I’m sure many of you have noticed the lack of Bite of Life recipes hitting your inbox these days.  That’s because I’ve been consumed with a new project — undoubtedly the greatest “project” of my life.  Our little girl, Juliet, was born peacefully at home on March 2 and is perfect and healthy.  She is an absolute miracle and the love of our lives.  

It’s hard to believe that she’s almost 3 months old already!  I appreciate your kind words and understanding as I have taken some time off to get to know my baby girl.  I hope to be back in the kitchen with new ideas – and blogging about it – very soon!  

1 week old

6 weeks old

10 weeks old

In case you’ve noticed that I haven’t posted in a while, I apologize.  You see, besides not cooking much these days, I’ve been busy counting down the weeks until I get to meet my sweet baby face to face (only 5-ish to go!).  Somehow, that’s pretty time-consuming… and all-consuming.  I’ve been keeping things relatively simply in the kitchen, drinking lots of smoothies and relying on old faithful quickie recipes.  Please forgive my infrequent posts in the upcoming weeks.  I trust that there are plenty of ideas here on the blog to hold you over.    I promise, as I’m inspired with something new, I will pass it on to you.

This simple dish can be prepared with only “noodles” and creamy “alfredo” sauce, keeping it completely RAW (above), OR you can add sauteed veggies and chicken to the mix (below).

I used to make this dish with heavy cream, butter, and lots of cheese.  Well, things have changed a bit in my life in the past few years.  I’ve found a new way of enjoying the foods I love and I’m much healthier and happier for it.  I leave you now with the new and improved (and guilt-free) version of this rich and creamy Italian favorite.  Enjoy!

WHAT YOU’LL NEED FOR THE “ALFREDO” SAUCE:

• 2 cups raw cashews, soaked for at least 30 minutes
• 2 cloves garlic
• 3-4 TBS nutritional yeast
• 1/2-2 cups liquid (water, veggie broth, or plain unsweetened almond milk – I used water this time)
• sea salt & pepper, to taste
• *optional for a more authentic alfredo flavor* 1/4-1/2 cup freshly grated parmesan cheese (I did not use)

HOW IT’S DONE:

• Add all ingredients, with only 1/2 cup liquid, to high speed blender or food processor.   Process on high speed, adding liquid until mixture is completely smooth.  It may take a few minutes and stirs, but it will end up silky smooth.

INGREDIENTS FOR PASTA:

• 2-4 zucchini and/or squash, sliced with a mandolin slicer or spiral slicer.  Leave skin on.  NO COOKING NECESSARY. 
• Drizzle with Alfredo sauce and stir together.

If you choose to add the sauteed veggies and chicken, here are the veggies that I used:

• sliced bell pepper (any color)
• sugar snap peas
• fresh broccoli chopped into bite-sized pieces
• 1 clove garlic, minced

• Simply season your chicken with salt, pepper, and any other seasoning you like.  Brown the chicken.  In a separate pan, sautee the veggies in coconut oil until fork tender.  Top your pasta with the veggies and drizzle with sauce and maybe a bit more parmesan cheese.  Mix together and enjoy!

These little darlings are all snuggled up and waiting to make someone happy. 

‘Tis the season for baking and giving.  Why not combine the two?  I know how much I enjoy and cherish homemade goodies any time of year, but there’s something extra special about giving (or receiving!) a platter of treats during the holidays.  A lot of Christmas cookies and candies are extremely time-consuming and extremely unhealthy.  This often discourages us from participating in this {in my opinion} lost art. 

I adapted this simple recipe from a blog entitled, “The Best I-Hate-Baking Recipe.”  Immediately, that caught my eye.  I actually love baking, but I’m always looking for something simple that actually tastes good.  Whether you hate baking, you think you’re not good at it, or the usual rich contents cause you to shy away, these little cookie-candies might just change your mind.  I promise that you and anyone you share these with will be very impressed that these are hand-crafted, with love, straight from your humble kitchen. 

