healthy party idea! how to host a chocolate bar
Stick around here long enough and you’ll know that I’m obsessed with helping people kick their sugar addiction and love living life without it. While this can be much easier to do when you’re by yourself at home, here’s a healthy party idea that is meant for a crowd and can even be taken on the road…host a “Chocolate Bar.” I did this for a group of ladies at our local rock climbing gym this week and it was so. much. fun! It’s easy to do too. But what it is? A “Chocolate Bar” is kind of like a Menchies (except without all the sugar) or a salad bar (but…
chocolate peanut butter mousse (vegan, dairy free, gluten free, no added sugar)
(this post contains affiliate links which help fund this blog but at no cost to you) “We go together like birds of a feather…” If chocolate and peanut butter ever had a theme song, that would be it. They were simply made for each other. #Godsagenius And if you were playing Family Feud and had to name a food that went with peanut butter, I’m pretty sure “chocolate” would be a top answer. (“Jelly” might have the edge, numbers-wise, but taste-wise chocolate has “j” beat hands down IMO). You too? So it was only a matter of time before I gave my go to chocolate mousse recipe a slight makeover…
no bake chocolate mint squares (vegan, no added sugar, paleo, gluten free)
. There are three things I have to do before I start writing a blog post: get my pictures purdied up, make sure my nails are clipped short and fix my hair in a ponytail. The pictures are essential. The other two? Just a couple quirks that minimize distractions for me. LOL Now that those are out of the way, let’s chat about these no bake chocolate mint squares. They are a minty take on a couple of recipes I frequently use for desserts and are fast and simple to whip up. The only downside, perhaps, is waiting a couple of hours for them to set in…
warming indian mulligatawny soup (vegan, dairy free, oil free, no added sugar, gluten free)
As someone who prefers to use medication as an absolute last resort, I’m always on the lookout for food and recipes that give the body a fighting chance against infection before medication is needed. And this warming Indian mulligatawny soup is just what the homeopathic doctor ordered. Chock full of spices, vegetables and a kick of plant-based protein from red lentils, this soup comes together easily even if the ingredient list looks intimidating. Actually, it’s exactly because of all these ingredients (which are mostly spices) that makes this soup an excellent meal especially during cold and flu season. For example: Ginger strengthens the immune system, helps with digestion and helps…
mini pumpkin pie-lets …updated (vegan, dairy free)
As I was cooking for Thanksgiving last week, I discovered a bit of an oops in this recipe for mini pumpkin pie-lets. Originally, I posted that the recipe made 12 pie-lets, when really, it makes about 36. I have no idea what I was thinking when I wrote up the original. Total face palm. Hint: if you want more than a little pastry leftover to make these, then make two dozen mini pumpkin pie-lets and eat the leftover filling like pumpkin mousse. I updated the recipe in the original post plus made a slight tweak to the spices because I can’t help it…I’m always experimenting! I found that I liked…
mini pumpkin pies with maple coconut whip (vegan, dairy free, nut free, added sugar free option)
Aren’t these the cutest? Teeny pumpkin pies just waiting to be popped into your mouth. Pumpkin pie made without any added sugars and allowing only a hint of it in the coconut whip. Funny thing, though, until I came up with this recipe, I wasn’t a pumpkin pie fan. Never baked one. Never wanted to. It’s a texture thing. With this recipe, the texture (thankfully) changes by pulling out the milk, eggs and sugar and replacing it with whole fruits. It also keeps the filling added sugar free which means you’re never going to regret that “one last piece.” So, yay, for a healthy makeover too! Besides…
weeknight spinach tikka masala (vegan, dairy free, gluten free, soy free)
My love for Indian food – especially south Indian – has grown over the years and my favorite go-to curry sauce is this one. It’s one of the often-requested dishes from my boys (although they like chicken to go along with it…sigh). But, my girl…she’s a tough one! So far I haven’t won her over to that recipe, so you could have knocked me over with a feather when she actually liked this one. Praise the Lord. If you’re looking for a quick-ish fresh meal to make and one that rocks leftovers – this one is it! The sauce is the epitome of comfort food, Indian-style, with its…
roasted carrot coconut ginger soup (vegan, dairy free, gluten free, soy free)
This roasted carrot coconut ginger soup absolutely hollers “fall” doesn’t it? The bright orange color. The roasted root vegetables. The richness of the coconut milk and comforting heat of the ginger. Then add a sprinkle of spicy sweet pumpkin seeds and this is a meal and the sings. The inspiration for this soup came from similar versions I’ve seen in stores. But my version comes without the added oils that most store-bought varieties include and cutting back on added oils = a healthier you. There are two extremely important lessons I learned when making the soup: 1) peel the carrots before roasting them. I merely scrubbed them to leave the…
lemon squares (vegan, low sugar, gluten free)
I think one of the hardest things to do when you change the way you eat is to stop indulging in your memory of the foods you used to enjoy. It’s hard to convince the brain that the sugar/dairy/meat-laden dish once inhaled without second thought will now cause your body to launch a revolt. I have a few food memories that are hard to short circuit. One of them is of the lemon squares my husband whipped up one dreary afternoon – made with extra lemon juice. I almost swoon at the memory. Tempting as it is to consider making a conventional batch of lemon squares to satisfy my lemon…
lemon curd (vegan, reduced sugar)
Scones are one of the desserts my mum makes if company is coming for lunch or in the afternoon and usually she serves them with jam. But on occasion she would treat us to lemon curd to accompany the scones. Perhaps it is because we had it so rarely that I enjoy it so thoroughly. Given the use of eggs and lots of sugar, lemon curd was something I didn’t think I would be eating again after switching to a plant-based diet several years ago and drastically cutting back on my sugar intake (including unrefined sugars) last year. Lemon curd is something I associate with my mum and with England…
