds
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Rinse and trim your green beans. Line up several green beans and trim off about 1/4 inch on each end.
  2. Heat a saute pan or cast iron pan over medium heat. Add olive oil to pan.
  3. Add the green beans to your warmed pan. Season with salt and pepper. Cook stirring occasionally, for 7-10 minutes, depending on how soft you like your green beans. (Tip: Put a lid over your pan to cook the beans quicker!)
  4. In the last 2 minutes of cooking, add the dried cranberries and almonds. Continue to stir to warm the cranberries and almonds. Taste your green beans and adjust seasoning as needed.
  5. Serve hot or warm, enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 10
  • Category: Gluten-Free, Sides, Holiday, Vegan, Vegetarian
  • Method: Sautee
  • Cuisine: French

Nutrition

  • Serving Size: 1
  • Calories: 82
  • Sugar: 10
  • Sodium: 249
  • Fat: 2
  • Saturated Fat: 0
  • Carbohydrates: 15
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 0

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