America’s most hated vegetable — the one people despise before they even try it — is actually GREAT when you chipify it.
Not to say that all store-bought crackers are über-processed, but I’m thinking the majority of them wouldn’t pass the Kitchen Test. So if I was really going to embrace this month free of processed foods, I knew I was going to need crackers and I knew I was going to need to make them myself.
Roasting root veggies, like carrots, at a high temperature is a wonderful way to bring out their natural sweetness. This tasty recipe takes less than five minutes of active time to prepare, and can be a perfect addition to for meals or snacktime.
I actually don’t crave full-blown desserts these days. These little, no-bake bites usually offer both satisfaction and nourishment – something that cake can’t do! They’re part snack, part dessert, and completely customizable to your current sweet tooth.
Let’s break out of the kale chip rut, shall we, and move on to the next trendy, nutritious, leafy green. Yep, we’re lookin’ at YOU, baby bok choy!
I grew up with sauerkraut – it showed up regularly at our house alongside pork chops on top of platters of mashed potatoes. But it was only recently that I became aware of its health properties.
These breakfast bars are sweet, crunchy, and incredibly satisfying. You might even feel like you’re having a treat — oh wait, you are! Chocolate-Avocado Breakfast Bars taste like a treat and they’re packed with unprocessed goodness. So when you enjoy this recipe, you’re actually treating your body as well as you’re treating your palate. Scrumptious and healthy — all in one. Perfect.
I’ve always subconsciously eaten primarily unprocessed foods, but in the course of losing close to forty pounds, I became much more aware of what I was putting into my body. This was not an easy transition for me and it is still partially incomplete. It’s been slow and at times very difficult.