Thursday, October 20, 2016

Gluten-Free Parmesan Fried Eggplant with Almond Flour

As eggplant season comes to a close (eggplant is at its peak July-October), I figured it was time to whip up one last eggplant dish. 

My name is Jenny Finke and I blog at Good For You Gluten Free, a blog dedicated to living a healthy and happy gluten-free lifestyle. I was diagnosed with celiac disease in April 2012 and since then I've made it my mission to whip up healthy, tasty and fabulous gluten-free recipes.

Monday, October 17, 2016

Paleo Chocolate Banana Split NutButter in a Cup

Cheat night-not! Chocolate Banana Split NutButter in a Cup night!!! This is the dessert of my dreams: high protein, good fats, no sugar and loaded with antioxidants. Wow, that was a mouthful, literally! I offer my dairy-free version of this dessert below, yet with one simple adjustment you can make this with full fat grass-fed whipping cream. How you decide to proceed all depends on whether you are dairy-free or not.

Wednesday, October 12, 2016

Gluten-Free Paleo Cranberry Pumpkin Muffin Tops

Okay guys, this time of year I start to go crazy about pumpkin. I mean, I eat it year ’round but once Fall hits, Bethany and I go through at least one 16 oz. can every other day…

Tuesday, October 4, 2016

Breakfast Oatmeal Jars with Freeze Dried Fruit

Stocking up on freeze dried food storage is an excellent place to start if you're interested in beginning or expanding your food storage supply. I’ve partnered with Honeyville to bring you a colorful and delicious recipe for breakfast oatmeal jars, using their Freeze Dried Fruit combo, a delightful variety of fruits that are dried and preserved with their nutrients intact, and can store up to 15 years. They are the perfect ingredients for our breakfast oatmeal jars!

Monday, September 19, 2016

Paleo Blueberry Mini Scones

It is undeniable that having low-carb snacks available is an ideal way to enjoy a treat and feel good during and after. These paleo blueberry mini scones are so easy to make and I encourage anyone to make extra and keep them in the freezer. They are delicious at room temperature, heated up or taken to work where you’re sure to make those co-workers jealous. I try my darnedest to adhere to a diet of lower carbs. I am not a carb counter, but I have a general idea of my carb intake and I strive to eat a good quantity of mostly veggies, and then fats and proteins. One feels better and less highs and lows when you minimize those carbs.

Tuesday, September 13, 2016

Gluten-Free Banana Quinoa Muffins

Hi, I'm Jenny Finke, a blogger at Good For You Gluten Free and holistic nutrition professional.
Today I want to share with you a recipe I crafted using delicious quinoa flour. Like almond flour, quinoa flour is naturally gluten-free, making it a great substitute in gluten-free baked goods.

Quinoa flour is packed with protein too (quinoa is the only plant-based protein with all 9 essential amino acids). It also has a strong flavor - nutty, earthy and not-too-sweet. It's definitely a flour worth experimenting with if you're on a gluten-free diet like me.

Friday, September 2, 2016

Peanut Butter Whoopie Pies

Greetings! The Honeyville Team would like to introduce you all to Taryn of Joy Filled Eats. She'll be joining the ranks of our guest bloggers, giving you something tasty to try each month. We're definitely excited to work with her and look forward to a delicious and fun future. Now, onto what you came for: a great recipe.

Taryn developed a recipe for Peanut Butter Whoopie Pies. Two tender cakey cookies sandwiched with peanut butter buttercream frosting. These are so good you will never be able to tell they are low carb or grain free. You may yell "whoopie" after each bite.