Discover how delicious healthy food can taste!
Whether or not you follow a gluten-free or wheat-free diet, these lemony fruit muffins are a special treat. I have replaced wheat flour with 3 gluten-free products: almond flour, brown rice flour and cornmeal. Almond flour contributes a rich taste and helps tenderize the loaf, while cornmeal provides an appealing texture and color.
Here is a nutritious and delicious update on a pancake recipe, which doubles as a waffle recipe. It can even be made gluten-free (see Gluten-Free variation). Sweet potatoes contribute sweetness and a rich flavor, as well as valuable nutrients and fiber, to a basic pancake batter. Any time you turn on the oven to bake sweet potatoes, bake a few extra to spruce up your breakfast pancakes. It is also quick and easy to cook sweet potatoes in the microwave.
Lots more recipes coming soon!
Secret-Ingredient Brownies If you love decadent, fudgy brownies, but don’t want to spend an entire day’s fat-and-calorie budget on one chocolate treat, put aside your skepticism about the surprising ingredient in this recipe and give it a try. Puréed canned beans are the “magic” ingredient. They replace half of the butter, with canola oil standing in for the remainder. Additional fat-trimming techniques include: substituting cocoa for some of the chocolate and two egg whites for one of the eggs. You can use whole-wheat flour or substitute brown rice flour to make a gluten-free version. The result: a brownie with fewer than 100 calories and one-forth of the saturated fat of the traditional recipe. And, the best part: no one will guess that this is a healthy brownie!