It’s not only another week of fabulous food made healthier, but it’s finals week for me. I’ll keep this short and sweet.
But…I will tell you that I got an A on my knife cuts and my team got an A on our cooking practical tonight. Whew!
A Simple Request
I created this event so that we could share ideas about eating healthier – regardless of what is healthier about the food. Eating healthier means different things to different people.
For some it might mean adding fruit to a cake. Someone else might not care about fat content but may concentrate on lowering the carbs. Or, eating healthier could simply be no dairy. If dairy makes you sick, it’s certainly healthier to avoid it.
Not everyone has a problem with white sugar. I do. That doesn’t mean someone else is wrong for using it in their recipes .
This is a personal choice.
If you disagree with someone’s healthier choice, that’s your right. Please don’t be critical of anyone’s submissions here, though. I’ll delete your comment.
Ok, enough of that.
Last Week’s Healthier Highlights…
If you love herbs and good tea, you have to see this Purple Sweet Basil Flower & Orange Zest Tea. Or, try this perfect-for-spring Penne Primavera followed by a slice of refined sugar-free German Chocolate Cake.
My Submission…
6 Tips to Make Eating Out Sugar-Free & Gluten-Free Simple – stop by and add your own ideas. I’m sure you have a trick or two that can help someone else.
Reminders
- How do you feel about pesticides? Stop by and see what Laura from Heavenly Homemakers has to say at this week’s Spring Cleaning event. Make sure to read part 1 first at Katie’s place, Kitchen Stewardship. You’ll learn some simple ways to reduce pesticide use and make your environment prettier at the same time.
- If you haven’t done so already, join The Foodie Blogroll. It’s a great way to get more publicity for your blog and meet other like-minded foodies.
- I’m teaching two classes if you’re in the Dallas area – Healthier Baking Sugar & Gluten-Free and Healthier Frozen Desserts – Sugar & Gluten-Free. Registration opened on May 6th – the last class sold out so make sure to sign up soon.
Linking Up Guidelines!!
- When you link, please tell us who you are and what you’re cooking. For example, I would enter:
Amy @ Simply Sugar & Gluten Free – (6 Tips to Make Eating Out SF & GF Simple) - Please link to your individual post, not your homepage and link back to this post so that your readers can find the recipes here.
I hate deleting links but some get deleted every week.
If you find that your link has been deleted it’s because it doesn’t link to your post or you haven’t linked back here. E-mail me with questions or if you need help.
Powered by… Mister Linky’s Magical Widgets.
Zoe @ Z's Cup of Tea
posted on May 10, 2010 at 11:54 pm
The gluten-free puff pastry is from Tartelette (http://www.mytartelette.com/) and it is simply amazing! I was going to use it to make a quiche, but ended up making a strawberry tart instead. The crust was wonderful, it tasted remarkably like wheat but my family and I agreed it was the best crust we’ve ever tasted; we haven’t even had a wheat crust that good. I write more about my experience with making the puff pastry and working with it in my post. If you haven’t made Helen’s gf puff pastry, you really must! You will not be disappointed.
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Jenn Reply:
May 11th, 2010 at 2:10 pm
@Zoe @ Z’s Cup of Tea, Great to hear it came out well, it’s definitely on my list to try!
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Aubree Cherie
posted on May 11, 2010 at 6:26 am
I may have said this already (I know I’ve thought about it a couple times), but even if its a repeat I think its okay…
I would LOVE to live near you so I could attend your classes. They sound like so much fun and I know I would learn a lot. When I’m done with grad school I’ll have to look for jobs in Texas
~Aubree Cherie
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abbie
posted on May 11, 2010 at 7:00 am
I hope this counts. Mine is an combination of two recipes written by others…and the result is delicious.
We found ramps at our farmers market this weekend and I picked up a couple bunches having no idea what to do with this wild grown leek. They are pretty pungent and garlic-y. Deep in flavor, and perfect for these savory biscuits.
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Tasha - My Homemade Happiness
posted on May 11, 2010 at 7:48 am
My recipe this week is certainly an indulgent one. But we need those every once in awhile, right?
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Hallie @ Daily Bites
posted on May 11, 2010 at 8:37 am
I wish I lived closer so I could come to attend your classes, Amy. I’m sure they are going to be smash hits!