So, I leave you now to tend to your wish lists, holiday parties, and gatherings with family and friends.  May your days be merry and bright and may you have plenty of goodies to share! 

Merry Christmas everyone! 

My army of delicate macaroons awaiting their chocolate bath.

WHAT YOU’LL NEED:

• 1 & 1/3 cup unsweetend fine coconut flakes
• 3 TBS gluten-free all-purpose flour
• Pinch of sea salt
• 1/4 cup xylitol (or less if you don’t have much of a sweet tooth)
• Dash of vanilla or almond extract
• 2 egg whites
• 1 dark chocolate bar (3.5 oz) or chocolate chips
• 3-5 TBS vanilla almond milk (or as much as you need to help the chocolate melt and make it creamy)

NOTE: The macaroons are delish even without the chocolate!  I recommend leaving some without.

HOW IT’S DONE:

• Set oven to 325*.
• Combine dry ingredients in medium bowl.
• Add vanilla and egg whites and mix well.
• Form little balls (about the size of a silver dollar) and place on parchment-lined (or lightly greased) cookie sheet.
• Bake for 8-10 minutes or until the edges are slightly golden.  (It’s best to underbake so that they don’t dry out).

TOPPING:

• While macaroons are cooling, prepare the chocolate sauce. 
• Combine chocolate and almond milk in a small saucepan and melt on LOW heat, stirring regularly.
• Once macaroons are cooled, spoon chocolate over them – as much or little as you like!

Dressed and ready to go!

Thanksgiving is my favorite holiday.  On this day, I don’t count calories (not that I ever do that), I don’t dissect every single ingredient in every dish prepared, and I definitely have seconds — of everything.  When you live your day to day life making mindful, health-conscious choices, you can indulge without guilt and with little negative consequence.  It’s all about balance.  Thanksgiving is a time to enjoy your loved ones and to stop and reflect on all the gifts, both great and small, that God gives you every day.  We have SO much to be thankful for.  What’s not to love about a day like that?  And while resting and reconnecting with family and friends, it’s a time to relish in some of the best food you have all year. 

Some, however, choose to stay the course and to practice extraordinary discipline throughout the sweet and fat-filled celebration.  I commend you!  That is not an easy feat!  For you, I created this recipe – if you so choose to try it.  It can be completely raw by using Raw Honey instead of xylitol.  You might need to adjust the portion, as honey is much sweeter. 

May your holiday be filled with love and laughter!

HAPPY THANKSGIVING from our family to yours.

For the crust:

• 2 cups raw almonds, soaked for at least 7 hours or overnight. (allowing them to sprout or “plump”)
• 7-8 dates, pitted (if dates are really dry, soak them in warm water for 10 minutes before pitting)

 HOW IT’S DONE:

• Place almonds and dates in a food processor and mix until sticky.
• Lightly grease a 9-inch pan with olive oil.  I wouldn’t use coconut oil because it solidifies as it freezes and will cause the crust to stick.  Press and spread the crust mixture in the pan until completely covered.

For the filling:

• 2 cups raw cashews, soaked for 3 hours
• 1 can organic pumpkin (not pumpkin pie mix)
• 1/2 cup coconut oil (this doesn’t need to be warmed or liquified)
• 1/2 TBS vanilla extract
• 1/2 tsp sea salt
• 1 TBS pumpkin pie spice (or more if you like a stronger flavor)
• 1/2 TBS cinnamon
• 1/2 – 3/4 cup xylitol (taste as you go)
• 1/4 – 1/2 cup unsweetened vanilla almond milk

 HOW IT’S DONE:

• Add all ingredients to a high speed blender or food processor.  The food processor worked better for me.
• Process until creamy (scraping the sides as needed).
• Pour filling into the crust and spread evenly.
• Place in the freezer for 5+ hours to allow to set.  Before serving, allow to thaw until knife slides through easily.  Pie can be kept in the refrigerator once it has completely set. 

