This Paleo Matcha White Hot Chocolate is a cozy, winter dream come true. Frothy, luscious white hot chocolate meets a classic rejuvenating matcha latte, with all kinds of nutritious, superfood goodness you can feel good about – from antioxidants to healthy fats plus healing, immune-boosting, gut-healing collagen, if you wanna include it. It’s paleo and dairy-free, with options for keto and vegan! The maple-sweetened paleo matcha marshmallows on top, those are totally optional, but listen – don’t be stupid!
This Matcha White Hot Chocolate is practically a superfood tonic disguised as a treat! First and most importantly, this delightful, healthful treat features Vital Proteins brand new Matcha Collagen. Antioxidant rich matcha tea, can help fight free radicals in the body and promote long-term health. Matcha being the whole leaf, ground, also contains 137 times the amount of free radical-fighting antioxidants as any other green teas. The matcha is combined with high-quality grass-fed collagen which promotes bone, joint, and skin and digestive health. Collagen is the most abundant protein in the body and is responsible for supporting, healing and sealing the gut plus maintenance of healthy connective tissues, such as bones, joints, skin, hair, and nails. Read more about the benefits of collagen here.
This rich, creamy, luscious Paleo Pumpkin Panna Cotta is made dairy-free and it’s topped with crunchy spiced Cinnamon Cookie Crumble and a homemade dairy-free, honey-sweetened caramel drizzle. The perfect make-ahead, fuss-free holiday treat that you can feel good about eating.
We all know that with the holidays comes fussy recipes, especially desserts, that we covet and cherish every year, so we can savor the traditional flavors we have come to associate with the season. There is so much about this that I love and simultaneously I also find that possibly our time might be better spent in other ways. I would much prefer not to fuss with a complicated pie crust and rather enjoy my family or friends. I would prefer a more health-focused, smarter, more updated version of a recipe, in place of what we’ve always known.
This recipe brings the pumpkin pie vibes in a whole new way. Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle, OK so, it may sound complicated in it’s name, but it will take more time to say the name, than it will to actually make it (ok disclosure: that part’s not true). There is certainly time in set up with this one, but actual hands on minutes of cooking and prep, they are pretty minimal, by comparison to a pie. Plus, as far as I am concerned any holiday recipe that doesn’t require an oven, that’s a win for every one. This single recipe can be made in much smaller serving sizes, serving up to 8, depending on the vessel you choose to serve in.
In honor of #popsicleweek, I am bringing a traditional cake recipe new life with these tasty Red Velvet Pudding Pops. Of course, there’s a twist. I boosted this sweet treat with nutrient-dense whole foods, so you can have your cake and nutrients and eat it, too!
It wasn’t too long ago that I snuck a little cauliflower into some popsicles here on Tasty Yummies. I’m hoping if you tried that recipe, you still trust me and know that despite these strange ingredient combos, I will never lead you astray. It was a fun surprise to find that the cauliflower brought another level to the treat, with creaminess and also of course, nutrients. While I don’t feel that every dessert should have a veggie snuck into it, I do love the unexpected nutritional boost that this provides. And why not?
So, I am back at it again today with these Red Velvet Pudding Pops. As traditional Red Velvet Cake is simply a subtle amount of cocoa with red food coloring, it’s actually a cake flavor that has forever eluded me. I never really understood it. It’s not chocolate and the red color has nothing to do with flavor. But not too long ago I tried a gluten-free Red Velvet cupcake and I am not gonna lie. I was into it. But, ya know, it was loaded with sugar and grains. Additionally, red food dye used in baking is almost always derived from Red #40 (Allura Red) an artificial food dye. According to a CSPI report, some of the most commonly used food dyes may be linked to numerous forms of cancer, along with hyperactivity and other behavioral problems in children.1http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx The European Union has recently placed regulations on labeling food dyes to inform consumers of the health risks, but the United States has no such requirement.
References [ + ]
1. ↑ http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx
This Zucchini Noodle Pad Thai is a simple rendition of a very classic, traditional recipe, swapping rice noodles out for fresh zucchini noodles. Choose whatever protein you’d like, shrimp, chicken or tofu and definitely don’t skip on the tamarind – if you want the full experience.
I have, for as long as I can remember, always loved Pad Thai. Many years ago I discovered it’s beyond easy to whip up at home. Similar to many classic stir-fry dishes, it’s ready in just mere moments and oftentimes, you will spend more time chopping and prepping than the cooking itself. For such a unique, bold dish, it’s ready in under 30 minutes and this version is loaded with veggies, so you get everything you could want in need, in one dish.
