Breakfast/Brunch, Dessert, Gluten-Free, Low Sugar, Meal Prep, Snack, Vegetarian

Cheering for Mango Chia Bowls

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Before mangos disappear forever (or at least until next summer), it’s time to try Mango Chia Pudding. Mango season may have passed, but this is such a refreshing breakfast, snack or dessert. Pick a super ripe and juicy mango and you won’t even think to add any extra sugar or sweetener. The cinnamon pairs nicely and bridges the gap between holding-on-to-summer and oh-wow-it’s-already-fall.

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Breakfast/Brunch, Dessert, Snack, Vegetarian

The Perfect Breakfast: Strawberry Rhubarb Parfait

Zesty Strawberry Rhubarb Compote Parfait

It’s rhubarb season, strawberry season AND hot summer days season. Normally I have the luxury of enjoying fresh rhubarb back home in Maine — straight out of the garden. Thank God Whole Foods in Boston delivered; you can buy individual stalks when in season. My mom and I originally found this strawberry-rhubarb compote recipe from Skinny Taste a couple summers ago. The tartness of the rhubarb is perfectly balanced with sweet and juicy strawberries to make a sauce. This time, I added in lemon zest and a juicy ripe peach. Layer over your favorite yogurt and granola for a Zesty Strawberry Rhubarb Compote Parfait — the perfect on-the-go breakfast! (Or hey — even dessert.)

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Dairy-Free, Dessert, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Excuse My Buckeyes (But They’re Champions)

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Ok, I admit that these buckeyes look slightly horrifying — like I made them while sleepwalking or maybe even blindfolded. The real story? It was snowing today, so  I had to go skiing with on a Monday. (If you don’t believe me, see below.) The skiing was better than either of us anticipated and we stayed a wee bit too long. Hence why my healthy buckeyes were clearly made in haste, but don’t let these sloppy looks deceive you. They taste like a Reese’s for those of you, who have never had them. As both my parents are from Ohio and both OSU alums, we made buckeyes for every Thanksgiving when I was little. While they normally call for lots of butter and sugar, I lightened them up with dates instead. We needed some healthy buckeyes in time for the Ohio Oregon kick-off. (I promise to make new, more photogenic ones when I have ample time.) I’d like to think that my Healthy Buckeyes imperfection gave some perfection to Ohio State.

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Dessert, Lightened Up, Vegetarian

Six Ingredient Vanilla Ice Cream

IMG_5739 Oh my goodness. I’m never buying ice cream again. Saving gift cards to Sur la table from my birthday and Christmas, I’ve had my eye on an ice cream maker since Halloween. Add in post-Christmas sales and free shipping, and I think this Cuisinart Classic White Frozen Yogurt, Ice Cream & Sorbet Maker was a steal just under $50. It didn’t break the bank, it was so unbelievably easy to use, and all you really have to do is plan ahead to ensure appropriate freezing time for the freezer bowl. Naturally, I made a classic vanilla ice cream, but had to give it a non-fast twist. Using skim milk and fat free half & half, the vanilla ice cream didn’t lose any of its creaminess or flavor. I added in Madagascar vanilla extract for a richer and stronger flavor and some agave nectar to cut the refined sugar. How great is it to have only 6 ingredients in your ice cream and to know where every one comes from? I think that is worth celebrating on its own. Enjoy your homemade Fat-Free Madagascar Vanilla Ice Cream! Continue reading “Six Ingredient Vanilla Ice Cream”

Dessert, Vegetarian

Sprint into the Holidays with Spritzgebäck

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“Spritzgebäck” or just “spritz” are a traditional German cookie, baked around the holidays. The cookies consist of flour, butter, sugar and eggs. My mom has always added almond extract for an added touch and a distinct twist on the classic cookie. For as long as I can remember, I’ve helped my mom baked these cookies, just as she helped my grandmother. The recipe itself is quite simple; it’s the work making perfectly “pressed” cookies that can be the challenge. While the recipe isn’t healthy, it’s a holiday recipe worth sharing — spritz are delicious. These Spritz Cookies are light, crunchy, buttery and bite-size, so it’s ok to indulge in one or two. Happy Holidays!

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Dairy-Free, Dessert, Lightened Up, One Pot Dish, Snack, Vegan, Vegetarian

Bountiful Brownies

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I hope everyone trusts me on this: these Fudgy Black Bean Brownies were surprisingly delicious — so simple and very delicious. They’re so dense, they’re almost like fudge. Our family friend, Cathy, has made black bean brownies before, and since she’s the queen of all things chocolate and desserts, I decided to give these a try. It’s worth using a brownie mix because you can substitute the eggs, oil and water for a can of pureed black beans. If you’re trying to eat vegan or are baking for vegan friends, this a great recipe to share with them. These brownies would even be a perfect snack for that chocolate craving you’re having. The black bean brownies are thick, extremely fudgy and dense, and almost guilt-free. (Not quite, but at least there’s added protein! Also great with pumpkin puree — Pumpkin Brownies. May sound weird, but you can’t knock them until you try them.)

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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Side, Snack, Vegan, Vegetarian

Tickled Pink for Peaches

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This is a classic “dessert” at home. (I say “dessert” sparingly because this has been a constant argument between my mom and then me and my dad. She thinks dessert automatically equates with fruit. Not to say it doesn’t at all, but not to the extent to which she so fervently believes.) My grandmother made this for my mom, and now she’s made these Almond Peaches for me for as long as I can remember. It’s perfect as a side, as a snack or even as a dessert. It can even be added to other berries, such as strawberries or blueberries and is even be delicious as a topping for oatmeal, vanilla ice cream or a shortcake. As a topping or a alone, these almond peaches are just a classic, quick and extremely delicious dish to add to your repertoire.

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Dairy-Free, Dessert, Gluten-Free, Low Sugar, One Pot Dish, Side, Snack, Vegan, Vegetarian

Ravenous for Rhubarb

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It’s rhubarb season. Normally I have the luxury of enjoying fresh rhubarb back home in Maine. In Ithaca, I bought some rhubarb at the Farmer’s Market last weekend. While my family usually makes a simple rhubarb tart (a household favorite), my mom and I found this Strawberry Rhubarb Compote recipe from Skinny Taste a couple summers ago, when the rhubarb was abundant and seemed to eternally grow. The tartness of the rhubarb is perfectly balanced with sweet and juicy strawberries to make a sauce that perfectly pairs with yogurt, ice cream, pancakes, shortcake…the possibilities are endless! This compote is a necessary addition to your rhubarb repertoire. Continue reading “Ravenous for Rhubarb”