Not one but two healthy surprises come with this clever “pasta” dish. The noodles are actually made from fresh, raw zucchini, and the creamy “alfredo” sauce is just a simple, light coating of Greek yogurt. No cooking required! Bon appétit!
The alfredo-like sauce on this pasta is made with whole milk instead of heavy cream, giving you the same flavor and texture, but not all the unwanted fat and calories. The trick is to start with a simple roux made from butter and flour, then to slowly stir in milk for a thicker consistency. Toss in some diced eggplant and fresh oregano, and you’ve got a delicious and filling vegetarian meal.
Have cookies. Will travel. Not only are these moist and chewy treats gluten free, packed with dark chocolate goodness and baked to perfection in only 10 minutes, they’re perfect for traveling. If you and your sweetheart have planned a weekend getaway for Valentine’s Day, be sure to pack a batch of these better-than-average chocolate chip cookies. I warn you, though, you’ll probably fall in love like we did. Brandon and I make these cookies every couple of weeks, because they’re so quick and easy!
Gluten-free diets have become increasingly popular in the past few years. Some folks turn to wheat-free diets for weight loss, while others use them to find relief from wheat or gluten allergies or food intolerances. Whatever your reason, we know that figuring out how to avoid gluten can be tricky. From your morning cereal to the bread in your lunchtime sandwich to your dinner pasta, gluten is one of the most common ingredients in the grocery store.
Ready for a healthy January dessert? This apple crisp from personal chef Amie Valpone is made with KIND Healthy Grains Clusters–a unique gluten-free granola made from 100% whole grains including amaranth, quinoa, oats, millet and buckwheat–instead of flour. Use dairy-free butter and chocolate chips to make it a vegan treat.
Chase away winter chills with a bowl of homemade chili or soup and these Gluten-Free Cornbread Mini Muffins. Melt-in-your-mouth moist with just the right amount of crumble, they’re quick to make and healthier than the traditional version—made with flax instead of eggs, coconut oil spread in place of butter and your choice of dairy or non-dairy milk.
Even though this classic brunch dish is protein-dense, it maintains the fluffy consistency that you’d expect from a frittata. By using more egg whites and skipping the crust, you create a lighter, more airy meal. Mix in a few garden-fresh herbs and veggies, and you have a healthy, savory, one-dish-wonder. What better way to start your day?
