Eat + Enjoy + Restore
Life is too short to eat food that doesn’t taste good, and that doesn’t make your body feel good after eating. For people who have food sensitivities or food allergies, sometimes it’s hard to find the combination that fits both of those requirements – nourishment […]
Dairy – and all the things – cheese, yogurt, ice cream, etc.. – I honestly love it. It is delicious. It is packed with nutrients like potassium, calcium, and (whole fat) vitamin K2. Cultured dairy products contain excellent probiotics that are sooo beneficial to your […]
Mexican food is probably my all-time fave. I think I could eat some form of it every day for the rest of my life and not get sick of it. Seriously. Life is too short to eat food that doesn’t taste that good – only to make you feel crummy after. I created this recipe because a lot of my clients (myself included) are sensitive to some form of dairy – but still want to eat their favorite foods. This recipe can be easily tailored as well; different spices can be added/taken off this recipe if needed to make it fit your food sensitivity and taste needs.
Cashews are packed with essential nutrients like magnesium and poly/monounsaturated fatty acids that are beneficial for your body in many ways. They are also a good source of antioxidants and contain a fair amount of plant-based protein.
Raw cashews are a staple in my pantry for this main reason. Whether it’s using them as the main ingredient for dairy substitutes in mashed potatoes or cheese sauce – or roasting them in the oven to add on top of salads and stir-fry, cashews are a natural dose of pizazz to your meals. Simple boil for a few minutes or let them soak overnight, and you have a very versatile ingredient with endless possibilities.
Nutritional yeast is not “alive” like other yeast products used to make beer and bread. The yeast cells are killed during the processing, and it adds a cheesy and savory flavor to your favorite recipes and foods. It is from the species of yeast known as Saccharomyces cerevisiae and is a good source of minerals like zinc and selenium – plus many of your B vitamins. Besides using it to make cheese sauces and queso, I love adding it to my eggs and potato dishes as well.
Find my favorite here.
Comment below- and let me know what you think!
Cassava: a versatile easy to use flour These tortillas have been a staple in our house for a while now. Containing only 4 ingredients (cassava, water, oil, and salt), these are an excellent option for individuals suffering from food sensitivities or food allergies. It can […]
Homemade Salad Dressing I have been leaning more towards honey mustard type dressings lately for my salads. I have been having a spinach/cob style salad FOR YEARS. Yes, I fit that dietitian cliche’ – I know -but I also eat my salad every day with […]
These muffins have been a go-to in our house lately. You guys know that I am a fan of millet and trying to get more VARIETY of foods in our diet. So when I came up with this Banana, Oat and Millet Muffin recipe – it was a perfect combination of nutrition and variety.
Baking helps us be mindful with the foods we are eating, and can also bring us joy and be an expression of love when we bake for other people. In times like these – I think all of us would benefit for a little more joy and to care for the ones we love the most through baking.
As always, this recipe can be easily tailored to meet any diet and food sensitivity requirement. If you don’t have millet or oat flour – wheat, rice, and all-purpose flour would work well too. This recipe is also totally doable if you are out of eggs. For an egg substitution, simple use 1 TBS of chia seeds (or ground flax seed) in 3 TBS of water (for each egg). Let set for about 10 mins, and then add to the recipe.
These easy muffins go great with your morning coffee or as an afternoon snack. I love the rich, earthy flavor and the added nutrients Millet brings to baked goods. If you don’t have Millet or Oat flour available, any type of flour will work. Flaxseed or Chia seeds work as a substitution for eggs in this recipe.
