Mini Pavlovas with Grapefruit Curd & Berries
For whatever reason, pavlovas feel super fancy, and I always have to remind myself that they’re actually really simple. And these mini pavlovas piled high with tart grapefruit curd, berries, and pillowy whipped cream are sheer heaven no matter the occasion.
So whether you want an easy make-ahead dessert for a dinner party, or just want to treat yourself, you need these in your life.
What’s pretty great is that they’re also naturally gluten-free, dairy-free (though you’d need to top them with something else), and unleavened. WHAT’S NOT TO LOVE???
If you’re wondering how the chemistry works in this mini pavlova recipe, here are a few things to know about it:
- The vinegar (or some recipes use lemon juice, cream of tartar, some kind of acid) helps stabilize the egg white foam, and interferes with clumping; it helps prevent the effects of “overbeating” as well, usually where the egg whites collapse and weep (boy, don’t we all). Ultimately, it helps make the meringue a little chewy.
- Adding cornstarch to the egg white foam interferes with the egg proteins and provides a buffer to prevent overcooking. But too much cornstarch can make it almost chalky and too chewy, so don’t overdo it.
- The cornstarch and vinegar both act as stabilizers and help create that soft marshmallow-y center that the pavlova is known for.
Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.
Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.
What is socca?
Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.
It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.
Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.
It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.
I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST
Super Healthy Peanut Butter Banana Ice Cream
Guys, this is so good. I didn’t believe that somehow simple frozen bananas could be broken down and then coalesce into a creamy, magical ice cream.
If I served this to you and told you it was ice cream, you’d never guess otherwise. Unless you hate bananas, and then you’d just wonder why I was trying to poison you with banana ice cream.READ THE POST
Super Healthy Chocolate Avocado Pudding
I think it’s safe to say that I LOVE avocado. I stockpile avocado recipes. I add them to recipes that don’t even call for them. Mostly I just eat them straight out of their shells with salt and pepper (I mean, it’s a food that already comes in a bowl!).
But I had never thought of using them to make dessert.
Never, that is, until sammysamgurl at Mouthwatering Motivation commented on my chicken & avocado enchiladas post and asked if I’d ever tried chocolate avocado pudding.
It sounded weird and awesome, and I knew I had to give it a try. Even better? It’s gluten-free, paleo, low carb, and full of protein, fiber, and good fat. It basically should have its dessert card revoked. Except it’s also totally unique and delicious.READ THE POST
Coconut Milk Smoothie With Raw Egg: Healthy, Fat-Burning Breakfast
I’ve definitely been on a smoothie kick lately, and trying combinations that are way outside of my normal smoothie-zone. This whole past week I’ve been trying an apple-cinnamon shake (recipe to come), and then today I tried a smoothie with raw egg for the first time ever.
I know, raw eggs. Lots of people have an automatic “EWWW!” response to the thought of eating or drinking raw eggs. First thing—consuming raw eggs is not inherently dangerous. The only real danger is salmonella (also a danger from raw meat and various fruits and vegetables). By the most recent estimates, only maybe 1 in 30,000 eggs has salmonella, so those odds are fairly good in my book, but for children, elderly, and those with compromised immune systems it may be safer to stay clear.
And eggs are incredibly healthy—they’re full of protein, vitamin B, and choline, and they provide lots of energy and repair your body at a cellular level. Nutritionists and scientists still argue about whether or not raw eggs are actually healthier than cooked, but they made a nice protein addition to the shake…better than weird, chemical-y protein powder, at least.READ THE POST
Aunt Kristy’s Easy Oil & Whole Wheat Pie Crust
When I meet people who don’t love pie, I’m not quite sure how to relate to them. I mean, what’s not to love? Flaky pie crust? Check. Completely versatile filling that can change to your heart’s desire? Check. But here’s my secret…I actually love healthy pie crust the best. You can take your butter and lard crusts, your white, flaky layers. Because my Aunt Kristy’s oil and whole wheat pie crust is the bomb.
This is basically the only pie crust recipe I ever use. It’s a little finicky only because it’s crumbly, but ultimately it’s very forgiving so you can patch it easily when you have breakage. The whole wheat flour adds such a depth of flavor to all my pie recipes, kind of a nuttiness and a great texture.
The pictures below have very simple directions with them, but if you scroll down to the bottom I’ve provided VERY detailed instructions, including for different sizes of pie pan (or 9×13 if you’re making a pot pie) and topless or covered pies. I’ve also included a link to download a Word document you can easily download and print as well.READ THE POST