Category Archives: guest post

Tuesday, April 8, 2014

Raw Pepperminty Nutty-Roons

I shared this recipe last month with Ricki on her blog: Ricki Heller. I found Ricki’s blog shorty after I started blogging (about 2 1/2 years ago). I distinctly remember visiting Wellness Weekend for the first time to share a recipe and instantly fell in love with Ricki, her writing style, and (of course) her recipes (of which I’ve made many)! Personally, I suffer from candida, so her blog is of great interest and value to me. I reference it constantly and refer friends and family to her site. Ricki’s cookbook Naturally Sweet and Gluten Free is one of my favorite cookbooks with so many healthy treats for my family. For the guest post I wanted to share a recipe for Ricki’s readers reminiscent of her cooking style with common ingredients used by Ricki herself. I call these “Nutty-Roons” because they are like a macaroon, but with a nice nutty bite to them. Made with only a few simple ingredients, these raw little bites of coconut bliss are sure to please. I made about 10 batches of these as Holidays gifts last year (I kid you not) and they were well received by all. I hope you enjoy them too. You can view my guest post here.

Raw Pepperminty Nutty-Roons

Author: Amber from The Tasty Alternative

Recipe type: Raw, Paleo, Grain Free

Ingredients

2 cups unsweetened shredded coconut
⅔ cup raw walnuts
⅓ cup raw cashews
2 tablespoons melted coconut oil
2 tablespoons maple syrup, honey, or coconut nectar
1 teaspoons vanilla extract
1 teaspoons peppermint flavor (or more to your preference)
5 drops liquid stevia (plain or flavored)

Instructions

In a food processor fitted with the S blade, add in the walnuts and cashews and blend for 20 seconds.
Next add in the shredded coconut and blend with the nuts for another 20 seconds.
In a small cup, mix together the maple syrup, stevia, vanilla extract, and peppermint oil.
With the food processor running, pour in the coconut oil and the maple syrup mixture.
Blend for 10 seconds.
Scoop out mounds of the mixture and create little macaroon shapes (I use a small ice cream scooper).
The mixture makes about 15 nutty-roons. Place them in freezer for ½ hour.
While the nutty-roons are in the freezer, melt some chocolate*. I like to use a 1 cup glass Pyrex, placed in a pot of boiling water. This keeps the chocolate raw and melts nicely.
Remove the nutty-roons from the freezer and dip each into the chocolate.
Store the nutty-roons in the fridge. They hold up well at room temperature too, but I like how they taste cold.

Notes

1. You can replace maple syrup with coconut nectar (or honey if not vegan).
2. You could also make your own chocolate (see recipe below).

Raw Chocolate Recipe

Author: Amber from The Tasty Alternative

Recipe type: Raw, Paleo

Ingredients

2 tablespoons coconut oil
2 tablespoons coconut nectar, honey, or maple syrup
1 tablespoon + 1 teaspoon raw ground cacao
½ teaspoon vanilla extract -Optional: a few drops of stevia

Instructions

Place the above ingredients into a 1 cup glass Pyrex.
Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degree

This recipe was shared on: Allergy-Free Wednesdays, Raw Foods Thursday, Plant Based Potluck Party, Savoring Saturdays

{Affiliate links in post}

Posted by Amber at 9:18 am

Labels: chocolate, dessert, grain free desserts, guest post, low glycemic, Paleo, raw.

