5-Ingredient Almond Cake with Fresh Berries

This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!

When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. It's usually a given that my cousin Nina who blogs over at Ambrosia Baking will bring dessert. My aunt recently had to stop eating gluten, so lately the desserts have been gluten-free. The last family party we had, Nina brought this cake and I loved it. I started poking around asking her questions about the ingredients, and when I realized it was fairly light, made with no oil or butter I got busy in my kitchen testing it out. The original recipe comes from baking goddess Dorie Greenspan's cookbook, Baking Chez Moi. If you're a baker, this book belongs in your kitchen!

The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!

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Quick Cabbage Slaw

This quick, simple slaw is a staple in my house. Perfect when you need something acidic to balance a savory dish. Everyone loves this, including my toddler only for her I leave out the red onion.

A few weeks ago I updated the photo on my Slow Cooker Pernil Recipe (this is on regular rotation in my house) and I often serve it with this quick slaw. I've since gotten so many emails on how to make the slaw, so here it is. Hope you enjoy!

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Blueberry Banana Bread

Blueberries and banana combine so well together in this delicious, super moist bread made with lots of very ripe sweet bananas which allow you to cut back on the fat without sacrificing the flavor and texture. This is perfect for breakfast or snack and can also be made as muffins if you prefer.

I don't know why it took me so long to add blueberries to my banana bread, it's a delicious combination I'll be doing more often. We love banana bread in my house, Madison especially loves when I make it so she can have it for breakfast or snack in school. I have several varieties, Banana Nut Bread, Chocolate Chip Banana Petite Loaves, Roasted Strawberry Banana Bread and a Gluten Free Banana Bread.

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Grilled Fennel with Parmesan and Lemon

Grilled fennel with lemon, olive oil and shaved parmesan is my FAVORITE way to eat fennel. If you think you're not a fennel fan, this is the recipe that may change your mind!

When raw, it has a licorice-like taste I'm not a fan of, but when you grill it, the flavor changes completely, and has more of a mild taste like a bok choy.

The charred edges, drizzled with olive oil and lemon juice and finished with shaved Parmigiano Reggiano is my new favorite way to prepare it. You can serve this as a side dish for four, or have it as a warm salad for two. You can do this indoors on a grill pan, or make it outside on the grill.

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Spiralized Sweet Potato Latkes

 

Latkes – a healthier take on a traditional deep fried potato pancakes, these are lightly pan fried in a small amount of olive oil, made with sweet potatoes instead of white and made EASY by using a spiralizer because it eliminates the need to grate the potatoes, which can take a lot of time. With the spiralizer, it only takes minutes. Of course, if you don't have a spiralizer you can grate them with a box grater instead.

The question I get asked most often is what spiralizer I own. There are lots on the market which are fine, but I love my Paderno Spiral Vegetable Slicer because it's made well and it's easy to use and clean. I own the three-blade which is perfect for what I need.

The ingredients are simple: sweet potatoes, scallions, garlic and egg. I knew I wanted to lightly saute them in a pan with just a trace amount of oil and tried to see if they would hold without using flour and they worked out perfect, so they are kosher, gluten-free, and paleo-friendly. You'll want to make them and eat them right away, they are best when they are hot. These go perfect with Braised Brisket – enjoy!


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Mushroom Ceviche

Mushrooms marinated overnight with lemon juice, cilantro, red onion and bell pepper. I couldn't decide if I wanted to call this poor man's ceviche or vegetarian ceviche, but what I did want to make clear is that the flavors in these marinated mushrooms are what you would expect to taste when enjoying ceviche, only without the seafood.

This makes a great appetizer, and the flavor gets better with time. My husband, who's not a mushroom fan loved this! You can make this up to a few days ahead, if desired, it would last a week if not longer.

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Spiralized Apple and Cabbage Slaw

This beautiful apple and cabbage slaw is sweet, bright and crisp, the perfect side dish to any meal and great to bring to a potluck.

You don't need a spiralizer to make this, you can of course core and cut the apples into thin strips, but if you have one, use it because it's so much easier and quicker to do! No coring, and the seeds just pop out. II used the thicker blade on my Paderno Spiral Vegetable Slicer to make my apple zoodles, which are not just for zucchini!

I just remove the stems and place the thicker end in the little spokes for a better grip.  Then spiralize and quickly add the dressing so the apples don't brown (lemon juice works too).

The poppy seed dressing is the perfect finish to this slaw, hope you enjoy!

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Southwestern Black Bean, Quinoa and Mango Medley

This healthy salad is a great way to jump start your Spring! Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. (perfect for Meatless Mondays!) Leftovers are great, the flavors only get better the next day.

