This is a sponsored post written by me on behalf of Taylor Farms. The opinions and text are all mine. The Taylor Farms products mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! Spring has finally sprung friends! I don't know about you, but I am elated about all things springy- well minus the time change because this mamma bear needs that extra hour of sleep- but sleep deprivation set aside bring on all things fresh, anew and abloom. Now while I have been indulging in salads all winter long and bulking them up with some kind of grain and winter-ish veggie (and loved it), I'm really excited to lighten it up a bit, hit that detox button and make way for more of those super vibrant, airy fruits and veggies.
So I just want to start this poached pear post by admiring this photo! I am so so happy with how it turned out. I finally upgraded my gear and I think that it makes a huge difference. Ok, so now let's get to these gorgeous pears. I was inspired by my foodie friend Minako from 365CleanEats to make this Pitaya Poached Pear recipe. I had some pears leftover from my Roasted Butternut Squash + Pear Arugula Salad, so this easy dessert recipe was perfect. I don't know about you, but I've never poached pears before, and I was so surprised at how simple it is. Now I know you might be wondering, "Are these pink pears?! Like where do I get pink pears?!" Well friend, that's where the fun part comes in. Through the poaching process you can turn the pears the same color
This post is a guest post from Kasey Goins. Kasey is a Physician Assistant, Functional Medicine Practitioner, and the author of the blog, Well-Fed Soul. She provides wholesome, nourishing recipes to help women get their health back on track through good food. Grab the free 3 Day Anti-Inflammatory Detox on her site, and follow along on Instagram! Mediterranean White Bean Stuffed Sweet Potatoes are loaded with a zesty white bean salad for an easy, no-fuss, vegan and gluten free dinner perfect for the whole family. I am all about easy, practically zero-effort meals these days. I know what it’s like to come home after a long day at work and still have to get dinner on the table. Lately, I’ve been wanting meals that are quick and efficient,
Hi Everyone! My name is Laura, and I am the creator of the food blog, PheNOMenal Phoods. I am so excited to be writing a guest post for Healthy Little Vittles! When I saw that Gina was looking for guest writers a few months ago, I reached out to her right away because I am a huge fan. I have loved every recipe of hers that I have tried, and some of them are in my family’s regular weeknight meal rotation! You guys, vegan and gluten-free baking is hard. I’m sure you all know that by now, but it really does take a lot of experimentation to get it right. When you do get it right, though, it is so gratifying. A lot of the ingredients that are available for this type of baking are either over-the-top expensive, or you just have no idea what it is that you are
This post is a guest post from Ben Smith, a former semi-pro cyclist and a big eater. Now he is just a big eater. He writes about barbecue (mostly) for lazy chefs at The Online Grill. Being vegan at a barbecue can be testing. Beyond salads and sometimes dull veggie burgers, it can be difficult to think up meat-free options that are both filling and fun. Enter these tofu BBQ skewers. Not only are they meat-free, but they’re delicious and filling. They are a great alternative to their chicken counterparts. Now before you click away, I know what you’re thinking: “Tofu? Really?”. But hear me out. I think tofu gets a bad rap, and unfairly. A lot of people think it’s a wet, mushy, bland mess. But the truth is there are a whole variety of ways to prepare
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! I think salads are just one of those things I'm good at creating. Maybe because I love them so much, and they are so versitile! They always turn out to be just what I needed when I'm feeling a little blah. And homemade dressings are also my jam (sometimes using jam!). Perhaps my new favorite ingredient to add to salads is some kind of high-protein grain or seed to really hardy it up and make it a more complete, filling meal. In this Kaniwa Pear Salad I added, you guessed it, kaniwa! Don't worry, I'll explain, because I've never heard of it
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! You know what I just love? I love when a dish can be so adaptable that it can be used for multiple things. There's not too many that I can think of off the top of my head, but hummus is one of those things. Chickpeas definitely don't get the fame they deserve for being just a complete culinary rockstar! Of course we all know the traditional way to eat hummus with fresh veggies, but I've also enjoyed it on pizza (just the other night actually), with shawarma, and most recently (you guessed it) as a dessert dip! Guys, it's so
It seems like my food craving haven't really caught up to the season... I've been craving a lot of the "fall foods" lately, and I know that it doesn't have to be fall to enjoy them, but my fall-inspired cravings have been pretty intense. Take for instance this Apple Cinnamon Pecan Granola. I suppose it doesn't have to be a fall recipe but I just get such cozy fall vibes from it. If you can imagine a warm, sweet, apple cinnamon aroma filling your house right now, that's what I'm smelling and I don't care if it's the middle of winter, it is sure to become a staple in my house for a few reasons: it's easy to make, it's freaking delicious, and it makes for one easy and nutrient packed breakfast. I am sure I could come up with more reasons to love this