I am a self-proclaimed carboholic, mainly due to my love of bread. As you guys should know by now, my healthy outlook is all about balance, and so even though I eat bread on a regular basis, I only eat healthy, whole-grain varieties. Challah is my favorite bread of all time. When made correctly, challah is fluffy, light, and slightly sweet. In recent years, I’ve seen some grocery stores and bakeries start to sell whole wheat challah, and that’s exactly what I used in this Challah French Toast recipe.
Day-old bread is always best for challah french toast because it does a better job of soaking up the egg and milk mixture that you dip the slices in before cooking. Whole wheat challah and unrefined coconut sugar make this typically indulgent breakfast treat a little bit healthier than the traditional version.
The caramelized bananas add a key element of natural sweetness, so don’t skip this step!
I’m sharing the full recipe for this Challah French Toast over on The Noshertoday, so head over to their site to see it!
Thank you Naked Nutrition for sponsoring this post. Make sure to read all the way to the bottom to learn how to enter this awesome giveaway!
I am on a major acai kick right now! Acai bowls are nothing new, and they’ve been incredibly popular here in LA for the last 5 years or so. I’ve had them at juice shops around here, but I usually find them to be way too sweet, and I never felt like I was truly eating something that healthy. It wasn’t until recently, per the great recommendation of my friend Kelly, that I started buying frozen acai from Whole Foods and making my own Protein Acai Bowls at home.
So, you might wondering, what the heck is acai anyway? You can think of it as a cross between a blueberry and a grape, and they grow on skinny palm trees in South America. Acai is so popular to eat because it’s very high in antioxidants (which keep us healthy and prevent illness), while being extremely low in sugar.
You can find acai packets in the frozen section of your grocery store. Make sure to check the ingredients, though, because some contain added sugar. I really like these organic smoothie pouches from Acai Rootsand they contain 0g of sugar.
I love adding Naked Nutrition’s Pea Protein Powder to my acai bowls. Their products are called “naked” for a reason. There are no added colors, sweeteners, or anything artificial in their protein powders. In fact, the only ingredient in the pea protein powder is pea protein. I add just one tablespoon of it to my acai bowl, and that contains 6-7 grams of pure protein. Because their protein powders are unsweetened (and unflavored), I always mix it with natural sweeteners like frozen bananas and dates.
I’ve been looking for a good non-dairy protein powder for a long time because I can’t digest whey or casein, but most vegan protein powders I’ve tried tasted so earthy. When you blend this Naked Nutrition Pea Protein with the right ingredients in a high-speed blender, you’d barely know it’s there. You guys know I’m all about eating natural, whole foods, and this protein powder fits the bill.
Plus, Naked Nutrition is giving away a $100 credit to one lucky reader! To enter, leave a comment on this post letting me know your favorite way to use protein powder. I will randomly select one winner on Thursday, June 8th at 5PM ET. Good luck!
Run the frozen acai packet under hot water for 10 seconds. Cut the packet open and break the frozen acai into chunks.
In a high speed blender, combine the acai pieces, almond milk, frozen banana, spinach, frozen blueberries, and protein powder. Blend for 1 minute, scraping down the sides and adding additional almond milk as needed. The consistency should be smooth, like a very thick smoothie.
Pour into a bowl and top with your favorite granola and nut butter.
I couldn’t wait to share these Gluten-Free Lemon-Blueberry Pancakes with you!
When it comes to breakfast, we usually eat the same two things over and over again, just because it’s easy and efficient. Although on weekends I am more inclined to try a new recipe because we generally have a bit more time in the morning.
I made these Gluten-Free Lemon-Blueberry Pancakes with my favorite GF flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (which I also talked about in this post). I love this flour because it bakes just like regular all-purpose flour, and you would never know that it’s gluten-free just by tasting it.
Lemons and blueberries pair so well together, and the flavor combination always reminds me of summer when blueberries are in peak season. I wouldn’t recommend using frozen blueberries in this recipe because you won’t get the same juicy blueberry taste in each bite.
The recipe calls for coconut sugar to make these pancakes refined sugar-free, but feel free to substitute it with brown sugar if that’s all you have on hand.
