This Spring Salad features a vibrant Lemony Turmeric Yogurt Dressing that is creamy, tangy, fragrant and bright! It’s aromatic and complimentary to so many dishes, from grilled or roasted veggies, potatoes, crudite, or even chicken or fish – but it’s especially perfect with a seasonal salad with bright, spring veggies.
This gorgeous Spring Salad with Lemony Turmeric Yogurt Dressing features Silk Almondmilk Yogurt Alternative. A great option for those that have to eat dairy-free. In addition to being dairy-free and plant-based, Silk’s Almondmilk Yogurts are free from high-fructose corn syrup, artificial colors, flavors or preservatives are verified by the Non-GMO Project, they are responsibly produced and are free of gluten, casein, peanuts, egg and MSG. Now available in NEW Almondmilk 24oz tubs (Plain & Vanilla), if you wanna give it a try, grab a coupon for Silk’s Almondmilk Yogurt Alternative here.
This beautiful, golden Lemony Turmeric Yogurt Dressing comes together in minutes using the blender. It’s rich, creamy, thick, tangy and vibrant and it can be used in so many other recipes, beyond your standard green salad. Try drizzling over roasted veggies like cauliflower, Brussels sprouts or bok choy or grilled eggplant or asparagus. It would also be lovely over chicken or fish or overtop your cauliflower rice.
These super simple Dark Chocolate Matcha Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. The addition of antioxidant-rich matcha and the healthy fats practically make this treat a health food! My favorite part, for as fancy as they appear, they are ready in little to no time at all. Besides being low carb and keto, they are also paleo, gluten-free and vegan, too!
After the excitement of the Dark Chocolate Raspberry Coconut Butter Keto Cups and so many of you made them and fell in love, too so my mind has been totally swirling with other variations. So here we are, this weekend is St Patrick’s Day. A holiday I could literally give two solid poops about. Butttt, in a sea of artificially colored green foods, green beer, green bagels, soda breads, beer soaked meats and the like, I offer to you a simple, fun, natural and tasty way to get in some green. And hiiiii matcha is a superfood, friends!! (Are we sick of that word, yet?)
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. WOOT WOOT! So basically you can have your chocolate, get in some healthy fats and become a cancer-fighting super hero all in a couple of bites. (OK, that may not be super accurate marketing, but I like the generalization)
These 5-ingredient Dark Chocolate Raspberry Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. My favorite part, for as fancy as they appear, they are ready in no time at all. Besides being low carb and keto are also paleo, gluten-free and vegan, too!
You guys know I am not much of a sweets person. It’s just not really my thing. It’s rare I am dreaming up new and clever ways to recreate treats to be more healthful, because for me, as long as I have a bar of super dark chocolate in the fridge, freezer and/or pantry (what can I say, I like my chocolate at different temps for different reasons) – I am a happy lady.
I’ve especially found since I’ve been eating keto for the last year +, my taste for sweets has basically diminished completely. But my love for chocolate will never waiver. Read the rest of this entry »
This Dark Chocolate Peppermint Vegan Cheesecake is a holiday dream! Beside being naturally vegan, it’s gluten-free and grain-free, paleo-friendly, yet still epic enough to please the masses. Coated with a layer of peppermint-infused dark chocolate to bring the holiday vibes, this creamy, rich, decadent treat will be a show stopper at any holiday gathering.
Right, so I am not vegan and nor is this website, but as I prefer to limit / avoid cow’s milk dairy as much as I can, over these many years I have developed a plethora of naturally (read also: inadvertently) vegan recipes, in the process. Beyond that, I know that so many of you struggle with dairy allergies, lactose or casein intolerances or maybe like me, just prefer to avoid most dairy so as not to send your autoimmune disease or digestion into a massive tailspin.
One of my most favorite dairy alternative dessert recipes my No-Bake Vegan Cheesecake was created nearly 5 years ago now and there have been many, many varying iterations of it here on Tasty Yummies, since. From Pumpkin to a Mint Chocolate Chip to these little cereal crusted cuties, among others.