17 Comments

Megan | Allergy Free Alaska April 14, 2014 at 1:03 pm
Amber, these look incredible! I’ve had such a sweet tooth lately… I might need to make these! 😉
Reply
- Amber April 14, 2014 at 1:50 pm
  Thanks Megan! They are so easy and fun to make.
  Reply
Heather @Gluten-Free Cat April 15, 2014 at 8:05 am
Wow! These look incredible!
Reply
- Amber April 15, 2014 at 9:15 am
  Thanks sweet Heather. 🙂
  Reply
  - Heather @Gluten-Free Cat April 16, 2014 at 4:57 am
    I’m highlighting these incredible ‘roons tomorrow at Raw Foods Thursdays. What an incredible creation!
    Reply
    - Amber April 16, 2014 at 6:14 am
      Thanks Heather! It’s always an honor to be featured on RFT.
      Reply
Ricki April 16, 2014 at 5:56 pm
Amber, thank you SO much for sharing this spectacular recipe! I can’t wait to get home so I can try them out (well, after my detox, anyway!!). 😀 xo
Reply
- Amber April 16, 2014 at 7:54 pm
  Thanks to you, Ricki, for having me! 🙂
  Reply
Deborah Davis May 7, 2014 at 7:14 pm
Hi Amber,
What’s not to love! I can never resist the awesome combination of chocolate and coconut. Those are two of my flavor faves. I can’t wait to make these! Thank you so much for sharing this healthy and delectable recipe at the Plant-Based Potluck Party Blog Hop and it is such a pleasure to explore your blog posts! I am so glad you are partying with us! I appreciate it!
Reply
Bethany December 13, 2015 at 4:50 pm
So healthy, and they look delish!
Reply
- Amber December 19, 2015 at 6:37 pm
  These are nice and healthy. 🙂
  Reply
Raia December 16, 2015 at 2:04 pm
Oh. my. goodness. Yum. I think I almost have all the ingredients to try these! Thanks so much for sharing them at Savoring Saturdays!
Reply
- Amber December 19, 2015 at 6:35 pm
  Awesome! They are so easy to make. 🙂
  Reply
Emily @ Recipes to Nourish December 17, 2015 at 11:38 am
Hi Amber! Thanks so much for sharing this yummy treat with us at Savoring Saturdays linky party! Hope all is well. xo
Reply
- Amber December 19, 2015 at 6:35 pm
  Pleasure. Thanks for hosting.
  Reply
Brianna @Flippin' Delicious December 19, 2015 at 8:48 am
Such a cute treat for the holidays! I’m featuring them on Savoring Saturdays this weekend.
Reply
- Amber December 19, 2015 at 6:35 pm
  Yay! Thank you so much.
  Reply

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Wednesday, November 6, 2013

Grab and Go Egg Muffins (guest post from Eileen @ Phoenix Helix)

I’m so honored to have Eileen from Phoenix Helix guest post today. I’m a huge fan of Eileen’s blog. Eileen heals Rheumatoid Arthritis naturally with healing foods and holistic remedies. She is wealth of information. Here are just a few of my favorite posts from her blog: How to Survive an Autoimmune Flare is one of my all time favorites. She shares her experience with us on the AIP diet. And Want to learn how to make your own Kombucha? Eileen’s got you covered! Thank you Eileen for joining me today and sharing this awesome (and super easy) recipe.

Here’s Eileen…

I’ve been loving Amber’s series on gluten-free muffins, and she’s been kind enough to let me jump in with a totally different kind of gluten-free muffin. One that’s basically an omelet in muffin form, and a great meal “on the go.”

First, I should tell you a little bit about myself. Like Amber (and many of you), I have an autoimmune disease, and how I eat greatly affects how I feel. For me, it’s rheumatoid arthritis, and I’ve used a blend of the GAPS and Paleo diets to lower my pain by 95%. You can read the details of my story on my blog, Phoenix Helix.

Healing diets are transformative, but they’re also time-consuming, so I love recipes that are easy, delicious, and freezer-friendly. This recipe fits the bill. I’m not the first person to think of this idea. You’ll see lots of variations of egg muffins on paleo blogs. This is my version (so of course, I think it’s the best!) Why? Bacon makes everything better, and the scallions bring great flavor, along with 120 times the antioxidants of regular onions. How’s that for a nutrient-dense breakfast, lunch, or snack?