I’ve made this recipe 5-6 times now and tested it out on a few different people. Everyone has had rave reviews, so I have no doubt that you’ll love it, too!
In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, eggs, lemon zest, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined and large clumps are gone. Fold in the blueberries.
Heat a large nonstick skillet or griddle over medium-low heat. Spray with cooking spray. Pour the pancake batter onto the skillet into 4 inch rounds. Once the top begins to bubble and the edges look cooked (about 2 minutes), flip and cook on the other side, an additional 2 minutes. Keep warm in an oven preheated to 200F until ready to serve.
Serve with pure maple syrup.
Notes
* This flour bakes just like regular all-purpose flour. I tried this recipe with other gluten-free flours and the pancakes came out very thin, like crepes. If you are using a different GF flour for this recipe, I would suggest adding a thickening agent such as xanthan gum.
This will be the first year in as long as I can remember that I am not going home to Boston for Passover. I’ve always loved Passover (despite the whole not eating bread for 8 days thing) because, for me, it’s always meant a big gathering of friends and family. On the first two nights of Passover it is customary to host or attend a seder, which is the Jewish dinner that marks the beginning of the eight days of Passover.
Passover begins at sunset this coming Monday, April 10th. For the first time, Travis and I will be hosting our own Passover seder at our apartment. I am both nervous and excited!
I’m nervous because for my entire life my Mom has always made the traditional Jewish feast, so cooking a lot of these dishes is new for me. I’ll be making a few of her recipes, and I want to make sure I do them justice. And I’m excited because in some sense it marks the beginning of Travis and I starting our own Jewish traditions together here in Los Angeles.
Every year my mom makes this delicious Matzoh Granola. To be honest, I like it even more than regular granola, and I always ask her to pack me a bag of it to bring back to Los Angeles. (I usually end up devouring most of it on the plane, though…)
I finally tried my hand at making her Passover Matzoh Granola for myself, but made a few healthy tweaks, of course. I used whole wheat matzoh in this recipe, but you’re welcome to substitute it with gluten-free or regular matzoh if that’s what you have on hand. The spices and vanilla extract add lots of sweetness without the added calories, which is a great bonus.
I know I am going to have to make another batch of this matzoh granola before Passover is over because Travis and I have already made a good dent in it!
If you make this recipe, let me know how you like it! It’s a great way to use up leftover matzoh from your seder, too.
3 sheets whole wheat matzoh, crushed into tiny pieces
⅓ cup pecans, chopped
⅓ cup almonds, chopped
¼ cup unsweetened coconut
¾ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
⅛ cup honey
⅛ cup extra-virgin olive oil
½ teaspoon vanilla extract
⅔ cup golden and regular raisins
Instructions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the whole wheat matzoh, nuts, coconut, cinnamon, nutmeg and salt. Set aside.
Melt the honey in the microwave or over low heat on the stove. Stir in the olive oil and vanilla extract. Stir the honey mixture into the matzoh mixture and toss to fully coat.
Spread the mixture into an even layer on the prepared baking sheet. Bake for 15 minutes, stir and then bake for an additional 10 minutes, or until golden brown. Remove the baking sheet from the oven and allow to cool for 10 minutes. Add the raisins and let the granola cool completely before storing in an airtight container.
Hey guys! Sorry, I know I was completely M.I.A. last week, but I have a REALLY good excuse!
Travis and I got engaged last weekend in Philadelphia! EEEEEEEEEEEEEEEK! (—> That’s really the best way to capture all of my emotions.)
I am so excited and happy and aaah, #somanyfeelings! I promise I will share our engagement story with you later this week. I’ve been trying to put all of my thoughts concisely together into one post, but at this point I have a novel written and I don’t think you want to read that…
But for now, I think we should dive into these Gluten-Free Banana Chocolate Chip Muffins.
What do you think?
If you or anyone you know is gluten-free, then you MUST get this Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour! Neither Travis or I follows a G-F diet, but we definitely try to be conscious about the amount of gluten we eat. If we’re out at a restaurant and we see a G-F option available (like pasta or pizza crust), we usually opt for that.
Of course, I want to make it clear that “Gluten-Free” doesn’t necessarily mean “healthier”, but removing some gluten from our diets has definitely had positive effects on both of our skin and stomachs.
