Posted on May 10, 2011
It’s another week of healthy (healthier…) food – gluten-free, dairy-free, refined sugar-free, vegan – all ideas are welcome. As always, I’m looking forward to seeing what you have to share with us.
Last Week’s Healthier Highlights
- German Chocolate Cake Bars from Pumpkin’s Pantry
- White Chocolate Chunk Cookies with Maine Blueberries from BirdyLeaps (Oh, how I wish I could still eat white chocolate!!)
- Strawberry Cheesecake Raw Vegan Cake Pops from Without Adornment
- Carrot, Cardamom, & Coconut Soup from Mummy, I Can Cook!
And…win a copy of my book at Kim’s site – Gluten-Free is Life. Today’s the last day to enter!
LINKING UP GUIDELINES: PLEASE READ!
- Please link back to this post 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.
- Please don’t link give-aways and book reviews without recipes or contests – the intent of this event is to compile recipes that give people options.
- (Optional) When you link, please tell us who you are and what you’re cooking. For example, I might enter:
Magic Cookie Power Bars (Amy @ Simply Sugar & Gluten Free)
Note to those reading this in e-mail: You can’t see the photos of all the delicious food everyone is sharing. Please click through towww.SimplySugarAndGlutenFree.com and browse some of the recipes…I’m sure you’ll find something to inspire you.
Primal Toad
posted on May 10, 2011 at 7:21 am
I am sharing a Cocodamia Nut recipe! What is a cocodamia nut you say? Click on the link to find out!
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Jill
posted on May 10, 2011 at 7:36 am
Hi Amy,
I shared my delicious Coconut Milk Yogurt with a video demonstration. I hope you like it!
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Amy Reply:
May 15th, 2011 at 1:20 pm
@Jill, It’s a great video, Jill! Can you tell me the strains you look for when using a probiotic to make yogurt? I couldn’t hear them on the video.
Hugs!
Amy
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Jill Reply:
May 15th, 2011 at 8:38 pm
Hi Amy,
Thanks for your kind words! The strains are the typical used for yogurt making: L. Acidophilus,
S.Thermophilus and l Bulgaricus. Good luck and let me know how it goes!
(The other email address wasn’t working)
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Rhi@The Challenged Cook
posted on May 10, 2011 at 7:38 am
I’ve linked up my brunch menu. There’s a pumpkin and zucchini slice, a dried fruit salad and some breakfast cookies. All slightly indulgent and very healthy.
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Miz Helen
posted on May 10, 2011 at 7:47 am
Good Morning Miz Amy,
I am sharing my new Southwest Spoon Bread, this is the one I was talking to you about the other day, hope you enjoy it. Thank you for hosting us today and have a wonderful week!
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Amy Reply:
May 15th, 2011 at 1:11 pm
@Miz Helen, I have thought about making spoon bread on several occasions but have never really done it. Maybe I’ll whip some up tonight to go with our leftovers.
Thanks for linking up!
Much love,
Amy
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Andrea (Andreas Kitchen)
posted on May 10, 2011 at 9:38 am
Happy Tuesday Amy! I am sharing my recipe for GF Coconut Pineapple Muffins. They are really moist and taste great!
Thanks for hosting!
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Amanda- Eating In Winnipeg
posted on May 10, 2011 at 10:53 am
hello! I just shared my honey roasted peanut cookies! they are so good!! i’d love for you to come over and link up for savory sundays (on sunday)! Have a great day!!
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laxsupermom
posted on May 10, 2011 at 10:58 am
Thanks for hosting this party each week!
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jamie
posted on May 10, 2011 at 11:51 am
your magic bars look fabulous!! must try. i posted gf vegan donuts, from the new babycakes book. made them mostly sugar free tho-used coconut sugar
thanks heaps! jamie
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Stephanie
posted on May 10, 2011 at 12:52 pm
Carrot Cake Mini-Muffins! One muffin has less than 1 tsp of sugar, and the recipe is packed with carrots.
Gluten free (contains nuts, eggs, and milk as written but would likely work well with faux milk).
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Denise @ Creative Kitchen
posted on May 10, 2011 at 3:35 pm
Thanks for hosting! I’m sharing my EASY stovetop Chicken Parm Pasta this week. I love that I can make it on the stove & not heat up my kitchen, but also that it’s FRUGAL. I use 2 chicken breasts to feed my family of 5 with leftovers.
Have a GREAT week!!
Denise @ Creative Kitchen
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Christine
posted on May 10, 2011 at 4:51 pm
I shared an updated version (way better than the first!) of my vegan gluten free potato bread. So tasty!
I’m glad that you liked my raw cake pops!
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Amy Reply:
May 15th, 2011 at 1:06 pm
@Christine, I was actually thinking about your raw cake pops yesterday…I’ve been rolling a cake pop recipe around in my head and I think your recipe is going to help me do it. Thanks for sharing your brilliance!!
Hugs,
Amy
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Maggie
posted on May 11, 2011 at 7:38 am
Looks like a great roundup Amy! I’m still in awe of your sweetened condensed modification! Brilliant. I linked up a really yummy dairy-free and sugar-free Peanut Butter Chocolate Smoothie. xo
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Amy Reply:
May 15th, 2011 at 1:03 pm
@Maggie, You make the best smoothies, Maggie. I’m going to order one when I come to Canada and stay with you.
Much love,
Amy
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Valerie @ City|Life|Eats
posted on May 11, 2011 at 8:53 am
Hi Amy – I know I link up almost weekly, but I often just kind of drive by to link up and don’t stop often to leave you a comment, and I miss leaving comments. I hope you are doing well
I love SIT as it definitely motivates me to keep trying new things and write them up for the blog 
And of course, I love seeing everyone else’s submissions. Also, I wanted to say I have made a couple of recipes from your cookbook and LOVE them. The Socca pizza is genius, and I thought you might be interested to know it works perfectly with white bean flour as well 
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Amy Reply:
May 15th, 2011 at 1:03 pm
@Valerie @ City|Life|Eats, I always enjoy looking at your submissions, Valerie. I don’t have time to comment on everyone’s entries, either, but it’s always fun to see. I’m so glad you’re enjoying the book. Thanks for the white bean flour tip…I love learning about how everyone tweaks recipes.
Hugs,
Amy
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Pat @ Elegantly, Gluten-Free
posted on May 11, 2011 at 8:44 pm
Amy,
I’m linking Blackeyed Pea Soup with Veggies (GF, CF, refined sugar-free) for a whole foods dish that doesn’t cost an arm and a leg.
Pat
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