Posted on March 5, 2012
Thanks for stopping by Slightly Indulgent Tuesday – a huge celebration of fabulous food made healthier!
It’s that time of year when I start to see a shift in the food you cook – spring starts to show through in your recipes.
Yes, I’m still on maternity leave. And, oh I love it! I cherish every moment with our new little guy.
Linking Up Guidelines:
- If you leave a link in the comments, my blog will automatically mark it as spam.
- Please link back to this post NOT A STATIC “BLOG PARTY PAGE” so that your readers can find the recipes here.
- Link to your individual post, NOT your home page.
- Recipes DO NOT have to be sugar-free or gluten-free – just healthier in some way. The idea is to share our ideas and inspire each other in the kitchen.
- When you link, please tell us what you’re cooking.
Jill@RealFoodForager.com
posted on March 5, 2012 at 8:08 pm
Hi,
I shared a recipe for Grain-Free Date Hamantaschen. Also, an article about the sacred foods for a healthy pregnancy and birth.
Thanks for hosting!
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Brandon
posted on March 5, 2012 at 9:11 pm
Thanks for hosting again Amy! Spring is rapidly approaching, which is why I posted my strawberry muffins recipe, made with coconut flour and coconut palm sugar. So good!
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Alea Milham
posted on March 5, 2012 at 9:20 pm
Thanks for hosting! I am sharing my GF, DF Strawberry Kiwi Coffee Cake.
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Jessica
posted on March 5, 2012 at 10:02 pm
Thanks for hosting! I posted what my husband calls the best sauerkraut he has ever eaten!
http://naturallivingsocal.blogspot.com/2012/03/cultured-garlicky-vegetables-gallon.html
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Kendahl @ Our Nourishing Roots
posted on March 5, 2012 at 10:35 pm
I have had a lot of questions about how to get enough carbs on GAPS, usually because someone has gone too low carb without realizing it and/or they have had some negative health symptoms crop up after 6 months or so on (low carb) GAPS.
GAPS is not low carb! I point out 8 ways to make sure you don’t dip too low in your carb intake on the GAPS diet!
http://www.ournourishingroots.com/8-ways-to-get-enough-carbs-on-gaps/
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Kendahl @ Our Nourishing Roots
posted on March 5, 2012 at 10:36 pm
I have had a lot of questions about how to get enough carbs on GAPS, usually because someone has gone too low carb without realizing it and/or they have had some negative health symptoms crop up after 6 months or so on (low carb) GAPS.
GAPS is not low carb! I point out 8 ways to make sure you don’t dip too low in your carb intake on the GAPS diet!
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Laura @ Gluten Free Pantry
posted on March 5, 2012 at 10:55 pm
Hi Amy,
I shared my No-Bake Key Lime Pie recipe (that takes less than 10 minutes prep to make!) as well as a recipe for a Dairy-Free Almond Curry Dip. Have a fantastic week!
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Dori
posted on March 5, 2012 at 11:34 pm
Hello,
Thanks for Hosting us Amy!
Today I’m sharing a recipe for Nutrient-Dense Brown Rice – a method for preparing rice to maximize the nutritional benefits!
Best wishes,
Dori @ Nourishing Foodways
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Danielle @ Fresh4Five
posted on March 6, 2012 at 5:49 am
Good morning! I shared a pot pie recipe this week! I hope you are enjoying every minute of your time off
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shari brooks
posted on March 6, 2012 at 6:04 am
I linked up some yummy healthy dishes: Pomegranate Smoothie an a fabulous Green Tea Risotto. Enjoy
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Jamie @ Thrifty Veggie Mama
posted on March 6, 2012 at 7:24 am
I just recently found your site and am looking forward to exploring it! I am trying to cut back on the amount of refined sugar I eat. I shared a dairy free, gluten free, and refined sugar free chocolate peanut butter pie. Thanks for hosting and enjoy your little one!
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France @ Beyond The Peel
posted on March 6, 2012 at 8:53 am
Happy Tuesday Amy!
I figured I ought to share some sweets this week
I’m sharing 5 Whole Food Desserts Your Family Will Love and Homemade Chocolate Banana Lara Bars. Can’t be all sweets so I’ve also thrown in a yummy Kamut Herb Salad with Feta and Hazelnuts.
Have a great day!
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Andrea @Andreas Kitchen
posted on March 6, 2012 at 8:54 am
Hi Amy, I shared my recipe for Carrot Cake Muffins. These muffins are wonderfully moist because they have 3 cups of shredded carrot plus pineapple, raisins and coconut.
Thanks for hosting!
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Laura @ Stealthy Mom
posted on March 6, 2012 at 9:10 am
If only I had the time and appetite to cook my way through half of the submissions this week. I shared a “garden fresh” tomato and vegetable soup using tomatoes I popped into the freezer last summer.
Thank you for hosting, and enjoy every minute of your mat leave!
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Danielle @ Againstallgrain.com
posted on March 6, 2012 at 10:04 am
Hi Amy! I hope you’re enjoying your little guy (and that he’s letting you sleep a little!)
I shared a few recipes this week (is there a limit??):
Dark Chocolate Hazelnut Meringue Cookies made with honey
Grain-Free Chili Lime Chicken Burgers with an almond flour bun
Eggs Benedict with a Coconut Oil Hollandaise Sauce
I shared a giveaway too but can’t find in your rules if that is allowed or not. Does anyone know out there? I can definitely take it down if it’s not.
Thanks!
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Alta
posted on March 6, 2012 at 11:02 am
I shared a raw vegan recipe this week – spicy raw greens with raisins. Hope you’re doing well, Amy!
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kristy lynn @ Gastronomical Sovereignty
posted on March 6, 2012 at 11:15 am
there are so many incredible looking posts this week! Will make my way around after class
This week I’ve posted my recipe for left over roasted veggies – stick em in an omelet and eat it for breakfast! (or supper because breakfast at dinner time is awesome).
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Pat @ Elegantly, Gluten-Free
posted on March 6, 2012 at 11:57 am
Hi Amy,
We miss you, but are so glad you’re enjoying your leave! Today I’ve linked Napa Cabbage Slaw with Red Wine Vinaigrette, which is GFCF, refined sugar-free and allergy-friendly.
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Amber
posted on March 6, 2012 at 12:12 pm
Hi Amy,
This week I am sharing a creamy vegan broccoli soup. Also, sharing a little about my recent Crohn’s flare, with some helpful links in the comments. And finally, at the end of this rather serious post, a funny video from one of my favorite ladies!
Have a great week.
Hugs,
–Amber
P.S. Glad to hear you’re well…and your family is well. Such an exciting, precious time!
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Emily @ Recipes to Nourish
posted on March 6, 2012 at 12:16 pm
Thanks for hosting! I shared a Spiced Carob Cocoa recipe. It’s delicious warm or iced, vegan-option included. Thanks again.
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Vicky
posted on March 6, 2012 at 12:39 pm
Hi! I shared my Nut Roast recipe today – we’ve been cooking it for years! Have a lovely week and thank you for hosting!
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Sonja @ practical-stewardship.com
posted on March 6, 2012 at 3:29 pm
I am sharing my gluten free 4 ingredient granola bars. Thanks for hosting!
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Kendahl @ Our Nourishing Roots
posted on March 7, 2012 at 9:03 pm
I just put up my latest post on my real foodified Mint Brownies. They are an awesome treat!
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