Grab & Go Egg Muffins

(Dairy-free, Grain-free, and SCD/GAPS/Paleo –Friendly)

Ingredients:

-8 slices bacon (additive-free)

-1 bunch scallions

-12 eggs

-¼ tsp. salt

-¼ tsp. pepper

Directions:

1. Preheat oven to 350 degrees, and line muffin pan with paper liners.

2. Slice scallions (both the white bulb and dark green stalks). Set aside.

3. In a large skillet, cook bacon over medium heat, to your preferred crispiness. Remove bacon from pan and allow to cool, then break into little pieces.

4. Pour off excess bacon grease from skillet, leaving behind enough to sauté scallions. Sauté the white parts of the scallions for 1-2 minutes.

5. Divide bacon & scallions between the muffin cups (including the uncooked dark green scallion slices).

6. In a large bowl, whisk the eggs, salt & pepper together. Pour into large measuring cup or pitcher for easy transfer to the muffin tins.

7. Bake until muffin centers are solid. (Approximately 25 minutes).

8. These muffins freeze well, and taste good hot or cold. Enjoy!

Makes 12 muffins

Eileen’s blog Phoenix Helix focuses on healing autoimmune disease through diet and lifestyle. The Phoenix represents rising from the ashes. The Helix represents the magic of epigenetics – our ability to change the expression of our genes and therefore our health. Her blog features recipes, research and personal stories about the autoimmune experience. Keep up with Eileen’s amazing posts on Facebook or follower her via email.
______________________________
Shared on: Slightly Indulgent Tuesdays

Posted by Amber at 3:58 pm

Labels: guest post.

11 Comments

Megan Ancheta November 6, 2013 at 8:11 pm
“Bacon makes everything better…” YES!! I couldn’t agree more with that statement! These little beauties look fabulous, Eileen!
Reply
- Amber November 7, 2013 at 3:03 am
  I can’t wait to make these!! They look so amazing and I love how simple they are to make!
  Reply
Phoenix Helix November 7, 2013 at 2:28 pm
Thank you both!!
Reply
Erin Ter Beest November 13, 2013 at 1:26 am
Visiting from Fat Tuesday. These look amazing and SO simple! I can’t wait to try. It would be nice to have at least a few mornings where I’m not cooking eggs. 🙂
Reply
- Amber November 13, 2013 at 4:41 pm
  Hi Erin. I can’t agree more. And I love that Eileen has tested these in the freezer. How great!
  Reply
Michelle M November 13, 2013 at 4:39 pm
These sound great ~ Can’t wait to try them!
Reply
- Amber November 13, 2013 at 4:42 pm
  Thanks Michelle.
  Reply
Becca November 13, 2013 at 4:40 pm
They look good and certainly like they would be good hot or cold! Yummy. 🙂
Reply
- Amber November 13, 2013 at 4:42 pm
  Agreed. These are the perfect little snack anytime and at any temperature. 🙂
  Reply
Poor and Gluten Free November 18, 2013 at 6:38 pm
These look awesome! Thanks so much to BOTH of you for sharing this on Waste Not Want Not Wednesday.
Reply
Joyce Wheeler November 22, 2013 at 4:48 pm
Oh I love this, pinning to my breakfast board. Thanks for sharing on Real Food Fridays.
Reply

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Thursday, September 19, 2013

Pulled Pineapple Chicken with Cauliflower Tortillas ~ Guest Post for "The Seasonal REAL Food Blog Series" @ Recipes To Nourish

The lovely Emily from Recipes to Nourish is hosting “The Seasonal REAL Food Blog Series” showcasing a diverse collection of recipes from guest bloggers for the month of September. I’m so honored to be part of this series. I adore Emily, her blog, and her philosophy on food. Emily is passionate about healthy, whole, REAL food, and also shares holistic healing and herbal remedies. Be sure to visit Recipes to Nourish. You can also connect with Emily on Facebook and Pinterest.

Put your slow cooker to good use with this

Pulled Pineapple Chicken recipe.

Join me today over at Recipes to Nourish for the entire recipe.

Posted by Amber at 9:12 pm

Labels: GAPS, guest post, main dish, Paleo, SCD.

