Original recipes for healthy lifestyles
Here’s a nut-free, grain-free, gluten-free (and on and on free!) version of matzo ball soup. It’s fairly simple and easy to make, given that it’s made up of chicken broth, herbs, and matzo balls. And it’s easy to make it vegetarian—just swap out the chicken broth for vegetable broth and the butter for oil. Matzo …
One of the things I love about creating recipes is all the additions and changes that readers suggest. I feel equally happy about recipe testing and happy accidents. When a reader, Bhavna, told me about adding a cup of coffee to my blondies recipe, I immediately thought I need to try that! I only had …
Eggs benedict is probably one of the most decadent egg dishes around, and it’s easy to make grain-free using my English muffin recipe. It does require a bit of timing and orchestration of steps, but it’s so rewarding. And it doesn’t take that long to make. I’ve divided the recipe into numbered steps to make it …
I’ve learned over the years to celebrate as much as possible. The little triumphs as well as the big ones. And I welcome the opportunity to learn and grow from the bumps, roadblocks, and crashes. It all makes life brighter and more fulfilling. Here’s a recipe to share with a crowd, bring to a party, …
I’m calling these sandwich rolls, but feel free to use them in any way you’d like. They make great buns and are equally good as toast and french toast. You probably already know what you’re going to do with them, however here are a few ideas that I’ve enjoyed so far… slicing them in half …
Here is one of my favorite gravy recipes using a few basic ingredients, and no flour. Yes, no flour. And no grain-free flour or anything else resembling flour. You’ll notice the first ingredient is pan drippings from a roast, usually a turkey or chicken roast. To have pan drippings at a moment’s notice, you have a …
I love the earthy flavor of cooked mushrooms. Roasted, sautéed, grilled. They all lead to goodness. Here’s another way to harness the flavor and love of mushrooms—cream of mushroom soup. And it’s dairy-free. I use either cashew cream or cauliflower for the creamy base. The flavor is equally good in both, but for a slightly …
I eat meat occasionally, mostly fish and poultry, and mostly from wild sources. It would make my food life complete if could source everything directly from the earth. All this means I get most of my protein from plants, and sometimes fish and poultry. My favorite is roasted chicken, but occasionally I’ll experiment. This meatloaf …
Dates contain a healthy dose of vitamin, minerals, and fiber, and they are a completely natural sweetener. I don’t buy dates often but I usually have leftovers stored in my refrigerator after making a raw cheesecake. I’m not sure how long dates are supposed to last in the refrigerator but I keep them for a …
It’s likely you could live on these cupcakes for a few days, if you had to. I speak from experience. I really just wanted to have some fun with the nut butter cream frosting I created, and I love peanut butter and jelly. And, of course if you can’t eat peanut butter you can use …
This frosting is decadent. Which is why it has a post all to itself. I was going to call it “nut butter frosting” but it’s definitely a level above frosting due to the butter component, making it more like butter cream frosting. And any nut butter will work with this frosting. If you prefer almond …
Welcome! comfy belly is a place for me to store and share recipes, interviews, and tips. I use simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s in 2005, which inspired me to share my love of food, health, and well being. Read More →