I made two versions of these gluten-free banana muffins before perfecting the recipe. The first version was really good, but I felt it needed more banana. The key to making the best banana bread or banana muffins is making sure your bananas are really ripe — the browner, the better!
As bananas ripen, the sugars begin to caramelize, which results in a sweeter, more flavorful muffin or bread.
I know you guys are going to LOVE these Gluten-Free Banana Chocolate Chip Muffins. If you make them, definitely let me know in the comments below!
¾ cup dark chocolate chips (low sugar if available)
Instructions
Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray the insides of each liner lightly with cooking spray to prevent as much sticking as possible.
In a large bowl, mash the bananas. Whisk in the eggs, canola oil and vanilla. Stir in the coconut sugar and mix well.
In a separate large bowl, combine the gluten-free flour, baking powder, baking soda and salt. Mix to combine. Slowly pour the dry ingredients into the wet ingredients and stir until there are no dry lumps. Stir in the dark chocolate chips and mix.
Pour the batter into the lined muffin cups, only filling each cup about ¾ of the way. Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the pan from the oven and allow to cool for 2 minutes. Then remove each muffin from the tray and allow to cool completely on a wire rack.
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Disclaimer: I was provided product for this post from Bob’s Red Mill, but the recipe and all opinions are my own.
It took me a couple of tries to perfect these Whole Wheat Lemon Buttermilk Pancakes and I was excited when I finally nailed them last week!
I am a big-time lover of anything lemon + blueberry (like my Whole Wheat Lemon-Blueberry Muffins), and if you are too, you’re gonna LOVE these pancakes.
At first I tried making these pancakes with vanilla almond milk and non-fat Greek yogurt, but I’ll be honest, the texture was weird. I was trying to make them as low-fat and low-cal as possible, which I should have known was a recipe for disaster. I realized that in order to get that true fluffy pancake texture that we all crave (I’m lookin’ at you, IHOP!), I was going to have to add some fat to the recipe.
So in this version, I used low-fat buttermilk and a teeeeensy bit of organic unsalted butter, and it turned out SO WELL.
The blueberry compote is a must.
Did you hear me? You gotta, gotta, gotta make it. And you can’t make the excuse that blueberries aren’t in season, because you can absolutely make this compote with frozen blueberries.
The sweet blueberries pair so well with the tang from the lemon. The combo really is a match made in heaven.
So there you have it. Your weekend brunch just got upgraded. You’re welcome!
1.5 Tablespoons unsalted butter, melted and cooled
Blueberry Compote
1.5 cups fresh or frozen blueberries
⅛ cup sugar
1 Tablespoon water
½ teaspoon lemon zest
½ Tablespoon lemon juice
Instructions
Lemon Buttermilk Pancakes
In a medium bowl, combine the milk and 1 Tablespoon of the lemon juice to make the buttermilk. Let stand for 10 minutes.
In a large bowl combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
After the buttermilk has sat for 10 minutes, whisk in the remaining half Tablespoon of lemon juice, lemon zest, egg and butter. Stir well.
Add the buttermilk mixture to the dry ingredients and stir well to combine, but be careful not to over-mix.
Heat a large non-stick skillet or griddle over medium-low heat. Spray with cooking spray. Spoon ¼ cup batter per pancake onto the pan. Cook for 3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, or until the pancakes are done.
Serve hot with the blueberry compote.
Blueberry Compote
Combine all compote ingredients in a small saucepan and bring to a boil over medium-high heat. Cook for 10 minutes or until the blueberries break down and the liquid reduces. Stir frequently to ensure that the bottom doesn't burn.
The holiday season turns me into a cookie monster! Everywhere I turn there are cookies and sweet treats: our office, holiday parties, ahhh! Give me aaaaall the cookies.
But seriously, I have little self control around dessert, so I make an effort not to keep any in the house during the holidays because there are enough temptations elsewhere.
That means, when I have a sugar craving or need something sweet after a meal, I have to get creative. That’s why I LOVE this Gingerbread Smoothie! It’s deliciously creamy and it has the same flavor profile of your favorite gingerbread cookie recipe.
