We just booked our plane tickets to Germany for Christmas so I felt like a German-inspired dish was in order. And this simple and yummy potato salad was just right for this time of year. Although there’s no mayonnaise in this salad, it still has a creamy mouth-feel from the mustard. A hint of sweetness and a tart finish make this recipe the perfect side dish for all your meaty cold-weather dishes like herb pork chops or oven-baked sausages.
Baked Zucchini Chips – Super Healthy with only 3 Ingredients
When I first tried out this recipe, I wasn’t sure how crisp the zucchini slices could get in the oven, but boy was I wrong! This has to be one of the easiest and healthiest ways to make a crispy snack in no time. For a slightly different take on a zucchini snack, check out my recipe for oven-baked zucchini rounds.
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Healthy Mini Pumpkin Pies
I love pumpkin…if you haven’t noticed from my last four recipes (here, here, here and here). I’ve been overdosing on pumpkin, and for good reason: pumpkin is super nutritious, versatile, and of course it’s perfectly in season right now. I made the pies even healthier using natural agave nectar and almond milk.
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Healthy Chocolate Pumpkin Milkshake
So my pumpkin recipe galore is still going strong! Check out my other recipes here and here. This afternoon I had a chocolate craving and decided to whip up something quick with a little leftover pumpkin puree. A chocolate milkshake sounded perfect. To get this shake thick and creamy I added in some guar gum, a natural thickening agent available at health food stores or online.
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Pumpkin Cornbread with Coconut Oil and Cinnamon
I’m officially in pumpkin mode (see my last two pumpkin recipes here and here). I still had half a can of pumpkin puree left, so I scoured my Pinterest boards and came upon a simple recipe from the blog The Comfort of Cooking. I changed it up a bit and used coconut oil, agave nectar and a touch of cinnamon for some extra spice kick. It turned out super yummy. My husband loved it and wanted to eat the whole batch on the first day!
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Simple Overnight Pumpkin Pie Spice Granola with Maple Syrup and Coconut Oil
Do you see that delicious bowl full of granola up there? Well it’s almost gone! I’ve been snacking on it ever since I took it out of the oven. It’s so easy to make and the trick is to leave it overnight so you can have a delicious breakfast waiting for you when you get up. This healthy granola will make you feel like you’ve been baking pies all day from the warm lingering smell from the kitchen. The aromatic pumpkin pie spice will keep your family coming back for more!
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Chocolate Chip Pumpkin Banana Muffins with Whole Wheat Flour
So this week I decided to get into the fall spirit and bake with pumpkin puree, which I have never done before. I wasn’t really a fan of pumpkin desserts because whatever I tried was way too sweet for my taste. This muffin recipe is healthier using whole wheat flour and less sugar by adding ripe bananas and dates for a natural sweetness. Check out my popular banana bread for a similar recipe.
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