2 Comments

Emily @ Recipes to Nourish September 19, 2013 at 10:29 pm
Yay!!! So excited about your recipe! I can’t wait to make it Amber. And thank you so much again for being a part of this.

Take care xo
Reply
gfe--gluten free easily September 20, 2013 at 9:11 pm
Those tortillas are amazing and I almost make a chicken dish with pineapple last night. Went with our old favorite Bacon Chicken, but will be trying a pineapple version soon. 🙂 Off to see you recipe. 😉

xo,
Shirley
Reply

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Monday, August 12, 2013

Coconut Mango Spinach Smoothie (dairy free)

Need a kid-approved green smoothie? Join me today over at Green Thickies as I share a new green smoothie recipe with you…sure to please children and adults alike!

Click HERE for the recipe.
________________________________________
Shared on: Fat Tuesdays, Allergy-Free Wednesday, Raw Foods Thursdays , Wellness Weekend ,Slightly Indulgent Tuesdays

Posted by Amber at 4:11 pm

Labels: guest post, smoothie, summer treats.

2 Comments

GlutenFreeHappyTummy August 12, 2013 at 9:03 pm
D-LISH! I love a good smoothie every now and then. So refreshing in the summer:)
Reply
Megan Ancheta August 13, 2013 at 6:31 am
Miss Amber,
That looks refreshing, delicious, and filling! I love smoothies – even better when they are kiddo approved! 😉
xo
M
Reply

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Wednesday, September 19, 2012

Guest Post from Caroline at Gustsy: GAPS Fudge Brownies

Say hello to Caroline from Gutsy.com. She’s an innovative and savvy blogger that creates amazing GAPS recipes. She is quickly becoming a go-to resource in the GAPS and grain free community. I’m thrilled to have her guest post today and share one of her delightful creations: GAPS Fudge Brownies.
Oh yes she did! Enjoy. Please check out her site, take a moment to read her healing journey (what a journey) and get inspired by this awesome lady.

GAPS Fudge Brownies (egg/dairy/grain free):

Ingredients:

-1 cup homemade coconut butter (my recipe here)

-3/4 cup honey or vanilla honey

-40 drops (2 droppers full of stevia) *optional

-1/4cup cocoa powder

-2 oz Bakers unsweetened chocolate (gives it that “fudgy” taste)

-2 tsp vanilla extract (unless you use vanilla honey)

-1/4 tsp sea salt

-1 Tbsp coconut oil

-1/4 cup previously brewed organic coffee *optional

-1 1/2 Tbsp coconut flour

The final product!

Directions:

1. Preheat oven to 300 degrees

2. Melt Bakers chocolate over a double boiler (make you own with heat proof bowl over boiling pot of water).

3. Once your chocolate is melted, add in 1 cup of homemade coconut butter (it wil be hard, so this helps soften it). Stir until all liquidly.

4. Pour your coconut butterchocolate mixture from step 3 into a bigger bowl or blend in a Cuisinart (this is easier on your hand, because the batter is thick!)

5. (order is important) First mix in honey, vanilla, coconut oil, *coffee (optional), and then *stevia (optional). Stir or blend!

6. Sprinkle in cocoa powder, sea salt and coconut flour and stir/blend until combined.

7. Line a 9” by 9” baking pan with coconut oil and parchment paper (unbleached) on the bottom.

8. Pour the thick ooey gooey batter into the prepared pan, and smooth out with a spatula.

9. Bake for 1 hour and 30 minutes. Once done, they should still be very gooey.

10. Cool for 20+ minutes before you slice. (Tip: put in fridge until hard and you can slice them perfect!)…but who wants to wait until the brownie is cold! Not me J

11. Enjoy your GAPS friendly treat!

* Stevia and coffee enhance the brownie’s flavor. These ingredients are not GAPS legal, so take them out if you need to. Still amazing without them J

Posted by Amber at 11:35 pm

Labels: guest post.

