Strawberry-Chocolate Greek Yogurt Bark

It wouldn’t be a Valentine’s edition My Gut Instinct Digest without one chocolate recipe! Try this guilt-free treat: lightly sweetened Greek yogurt gets studded with fresh strawberries and chocolate chips, then frozen so you can break it into chunks just like chocolate bark (but healthier!). This colorful snack or healthy dessert is perfect for kids … Continue reading Strawberry-Chocolate Greek Yogurt Bark

Charred Vegetable Ragu

January is a month to eat healthy foods that help you look and feel your best and still taste delicious. Ladled over a pile of tagliatelle and topped with more cheese, this nourishing sauce tastes slow-cooked and comforting, especially on a snowy weeknight. Set the roughly chopped mirepoix (a combination of yellow onion, celery, and carrots, … Continue reading Charred Vegetable Ragu

Ricotta, Kale, and Mushroom Toast

Source: Bon Appetit; Jan 2015 Avocado toast lovers, why not expand your palate and try this savory breakfast alternative with lots of fresh, local, seasonal ingredients instead? Ingredients Wild mushrooms Garlic Olive oil Kale Fresno chile White wine vinegar Salt and pepper Ricotta Country-style bread Directions Cook wild mushrooms and sliced garlic in olive oil, … Continue reading Ricotta, Kale, and Mushroom Toast

Detox Rainbow Roll-ups with Peanut Sauce

Source:  This nutritional powerhouse is packed with carrots, curry hummus, red cabbage and dark leafy greens for color, crunch and general yumminess. And then, you know, dip it in some amazing peanut sauce. Detox Rainbow Roll-Ups – with curry hummus and veggies in a collard leaf, dunked in peanut sauce! Most beautiful healthy desk … Continue reading Detox Rainbow Roll-ups with Peanut Sauce

Oven-Baked Super-Green Falafel

Recipe by Donna Hay, food stylist, author, and magazine editor Ingredients: *Makes 16 1 x 400-g (14-oz.) can of chickpeas (garbanzo beans), drained and rinsed 1 onion, finely chopped 1 cup (120 g/4¼ oz.) frozen peas, slightly thawed 2 tablespoons white chia seeds 1 cup (90 g/3 oz.) finely chopped broccoli 2 cups (70 g/2½ oz.) … Continue reading Oven-Baked Super-Green Falafel

Lavender Cupcakes With Honey Cream Cheese Frosting

Recipe by Patricia Burrett Source: Ingredients Cake: 1/2 cup room temp butter 2 eggs 1 3/4 cup all-purpose flour 1 1/2 tsp baking powder 2 tsp dried lavender 1/2 tsp salt 1 cup sugar 1/4 cup honey 1 tsp vanilla 2/3 cup milk Frosting: 8 oz room temp cream cheese 2 tbsp room temp … Continue reading Lavender Cupcakes With Honey Cream Cheese Frosting

Irish Soda Bread Scones

Source: Ingredients  Scones 2 ½ cups whole-wheat pastry flour 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 5 tablespoons cold unsalted butter, cubed ⅔ cup dried currants ¾ cup low-fat buttermilk ¼ cup pure maple syrup 1 large egg Glaze ½ cup confectioners’ sugar 1 tablespoon orange juice Directions To prepare scones: … Continue reading Irish Soda Bread Scones

Chilean Lentil Stew

Trying to follow a heart healthy diet means cutting down on meat consumption. Eating more vegetarian meals is great strategy for heart health because you end up eating more fiber and less saturated fat. Try this recipe which is light on sodium, filled with heart healthy fat, vegetables, and proteins. Healthy, please meet delicious! Source: … Continue reading Chilean Lentil Stew