Grain Free Apple Crisp

 

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Guest — Nicole
This is really good! We made it a couple weeks ago and then just made it a second time while camping and put it in the dutch oven.... Read More
Tuesday, 13 October 2015 03:14
Guest — Kay Yingst
Very nice article, just what I was looking for.
Tuesday, 29 March 2016 01:43
Guest — Melissa
Thank you! Tell me how it turns out when you make it.
Friday, 06 May 2016 22:46
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Double Chocolate Cake {Gluten Free, Dairy Free, No Refined Sugar}



Birthdays, graduations, weddings, anniversaries, Wednesdays... there are so many good reasons to eat chocolate cake. In fact, this recipe came to be this week as we were celebrating my birthday. Earlier this week I had hastily jotted down a recipe for chocolate cake to bring for me and my sister's double birthday party happening later that evening. I love it when it turns out alright on the first try, but love it even more that my family is so patient with my cooking experiments. It still needed a little tweaking.

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Baked Pears With Orange Caramel Sauce

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Lemon Almond Muffins



 
Muffins were always a regular snack or dinner side at my house growing up. I mean, how can you not love sweet little mounds of bread. Even though my family doesn't do refined wheat, that doesn't mean I still can't share my love of muffins with my family. So here's some gluten free after school snacks, grab-and-go breakfast, dessert in the kiddos lunch box, or side to a light dinner. As a family we go through a lot of eggs. So whenever possible I like to leave out the eggs in my baked goods so I can save them for things like Bacon Broccoli Quiche  or in bread that does need them like {Homemade} Sandwich Bread. These muffins aren't missing any protein though since I used a garbanzo bean flour blend. They are sweet, light, and fluffy and you probably wouldn't even guess they were eggless, gluten free, and refined sugar free. 

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{Homemade} Quinoa Tortillas


 
I'll be the first to admit that I'm a bit of a nerd. I love reading National Geographic magazine, watching a special on ancient civilizations, or reading articles on the latest health research. So I could probably sit here and tell you all about the amazing benefits of including quinoa in your diet. This ancient seed - yes seed, closer to spinach and beetroot than grain- was the staple diet and sacred food of the Inca's and today has been called a superfood, high in complete proteins as well as other vitamins and minerals. It's also naturally gluten free and easy to digest.

Really all I should say is how easy and quick these healthy and delicious tortillas are! 

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Guest — Dakota Lavine
bookmarked!!, I like your web site!
Saturday, 19 March 2016 06:39
Guest — Melissa
Glad you like it!
Saturday, 26 March 2016 04:19
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Banana Oatmeal Muffins (gluten free)

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{Homemade} GF Pumpkin Chocolate Chip Bread


Since making my kitchen 100% gluten free there are a few things that my kids (and by my kids I mean ME) have not been willing to let go of, namely yummy breads! This will be the first of several yummy and healthy breads in the Food L'amor GF Baking Series. After lots of trial and error I've found that gluten free bread can taste amazing and doesn't have to be super fattening either! What?! This delicious Chocolate Chip Pumpkin Bread will hit the spot during the holidays or freeze and save for any day. I used a light gluten free flour blend, dark chocolate chips, cut out the refined sugar and replaced it with less than half the amount of 100% pure organic maple syrup. Don't worry it will appease that sweet tooth and you'll get a healthy dose of dark chocolate in each bite!
F.Y.I - I always double this recipe to make two loafs since my family will take down the first loaf in a matter of minutes before it even cools!

Preheat oven to 350

2 eggs + 1 egg white
1/4 cup coconut oil, warm jar under hot tap water to liquify
1/4 cup apple sauce
1 tsp. pure vanilla extract
1/3 cup organic pure maple syrup
1 - 15 oz. can pureed pumpkin

Combine wet ingredients in a bowl until well blended. In another bowl combine dry ingredients. You can make your own flour blend or use a store bought prepared flour blend. I've used both and it turns out good either way.)

Gluten Free Flour Blend:
3/4 cup brown rice flour or GF oat flour
1/4 cup potato flour
5 tbsp. + 1 tsp. tapioca flour

Combine the flour blend with...