This wholesome, crunchy, nutty Chocolate Coffee Keto Granola is low carb, made from nutrient-rich nuts and seeds, it’s loaded with flavor. Great for topping your favorite yogurt, as a topping to your smoothie, in a bowl with a little coconut milk – or a small handful on-the-go for a quick bite.
Cravings are a strange phenomenon. Many times cravings are driven by a nutritional deficiency of some sort, for example, often when people are craving super dark chocolate it can indicate a magnesium deficiency. For some, craving a soda can indicate a calcium deficiency, craving sweets (beyond blood sugar disregulation) can be a sign of deficiencies in chromium, carbon, phosphorus, sulphur and beyond. And the cravings to deficiency list goes on and on. But, if you can really listen to your body and the many cues it send, often times these cravings also come from a highly emotional place. Food memories can certainly impart their own cultivation of cravings, foods that remind us of our childhood, things that bring back a flood of times gone by.
Weirdly one of those cravings for me, that happens a few times a year – I get a highly emotional craving for a bowl of cereal. The comfort of a crunchy bowl of cereal, drowned in milk, eaten on the couch. It reminds me of being a kid. Of mornings before school. That time before the day got busy and hectic, to look forward to what lied ahead, to go over the flashcards for that day’s tests.
I didn’t grow up eating sugary cereals. My mom had it all pretty dialed in. The extent of our cereal selection was generally things like Kix, Corn Flakes, Honey Nut Cheerios, there weren’t marshmallows and colorful characters. In fact my mom was so mindful that we never drank milk and while milk was allowed on cereal, since I spent a great deal of my childhood not well, my mom went through a period of not allowing us any milk on our cereal an rather apple juice was the liquid of choice (surprisingly quite delicious on Honey Nut Cheerios I might add).
When it comes to entertaining, boards are the ultimate in wow factor without a ton of fuss. More specifically I am a HUGE fan of cheese and meat boards. Selfishly when entertaining, since I prefer to avoid grains and greasy chips and snacks, cheese and charcuterie boards offer a great, pretty low maintenance way for me to have everything that I want, while still making all of my guests happy.
My cheese and charcuterie boards are generally focused around being totally grain-free and then depending on my guests, I will often have a generous pile of toasted crostini, that I serve to the side, separately for the non gluten-free or grain-free folks. I simple arrange sliced crostini in a single layer on a cookie sheet, brush both sides with olive oil and toss under the broiler for a few minutes on each side. Add a sprinkle of sea salt. It’s the fastest way to lots of toast.
Follow along for all of my tips on How-to Build an Epic Grain-free Cheese and Charcuterie Board.
A bean-free hummus that’s pretty enough to be a work of art? Say what? No seriously, this cauliflower hummus features roasted beets and garlic and it’s about to take your snack game to a whole new level!
After years of working on healing my gut, dealing with a parasite and unhappy gut bacteria, among other things, I am proud to say that my gut and my digestion has never ever been better, I don’t date say that I am cured and everything is perfect, but I feel incredible and that is absolutely something to celebrate.
You may have noticed that it’s been a bit quiet over here. I have been working on a few bigger projects that are taking up most of my time, but given the current state of the world, I have also needed to just take a big step back, where I can.
It’s strange to feel that I simultaneously have so very much to say, so so much, yet I am constantly finding myself at a loss for words. Dumbfounded. Instead of being glued to my computer and my phone, rather than refreshing my social media feeds minute after minute, I have instead chosen self care and comfort. I’ve chosen to march and to focus on action. I have surrounded myself with others feeling equally as devastated and at a loss, but also very fueled to do something about it. I have been volunteering my time and donating my dollars. I have been cooking for comfort and love rather than just for work. Serving others and nourishing myself. These are the things I can control and while the world is feeling increasingly more out of control, I find myself wanting to focus inward first, to take care of myself, then find ways I can use my voice, my power and my passion in my local community to help how there I can, as well.
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.