The Almond Breeze Almondmilk Cashewmilk blend makes this smoothie a bit creamier than using regular almond milk (however, I am sure that would work fine, as well).
I also added a couple tablespoons of plain greek yogurt for added protein and creaminess, but that’s totally optional.
Now don’t skimp on the molasses and spices here – that’s what makes it taste like gingerbread.
Enjoy this smoothie for breakfast, as a mid-day snack, or whenever a sweet craving strikes. Happy Holidays!
2 Tablespoons plain greek yogurt (optional for additional protein)
1 Tablespoon molasses
Dash each cinnamon, ground ginger, nutmeg, to taste
Instructions
Combine all ingredients in a blender and blend until desired consistency. Garnish with a sprinkle of nutmeg and drink immediately.
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This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com. As always, I greatly appreciate your support with sponsored posts!
Monday night I came home from work and our apartment was HOT. I knew Travis wanted a “real” meal for dinner, but cooking was the last thing I felt like doing. I had just picked up lots of fresh produce at the grocery store, and the only thing that sounded appealing to me was a cold, fresh smoothie.
I know, that is so unlike me. I typically would consider a smoothie a pathetic dinner, but I really wanted something refreshing and my body could use the greens.
I threw lots of leafy greens, part of an avocado for creaminess, and fresh fruit into the blender along with some almond milk to get things moving.
You really don’t taste the kale and spinach in this smoothie because they’re masked by the sweetness of the banana and mango. If you feel the smoothie isn’t sweet enough for you, try adding two pitted dates – they add a delicious sweet flavor.
This smoothie was SO good – I know I will be making it regularly throughout the summer. It’s healthy, vitamin-packed, filling, and so tasty.
This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook. As always, I thank you for your support with sponsored posts.
I almost feel silly writing an entire blog post about this Avocado Toast recipe, but the combination is so darn good I just had to share.
I’m not sure why it took so long for Avocado Toast to become the hot new trend. Avocados taste amazing and they’re loaded with nutrients (hello healthy fats!).
I love eating avocado toast for breakfast with an egg on top for added protein. Avocados + eggs = a power couple.
This weekend, I had a carton of organic strawberries in the fridge that were going to go bad, so I decided to experiment and add them to my toast.
BAM! Avocados and strawberries, what a combination!
If you love sweet and salty things like peanut butter and jelly, chocolate covered pretzels, and salted chocolate chip cookies, this recipe is for you!
Large grain sea salt, sprinkled at the end, really helps to enhance the flavor of this toast, so don’t skimp on that part!
I didn’t have any on hand this time, but I think burrata cheese would taste incredible on this avocado toast. If any of you guys try that, please report back!
Hi guys! How is your week going so far? I have a deeeeeelicious smoothie recipe to share with you all today.
In my last job, I had to wake up very early in order to squeeze in some gym time before work. Given that my time in the morning was limited, I was always searching for fast breakfast options that I could inhale in under 2 minutes or easily bring in the car on the way to work. Protein smoothies quickly became my go-to, especially in warmer weather. I loved that I could prep everything the night before and the next morning I would have a nutritious breakfast in under one minute – no cooking required!
Currently, I am very fortunate that my new job allows me a lot more time in the morning. I now have time to cook myself a meal for breakfast (usually eggs or protein pancakes) so protein smoothies have gone to the wayside.
Two weeks ago, I found my protein powder buried far back in my pantry and realized how long it’s been since I’ve made one of my favorite smoothies. The next day this Mint Chocolate Protein Smoothie was born. If you love mint chocolate chip ice cream (like me!), this smoothie is right up your alley! Fresh mint is key here. I’ve tried this with peppermint extract and it not nearly the same (that version tasted very artificial).
A handful of spinach lends this drink its bright green color, but I promise you won’t be able to taste it at all! The mint are chocolate are the flavors that really shine through.
Try this smoothie for breakfast or even dessert! If you don’t have any chocolate protein powder on hand, I think 1/2 cup greek yogurt and some cocoa powder would be a good substitute. You may need to add a bit of stevia for extra sweetness.
Little Chef Big Appetite features my own healthy recipes as well as tidbits from my daily life in Los Angeles, CA. I may be pint-sized, but I come with one heck of an appetite and I hope you do too!