This recipe is from the archives, since the weather is getting warmer I find myself craving more salads and lighter dishes like this. It's packed with vitamin C, vitamin A, fiber, folate, iron and lutein so it's not just tasty, it's good for you.

This recipe is from The Plant-Powered Diet by Sharon Palmer, RD who I met in California on my trip to the Dole Blogger Summit. A great book if you're are interested in adding more vegetables and plant-based foods to your diet.

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Baked Eggs in Spaghetti Squash Nests

You're going to LOVE these baked eggs, baked in a nest of spaghetti squash which has a flavor similar to hash browns. Perfect for breakfast or brunch, and because I love my eggs with sriracha, I top mine with a few dashes just for an extra kick, totally optional of course.

This recipe calls for cooked spaghetti squash which you can either roast in the oven cut side down in a baking dish at 375°F for 1 hour, or the quicker way is to pierce it all over with a fork, then microwave until the skin is soft, about 2 to 3 minutes per pound.  Remove the seeds and scrape the strands with a fork. Because I had the time, I did this on the oven.

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Quick Spiralized Zucchini and Grape Tomatoes

I think it was on an episode of MasterChef Junior that I heard the quote "what grows together, goes together" which makes so much sense. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.

I've been using the thicker blade on my Paderno Spiral Vegetable Slicer to make my zoodles (zucchini noodles). I like the larger noodle because it has more of bite and I'm careful not to overcook them so they don't get soggy. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.

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Coconut Obsessed Pie

I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!

I also love that this pie serves 8 people, for only 205 calories a slice!

The crust is made from crushed graham crackers and shredded coconut. You can use gluten-free graham crackers if you're gluten-free, I tested it with both and they were equally delicious. The filling is easy, and all made in the blender using organic silken tofu and coconut cream. Now, if you're thinking tofu? Think again because you'd never know it and I had the hardest time stopping at one slice. Try it and tell me what you think!

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Loaded Vegetarian Baked Sweet Potato

Baked sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Today's recipe is a guest post from The Picky Eater. I met Anjali in San Francisco last year; she's a sweet blogger who I instantly connected with, she is also a vegetarian and shared this delicious (yes, I tested this myself and loved it!) recipe with us, perfect for meatless Monday!

Hi Everyone! My name is Anjali Shah and I blog over at The Picky Eater, where I write about healthy recipes and easy-to-make family meals. I test all of my recipes on my “fast food loving husband,” who, prior to meeting me, ate a diet of frozen pizzas and Taco Bell, so any recipe that makes it on to my blog is “husband approved”!

I’m so excited to be a guest blogger today on Gina’s site! Ever since I met her at the Foodbuzz Conference last year and saw the amazing photographs and wonderful recipes on her blog, I’ve been a fan – and I’m so honored to be a part of this blog and meet all of you.

One of my favorite things to do in the kitchen is to makeover comfort foods into healthy versions that taste amazing, are full of flavor and feel just like the original.

Today I’d like to share one of my favorite recipes – my Loaded Baked Potato Makeover. My healthy swaps include: sweet potatoes instead of russet, “loaded” toppings like black beans and veggies sautéed with spices, and a dollop of cream (which is my favorite swap – 0% Greek Yogurt for sour cream!) The husband usually can’t tell the difference, especially when I spice up the yogurt with some taco seasoning.

This meal is delicious and takes only 20 minutes to make, which is why I love making it after a long day at work – I know I’ll have something yummy in my stomach in the same amount of time it would take to pick up takeout. The husband loved it too, and it has since become a staple weeknight meal in our house. I hope you enjoy it as much as we do!

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Roasted Brussels Sprouts and Shallots with Balsamic Glaze

 

These pan roasted brussels sprouts are perfectly charred, and finished with a sweet balsamic glaze. Please welcome my friend and guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested these out myself while taking the photos and we LOVED this recipe!

I am slightly obsessed with Brussels sprouts. I love all of my veggies but these are definitely high up on the list. I often crisp up pancetta or bacon and then roast the sprouts in the fat. They get a little soft in order to have the rich color I like but that’s ok because I still have the crunchy bacon or pancetta to sprinkle on top.

Now that I am watching my calories, I’m forced to think a bit more creatively about how to get that delicious roasted flavor without softening the Brussels sprouts too much. In this recipe, instead of roasting them in the oven for a long time, I quickly brown the Brussels sprouts with shallots in a sauté pan and then roast them for just 10-12 minutes.

Everything comes out deliciously caramelized yet there is still a nice bite. The drizzle of balsamic glaze adds a hint of sweetness and is the perfect pairing.  I couldn’t stop eating them. I will likely double the recipe next time because this dish almost didn’t make it to the dinner table.