Originally, this post was going to be about the lovely little roasted French Fingerling Potatoes you see in the picture (that’s the reason they’re in the foreground), but once I tasted the warm, creamy soup, my mind was set in a different direction.  The soup was an experiment from a recipe I used years ago combined with the way I prepare foods today.  To my surprise, it turned out exactly as I had hoped and was the perfect lunch for this cool first day of November.  By the way, the potatoes are out-of-this-world good and a possible future post.

As always, this soup recipe is open to change.  Feel free to leave out the cauliflower if you don’t like that vegetable.  The soup is still great and packed with powerful nutrients.  Broccoli and cauliflower are cancer fighters, and you all know that spinach is an amazing source of iron.  Spoon it or sip it, just do your best to get this in your diet.  It’s an easy and effective way to strengthen your immune system for the upcoming season.

WHAT YOU’LL NEED:

• 1/2 or 1 whole medium white onion, chopped
• 1 clove garlic, chopped
• 1 head broccoli, chopped (stems & leaves included)
• 1 head cauliflower, chopped
• 2 handfuls fresh spinach leaves
• 1 can organic coconut milk
• 2-4 cups vegetable broth (it depends on the consistency you prefer)
• sea salt, pepper, paprika, garlic powder, to taste

HOW IT’S DONE:

• In a large pot saute the onion and garlic in 1-2 TBS coconut oil or a little vegetable broth until tender.
• Add broccoli and cauliflower, stir, and cover for approximately 7 minutes or until veggies are just tender.
• Add spinach, stir, and allow to wilt, approximately 3 minutes. 
• Remove half of the veggie mixture and process in a food processor or high speed blender until desired consistency is reached.  (I like mine not quite smooth.)
• Return processed veggies to pot with other veggies and add milk and broth.  Stir together well and cover.  Heat on low for 5-10 minutes.
• Add seasonings and serve.

Confession:  I made this banana bread  just yesterday and it’s almost gone today.  However, I will not take full responsibility for its gradual disappearance; I live with a man who has an appetite like I’ve never seen before.  The good news is, you can enjoy this bread without guilt because of its healthful ingredients. 

If you are one who has eliminated any form of sugar (even natural) from your diet, this recipe isn’t for you.  My goal is to provide recipes that appeal to everyone as a transitional guide from white processed flours and sugars to healthier alternatives.  Some recipes are more extreme than others and this falls somewhere in the middle.  My husband and I believe in sweet treats such as this, in moderation.  It’s not a part of our daily meal plan, but it’s welcomed with open arms – and mouths - on occasion,  especially this time of year.  

While this bread is GF (gluten-free) and almost Vegan (the honey disqualifies it), you would never know it.  It is incredibly moist and flavorful.  I added chopped walnuts to mine because I like a little crunch.  If you want something very decadent ( and who doesn’t?), add dark chocolate chips.  Believe me, I would have, and normally do, but my cupboards were bare.  That addition takes the bread to a whole new level.  If you DO add chocolate chips, you can probably decrease the amount of honey.  One more note before I get to the good stuff: I didn’t have enough Bob’s Red Mill flour, so I mixed it with almond flour.  You can do that, too, or just use Bob’s.  I wouldn’t recommend just using almond flour for this recipe.  Ok, here you go. Happy baking!

Recipe adapted from Babycakes

WHAT YOU’LL NEED:

• 2 cups Bob’s Red Mill GF All-purpose baking flour (or 1 cup Bob’s/1 cup Almond Flour)
• 2 tsp baking powder (aluminum-free)
• 2 tsp baking soda (aluminum-free)
• 1 tsp xanthan gum (a natural thickener found in health food stores)
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1/4 cup coconut oil, melted (this takes the place of butter & doesn’t make your bread taste like coconut)
• 1/4 cup raw honey
• 2/3 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 6 medium bananas, mashed
• *optional* 1 cup chopped nuts and/or 1/2-1 cup dark chocolate chips – YUM!