1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
1/8 tsp. baking powder

Mix the wet and dry ingredients together until well incorporated along with...
1/2 cup dark chocolate chips  *I may have used a little bit more than this just cause ;)

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Clean Eating Peanut Butter Cups


 

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Spiced Pear Pie with Hazelnut Crust


I have to say I find it funny when people say things like, "oh, I'm not a good cook", not because I don't believe them, but because I used to say the exact same thing. 

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Candied Orange Pecans

 

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Honey Caramel Hard Candy



Honey caramel hard candies remind me of simpler days: horse drawn carriages, petticoats, and books that were only read on paper - never on a screen. You may decide to go a little Down Town Abby with your Halloween costume after making a batch. Whatever they remind you of they'll take care of your sweet tooth without any refined sugars, preservatives, fool coloring, or other complicated, unpronounceable ingredients.

Speaking of sweets, the holidays are always adorned, sprinkled, and caked in sugar aren't they? It can certainly make it hard to stay true to any kind of healthy, clean diet. This old-school candy is made of good old honey, or for a vegan version you could use pure maple syrup.



"Well, it's still technically sugar isn't it?" you may be thinking.

Yes, chemically honey and cane sugar are both glucose, but honey is also fructose. Fructose is the form of sugar found in fruit and honey in a natural unprocessed state. Besides, you won't find vitamins and minerals in table sugar like you will in the former. The same is true for pure maple syrup as well (not the corn syrup imitation stuff). I figure, if I'm going to have some "sugar" I'd rather have it be as natural as possible.

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Guest — Dedicated servers
This is a very easy recipe, but you do need a candy thermometer to make sure you get the mixture to the hard crack stage. If you w... Read More
Thursday, 27 July 2017 15:46
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{Homemade} Cranberry Sauce

 
Okay, yes, it does take slightly more effort to make this cranberry sauce than opening a can, but only slightly and it will taste so much better!  These beauties are made without any granulated sugar so pile it on the turkey and then save some for your turkey sandwiches later :)
 
1 - 12 oz. bag fresh cranberries
2 cinnamon sticks
1 orange, rinsed and quartered
3/4 cup raw honey
 
All you have to do it throw it all in the slow cooker first thing thanksgiving morning on low.  Let it simmer for about 5 hours and fill your house with the smells of the holidays. After 5 hours turn the cooker up to high for the last hour so the juices will reduce and the berries will fall apart.  Remove orange pieces and cinnamon sticks when you're ready to serve.  That's it!  It's a little more involved than just using a can opener, but as in life, anything worthwhile takes some effort :)  Happy holidays everyone!  
 
Enjoy!
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Stuffed Baked Apples

 

 This is a camping favorite, wrapped in tin foil and set in the fire coals. It also is a yummy oven baked dish on any night. The apples are soft, but still with a slight crisp and the stuffing is caramelized and crunchy.  Yummy!

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Chocolate Coconut Dream...

Awww, chocolate :)  It makes you smile just saying it.  Can you believe that this delectable dessert contains no flour, eggs, vegetable oil, butter, milk or sugar? It's not even cooked.  In fact this cool treat is practically ice cream (without the cream). 

First you'll need a good blender or food processor.
1 cup walnuts
1/4 cup raw, unfiltered honey

Blend until walnuts and honey stick together and look sort of like crumbs then add remaining ingredients one at a time.  Blending as you go until smooth and creamy.  You're going for pudding consistency.

2 tbsp organic peanut butter, almond butter, or sunbutter

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Balsamic-Maple Grilled Nectarines

 
 
I love desserts, but they don't always have to be puffed pastries and chocolate (although that is nice ;)  Sometimes you need something sweet and fruity!  The nectarines looked so good in the grocery store so I decided to adopt them, grill them, and top them with  some maple balsamic reduction (a.k.a sticky, goodness).  So yummy!
 
The nutrient content of real maple syrup is higher than that of imitation syrup, which is composed mainly of sugars with no vitamins or minerals.  Real maple syrup has manganese and zinc, minerals that can boost immune health. It also contains small amounts of other beneficial minerals and vitamins, including calcium, riboflavin, pantothenic acid, potassium and magnesium.