38 Comments

Jackie Patti September 20, 2012 at 4:40 am
Coffee is GAPS-legal, as long as it’s brewed, not instant.

And stevia is GAPS-legal if it’s the herb, not processed stuff. Very easy to grow in your garden.
Reply
Lauren @ Empowered Sustenance September 20, 2012 at 6:24 pm
This looks amazing, Caroline! It is an interesting use of coconut butter… and the brownies look amazing! Congrats on the guest post, too!
Reply
- caroline September 20, 2012 at 8:42 pm
  Thanks, since coconut butter is a “whole food” it does not act just like an oil, but as the “bulk” too!
  Reply
Tessa Domestic Diva September 20, 2012 at 7:11 pm
definitely making these, hanks for sharing!
Reply
- caroline September 20, 2012 at 8:42 pm
  Yeah! I hope you enjoy them Tessa!
  Reply
Laura September 20, 2012 at 8:36 pm
Caroline does it again! Grain free brownies…count me in!
Reply
- caroline September 20, 2012 at 8:43 pm
  These are the best recipe I have tried Laura, but we like our brownies fudge-y, not cake-y. If you want a fluffy brownie, I just say, eat chocolate cake!
  Reply
primalpoise September 20, 2012 at 10:08 pm
Egg free, nut free too!!!!!!! I am in such luck. Caroline, you rock. Now to get my hands on some coocnut butter…
Reply
- caroline September 25, 2012 at 7:22 pm
  You can make coconut butter too if you have a cuisinart or vitamin blender, or ask a neighbor to borrow theirs for the day to make a big batch to have around the house 🙂
  Reply
- primalpoise September 29, 2012 at 4:40 am
  Will do!
  Reply
Sarena Shasteen - The Non-Dairy Queen September 21, 2012 at 8:55 pm
These look perfect! I haven’t made homemade brownies for my guys in forever. It’s definitely going to happen now!
Reply
- caroline September 25, 2012 at 7:23 pm
  These are a big hit for anyone, nobody even knows they are healthy!
  Reply
Gabby @ the veggie nook September 21, 2012 at 10:05 pm
These look so amazing 🙂
Reply
- caroline September 25, 2012 at 7:23 pm
  Thanks Gabby, I think the batter is just as good as the actual brownies 🙂
  Reply
Anonymous September 29, 2012 at 11:55 am
I made these 2 days ago and they are amazing! Truly! I had really given up on a chewy grain free brownie. Thank you sooo much Caroline. 🙂

~Kate F.
Reply
- caroline October 3, 2012 at 5:03 am
  Kate I am so happy you got to enjoy something gooey and chocolaty again!
  Reply
- Anonymous October 9, 2012 at 6:57 pm
  Me too! I am a total convert to your recipes and blog lol. I’m making this recipe again today! I dug out my mom’s old vitamix that she gave me a few years ago. Frankly, I had been scared to use it. I got over that though and made some amazing coconut butter in record time. I’m doing the happy dance over here and my 3 y/o twins just can’t figure out why lol. They hate the blender noise. So I calmed them down and when they get up from their nap, the brownie fairy will have paid them a visit. Woot! I had to rant because this is seriously the best grain free recipe ever with extra mega bonus points for nut and egg free!
  