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Bell Pepper and Potato Frittata

Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. For breakfast, I'll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one's vegetarian, perfect if you need a meatless Monday dish idea, and it's naturally gluten-free.

I'm not sure if there's anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn't want to crack them. The yolks are so orange, it's hard to believe I made this frittata with half egg whites.

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Oven Roasted Cauliflower

Roasting cauliflower brings out its nuttiness flavor and caramelizes the edges. This is such an easy way to prepare it, I toss it with garlic, lemon juice and olive oil and top it with freshly grated Parmesan cheese and some lemon zest when it comes out of the oven.

I can eat a whole bowl of this for lunch, but I usually make this as a side for steaks, pork chops or chicken. An irresistible side dish, even to people who don't like cauliflower.

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Spiralized Mediterranean Beet and Feta Skillet Bake

Beet noodles baked with tomatoes, red onion, olives and Feta. Serve this as an appetizer with some baked pita chips, as a side dish or even as a main dish, topped with grilled shrimp or chicken – this dish is a keeper!

I think most of you know I'm pretty obsessed with my spiralizer, (I LOVE my Paderno Spiral Vegetable Slicer) but my friend Ali is even more obsessed than me, if that's even possible. So obsessed, she devoted her entire blog to this gadget and just came out with a cookbook that you will need to get your hands on! The book is called Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals, and it's only 15.47 on Amazon! Tons of great spiralized ideas, everything from breakfast to dessert – the girl is a spiralizing genius!

I had a hard time deciding what to make first, but since I typically make spiralized zucchini and cucumber dishes with my spiralizer, so I chose a dish using beets instead. As a kid, I hated beets because I only tasted the pickled kind, that came in a jar. As an adult, I started enjoying them roasted in salads, and even discovered how delicious they are raw. Here, the beets are spiralized, tossed with vinegar, oil and herbs and roasted for 20 minutes. Once roasted, the beets are tender yet firm, exactly how I like my vegetables. If you're unsure about beets, I know this dish will convert you!

The only changes I made to her recipe was using less cheese, I cut the block in half horizontally and it was still more than plenty.

Oh and one more thing, I am giving 1 cookbook away this week! For a chance to win, leave a comment below and tell me what your favorite spiralized vegetable recipe is! Good luck! Ends February 24, 2015 US and CA.

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Two Tomato Bruschetta

I want to thank Better Homes and Gardens for giving me the opportunity this month to guest post on their blog, Delish Dish. This was the last recipe I shared with them, perfect for the Superbowl or any get together.

I recreated their original recipe, making a few adjustments. Their recipe made 8 but this easily made 10 pieces, and I used some of the olive oil the recipe called for to drizzle on top. Otherwise I followed it exact. Delish!


Two Tomato Bruschetta
Skinnytaste.com
Servings: 5 • Size: 2 slices  • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 162 • Fat: 9 g • Carb: 17 g • Fiber: 2 g • Protein: 5 g • Sugar: 2 g
Sodium: 338 mg  • Cholest: 9 mg
Ingredients:

• 1/3 cup shredded feta cheese
• 1/3 cup dried tomatoes (not oil-pack), chopped
• 2 tablespoons snipped fresh basil
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 10 slices (0.5 oz each) whole wheat baguette (each about 1/2 inch thick)
• 2 roma tomatoes, thinly sliced

For the full directions on BHG, click here.

Avocado Toast with Sunny Side Egg

This is MY kind of egg sandwich! Whole grain toast with mashed avocado, a runny egg and a few dashes of hot sauce – only 5 ingredients, 5 minutes to make, doesn't get better than that!

I'm not much of a breakfast person, most mornings I usually grab a cup of coffee, a hard boiled egg and a piece of fruit, or whip up a smoothie. But lately, I've been obsessed with avocado toast for breakfast, especially when I have avocados in my fridge that need to be used up.

If you're like me and love avocado toast, I'd love to hear how you top yours!


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Poached Pears with Yogurt

These poached pears are simple and wonderful, whether you want to serve them for breakfast or dessert.

I gently poached them in a combination of apple and pomegranate juice along with a cinnamon stick and an orange rind. No additional sugar needed  – so easy and delicious!

My aunt recently had to stop eating dairy for health reasons, so when Silk approached me about their new dairy-free yogurt alternative I was excited to try it. My Aunt was super excited because she wasn't happy with the flavor and texture of two other brands she tried (Trader Joe's and Stonyfield's). I bought them all as well to do a taste comparison and hand down, Silk Dairy Free Yogurt Alternative had the best flavor and texture, it's delicious!

This recipe is also naturally gluten-free, vegan and vegetarian. These best part about these pears is that the can be made a few days in advance, and kept refrigerated until ready to eat.

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