Balsamic-Maple Grilled Nectarines

  • 4 nectarines or peaches
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. 100% pure maple syrup (no corn syrup flavored substitute!)
And that's all :)
 
Begin by cutting your nectarines in half and removing the stone inside.  They need to be a firm ripe, but not ripe enough that they're squishy or you'll just end up with a mushy, albeit tasty, mess.  Place nectarines cut side down onto your grill or griddle. Grill for only a couple minutes
 
Meanwhile pour the vinegar and REAL maple syrup into a small sauce pan.  Bring to a boil, stirring constantly for about 5 minutes.  Turn off heat and allow the reduced maple vinegar to thicken as it cools.  The nectarines are probably done at this point. Place nectarines on a plate, drizzle with maple vinegar and enjoy your sticky guilt-free dessert!
 
Enjoy!
 
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{Homemade} Soft Serve Mango Ice Cream with Blackberries

This one's perfect for a Hawaiian vacation or whenever you're just imagining yourself on a beach somewhere.

4 bananas, peeled and frozen
1-2 tsp. vanilla extract
1 large mango, peeled and cut into small chunks
4 oz. blackberries

Serves 2

Peel bananas and place in either a large plastic container.  Cover and freeze overnight.

When you're ready for ice cream simply place frozen banana pieces and vanilla into a good food processor into an ice cream consistency. Have your mango chopped up and ready to go before you start whipping though.

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Almond Coconut Dream Cake

It's kind of a funny story how this cake came to be...it all began with a lemon and an idea to make healthy lemon squares.  After some experimentation, major failure (twice), contemplation and adaptation out of the oven came this beauty. The end result...moist almond cake with lemony hints topped with sweet coconut cream...you might forget its good for you ;)

P.S. I was in too big of a hurry to let my coconut milk cool in the fridge so it was a little runny, but don't worry it was still super yummy!

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Mug Muffins

Busy. Despite the more laid back schedules that seem to accompany summer...or winter, spring, or fall for that matter...it's still so busy! Whatever makes your life busy here's a quick, simple and healthy muffin for breakfast or snack with no need to even turn on the oven.

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Watermelon-Pineapple Sorbet


Since my Watermelon lemonade was such a big hit I decided to take advantage of some more watermelon goodness while summer is still going strong.  Sorbet's are so yummy, easy and healthy which makes them good to eat whenever, but especially when you have fresh juicy watermelon and fresh pineapple!  This is so easy and is a great healthy replacement for what the ice cream man brings.

All you need is a sweet, juicy seedless watermelon, cubed. (Seedless makes it easy unless of course you got a watermelon like my "seedless" one which had plenty of seeds to pick out.)

Now cut up your fresh and yummy pineapple.  Start by cutting the top off, then standing it up and run your knife from the top to bottom cutting all the tough outer skins off, leaving only the yellow pineapple. Now, starting at the top again, cut the soft pineapple meat off from the hard fibrous center.  Cut into cubes.

Place your watermelon and pineapple chunks in a plastic container or plastic freezer bag and pop it in the freezer overnight.  The next day when you're ready for sorbet, just add as many watermelon and pineapple as you like.  Pull out your blender, like a Vitamix CIA Professional Blender

Blend until your sorbet is smooth. Return to the freezer for 30 minutes before eating.  Enjoy your cool treat right away or store in the freeze for later.  If you freeze some for later just remember to pull it out of the freezer and let sit at room temperature for about 10-15 minutes before serving.  

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Peach Meringue


While at my local grocery store I scoped out some big, delicious looking peaches; the last of the summer crop.  I snatched them up and giddily planned for a scrumptious peach pie, Mwahahaha :) But when I got around to making it I was dismayed to discover that I was missing some ingredients that I just didn't feel I could do without.  So, like the theme of my life, I rolled with it and came up with this super healthy and amazingly easy dessert.  It's so simple yet so unique and delicious you'll hardly realize how healthy this decedent dessert is.  And just like the reoccurring theme of life, I usually discover that rolling with it turns out to be just what I needed after all! 

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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