For my granola loving friends, I am super excited about this how-to and recipe. Most commercial granolas, even when gluten-free, are loaded with gut-upsetting grains, and worse yet – vegetable oils and loads of sugar. After lots of experimenting and playing around, I created the perfect base recipe for this paleo grain-free granola, with two variations. Sweet and Savory.
Using the formula for the base on this paleo recipe, you can get creative there with your favorite nuts and seeds and then when it comes to flavor combinations, the sky is the limit – so get creative and make it your own.
If you are like me, there is never a shortage of super dark chocolate in your house. Since I’ve been experimenting and making my own dark chocolate bars the last few weeks, I have had more chocolate in the house than ever! Not at all a problem I am complaining about, but I am finding myself extra inspired by this gorgeous, silky, velvety, homemade dark chocolate.
This unique side dish take classic roasted cauliflower to new levels. Crisp-tender with a smoky char, the cauliflower gets the red carpet treatment with this luxurious, silky sauce, featuring the most unsuspecting of ingredients. Dark chocolate.
This homemade dark chocolate is simple to make and very easy to customize and make it exactly the way you want it, from sweeteners to flavorful add-ins. With constant research showing the many health benefits of dark chocolate, this is one indulgence I plan to never give up. A food that is not only good for your soul, but your mind and body as well?! Yes please. In fact new research has even reported that certain bacteria in the stomach gobble the chocolate and ferment it into anti-inflammatory compounds that are good for the heart 1https://www.sciencedaily.com/releases/2014/03/140318154725.htm.
Sadly, not all dark chocolate is created equally. So many of the bars at the store contain soy lecithin, a ridiculous amount of refined sugar, vegetable oils, “natural flavors”, corn syrup and other unnecessary ingredients. Conventional chocolate bars filled with lots of additives will not have the same benefits as clean dark chocolate and are likely to do more harm than good! The closer your cocoa is to its natural raw unrefined state, the higher its nutritional value.
References [ + ]
1. ↑ https://www.sciencedaily.com/releases/2014/03/140318154725.htm
I have been a long time fan of chia seed pudding and it’s become a simple dish that I recommend often as an egg-free, dairy-free snack, breakfast or dessert option to my nutritional clients, especially those I recommend blood sugar control diets or sugar detoxes to. Without sweetener (or sweetened very lightly) chia pudding can be a great, nutrient-dense alternative to the more standard grain and carb-forward breakfasts. It’s loaded with omega-3 essential fatty acids, fiber, protein, and various micronutrients and chia seeds are also high in calcium, magnesium and phosphorus.
Disclosure: Post sponsored by Crock-Pot® brand slow cooker & Mirum Shopper, but all opinions are my own. Please see below for additional disclosure.
I always feel very divided when planning the Thanksgiving menu. Mostly I want a classic, traditional menu (obviously with some changes made to accommodate my diet and the diet of any of my guests, if I am hosting) but every year I like to mix it up a little with at least one dish, bringing in unexpected flavors or a new method of preparation. As part of my continued partnership with Crock-Pot® brand slow cooker, and in conceptualizing a holiday recipe using it, I knew it was the perfect tool for creating the best cranberry sauce this holiday season has ever seen. This here cranberry sauce was born to be the star of the show, rather than the unloved side that so many know it to be.
This Slow Cooker Caramel Apple Butter is the perfect way to celebrate the season’s most abundant fruit, but this isn’t your mamma’s apple butter. With a rich, honey sweetened caramel mixed right in, you’ll find notes of rich, caramely goodness paired with the traditional spicy and tart apple butter.
We are home and still getting settled after our whirlwind trip to Europe. It was absolutely glorious, incredible, magical and so inspiring. I came home with a heart full of memories, sore feet from so very many miles of exploring and a head full of ideas for recipes inspired by all of our delicious meals. While the jet lag has been a bit brutal (8 hours time difference is no joke), what has been an even greater challenge is getting back into it all. Not the work, my usual healthy eating or my daily fitness routine, I jumped right back into all of those – they are so important to my mental well-being and were sorely missed in those 10 days away. Rather, I again found myself plagued by something interesting upon my return, something that seems to happen nearly every time I step away for an extended period of time. The much needed break from the internet, the constant connection and the need to check in across the various platforms throughout the day, it all obviously disappears when I am off adventuring. It helps that with international travel we were limited in our data usage, and of course the time difference plays a role, as well, but being busy and present, this perfect combination renders the vast, never-ending virtual world essentially non-existent to me and I love it. I often look forward to that aspect of vacation as much as I do the travel itself.
