I know it’s not fair to play favorites, but this chocolate fudge recipe might actually be one of my favorites of all time. I’ve been home for break for a week and have already had to make multiple batches for my friends and family. They all think it tastes just like a Reese’s, but healthier, obviously, and can’t stop eating it.
I had some leftover spaghetti squash from dinner last night and wanted to figure out a fun and creative way to use it for breakfast. I was inspired by Choosing Balance to put my spin on these spaghetti squash fritters. They just might be my new favorite breakfast of choice. Spaghetti squash for breakfast - who would have thought?! Move over latkes because I'm totally making these for the holidays, too!
I woke up with a fever this morning, so I'm definitely not feeling too hot. Luckily, I have this Fall Harvest Chili Soup to keep me warm. It's the perfect marriage between a soup and a chili for when you're indecisive and just can't decide between the two. It's also made with my favorite Kettle and Fire Bone Broth which will help boost my immune system and kick this cold in no time. I made it all in my crock pot, so it saves so much time and energy!
I did it. I finally made my own hummus! I don’t know why I was so hesitant to make it for so long after adding chickpeas back into my diet, because it turned out to be the easiest recipe ever. It’s perfect for some healthy Sunday football snacking, too. All my fellow low fodmappers out there can understand the struggle of not being able to find a hummus at the store that doesn’t have any garlic in it. At 1/4 of a cup, well-drained, chickpeas are considered low fodmap. While they’re not SCD legal, I’m at a point in my recovery where I am able to add foods back into my diet that I can tolerate! It’s a learning process and entirely based on how YOU feel. And I feel like I’m going to go enjoy my hummus with roasted carrots thanks to FODMAPeveryday .
These are my Peanut Butter and Banana Berry Bars. Try saying that 5x fast. Here's the deal. On a search to satisfy my seemingly never-ending snack obsession, I've tried my fair share of healthy snacks. Bee Free really takes the cake, or the Peanut Butter and Banana Berry Bar (try saying that 5x fast), when it comes to snacks that are BOTH good and good for you! Check out my latest recipe that uses their Warrior Mix as a crust for these delicious bars.
Muffin Monday is totally a thing, right? Well, with these gluten-free, grain-free, dairy-free, and refined sugar-free pumpkin muffins, now it is for me!
It's officially pumpkin season and I've been dying to make these muffins for a while now. One of my greatest weaknesses is the candied roasted nuts that you get from those street vendors on the corner of the city streets. Weird, I know. Anyways, I had the idea to make my own version of candied pecans and came up with this candied pecan caramel sauce! These muffins truly wouldn't be complete without it.