Everyone’s buzzing about Brussels sprouts, but these little balls of veggie joy can be a bit bitter if they’re not done right. To tone down the taste, think small. Baby Brussels sprouts have a milder flavor than the full-sized version, and oven roasting with the right seasonings makes them an especially irresistible dish. In this recipe, they’re tossed with smooth olive oil, bright lemon juice and a dash of kelp seasoning, which is a tastier and lower-sodium alternative to salt.
Category: Mo’s Healthy Morsels
Mo’s Healthy Morsels
As a Certified Health Coach and passionate baker, Maura Knowles (Mo) is on a mission to change the way we eat. Read her Vitacost blog and get weekly recipes and tips for making healthy meals, snacks and treats!
Getting out of bed is much easier when a tasty breakfast is on the table! Forget flat, bland flapjacks. Pile your plate high with these moist, chewy pumpkin pancakes, stuffed with chopped nuts and coconut shreds for a naturally sweet and filling morning meal. They’re dairy free, gluten free and made with a homemade chia seed egg substitute, making them a vegan treat that anyone who rises and shines early can enjoy.
At the top of the comfort foods list (right next to mac ‘n’ cheese and mashed potatoes) is a dish you may have loved as a kid: pot pie. But making one usually means pulling a preservative-packed, frozen concoction from a box—not something that makes you very happy today. Here’s an alternative to letting a favorite dish live on in your memory. These mini pot pies are fresh and easy to make, filled with tasty veggies and topped with a homemade, gluten-free crust.
Is your canister of cocoa powder collecting dust? Pull it from the pantry shelf and get ready to have a ball! These rolled, mini-cake bites are a healthified version of those sugary “pops” on sticks, with chocolaty cocoa flavor made richer with chicory—a plant root that’s brewed up just like coffee. Dairy free and egg free, they’re made moist with organic puréed pumpkin and can be eaten raw or baked for real-cake texture.
Pizza lovers, it’s time to celebrate! With National Pizza Day less than a week away (February 9, for those counting down), now’s the time to load up on veggies and creative crust ingredients for a vegan and gluten-free pie everyone can enjoy. Golden cornmeal, nutty teff and crunchy hemp seeds make a crisp, tasty base for piled-high toppings that pack in plenty of nutrition along with amazing flavor. Go sauceless for a gourmet twist—the traditional tomato layer is replaced with light and creamy cashew cheese (it’s simple to make from just nuts and water!).
Hummus lovers know tahini—a thick paste made from ground sesame seeds—as the star ingredient in their favorite dip. But a jar doesn’t have to sit neglected in the fridge until it’s time for another creamy chickpea creation. Thinned with lemon and lime juices and spiced with peppers and parsley, tahini can be turned into a sassy sauce to drizzle on veggies, salads, sandwiches or any dish for an instant calcium, protein and omega-3 boost. Try it as a topping on my Mini Beanie Burgers—ketchup will become a condiment of your past!
Burgers are better when they’re made from beans! Get your (gluten-free) buns ready for a patty with plenty of sass. These tasty temptations may be tiny in size, but they’re big in flavor, spiced nicely with cumin, cilantro and rosemary. Simply pick your bean pleasure, whether it’s black, kidney, pinto or garbanzo, and give the ingredients a whirl in a food processor or high-speed blender. Shape, cook and serve with your favorite toppings for a healthy “fast food” meal!
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