FOUR NEW HEALTHY RECIPES
I just finished up a month-long collaboration with the website Simply Recipes, where I helped create a program to jump start healthy eating for 2020. As an entrepreneur who spends most of my time working solo, it was fun to join forces with the Simply Recipes team. One of my favorite aspects of the joint venture was developing four new recipes. I’m crazy about every one of them, so thought I would share them here on Mom’s Kitchen Handbook. I hope you enjoy them as much I do.
Shepherd’s Pie is the epitome of comfort food in my book. This version gets a healthy makeover using olive oil in lieu of butter, more more veggies in the filling, and cauliflower added to the potato topping. It’s excellent as a leftover, too.
White miso is my new secret weapon for salad dressing. It adds a kick of flavor, not to mention good-for-you probiotics to the mix. Avocado and oranges make this just right for winter meals.
This is a recipe for a snack board-style supper that can be entirely homemade or assembled using store-bought dips if time is tight. My kids are especially happy when this comes out for dinner.
These little cakes are so rich and decadent-tasting you might be surprised to see they’re on the healthier end of the dessert spectrum. They’re made with almond flour, olive oil, dark chocolate, and not a whole lot of sugar. Doing them in a cupcake tin means built-in portion control. Serve them warm, cold, or room temp.