It’s time to fire up your food processor! I’ll take you through the process of making your very own raw cashew butter at home. I learned so much from The Healthy Foodie in her post All Natural Homemade Raw Cashew Nut Butter, and I can’t wait to share it with you! Keep reading
There is nothing quite like the creamy, cool, sweet, custard-y taste and texture of a banana cream pie to transport you to summertime picnics of yesteryear and call to mind long summer nights spent over simple suppers (likely a grill was involved) with friends. And there most certainly is a time for those self-same recipes, packed as they are with egg yolks and refined sugar (see how I bemoan the Banana Cream Pie in my Banana-Coconut Cream Pie Bowl recipe). But NOW is the time for a HIGH-PROTEIN Banana Cream Pie (but of course!). And it’s also gluten-free, low-fat and has no added sugar. Let’s get baking!
If my How-To: Make Hazelnut Butter at Home inspired you, then hopefully this How-To will elevate you. I’ve taken what I’ve learned from making nut butters, including different flavour combinations, and come up with this gorgeous roasted macadamia nut butter with vanilla and sea salt. (And if the last How-To didn’t inspire you to fire up your food processor – or high-speed blender – then maybe this one will.)
As you know from my previous How-To entries, I’m not exactly re-inventing the wheel over here. What I do hope to do, though, is provide you with the education and vicarious experience to give you the confidence that if I can do it (little ol’ me!), then so can you! Everything you could possibly need to know (and more) on making your own nut butters at home has already been published on the web. So, I’m just throwing my post into the fray and I highly encourage you to check out Tasty Yummies’ How to Make Homemade Nut Butters for even more insight into various other nuts and flavour options, as well as thoughts on soaked nuts vs. unsoaked nuts, raw vs. roasted and all things nut butter-related!
“An apple a day keeps the doctor away.” “You’re the apple of my eye.” Oh, apples! So good on their own, so good in desserts (Salted Caramel Apple Bake, anyone?), so good at breakfast (Cinnamon Apple Pie Overnight Oatmeal), so good in soup (Simple Apple Cinnamon Roasted Squash Soup)…the options are endless. And after all of that shameless self-promotion, what about applesauce? Well, as you know, I’ve been loving my Vitamix high-speed blender and one of their first recipes I checked out was for Cooked Applesauce. It’s seriously JUST APPLES. And any regular jug blender or food processor should do the trick – I’ll show you how in this “How-To” and you can enjoy healthy, homemade applesauce, free of added sugar or preservatives, any time, either as a snack or as an ingredient in a recipe. No need to go to the store!
Ah, cheesecake. I’ve already admitted that I consider it to be the ultimate indulgence. If I’ve committed to having dessert, a sinfully rich, not-too-sweet New York Cheesecake with raspberry topping is just something I can’t pass up. The magenta-hued berries offer the perfect pairing for this delightful dish. Their tart flavour beautifully balances the mellow creaminess of the cheesecake and their vibrant colour offers a visually arresting contrast against the warm white base. Divine decadence! And I still enjoy (and advocate for) having a full-fat, authentic slice of cheesecake heaven from time to time (ALL things in moderation). But what if I told you that I had a healthy cheesecake recipe? One that was gluten-free, low in fat, high in protein, free of added sugar but still full of rich, creamy cheesecake texture and flavour? You might jump for joy; you might weep with happiness. You might even double over in laughing disbelief. But, if you love cheesecake as much as I do, once you picked yourself up, any chance of a healthy version would have you:
I don’t think my undying love for overnight oatmeal can be questioned (I’ve literally lost count of the number of flavour variations in my Breakfasts section). But just in case I haven’t yet won YOU over with this nutritious and delicious option, I will keep providing new and exciting (!) concoctions until I find the combination that floats YOUR boat. In that spirit, I humbly submit for your consideration: Raspberry Cheesecake Overnight Oatmeal (and yes, I admit that this particular inspiration hit me right in the middle of writing my post for Healthy Raspberry Swirl Cheesecake – another candidate for breakfast, as far as I’m concerned). Like all of my other (many) options, it’s gluten-free, high in protein and is a quick and easy breakfast option. Oh, and it’s delicious! Did I mention delicious?