  ~Kate F.
  Reply
- caroline October 18, 2012 at 12:08 pm
  thanks Kate, I hope your twins enjoy these! I am happy you like my blog as well!
  Reply
Anonymous October 6, 2012 at 6:01 pm
I am on intro of gaps diet. When does cocoa become ok?
Reply
Mindy Spaid October 8, 2012 at 1:49 am
Can you use cocoa butter instead of coconut butter? I have been trying to make it in my vitamix, but it won’t clump into a butter. It is still liquid and grainy after. 49 min. Should I keep going? I thought maybe
Reply
- Mindy Spaid October 8, 2012 at 1:50 am
  I thought maybe the cocoa butter wiould work equally as well?
  Reply
- Anonymous October 9, 2012 at 8:09 pm
  It hardens as it cools, just like real butter. 🙂
  Reply
- caroline October 18, 2012 at 12:09 pm
  Mindy, the coconut butter will turn liquify and harden as it cools, I think cocoa butter would turn it into chocolate and then the baking time would be very short not to burn it. Its worth a try though 🙂
  Reply
- Mindy Spaid October 26, 2012 at 12:37 am
  Ok, thanks for the tip! I am trying these this weekend.
  Reply
- Mindy Spaid October 26, 2012 at 12:39 am
  Ok, thanks for the tip! I am trying these this weekend.
  Reply
Adriane October 17, 2012 at 2:09 am
Is the cook time correct? I baked them at 300 for 1 hour and 30 minutes and it was a black brick when it came out.
Reply
- Laura July 21, 2013 at 10:33 pm
  That happened to me too but only after an hour, they smelt like they were burning so I took them out but it was too late, so just as a warning to others you might not need to bake them that long!
  Reply
caroline October 18, 2012 at 12:07 pm
Adriane, you know my oven could be really slow or weak or yours could be extra hot, maybe reduce the time to 1 hour next time, sorry that has to happen. I always check as I go.
Reply
Sharon October 20, 2012 at 7:44 pm
They look delicious but I thought cocoa powder was not allowed on GAPS. Please clarify.
Reply
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Keira August 2, 2014 at 7:28 am
Can you reduce the amount of honey in these?
Thanks so much!
Reply
paleobrownies September 24, 2014 at 11:31 pm
Nice recipe ! I will surely try this at home.
Reply
Nancy November 24, 2014 at 11:53 am
Simple and easy recipe! We left out the stevia and coffee. I checked on the brownies at 60 minutes and they were ready to come out of the oven at that point, and probably could have come out even sooner. I’m guessing the cooking difference is due to not having the extra liquid from the coffee and stevia drops. Planning on serving these as one of our Thanksgiving desserts, along with a crustless pumpkin pie. Luckily I was going to serve the brownies in pre-cut portions on a platter, because I couldn’t resist “sampling”. Hope I will have the willpower to stay away from the rest of the brownies for the next few days, or else I’ll be having to make a 2nd batch to have for Thanksgiving!
Reply

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Tuesday, August 28, 2012

Guest Post from Lauren at Empowered Sustenance: Zucchini Pasta with Sausage and Roasted Garlic Sauce (grain free, SCD)

Hi Tasty Alternative Readers!

I’m Lauren, and I write Empowered Sustenance, a blog filled with nourishing recipes for the SCD, GAPS diet, Paleo diet, and nut free diets. I am excited for this opportunity to share a healing recipe with you! Amber has been so encouraging and supportive ever since I started my blog, and it is an honor to guest post here.

Part of the challenge of a restricted diet is recreating nostalgic dishes with allowed ingredients. I enjoy this obstacle posed by the Specific Carbohydrate Diet. When reproducing an off-limits recipe, I follow a general outline (what I remember the dish to taste like) and express my creativity within that outline (using new ingredients or adding new flavors, for example). Oddly, I’m passionate about ballet for the same reason: I have room for artistic interpretation within the confines of proper technique.

This faux-pasta recipe started with a memory of a favorite family dinner. My mom used to toss Tinkyada brown rice pasta with mashed roasted garlic, salt, and olive oil. Our family heaped this side dish next to pork chops and sauteed apples. In my grain free translation, I’ve doused zucchini pasta with a creamy, dairy free roasted garlic sauce. The mellow sweetness from the smoked apple sausage gives a nod to the apple and pork chop combo.

Those on grain free diets usually sing the praises of versatile zucchini. I love how easily this bland veggie transforms into al dente pasta. I use a julienne peeler to cut my zucchini into strips.

Trader Joe’s offers a SCD and GAPS diet friendly sausage. Substitute any other sugar and grain free natural sausage.

I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage here. This is a great convenience food option for the SCD and GAPS diet. The ingredients are: chicken, apples, salt, celery, white pepper, nutmeg, thyme, ginger, chardonnay, rosemary, natural pork casing. I always remove the casing from this sausage, because it is tough and chewy.