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Amy Reply:
May 11th, 2010 at 1:15 pm
@Hallie @ Daily Bites, You could probably teach me thing or two, my friend! We could co-teach.
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Linda
posted on May 11, 2010 at 8:47 am
Good luck on your finals, Amy. I’m submitting a delicious blueberry cobbler that uses whole grain sorghum and oats.
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Jacki
posted on May 11, 2010 at 8:53 am
I am so glad I found your blog…I am really enjoying it.
I am submitting my favorite gluten-free angel food cake recipe. It’s a great start to many different recipes!
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gfe--gluten free easily
posted on May 11, 2010 at 9:40 am
I linked up an older recipe this week. It’s one from back in my gluten-eating days. Making it gluten free meant no condensed soups and you can also make it with coconut milk to make it dairy free, which is what I did. It’s a terrific comfort food dish, but still healthy. Since it’s still cold here, I’m thinking it will be just right for us and some others.
All the best on th finals and everything else you always have going on, my dear! Thanks so much for this terrific weekly roundup and your blog.
Shirley
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Coconut Momma
posted on May 11, 2010 at 10:12 am
Oops! I messed up the first time i submitted =(
I’m sharing my recipe for banana chips!
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Angie
posted on May 11, 2010 at 10:50 am
Thanks for hosting this blog hop…It will be nice to find healthy recipes all in one place!
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Cara
posted on May 11, 2010 at 11:41 am
I agree with you that everyone’s definition of “healthy” is a little different, and that should be a-ok! It’s a wonderful thing when you finally figure out what works for your body.
This week I am sharing a simple sweet treat, high in protein and low in carbs, it’s a soft-serve like strawberry cheesecake “ice cream.” hits the spot for me!
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Denise Therese
posted on May 11, 2010 at 11:47 am
Thanks for hosting! Enjoy my blackberry jam (with honey!!
).
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Maggie Savage
posted on May 11, 2010 at 11:57 am
Amy you just get better and better! If only everyone would judge less and give more compassion. Imagine that?
I’m on the indulgent side this week too!
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Chaya
posted on May 11, 2010 at 12:42 pm
Hi Amy, I left my broccoli crepes here, this morning and just now, I came back to add something from My Sweet and Savory and I could not find it. If it is duplicated, please delete one. I apologize if I messed anything up.
Just another note. I have a long list from eating Well to make, thanks to you. What a wonderful giveaway that was.
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Amy Reply:
May 11th, 2010 at 1:14 pm
@Chaya, I haven’t touched any of the submissions. I’m not sure what happened. Maybe Mr. Linky was acting up.
Add as many different entries as you choose.
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Striving Bean
posted on May 11, 2010 at 1:00 pm
Although not on the indulgent side, my Pesto Rice and Beans recipe is comforting! Thanks for the link-up opportunity!
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Jason@jlhealthtulsa
posted on May 11, 2010 at 1:36 pm
Your classes sound awesome! Good luck on your finals and thanks for the carnival!!
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Alea
posted on May 11, 2010 at 3:06 pm
Oops, I forgot to put my name with my recipe when I added it with Mr. Linky. My only excuse is that I am under the influence of cold medicne.
I wish I lived closer to Dallas; it would be fun to attend one of your classes.
P.S. Thanks for highlighting my German Chocolate Cake. My family really enjoys that recipe.
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jamie
posted on May 11, 2010 at 5:05 pm
thanks so much for the tips on eating out!! I really appreciate that because you are right- we don’t always feel like cooking and still responsible for what we put in our bodies.
Hope everybody likes the gluten free, vegan an soy free biscuits. Wish I lived in the Dallas area-I totally go to your class! good luck on finals 
jamie
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Amy Reply:
May 12th, 2010 at 2:14 pm
@jamie, Thanks, Jamie. So far finals are going…two more left.
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Winnie
posted on May 11, 2010 at 10:43 pm
Hi Amy,
I really appreciate your words re: healthy recipes, and how that phrase does not mean the same thing to everyone. I’ve linked to a black quinoa salad I made for a Mother’s Day potluck…my non gluten-free friends really liked it, so enjoy!
