Inspiring healthier eating one dish at a time

Brussels Sprouts Slaw with Pomegranate and Avocado

How do you feel about Brussels Sprouts?  It seems like they are the darling vegetable this year – I’m seeing them all over Pinterest and on pretty much every healthy food blog I read.  But for everyone loves them so much, I really think just as many people hate them.  I’m going to guess that most of the haters grew up having to eat them, all boiled and mushy and let’s be honest – they can kind of smell when they’re prepared that way.  What the haters don’t know is that if you roast Brussels sprouts, they become crispy, crunch and caramelized, and almost a bit sweet.   Continue Reading..

Gluten-Free Lemon Herb Savory Cheesecake

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time, and all opinions are my own.

Do you know someone with celiac disease? Chances are pretty good you do, because an estimated 3 million Americans are living with the disease. Celiac is a serious genetic autoimmune disease that, left untreated or mismanaged, can lead to health consequences like osteoporosis, infertility and recurrent miscarriages, iron deficiency anemia and even certain cancers like lymphoma. The disease causes damage to the villi in the small intestine and interferes with the absorption of nutrients from food. Continue Reading..

Maple Miso Tofu with Broccoli and Soba Noodles

I was never a really huge fan of tofu until I got a major tip from one of my favorite vegetarian blogs, Oh My Veggies.  Kiersten always recommends baking it because as she says “wonderful things happen when you bake tofu”.  She mentioned this recipe for Maple Miso Tofu on her blog a while ago, and it looked and sounded so good, I had to try it.

And yup, she was right.  Wonderful things do happen when you bake tofu, and now I won’t eat it any other way!  Gone is the slithery texture of not quite cooked enough egg white and the non-assertive flavor – is it trying to be chicken, fish, egg white… What are you?  Like I said, I was never a big fan.  Continue Reading..

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