Zucchini Pasta with Sausage and Roasted Garlic Sauce

For 2 servings, double as needed

-2 all natural, sugar free, fully cooked sausage (I used Trader Joe’s Smoked Apple Chardonnay Chicken Sausage)

-2 Tbs. butter or olive oil

-2 small zucchini, cut into pasta

-2 Tbs. roasted garlic

-1/4 cup homemade 24-hour yogurt or additive-free coconut milk

-Salt, to taste

How To:

Bring a small pot of water to a boil. Heat the butter (or olive oil) in a small sauté pan over medium heat. Remove the casing from the sausage if desired (it usually peels off easily when the sausage is cold). Slice the sausage and brown in the butter/olive oil.

While sausage is browning, add the zucchini pasta to the boiling water. Cook for 1 minute to soften, then drain. Remove the sausage from the sauté pan and set aside. Stir the roasted garlic and yogurt/coconut milk into the remaining butter in the pan. Warm through, and season the sauce lightly with salt. Top the sausage pieces and pasta with the warm sauce.

———————

Thanks again for this opportunity, and for all your support as I’ve started my blog!

Have a great rest of the week!

Posted by Amber at 2:22 pm

Labels: grain free, guest post, main dish, SCD.

5 Comments

Lauren @ Empowered Sustenance August 28, 2012 at 7:05 pm
Amber, thanks so much for the opportunity to guest post! I hope your readers enjoy the recipe!
Reply
caroline August 28, 2012 at 9:57 pm
Yum! Lauren your pictures look great 😉
Reply
France@beyondthepeel September 1, 2012 at 9:30 pm
Yum. I love zucchini pasta but I haven’t tried it this way. Thanks for sharing.
Reply
MickeyDoo September 27, 2012 at 5:39 am
I made this last night, yummy!!! I didn’t have any canned coconut milk or yogurt. So, I added some SoDelicious coconut creamer instead. Love the pictures!!! that’s what got me hooked… 🙂
Reply
Zucchini Pasta with Sausage and Roasted Garlic Sauce (GAPS, SCD, Paleo) | Food making for family! April 11, 2014 at 9:59 am
[…] 1. Bring a small pot of water to a boil. Heat the butter (or olive oil) in a small sauté pan over medium heat. 2. Remove the casing from the sausage if desired (it usually peels off easily when the sausage is cold). 3. Slice the sausage and brown in the butter/olive oil. 4. While sausage is browning, add the zucchini pasta to the boiling water. Cook for 1 minute to soften, then drain. 5. Remove the sausage from the sauté pan and set aside. 6. Stir the roasted garlic and yogurt/coconut milk into the remaining butter in the pan. Warm through, and season the sauce lightly with salt. 7. Top the sausage pieces and pasta with the warm sauce. Reference: Thetastyalternative.com […]
Reply

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Tuesday, August 7, 2012

Guest Post by Olivia Parker, Author of: Sensational Smoothies: Drink Your Way To Health Deliciously."

Why You Should Consider Smoothies

by Olivia Parker, author of ‘Sensational Smoothies: Drink Your Way To Health Deliciously‘

You may have heard about smoothies, especially from raw foodists. But why should you consider them as part of your diet, especially in your efforts to lose weight?

Here are some reasons:

Green smoothies (one made with leafy greens like romaine lettuce, parsley, celery, spinach, etc. mixed with the fruit) can fill a nutritional void. If you hopelessly pick at your green salad or rarely touch the vegetables on your plate, then you may want to “drink” your vegetables instead. Doing so is convenient and easy. Plus, if you’ve tried green smoothie, you cannot distinguish the delicate taste of leafy greens because the tang of fruit overpowers it.