Going out for ice cream in the neighborhood, this is about as summertime as it gets. On the same hand, fresh local, supremely ripe, sweet as candy fruit, this is also key to celebrate all that summer has to offer! This Peach and Raspberry Sorbet is precisely what summer time is all about. A fresh, Read the rest of this entry »
Summer kicked off this week, we’ve had a killer heat wave in Southern California and wait for it…it’s also #popsicleweek!! ‘What is popsicle week?’, you ask. It’s just an epic celebration with basically ALL the food bloggers of the entire internet participating. OK that may be a bit of an overstatement, but whatevs, it’s over 100 popsicle recipes brought to us by our friend Billy of Wit & Vinegar. That’s right, for the fourth year in a row, the king of popsicles has declared a whole week dedicated to this summer-inspired frosty goodness on a stick.
So, this week is awesome and the popsicle week party is pretty much the be all end all of summertime frozen goodness. For my first popsicle recipe of the season, I bring you these beautiful, tasty Roasted Peach and Vanilla Bean Matcha Popsicles. Loaded with vibrant color and flavor.
Part of the self-initiated responsibility that I have gladly taken on with Tasty Yummies and now as I move towards my Nutritional Therapy Practice, is to not only read about and research how traditional whole foods can play a role in our healthy lifestyles and healing journeys, but to also keep my ear to the ground about new (or new to me) nutrient-dense alternative foods. I especially am drawn to foods that are more under the radar, that may be of benefit to my readers and their health.
I know that with this community we have created together here, we have a wide array or food allergies and intolerances and unique health concerns, so whenever I come across a food that may be of benefit to the community, I get really excited. Like little-kid-on-Christmas-morning stoked!
This particular discovery was one that I had heard about, long before I had the opportunity to sample it for myself. Camel milk. Yes, you heard me correctly, milk from a camel. Now, before you shy away I think it’s important to learn what makes this 100% wholesome, raw and natural milk an amazing alternative to cow’s milk.
For centuries, man has subsisted on raw camel milk – and this wisdom must be passed on! Unlike the homogenized, de-fatted and pasteurized cow’s milk you’ll find at the store, that is devoid of almost all of the beneficial vitamins and minerals naturally found, Desert Farms Camel Milk is raw, non-homogenized, it contains no hormones, preservatives or additives and the milk comes from camels that are pasture raised, 100% grass-fed on non-gmo feed and they are grain-free.
Last month marked 6 years of Tasty Yummies. WOW! How that happened, I actually have no idea. I still remember the day I decided that I wanted to share my recipes with the world and it truthfully doesn’t feel that long ago. It’s been an interesting handful of years with varying challenges, lots of healing, yet so very much to celebrate. Mostly, this website and my own personal journey to health, these both always felt like the first steps to finding my true purpose. With years of my health bringing various challenges and curve-balls, I have realized that this was all part of my path to being able to help others in a much deeper way than just recipes. This was part of my journey for reasons that now finally make sense to me.
For the first many years I started this website, really until late 2014, I had looked at the long journey towards health I had already been on and how I was feeling in that present moment and somehow I let myself get accustomed to “good enough”. While I can look back now and see how terrible I was still actually feeling, I was letting myself compare it to my past (and to other’s) and it all just seemed fine enough. I looked at others battling with chronic illness and other serious afflictions and I somehow felt that I had no place complaining, that I had no right thinking my afflictions were “something”. After all I hadn’t been to the hospital, I could get out of bed every morning. I didn’t have cancer or lyme disease. I would read other blogs, I saw drastic and scary before and after photos, even comments here from my readers, going through just terrible, awful things – it all made me feel like I had no right thinking I wasn’t well. I felt like I was being nit-picky, complaining about having no energy and having chronic digestive issues. So, instead I would chronically repeat to myself “it could always be worse”. While this positivity served it’s purpose for me in some ways, in many ways it was a very dangerous addiction to “positivity” that was actually hindering my healing.
As we usher in the New Year, like so many others I find myself reflecting on the year we are leaving behind. While I love the practice of looking ahead and setting goals for the new year that awaits me, I have never been one for resolutions or other conventional traditions.
