Having many allergies I am an avid ingredient label reader and as such I have noticed that there aren't many broth options out there that don't have sugar or gluten added to them. A lot of the ingredients added to store bought broths (yes, even the "healthy"-read expensive-ones) really have no place being there. Additionally, making your own healthful and flavorful broth is so incredibly easy.
Whether it's grilling season or you have a grill pan for your stove top this is hands down my fave way to eat zucchini, toss it in a bit of oil, grab some of your favorite herbs and place it on the grill to get that tasty chard flavor.
There isn't anything quite like the deliciously simplistic taste of fresh ingredients. This side dish is one that happens often in my home, the herb isn't always rosemary but always tends to be something growing in our herb garden or something we picked up from the market that day.
Do you like pumpkin pie but your stomach or skin doesn't love the dairy that comes with it. Well neither does mine. Dairy typically gives me a massive knot in my stomach, which honestly isn't the greatest feeling, so I went about experimenting a little bit to see if I could reduce the amount of sugar in the pie, plus remove all of the dairy which technically makes it paleo friendly, so triple win!
I also attempted several gluten free and grain free pie crust recipes but let's be real, I am not a baker and me fiddling around with a pie filling recipe is probably the max on my baking skills. So needless to say there will be no pie crust recipe today, maybe one day but not today.
For some time now I have been playing around with oatmeal based cookies. They are gluten free, they typically sustain you for a longer period of time and they feel like a more appropriate breakfast "cookie" if that is the route I end up going. In addition with playing around with oats and oat flour, I have really been working to reduce the overall sugar in the sweets and snacks I have been creating. Then I did it! This cookie really hits the spot when you want something sweet, without sending your blood sugar rocketing to the moon.
I made these cookies as a way to help curve sweet cravings while still satisfying your sweet too, but also upping the nutritional value with some tiny little food stars. I have used banana as a sweetening agent in my baking for years now but it never really occurred to me to balance it out with some healthy fat, helping to slow down the speed that sugar will be hitting your system while also boosting your daily intake of healthy Omega-3 fatty acid.
Roasting is a go to method for me when it comes to batch prepping a whole wack of vegetables for this week. I truly fine that the simple act of even just pre-chopping fruits and vegetables for the week gets rid of so much “should I or shouldn’t I”, especially after long days.
With Easter around the corner here at Healing Ginger we figured it was time to bring you some tasty deviled egg recipes to help you add that festive flare to your brunch table this coming weekend.
Valentine's day is just around the corner and everything is being died red and pink, so I figured I would jump on the bandwagon but the nutritionist in me just couldn't get on board with all the red food dye so I decided to jump in beets first (see what I did there).
With kids going back to school this month it is time to up our allergy awareness. With many primary schools not allowing foods containing peanuts and tree nuts, where others restrict access to legumes such as chickpeas and some seeds like sesame seeds it can feel challenging for those kids and parents without allergies.
I’m always on the look out for simple, quick and tasty ways to boost my nutrient intake and help me to feel strong and energized. This quest often has me just grabbing seeds and apples or a protein shake amped up with berries after a workout in the name of speediness, but then I decided to hunker down and figure something out that would taste great, could be made ahead of time, and most importantly didn’t require a lot of time.