For those of you that follow me on social media, you likely see that I spend a fair amount of time at the Terranea Resort here in the LA area. (Full disclosure, I was selected as one of 5 influencers to be a 2016 Terranea Resort Social Media Ambassador, but my love for this place runs deep and far beyond that title.) I truly feel that Terranea is one of Southern California’s best kept secrets, yet it really shouldn’t be. Terranea sits on the coast in Rancho Palos Verdes, about 15 miles from our front door in Long Beach. The 102-acre private peninsula paradise, is like stepping into a whole new world – minutes from the bustle of Los Angeles. Surrounded by the tranquil waves of the Pacific, the coastal setting of Terranea embraces the California lifestyle and it’s Mediterranean heritage. Regardless if you are a guest at the resort the sprawling land is all open to the public, so you are free to walk the ocean-side trails, dine at the many restaurants, plan a spa day or just enjoy the views.
It only seems fair after the rash of sweets recipes that has filled this website over the last week, to give you a solid savory recipe. Seeing as savory, salty and crunchy are definitely my personal, crave-worthy foods. These 4-ingredient Grain-free Everything Bagel Crackers are my everything, this is my kind of snacking!
The amount of options for gluten-free crackers in the snack aisle at the grocery store is kind of mind-blowing to me. I still remember what it was like 12 years ago when I first shifted to a gluten-free diet. There was absolutely nothing. Nothing at all. Now there are far too many options, but the problem still exists, as it does with most processed and packaged foods, vetting the ingredients. Trying to find an option that isn’t highly processed and loaded with strange ingredients, it’s just damn near impossible.
Sometimes it’s the un-recipes, the simple, uncomplicated eats that are the most coveted around here. With fall being a hustling and bustling time, I know we all struggle to slow down, to hit pause even and enjoy the best of the season, but it’s so important. Fall will be over before we know it and we will be in the thick of the holidays. I don’t want to rush it. I want to enjoy every bit(e) of it.
While I have no issues with embracing pumpkin-everything this time of year, I also find that apples don’t get nearly enough of the autumnal love! Probably my most favorite of all the fruits, apples are impeccable this time of year and a source of so many great nutrients, including vitamins A & C and various minerals including lots of potassium, and a solid showing of calcium, magnesium and phosphorous. They are high in fiber and apple pectin has detoxifying qualities, making it used often in cleansing formulas. Apples are a sweet mini-multivitamin of sorts, bringing a little bit of everything. I always recommend apples that are organic and unsprayed, as most conventional apples are heavily sprayed with pesticides.
With the start of fall and now as we enter October, I say this means it’s officially, official that we can go all-in on the pumpkin spice everything. Sure it’s considered Basic B*tch to some, but I don’t care, call me “Basic Beth” if you wish – I want to pumpkin spice ALL the things, like these Maple Glazed Pumpkin Spice Almonds.
These lightly sweetened with just a hint of salt, crunchy, crispy, coated almonds are flavored with my homemade Pumpkin Spice Blend (but of course any store bought pumpkin spice blend will work) – they get coated with maple syrup and then if you allow them time to dry slowly, they harden, up, get crispy and will wow you! Otherwise you end up with sticky, stuck together, not-so-crispy nuts.
With the end of summer not too far off, it’s time we start planning our graceful exit strategy, for me this usually includes preserving as much of the summer flavors as possible. Besides preserving fresh herbs in olive oil, I find quick pickled veggies to be an excellent way to hang on to the tasty abundance of summer, just a little bit longer.
Sure, canning, fermentation and other more long-term storage options are always available, but this is a super quick method, that you can throw together in a mere 15 or 20 minutes. No mess and no fuss.
Did you know that May is Celiac Awareness Month? I shared the following over on my Instagram account but I thought it was worth mentioning here, as well.
While I discovered my own severe gluten intolerance over 11 years ago, I was actually never properly tested for Celiac (until it was too late) and now as many years later, as additional health issues have shown up to the party, many of which you guys have read about right here on the website – I now certainly suspect Celiac to be the underlying cause. (Though I denied this truth for many years)
That said, frankly speaking, my 11 year journey of eating 100% gluten-free and guiding others on their path, no matter the need, it has always been about celebrating food, exploring ingredients and hopefully encouraging others to get excited to be in the kitchen and create. Fresh, seasonal, nutrient-dense whole foods – to me it’s all about the amazing things that are naturally gluten-free, rather than supplementing with overly processed substitutes.