Instead, I prefer to reflect on the year passed, honoring the various accomplishments and acknowledging the many challenges that shaped me, preparing me for an even better new year ahead. For me, 2015 was a year focused on gratitude, I learned to honor myself and not get lost in other people, I rose and accepted my constant draw towards balance and I finished the year with a new practice focused on non-attachment, learning to let go of attachment, aversions, fears, and false identities that are clouding my true Self.
I think rather than setting unattainable goals or planning huge resolutions for major change, that at times can actually set us up for failure, it is so much more meaningful to honor the new paths, celebrate the beautiful transitions and the growth that awaits us, by constantly practicing gratitude for what we already have. Every single day!
Ultimately, whatever you manifest for the new year, whether you set intentions or prefer to cultivate gratitude, none of it has to make sense to anyone but you. Entering this new year with mindfulness, cultivation of gratitude and compassion for yourself and everyone around you – there is absolutely NO WAY 2016 could be anything other than amazing!
As summer winds down, I am clinging to every last bit of the season that I can. I refuse to acknowledge it’s almost over. Keeping with the theme of healthy summer road trip snacks this Honey-Sweetened Strawberry Fruit Leather is the perfect way to take the sweet tastes of summer with you, wherever you go.
This fruit leather recipe calls for strawberries but you can use this as a guide to create fruit leather with whatever fruit you have an abundance of. Peaches, apricots, apples and so on. You can even create a blend of your favorite fruits.
Fruit leather gets a wrap for being a kids-only snack, but I can tell you, adults truly love the stuff, too. This could partially be the fact that it will instantly transport you to being a kid. It’s also great for travel and being on-the-go, just roll it up with a little parchment paper and pack it into your bag and you are ready to go. Sweet, summer berry goodness, wherever you are. Try out different berries or other seasonal fruit for additional variations. For a smoother leather, you can strain the seeds or any pulp before dehydrating, if you’d like. You can cook the fruit first if you’d like to intensify the flavor a bit.
It’s here. It’s officially fig season and I couldn’t be happier. Though the season can seem somewhat short, when you have an over 20 foot fig tree in your yard, it honestly feels like it carries on forever and ever. I am not complaining. For the rest of the world, fig season usually feels like it is over in the blink of an eye. The season gone and done with, before you even fully begin to enjoy it. What a beautiful metaphor for life. Everything happening so quickly, whizzing right by us. The sweetest things, they come and go and if you don’t stop and slow down, if you don’t savor every bit of it, truly stopping to appreciate every little detail, it will pass you by.
Over these past three summers of being in this house, I have done my very best to not take this tree for granted, what a gift. Having only ever really eaten dried figs, I have learned to love figs in a whole new way and I have found myself getting creative, adding them to recipes anywhere that I can. If you have never had fresh figs, I can tell you that you are surely missing out.
Figs are delicious when fresh, sliced up and added to salads or pasta, they are wonderful just for a sweet bites, you can stuff them with goat cheese or blue cheese, but like many foods, I have a real thing for roasting them. The flavor and the sweetness shines even brighter this way and you end up with a delicious sauce of sorts, perfect for so many different recipes.
Roasting is also a great way to preserve the figs a bit longer. Many times if I pick figs that are perfectly ripe and ready for eating straight away, I try to nab them just before they fall to the ground or the birds get them, but they won’t last long when they are this ripe. Roasting gives me a few more days with them and it ensures not a single fig’s life is lost in vain! It’s also a great way to get the most out of the figs that aren’t as great. Maybe they were picked a little early or they are just less sweet. Roast them. Problem solved.
If you don’t have a tree, when buying fresh figs, always buy the more ripe ones. Unlike many other fruits, figs do not continue to ripen once picked. Soft and squishy is perfect, a little splitting skin with some juices oozing, even better. The ugliest figs, the ones many would likely pass right over, those are usually quite often, the tastiest figs. Possibly another metaphor for life? Heh.
These yogurt parfaits are one of my favorite ways to enjoy and savor the roasted figs. The tart and sweet flavor of the roasted figs, the beautiful syrupy sauce that is created, it pairs so perfectly with a creamy and tangy yogurt. I love the addition of the toasted pistachios, too. You can feel free to swap with whatever your favorite nut or seed is. I opt for my homemade coconut milk yogurt, but you can feel free to opt for any yogurt you’d like. Greek, goat’s milk an so on. Great as a breakfast, a dessert or a snack.
