Recipes that are delicious, yet nutritious.
I love boozy desserts! This is my go-to recipe for rich, dark chocolate cupcakes for an adult gathering. PS: for the frosting either use Baileys Irish Cream, Bourbon or Tequila 😉
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Whether for breakfast, as a snack or dessert – this superfood chia seed pudding is easy to make, versatile and even toddler approved. No added sugar, rich in protein, gluten free. Make a batch and keep it on hand.
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This recipe is perfect for a quick lunch, make-ahead and brown bag or weekday dinner as it’s literally prepared in minutes. Use up that leftover rice and frozen broccoli that’s been sitting in the back of the freezer for too long.
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This is the perfect lunch bowl. Good veggies and greens, toasty grains, jammy egg and crunchy almonds balanced with balsamic vinaigrette. Make it ahead, pack it for lunch!
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This pancake recipe is so easy and quickly to make that you might even be able to cook it on a weekday morning before having coffee. It’s chewy, crunchy and the sweetness is just right. No sugar, no flour. Make it!
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Preparing baby puree is as easy as eating pie, or at least as preparing a smoothie. All you need is a good blender or food processor and ice cube trays for storage. You can replace any veggies, fruit, protein or grains for the ones listed and will still get a great puree. And don’t be afraid to add herbs and spices – they enhance the food’s flavor! The sky’s the limit.
These cranberry almost-cookie dough bites are simple and fast to prepare, better for you than cookies, and so delicious, you have to be careful not to overeat. Make a batch in 10 minutes.
Sounds sophisticated, doesn’t it? Well, it’s not that tricky to prepare but you need a bit of time to pull it off. You can even prepare a few things in advance if your schedule doesn’t allow to prepare everything at once.
When you’re hungry but you really need to get work done in the afternoon, you might want to try this light lunch – you can eat this raw as a salad or heated. Prep the veggies a night ahead, so you’re good to go when the stomach starts rumbling.
When I am in need of a quick, healthy snack I love to make fruit, nut and seed bars. I batch prepare and keep them in the fridge – in theory, you can store them up to a month but I always eat them within a few days. Check out this one made with dried apricots, raw pistachios, coconut and almond butter.