That said, given the nature of my work and the fact that not everyone has the ability to work from home, cook all three meals a day completely from scratch and that many of you have a whole family to feed – I am also always on the look out for gluten-free products that will make life easier, while not being loaded with terrifying ingredients. Read the rest of this entry »
As I go deeper into learning about nutrition and food, while in school to become a Nutritional Therapist, at times feeding my husband reminds me a lot of what my friends who are mothers, go through with their children. Don’t get me wrong, my husband is no man-child, he can take care of himself, he’ll cook when I am not around, he eats his veggies and he can grill like it’s no one’s business – clearly my hubby is > a toddler. But, the man loves his sweets. If he had it his way he would eat a doughnut or a slice of cake for breakfast every single day, he will however on the average day simply settle for toast with jelly or a bowl of cereal. Of course, no matter what is selected this would all be accompanied by the largest cup of coffee. Ever. Sigh.
Recently I have been working with him not to change his diet in some drastic way, I don’t need him resenting me and my schooling, but more to understand how starting his day in this manner definitely contributes to, if not exclusively causes, those mid-day crashes he was constantly struggling with and not only that, how it also leads to additional cravings and the need and urge for more sugar and carbs to be satiated. The vicious, never-ending, sugar-burning cycle.
Truth me told, the loaded fries and the chicken wings, those are more my husband’s football food. He begs and pleads for junk food on football Sundays, so I have always caved by simply recreating the classics for him, but in a healthier way. It’s a good deal for both of us. Me, I am a bit more uppity when it comes to what I want in a party spread. Give me an epic charcuterie or crudités platter, a little homemade roasted red pepper and feta dip, some tasty, fresh homemade salsa and chips (I reach for the plantain chips these days), a simple, but flavorful chili, the best darn gluten-free soft pretzel bites or these…tasty, crispy salmon cakes!
These Grain-free Salmon Cakes with Old Bay Aioli may seem a more fancy option at your Super Bowl spread, compared to the chips, fries or wings, but don’t let these fool you. They are whipped up in a mere minutes and they are the perfect small bite, party food. A little crispy on the outside with a soft, fluffy, perfect interior. Do not, I repeat do not skip out on the Old Bay Aioli. It’s a must here.
Though salmon cakes aren’t a food I grew up eating, these are comfort food to me. They are totally fuss-free, so they actually make for a very simple weeknight meal or a quick lunch or brunch, even. We almost always have canned salmon on hand, but this recipe is also great for leftover cooked salmon, as well. I love these served over a mixed baby greens salad, but they make an amazing appetizer, as well. Make the patties even bigger and go for more of a burger vibe, if you’d like.
Today is a special one, I decided to create a second version of the Spicy Orange Sriracha Chicken Wings that I am also sharing here today, but swapping in veggies for the meat. Let it be known that I hate putting food words in quotes. It’s stupid. I will acknowledge this. But… sometimes it’s the only option. Cauliflower does in fact NOT have wings. I’m aware of this. Maybe if you fed it Red Bull, but otherwise no. OK. Not funny. Sorry. I digress, there really isn’t a good name for these. “Cauli-wings” is tempting, but let’s just be real, I don’t think this is a good choice if we’re talking SEO, google and keywords, do people even use that term? Blah blah. So here we are, another blog post with quotes. I’m rolling with it.
It may seem odd to be sharing, on the same day, a chicken wing recipe, along with a matching cauliflower “wing” recipe. But here’s the reality, I freakin’ LOVE vegetables you guys. They make my soul happy, they make my belly sing and if you are asking me, they are just always the best choice. I’ll eat the heck out of a chicken wing, don’t get me wrong, but if I can have a real-food veggie option, I want that,
tooinstead! Read the rest of this entry »
It’s Super Bowl week and according to my hubby, it’s illegal to celebrate the big game without chicken wings! I grew up in Buffalo, spent more than 30 years there and Mark spent the better part of 10 years living there, so we know a thing or two about good chicken wings. In those parts, they make their appearance at nearly every gathering, party, get together and special occasion. That said, traditional Buffalo-Style chicken wings, while always good, we’ve been there, done that. It was time to mix things up a bit. I know what my husband likes so I created this recipe with him in mind, while for me and my love of veggies, I made a second, even less traditional version, with cauliflower, which you can grab here: Spicy Orange Sriracha Cauliflower “Wings”.