Hving a weekly delivery of organic produce really keeps me on my toes. When we happen on the times where a certain food is repeated after a week or two, I really find myself getting creative. I pull out my Flavor Bible (if you don’t have this book on hand, you really, really must get it) and I study up on various flavor profile pairings that I maybe hadn’t think of. I’ll also grab random foods I have on hand, toss then together into my mouth and see what comes of it. Much like one of those cooking game shows where you have to make do with the random ingredients you are given, this is how many of my most favorite recipes are born. There are plenty of fails, of course, but most of the time I discover a new combination I never would have tried.
After a few weeks of apricots in a row, which I was mostly just eating like candy, from the fridge, I was inspired to come up with a quick snack with some of my favorite flavors. As with most of my recipes, there are many variations you can take on this recipe (I feel like there should just be a disclaimer about this at the bottom of my website).
For those that are 100% dairy-free, whether because you are allergic/can’t tolerate, vegan, paleo, on AIP, etc – simply leave off the feta cheese. You can also opt for goat’s cheese, if you prefer. I can tolerate a very small amount of sheep’s and goat’s milk on occasion, so I added a very small amount. The same goes for the coconut oil, this would be delicious with butter or ghee, if you prefer. If you don’t do honey, try maple syrup or another liquid sweetener of your choice, you could also try coconut sugar, for a deeper, richer taste.
Happy 5th Birthday Tasty Yummies!!!
This week we are celebrating Tasty Yummies’ Birthday / Anniversary / Blogaversary!! I seriously cannot believe it has been 5 years since I sat down to share the first gluten-free recipe here. Where, oh where has this time gone? From the deepest depths of my heart, I thank each and every one of you for supporting me and this website over the last 5 years. I can say in all sincerity, this blog and my life wouldn’t be what they are – without all of you!!
Besides the usual feelings of excitement surrounding a big anniversary like this, it has also stirred up some unique emotions, as well. Given the state of things currently, I am reminded fondly on this special day of the idea that this blog was built from my desire to create a space, a virtual community where I could share my journey and my creations! I also always had the hope that in the process of sharing, I might help to empower others to find strength amidst a less than ideal situation with their health and diet. Here we are, 5 years later, continuing our journey together, with new struggles and challenges unique to us, yet still reminded that we are not alone.
Sometimes in life, you have to shift your focus and your energy, finding the positive in whatever situation you are in, no matter how challenging. Being in the middle of the autoimmune protocol, I have actually been finding so much joy in the restrictions. I get so excited I find myself dancing around the kitchen when I can pull together a delicious recipe that not only fits the long list of things that are not allowed but actually tastes good and makes me as happy as any other recipe would. This has all been so much more rewarding than the usual creations. With each recipe I develop, it feels like I have completed the most challenging board in a video game, I get my gold crown and I get to move on to the next level. I’ve actually have been quite enjoying this forced shift in my perspective, the encouragement and motivation to be creative in the kitchen – it’s all so invigorating and it makes each step and each day easier!
I won’t lie to you though, with all of the many restrictions on my diet currently, I nearly let this special celebration pass. I was worried that without some grandiose, pinterest-worthy baked good, a layered cake or dainty little cupcakes with cute little number 5s on them – that it wouldn’t feel much like a birthday. But that just simply isn’t true! So what, I can’t have my favorite grain-free chocolate cake right now? There is still so much celebrate and it’s just as special of a holiday, chocolate or not!
I realize that this is less a recipe and more simply, instructions. It is after all – just toast. So let’s just consider this a how-to on making some of the tastiest, most kick-ass toast you will ever eat. Trust me.
I know we are all aware and obsessed with avocado toast, but let’s branch out a bit, shall we? As someone that doesn’t care much for simple toast and jam, I say we all need to put more things on our toast.
These days it is rare I eat toast or really, have any bread in the house, even. I tend to avoid grains much of the time, but on a rare occasion I want a little something of comfort and something easy – Hello there toast! Toast is another one of those things that I have a weird emotional tie to, it always reminds me on my grandmother, my Yia Yia. Her kitchen would always smell of slightly burnt toast and tea. I can’t ever help but think of her whenever the smell of toast is wafting through the air, so there is always a sense of comfort around that crispy, browned, morning goodness!
Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.
It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.
I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.