HOW IT’S DONE: (so easy)

•  Preheat oven to 325*.  Lightly grease (with coconut oil) a 9.5 x 5.5 inch loaf pan.
• Whisk together flour, baking soda, baking powder, xanthan gum, sea salt, and cinnamon.
• Add melted coconut oil, honey, milk, and vanilla to the dry ingredients.
• Stir until the batter is smooth.
• Gently fold in mashed bananas until evenly distributed throughout the batter.
• Pour batter into prepared pan and bake for 20 minutes.
• Turn the pan 180 degrees and bake for another 20-27 minutes. (Mine baked for 47 minutes total.)
• Allow the bread to stand in the pan for at least 20 minutes before slicing.

WARNING: Your house will smell SO good.

It’s that time, folks.  I’m well aware that it’s still in the 80′s here in Central Florida, but it’s October!  My chili cravings always kick in about this time of year regardless of the temperature outside.  I decided to try something a little lighter than beef chili – a transitional chili, if you will.  This was SO simple and SO delicious.  Anytime you can prepare a meal in one pot and walk away to fold laundry as it cooks,  it’s a win. 

I made mine extra spicy by seasoning the chicken with cayenne pepper as I browned it.  That added just the kick that I love.  You have complete control and can make this as mild or hot as you prefer.  I also veered from the all-white chili by adding edamame beans for no other reason than because I like having something green in every meal.  If you don’t like these beans, you can omit them and it really won’t change the flavor.  You might decide to add a cup of sweet corn instead.  As always, be creative and experiment with the foods you love.   

WHAT YOU’LL NEED:

• 2-4 organic, free-range chicken breasts (or ground turkey)
• 32 oz. low sodium organic chicken broth
• 3 cups water
• 2-3 cans white kidney beans (or any other white bean), drained and rinsed.  Mash one can of beans.
• 1 cup shelled edamame beans
• 1 green bell pepper, chopped
• 1 medium white onion, chopped
• 2 garlic cloves, diced
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (or more if you like it spicy like me)
• 1/4 tsp garlic powder
• sea salt & pepper, to taste
• dried parsely (optional)
• 1 TBS coconut oil (You can’t taste this in the finished product.)
  

HOW IT’S DONE:

• Heat the coconut oil in a stock pot and add cubed chicken-breasts.  Add cayenne pepper, garlic powder, sea salt, & pepper and cook until done. 
• Add chopped bell pepper, onion, and garlic to chicken and allow to cook over medium-high heat for 4-6 minutes.
• While that cooks, mash one can of beans.  This makes the soup a little creamy. 
• Add broth, water, beans, chili powder, & parsley to chicken mixture and bring to a boil. 
• Reduce heat, cover, and allow to simmer for 15-20 minutes. 
• Add more of the seasonings as needed. 

The teasing of fall weather has left me searching for any source of “comfort” food with an autumn leaf hue.  I had dreams just last night of shades of trees that we rarely see here in Florida; the rich orange, purple, red, and gold leaves that have me longing for a trip to a mountain town. 

I’m always encouraging others to try things they have never tried because they might be surprised that they actually like it.  Well, with this gorgeous beetroot, it was my turn to be open-minded and branch out.  I have tasted beets in the past in a variety of ways, but I have never prepared it myself nor have I been a fan of it.  In the interest of expanding my pallet and adding incredible nutrition to my body {and my growing baby’s body}, I gave it another try.  And, you know what?  I enjoyed it.  Having the understanding, on a cellular level, of what I’m putting in my body truly makes a difference as well. 

Here are a few beetroot FUN FACTS:

• Great blood builder.
• Excellent source of folic acid (a B vitamin), especially important for pregnant women. (Like me!)
• Has cholesterol lowering properties.
• Beetroot juice has been shown to lower blood pressure.
• Promotes healthy liver function, helping fats break down efficiently and, in turn, aiding weight loss.

