Tigerwhat?!

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Late last summer I read a post from my blogger/nutritionist/whole food advocate crush McKel Hill, over at Nutrition Stripped, about tigernuts. My reaction was probably just like yours – tigerwhaaa?? I’d never heard of these chickpea lookalikes before and was super curious! I order a bag online immediately after reading her post, and when they arrived I popped them in the cupboard. . and never took them out again. Then, yesterday I was perusing the glorious shelves at Whole Foods and what did I happen upon? TIGERNUTS. I was suddenly on a mission to try these little gems out and to…

Homemade Coconut Milk Yogurt [Sugar-free & Vegan!]

by 1 Comment DIY, Recipe

I love bacteria. You know, like the  good stuff – probiotics from sauerkraut, kvass, and kefir all keep my gut in line and make sure my digestion is on point. I also am in love with yogurt – Greek yogurt has been a part of my diet for a long time. But in the last couple months I’ve been straying from it when putting together my breakfast – not because I’m tired of it, but because I like to keep my dairy consumption low throughout the week. As a replacement, I’ve tried different products such as…

Baked Sweet Potato Latkes

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One thing I absolutely love about food is the memories you can create with certain meals, or how meals can bring family & friends together. Food associated with tradition is fascinating to me – there is a warmth that traditions bring, which is why this time of year is usually so special. So, I wanted to take a stab at a healthy version of traditional latkes – or potato pancakes [depending on where you’re coming from]. For all my Jewish friends, Hanukkah began a few days ago. As a part of the tradition, foods fried in oil…

Thyme-Blackberry Chia Jam

by 2 Comments Morning Meals, Recipe

If you didn’t know yet, I’m a huge fan of chia. The seeds are full of fiber, omega-3’s, and can be an excellent source of energy for your workout. So, when we had an overabundance of blackberries & a couple of special guests coming over for brunch, I employed the tiny powerhouse to give me a hand! Along with a peach-blackberry coffee cake and blackberry ice cubes, I made a thyme-infused blackberry jam to serve with a cheese platter. The jam was a last minute addition to the brunch and turned out really well, even though it didn’t have…