A clean eating version of the all-American classic
When you have a bunch of bananas that are starting to look a little too ripe, you make banana bread. Obvious? To me, it was actually a completely revolutionary idea given the fact that I rarely ever bake (as pointed out by Mr. Healthy Haus on a somewhat regular basis and with not-so-subtle hints of disappointment).
I created a healthier version of the beloved comfort food with gluten free flour, coconut oil, raw nuts and seeds, and without any refined sugar (except for some dark chocolate chips). Much to my own surprise (and my husband’s), this wholesome ‘nana bread turned out delicious!
Wanna go to Tuscany this summer?
Yeah, me neither! I mean, who likes delicious food, cypress-lined rolling hills, tiny picturesque towns and the beautiful Mediterranean anyways?!
But all bitterness aside: Here is an upgraded version of a classic northern Italian dish that the whole family can enjoy and that takes minimal time to make. This healthy yet comforting plant-based recipe combines aromatic basil pesto with the contrasting flavor of sweet and juicy oven roasted grape tomatoes. Sprinkle in some creamy goat cheese and presto! – summer in Italy in the comfort of your own home.
If at first you don’t succeed…
About a week ago, I had a bunch of broccoli left over and thought that creating a recipe for broccoli quinoa cakes would be a good idea. Easy enough, right? Wrong! My first attempt at making these little suckers ended in utter disaster. They were completely inedible and had to be thrown in the garbage. Let’s just say that ordering pizza and drinking wine were part of the program that evening to help me get over my bruised ego and the messy kitchen despite the lack of dinner.
My kids have been begging me to buy Nutella.
Heck, I’ve been wanting to buy Nutella! The giant Costco-size glass of silky chocolatey goodness that just tastes like pure heaven on a piece of fresh baked bread (or a slice of plain old toast…either way). You should know that I am somewhat of a Nutella connoisseur. Growing up in Germany, I’d say a Nutellabrot is the closest us Central Europeans will ever get to a PB&J. So delicious but the sugar, the modified palm oil, the (most likely) GMO soy, the artificial flavor, the sugar! I. Just. Can’t.
So, before I deprive my kids and myself any further, I thought I’d give making my own chocolate hazelnut spread a shot. So far, I have only made this once but it turned out so yummy I feel like it is my duty to share the recipe with ya’ll as soon as possible. Hopefully, it’ll have you say No-tella in no time, too!