Some people love eating raw beets, which is the best possible way to eat them, but I’m not there yet.  For me, it’s certainly an acquired taste.  In the interim, I’ll have mine roasted, please.     

WHAT YOU’LL NEED:

• 3 whole beets, peeled and stems/leaves discarded
• 1-2 TBS coconut oil (I would start with one and add if needed)
• 1 tsp garlic powder (or 1 clove, minced)
• 1 TBS apple cider vinegar
• sea salt & pepper to taste

HOW IT’S DONE:

• Preheat oven to 375 degrees.
• Cut beets into cubes.
• Toss all ingredients together and place in an oven safe dish.
• Cover and bake for 50-60 minutes or until desired tenderness is reached. (Remove from oven and stir after 25 minutes.)

First and foremost, I must apologize for my absence.  It’s been quite a while since I’ve posted any new recipe ideas.  I do believe, however, that I have a pretty good excuse.  For those of you who have not heard, my husband and I are expecting our first baby!  We are completely overjoyed, of course, and I am adjusting to daily changes in my body.  The first few months left me zero desire to step foot in my kitchen to eat anything worthy of sharing and much less, cook anything. 

Now, it seems, I have entered a new phase and I feel fantastic.  I find myself craving lots of green shakes and other nutritious foods.  As you can imagine, this makes me very happy.  There is nothing I want more than a healthy, happy baby.  So, I am doing my part to ensure that I am giving our precious little one everything it needs. 

This week, I was very interested in Kale.  Raw kale.  Many people, including myself, typically enjoy Kale cooked a little.  Well, not this week.  I decided to try something I haven’t tried before.  It turned out to be quite pleasant and the nutritional benefits (tons of iron) cannot be beat.  You can add anything you want to this salad; I left it pretty simple.  Feel free to experiment and add a little sweetness if you’d like.  Next time I might add raisins or berries. 

WHAT YOU’LL NEED:

• 1 bunch of kale (any kind), washed and chopped
• 2 TBS extra virgin olive oil
• juice of 1/4 or 1/2 lime (depending of the tartness level you prefer)
• sea salt (or garlic salt) to taste
• sprinkle of sesame seeds and/or berries

HOW IT’S DONE:

• Mix all ingredients together in a large bowl, stirring well to combine flavors.
• Allow to sit in the fridge for at least 20 minutes.  This softens the kale just a bit.

The only thing missing from this dessert (or breakfast) is a scoop of healthy vanilla bean ice cream.  Even without it, this is buttery and sweet perfection.  It’s so good served warm straight from the oven, but it’s also good a little later.  The crumbly topping hardens a little and creates the perfect crunch against the tangy and soft peach.  I’ve been craving the pretty little peach this summer and have certainly enjoyed it in the raw.  However, this twist on comfort food was so heavenly.  I’ll be making it again and again.  Next time, with the ice cream!

         WHAT YOU’LL NEED (makes 4 minis):
         *recipe adapted from Joy the Baker

•  2 peaches
• 1/2 cup almond flour
• 1/4 cup xylitol
• 6 TBS muesli (or oats) uncooked
• 1/2 tsp cinnamon
• dash or two of sea salt
• 2 TBS chopped nuts (I used almonds and pecans)
• 2 TBS cold raw butter, cubed
• *optional* 1 TBS raw honey
  

   
  

  HOW IT’S DONE:

• Preheat oven to 350*
• Slice peaches and remove pits and scoop out red center.  
• In a small bowl, combine flour, xylitol, muesli, salt, cinnamon, and nuts
• Add butter and work the butter into the dry ingredients while breaking it up with your fingers.
• If your adding honey, add it now and stir to incorporate.
• Place peach halves, cut side up, in an oven-safe dish.
• Top each peach with a generous portion of crumble topping.
• Bake for 20 minutes or until topping is golden.
• Serve warm.