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Cindy
posted on May 11, 2010 at 11:30 pm
I’m calling my submission “Quinanna Cookies”
I adapted the recipe from the Ancient Harvest Quinoa Flakes box recipe for Crispy Quinoa Cookies. I substituted two ripe bananas for 1/2 cup honey and 1/4 cup of brown rice syrup for 1/3 cup brown sugar. I substituted 1/4 cup safflower oil for 1/2 cup butter. I also substituted almond butter for peanut butter and omitted the optional nuts. These guilt-free cookies had a sweet and salty goodness without a lot of sugar or fat.
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Oystergirl@A Moderate Life
posted on May 12, 2010 at 12:18 am
Hi Amy, Love your site and how creative you are with managing your program and still creating amazing food! Thank you for sharing your great space with us. My first visit article is about two gluten free items that are both full of great lactobacteria! Herbed Sheep’s Milk Yogurt Cheese and Crazy Mixed up Sauerkraut! Enjoy! Will grab your feed and see you on the tweeter! Take care! Alex
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Jackie
posted on May 12, 2010 at 10:51 am
What a fantastic blog! While I do not practice gluten free, I am a diabetic and stay away from all “white” stuff.
I hope I managed to do the link correctly, if I didn’t please
help. I am far better in the kitchen than at the computer!
Jackie
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Lindsay at Kitchen Operas
posted on May 12, 2010 at 4:30 pm
My submission this week is gluten-free, and has a little bit of optional maple syrup in the dressing.
Loving all the recipes!
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Amy Reply:
May 13th, 2010 at 5:02 pm
@Lindsay at Kitchen Operas, What kind of maple syrup do you use? Grade A or B?
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Lindsay at Kitchen Operas Reply:
May 13th, 2010 at 5:37 pm
@Amy, To be honest, I’m not sure!
My dear friend’s family has a sugar bush, and she is kind enough to bring me back a gallon each year from Quebec.
There’s no indication of grade on the cans… but it is DIVINE and I’m supporting not only a small business, but a somewhat local one too.
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Jackie@another diabetic foodie
posted on May 12, 2010 at 5:02 pm
These stuffed peppers are delicious and so quick and easy, if
you don’t have a taste for lamb, ground turkey works as well.
My approach to cooking is not gluten free but as having type
2 diabetes I stay away from sugar and other white ingredients.
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Mom at The Gluten Free Edge
posted on May 17, 2010 at 9:50 am
Hi Amy,
Rita and I are gluten-free and trying to be really healthy. We appreciate that you are out there encouraging people to do the same. Our submission to Slightly Indulgent Tuesdays is Spinach Mushroom Pie Goes Vegan.
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Amy Reply:
May 17th, 2010 at 6:20 pm
@Mom at The Gluten Free Edge, I’m thrilled you’re participating and see the value in sharing ideas with each other. I hope that more people see that eating healthier can also mean eating good food.
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Lindsay at Kitchen Operas
posted on May 17, 2010 at 8:53 pm
Something that you’ve done here is created a community for all of us working to eat *healthier*, and that’s going to mean something different for each of us based not only on our dietary restrictions, but where we are on our individual journeys.
For example, I’ve started drinking (and adoring) green smoothies in the morning, and I’m super happy for all the green veggies, superfoods, and staying power, without the sugar of just fruits… but my Dad is starting on fruit smoothies as a change from bacon and eggs every day. It wouldn’t help if I made him a kale smoothie tomorrow morning, but starting to add a leaf to his banana smoothie will get him transitioning. And it’s his way of getting healthiER.
My rant. Done.
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Lindsay at Kitchen Operas Reply:
May 17th, 2010 at 8:54 pm
@Lindsay at Kitchen Operas, and what I’m really trying to say, is THANK YOU for hosting!!!
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Amy Reply:
May 17th, 2010 at 9:00 pm
@Lindsay at Kitchen Operas, You are so welcome.
And, just so you know – I’ve been working on getting Joe (my husband) to drink green smoothies for months. I’ve had to do exactly what you did and ease him into it. He will actually drink one that is green in color now. His smoothies are heavier on the fruit than I usually make for myself but, hey, he’s drinking more fruits and veggies than he usually eats in a day.
Yes, it’s just like you said – healthIER is the goal, not an unachievable perfectly healthy.
Hugs, my dear.
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