For today’s episode, we’ll be talking about PCOS aka polycystic ovarian syndrome with our very special guest, Angela Grassi, MS, RD, LDN. As part of this episode, we’ll get into: What PCOS is Causes & risk factors Signs women should be look out for PCOS diagnosis criteria Nutrition & lifestyle interventions Complementary treatments, and more! Angela […]
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In cooking, full recipes are usually my last resort. I like improvisation behind cooking and challenging myself to do this completely changed the way I cooked. Sure, I share quite a bit of recipes but I’ve also tried to extend what I’m doing to include the idea of improv.
My second book was a branch, sharing 50 base recipes for playing in the kitchen. From there, I created the ingredient and pantry section to hopefully reduce food waste with leftover ingredients. Now, I’m introducing a new weekly series that involves one of my favorite ways to cook: components.
The idea of component cooking is to make a big batch of something and use it in different ways throughout the week. I have a list of a few dozen components I use frequently and over the course of the next year, I’ll be sharing a recipe for each along with variations and recipes. It’s like leftovers, but better.
I debated on what to share first but over the past year, these garlicky greens have made their way into numerous recipes. These greens are a wonderful all-season addition to recipes. It’s simple: sauté your favorite greens with a little olive oil and garlic. I typically use kale because it has a bit of texture but chard, spinach, collards, or beet greens would work just as well.
Read more and see the recipe.
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I’m sure by now you’ve tried the 1-ingredient magic that is banana “soft serve” ice cream?
If not, you must. It’s just frozen, ripe bananas whirled into creamy soft serve. In other words, it’s what a healthy foodie’s dessert dreams are made of.
Flavor options are endless! But, for this particular recipe, I went with a recent favorite: Chocolate tahini!
It’s no secret that I have a thing for tahini and chocolate.
Tahini Chocolate Banana Soft Serve from Minimalist Baker →
I am guilty of feeling compelled to cook everything, minus a few exceptions like lettuce and most fruit. I forget that some raw vegetables are beyond lovely. Take for example this asparagus fennel salad. The vegetables are thinly shaved and tossed with the dressing while the grains cook. This results in crisp vegetables softened just slightly by the dressing. It’s one of the few times I don’t mind waiting for the grains to cook. Plus the warmth from the cooked Khorsan soaks in the remaining dressing. Read more and see the recipe.
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I have meals that I turn to time and again- things I can do without a recipe, without much thought. Summer rolls are one of those items. I always have rice papers on hand and for the most part, have the rice noodles on hand too. I make a lot with raw vegetables (makes it super fast) but these roasted carrot summer rolls are lovely. Roasting carrots adds an extra layer of flavor and I’ve found with the soy sauce baked in, I don’t really need a sauce. This makes these carrot summer rolls perfect for taking on the go.
Read more and see the recipe.
The post Sesame Roasted Carrot Summer Rolls appeared first on Naturally Ella.
If you’re sitting next to me on the bus, these very well might be in my purse. And if you were on my most recent flight, they were most definitely in my carry-on (along with three of these quinoa burritos) – laugh/cry. Snack balls, energy bites, zoom balls – these little bite-sized treats check all the boxes. I’m going to go out on a limb and say this version, in particular, is extra special because they’re made with quinoa flakes – imagine rolled (or instant) oats but made from quinoa instead. A brilliant, super versatile ingredient I’ve been playing around with a lot lately. What else? Sunflower seed butter works as the binder for all sorts of other goodness including toasted coconut, and a good amount of hemp and chia seeds. To achieve peak hippie snack status, I rolled them in a bee pollen coconut blend! They’re great! Here’s the video of how they come together…
WATCH VIDEO ON YOU TUBE
I mention in the video that you can certainly substitute oats if you aren’t able to track down quinoa flakes. No big deal at all.
Continue reading Quinoa Hemp Snack Balls…
We are about to totally astound you with the flavor blast in these Curry Roasted Carrot Parsnip Fries. No, no, they’re not your traditional “French fries”. They’re even better than that. Let us tell ya why. Let’s start with carotenoids. Carrots are loaded with them. Carotenoids are the pigment in red, orange, and yellow vegetables. […]
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I make this salad at least once a week. How am I just now sharing the recipe?
It’s such a healthy, easy, and versatile dish that pairs perfectly with all things Mediterranean. Without further ado, my take on tabbouleh salad!
This recipe is so easy, requiring just 6 ingredients, 10 minutes, and 1 bowl to make.
The base is fresh, chopped parsley, red bell pepper, and red onion.
Grain-Free Tabbouleh Salad (6 Ingredients!) from Minimalist Baker →
Post sponsored by La Crema. See below for more details.
I’m rather amazed that for as many curry recipes that I post, I’ve never shared a green curry recipe. Most days, I actually prefer this curry to the red. The sauce is packed full of herbs, coconut, and just a pinch of sugar to bring all the flavors together. I look for a green curry paste in a jar then add to reach a flavorful base. It’s the perfect compromise for an easy and fairly quick curry that pairs well with La Crema’s Monterey Chardonnay.
Read more and see the recipe.
The post Green Curry with Potatoes and Chickpeas appeared first on Naturally Ella.
Looking for a nourishing meal that will give your taste buds life? Then you’re in luck because these Za’atar Chickpea Stuffed Sweet Potatoes are definitely the way to go. The bulk of the flavor in these delights come from the za’atar. How many of you have used za’atar in your own cooking? Well if you […]
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