Smoothies have gotten a bad rep because of their sugar content. A sugary smoothie is avoidable. You can control the sugar content. That is, if you make your own smoothies and stay away from processed, conveniently packed smoothie mixes and artificial sweeteners (which can be worse than regular table sugar). Whole fruit, either fresh or frozen, produces the healthiest smoothies. If you want to lose weight, then nix the sweetened fruit juices that you can easily pour in order to sweeten your smoothie. Instead, try adding coconut water instead of fruit juice because coconut water is electrolyte-rich and is flavorful.

In a smoothie, you can have protein, vitamins, minerals, and fiber – in one big gulp. In fact, you can lose weight by filling up with the right smoothie recipes. The peanut butter and banana smoothie, for instance. This protein-fiber combination fills you up, is easy to make and consume (no dishes and utensils required), and provides you with energy to start your day. If you get tired of bananas as your smoothie staple ingredient, then switch to avocados. Avocados are creamy, which make them excellent for blended drinks, and they are high in monounsaturated fats – the good fats that target belly fat. Other protein ingredients to substitute for peanut butter in your smoothie include silken tofu or nuts.

Olivia Parker is the author of “Sensational Smoothies: Drink Your Way to Health Deliciously,” an ebook about healthy and delicious smoothies. It contains over 180 kitchen-tested smoothie recipes and informative content. To read on about smoothies, visit http://healthyhomemadesmoothies.com To check out Olivia Parker’s book, please go to http://www.sensationalsmoothies.com

Posted by Amber at 5:19 am

Labels: guest post, smoothie.

6 Comments

Green Thickies August 7, 2012 at 9:58 am
This book looks great. I also lost a lot of weight, over 56 pounds by drinking mainly green smoothies. They are amazing for your health and I’ve recovered from most of my health problems too. I totally agree about the banana and peanut butter smoothie. It’s one of my all time favourites and my most popular recipe on my website.
I add oats to my smoothies to make them filling and creamy.
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- Amber August 7, 2012 at 3:43 pm
  Wow! thanks for sharing – 56 pounds is quite impressive!! I’m allergic to peanut butter, but I LOVE almond butter and banana smoothies. Such a treat.
  Reply
glutenfreehappytummy.com August 7, 2012 at 3:03 pm
i’ve recently fallen in love with smoothies! what a great post. i love the cover of the book!
Reply
- Amber August 7, 2012 at 3:44 pm
  Thanks Caralyn. Me too. I have one everyday and I try and have one green smoothie too (not just fruit).
  Reply
Lauren @ Empowered Sustenance August 7, 2012 at 6:32 pm
I put most of my supplements in my smoothie–I dump amino acid powder and vitamin capsules right into the blender. I call it my “gut healing smoothie.” I am going to do a post on it, soon! I agree that smoothies are a great way to take in a lot of nutrients.
Reply
- Amber August 7, 2012 at 6:57 pm
  Hi Lauren,
  
  I agree this is a great way to get our nutrients. I also do this. I feel like the nutrients are absorbed better. I mainly do vit C, B, and a multi. 🙂 Looking forward to your post.
  Reply

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Monday, June 11, 2012

There’s Gluten in That?

There’s Gluten in That? Surprising Foods, Cosmetics, and Pills That Contain Gluten

It’s not always obvious on consumer product labels that gluten is an ingredient. Here are some tips for finding hidden gluten.

If you have celiac disease, you may respond strongly and negatively to even small amounts of gluten. So you scour packaged foods labels before you buy, and you question your servers carefully at restaurants…read the full article here.
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Shared on: Fat Tuesday, Made From Scratch Monday, Whole Food Wednesdays, Simple Lives Thursday, Pennywise Platter Thursday,

Posted by Amber at 11:00 pm

Labels: gluten free, guest post.

One Comment

glutenfreehappytummy.com June 12, 2012 at 4:58 am
hey Amber! this is SOOO incredibly helpful! I know when i first started out being GF, there were so many “little” things…..gluten is one sneaky sneaky devil!! There are some great GF cosmetics out there…to think it’s even in make up!! wow…thanks for sharing:) have a great tuesday! hugs!
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