After making several batches of my honey-sweetened orange marmalade this past week, I was inspired to continue creating with it, we have more than enough of it and it’s so delicious I want to put it on everything! This sticky, finger-licking good wing sauce, combines the sweet, tartness of the homemade orange marmalade with the heat from Sriracha! Now that’s a winning team. Read the rest of this entry »
The thing about being a mindful eater, about being aware of every single thing that you put into your face, for those of us who take the time to truly learn about food – is that it’s really hard to un-know what you discover as you dig deeper. While I truly believe that knowledge is power, if you allow it, that knowledge it can overpower and it can consume you. Back to that magical word you are probably sick of hearing from me, but here it is again. Balance. Aligning your knowledge and your intuition with the real world, being around other people, holidays and special occasions. It isn’t easy, but it’s totally possible.
As I continue on in school, the Nutritional Therapy Program with the NTA, I learn more and more every day. My eyes are opened and I can, in vulnerable times, find myself being fearful of food in a way that I never have before. Questioning food, where it is sourced from, the foods used in restaurants, etc., these have all been a very integrate part of my life these past 10 years, but now I truly feel like I am interrogating the wait staff at most restaurants. At times, I can see how dietary changes, strict protocols, elimination diets, etc – how they can breed disordered eating, if we aren’t careful. I know all of this will settle as I become more at comfortable with the new bits I am learning, but mostly I know I can always fall back into my old trusted way of knowing… that homemade is always better. When you make it yourself, you can always be certain you know what you are eating and you don’t have to fear the food you consume. When you want to veer off and indulge a little, you can do it without the guilt and without the worry.
This week, as I take on the Super Bowl, I encourage you to think out of the box, literally and make what you can, yourself. Swap in real foods and trust that updating a recipe to be a little bit healthier will likely be well-received by everyone else, if you are smart about it. This week, I am bringing you homemade, healthier, but still a little naughty, snacks, treats and bites. Because after all, a football party is not a football party without some good ‘ol fashioned finger food.
French fries of any and every kind, those are my true weakness. My Achilles heel. My Kryptonite. Take away all the candy, cookies, cakes and breads, I don’t care, but don’t take my fries! We’ve spent a fair amount time in school discussing fats and oils and learning that most restaurants, when frying, are using hydrogenated or worse, trans fat oils. Unless a restaurant makes their fries in a high quality fat, suitable for high heat, these days I just have to pass. It’s not easy, but it’s also not worth it. I make my consessions where I can, but I am no longer willing to do so here.
By now we’ve all seen and likely enjoyed that that tasty chocolate mousse or pudding, that is actually just avocado, cocoa and a little sweetener. (You can find my recipe for it, terrible photo and all, way back in the TY archives.) That very idea also sparked the creation of these delicious Creamy Chocolate Fudgesicles.
This past week, as I continued to collect the many avocados still available in abundance from the tree in our yard, I was dreaming up creative uses for all the avocados we have. I can never get enough guacamole and my homemade avocado salad dressing is always a favorite, but I was also craving something sweet. I am not sure how or why, but I was instantly inspired to create a creamy, luscious chocolate shake.
I have never been a fan of milkshakes!! Gasp… I know right? There is just something about that much dairy getting sucked through a straw, laced with a year’s worth of sugar that ALWAYS spell disaster for my gut, as it should.
Velvety smooth, rich and sinfully delicious, this Chocolate Shake get it’s creaminess from avocado, rather than ice cream and it’s sweetened only by a few dates and a little melted dark chocolate. It brings you some healthy fats from both the avocado and the coconut milk and a load of antioxidants from the raw cacao. Also, shhhh, there’s no dairy in there, so it’s great for all, paleo, vegans, it’s even safe for our nut-free pals. Basically in all it’s delicious glory, it’s like a nutrient-dense chocolate shake, that you can indulge in, guilt-free! I promise, it will be love at first sip.