When I was a kid, my family ate pancakes fairly regularly, especially in the winter before or after downhill or cross-country skiing. Physical exertion in the cold does indeed pair perfectly with warm, fluffy pancakes. But because the classic high carbohydrate recipes spike blood sugar and leave me famished a few hours later, I wanted to create a version of this wintertime staple that was gluten-free, high-protein, and added-sugar-free.
This winter salad is perfect for the holiday season. It’s hearty, rich in flavors, textures, and colors, and is beautiful individually plated or served family-style. I most recently made it as part of our Thanksgiving dinner and adults and kids loved it equally.
There’s nothing quite as delicious as a perfectly executed pastry or loaf of bread. Unfortunately, pulling off artisan-quality baked goods usually requires ample amounts of gluten and sugar. But these gluten-free, sugar-free, cornbread scones are a delicious exception.
Buying that thing won’t demonstrate the value of your love, affection, or friendship. Your presence and attention are what those close to you desire most.
The superpower smoothie won’t win any beauty contests, but it’s delicious, energizing, and will leave you feeling amazing. This concoction has everything our bodies need to thrive: 28g of high-quality protein, no added sugar, potent anti-oxidants and anti-inflammatory compounds, several strains of probiotics, tons of fiber, and some healthy fat.
For the past decade, gluten has been one of the most polarizing topics in the health and food worlds. Many health practitioners are only now beginning to recognize and validate the spectrum of symptoms and diseases associated with gluten. At the same time, many people working in the restaurant industry continue to view the consumer demand for gluten-free foods as an annoying fad that will pass. However, the trend has not passed and diagnosis of gluten-related issues continues to rise. Why?
Isn’t this combination beautiful? It’s also unique, easy, and delicious. The hands-on time for the squash and dukkah combined is 15 minutes — leaving plenty of time to make a simple salad to round out a meal.
It’s fall in Montana and the next 6 months will be relatively cold and dark — the time of year when something called seasonal affective disorder (SAD) can surface. The constellation of SAD symptoms which range from irritability, lethargy, and oversleeping, to depression can be combatted in many ways. Standard treatment includes light therapy, talk therapy, and medication, but for those with mild SAD or the occasional “winter blues” — such as myself — a few nutrition and lifestyle tweaks can improve winter outlook.
Although the outdoor growing season has ended here in Montana, the indoor growing season continues year-round and broccoli sprouts are the easiest and most inexpensive thing I’ve ever grown. They mature in 3-4 days and require no soil or artificial light. While they’re simple and cheap to grow, that wouldn’t be exciting unless they were also delicious and nutritious — which they are.
When I was little, as temperatures dropped and fall took hold in the St. Croix river valley of Minnesota, my mother frequently made cauliflower soup — it was delicious, yet incredibly simple. She used milk to create creaminess in her soup, but when considering my new riff on that comforting childhood staple, I decided to make mine dairy-free. While there are a number of ways to make a creamy dairy-free soup, I opted to use squash and this cauliflower squash soup was born!