Blender,
Breakfast,
Chia,
Chocolate,
Dessert,
Family,
Gluten-Free,
Kids,
Raw Food,
Snacks,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
Contributor Kathy Beymer (also from Merriment Design) and I came up with this recipe together the other night. We wanted a treat without too much time investment and chia puddings are such a delicious, nutrient-rich treat that can be whipped up in 10-15 minutes. I didn’t have raspberries to make my Cardamom Cream Pudding and Kathy was craving chocolate so I thought we could make a remix of my Raw Cacao Avocado Pudding, adding some Mexican spices for a fancy Whole Food of the Month version. We were successful! Feel free to leave out the cinnamon and cayenne if you want a simple chocolate version, or leave out the cinnamon and cayenne and add 1 tsp peppermint extract for a chocolate mint version. Top with bananas or shaved chocolate. And yes, you can have this for breakfast. Yum. Read more…
Tags: Blender, Breakfast, Chia, Chocolate, Dessert, Family, Gluten-Free, Kids, Raw Food, Snacks, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Chocolate,
Dessert,
Family,
Gluten-Free,
Holiday,
Kids,
Roundup,
Valentine’s Day,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
You may need to hit the grocery store at some point today, but I’ve pulled together some last minute gluten-free and dairy-free recipes to help make your Valentine’s evening a special one—even if it’s last minute. Make this day one to celebrate love for you and for your family (the ones you make and the one you’re born with). I’ve included substitutions for you in case you can’t locate certain ingredients. Happy Valentine’s Day loves! Read more…
Tags: Chocolate, Dessert, Family, Gluten-Free, Holiday, Kids, Roundup, Valentine’s Day, Vegan Food, Vegetarian Food, Wheat-Free
Blender,
Breakfast,
Chia,
Dessert,
Family,
Gluten-Free,
Kids,
Raw Food,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
I think that if you love someone, whether it’s a family member, a friend, or your sweetheart, you should serve them healthy treats for Valentine’s Day. Nothing says “I care” like recipes that promote a long, vibrant life. This delicious Whole Food of the Month recipe takes no time at all to make (love that), but thanks to the exotic flavor of cardamom and the almost heart-shaped and juicy red raspberries, your recipients will be feeling well taken care of this Valentine’s Day. Read more…
Tags: Blender, Breakfast, Chia, Dessert, Family, Gluten-Free, Kids, Raw Food, Snacks, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Chia,
Chocolate,
Dinner,
Family,
Gluten-Free,
Lunch,
Soups,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
This is one of those recipes that is delicious right away and just tastes better and better with each day. It’s a perfect make-on-Sunday chili since it does take time to prepare. There are no canned ingredients for this recipe (so no dangerous aluminum) and I’ve worked in our Whole Food of the Month—Chia—as well. All ingredients are prepared for optimal nutritional benefits (ie: soaking) but know that your efforts will yield a large batch of I-can’t believe-it’s-vegan chili that will be a household fave from now on. Serve with Gluten-Free Amaranth Jalapeno Bread if you want to take it to the next level. Try it out on the omnivores in your life without telling them it’s a plant-based recipe. I bet they will never know. Read more…
Tags: Chia, Chocolate, Dinner, Family, Gluten-Free, Lunch, Soups, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
In the afternoons, I always crave something healthy but a tad sweet. Something with ample amounts of protein and natural ingredients, but something reminiscent of my days when I used to grab a chewy granola bar (or four). With a little experimentation, here is my take on a protein packed granola bar that takes no time to make. Play with ingredients to see what you like best (and don’t be afraid of the chickpeas—they work perfectly in this recipe). Read more…
Tags: Breakfast, Chocolate, Dessert, Family, Kids, Rea Frey Holguin, Snacks, Vegan Food, Vegetarian Food
Baking,
Blender,
Breakfast,
Chia,
Dessert,
Family,
Food Processor,
Gluten-Free,
Kids,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
This is a remix of one of my favorite go-to muffin recipes, but with this version, I cut out the agave nectar that I usually use, and mixed up a few things. These hearty, gluten-free, dairy-free muffins are sweetened naturally with only ripe bananas and Medjool dates. You can make them with mini muffin tins, cupcake tins or just spoon the dough like drop biscuits onto a parchment-lined cookie sheet—all methods are delicious. What’s cool about this recipe is that it uses our Whole Food of the Month—Chia—which acts as an egg replacer in this recipe. So not only are you getting quality protein and a variety of nutrients thanks to whole food ingredients, but you are getting beneficial essential fatty acids and fiber galore thanks to the chia. Say hello to beautiful skin, healthy nails and stronger hair. I recently have increased my chia intake the past few months and when I went to get my haircut a few weeks ago, my stylist was asking me “What are you doing? Your hair feels so thick and healthy.” Thanks chia! Read more…
Tags: Baking, Blender, Breakfast, Chia, Dessert, Family, Food Processor, Gluten-Free, Kids, Snacks, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Written by: Heather Crosby
This soy-free and dairy-free ranch dressing is part of another recipe I’ll be sharing soon, but I had to get this to you as soon as possible because it is easy to prepare and so deeelicious! I’ve been making ginormous salads with toasted walnuts, hemp seeds, lentil sprouts (if you haven’t made these yet get to it…they couldn’t be easier), chickpeas, buckwheat and steamed sweet potato or butternut squash—a little dressing goes a long way. It stores well in a glass container in the fridge so make a fresh batch and use it all week long. Fresh, homemade dressing is always better than store-bought. Read more…
Tags: Blender, Family, Gluten-Free, Kids, Lunch, Salads, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
I had to make a pie on the fly recently and luckily found a 2-pack of gluten-free pie crusts at the store—there was no time to make one from scratch. It all worked out great, but I had almost forgotten about that second crust until dinnertime came after a long day last week. I was craving something substantial, yet easy and after gathering up some ingredients from my kitchen, this quiche recipe was born. I encourage you to keep pie crusts in the freezer from now on. Whether they are homemade or store-bought, you can fill them with veggies, legumes and grains and have an easy nutrient-dense meal that will last you all week long. Read more…
Tags: Blender, Breakfast, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
