All Posts By Amy Chaplin

Dessert of the Month: Almond-Vanilla Mini Cakes with Rhubarb

by in Amy's Whole Food Cooking, May 20, 2014

These mini cakes are a lot like macaroons: Crisp on the outside, thanks to plenty of almond meal,  and tender inside, from the combination of maple syrup and coconut oil. Not only are these little cakes dairy- and gluten-free but they’re also packed with nutritious ingredients, including chia seeds, flaxseeds, and flours ground from wholeRead more

Salad of the Month: Quinoa, Fava Beans and Peas

by in Amy's Whole Food Cooking, May 13, 2014

Packed with fava beans, fresh herbs and peas, this salad will bring spring to the table in an instant. Mint, dill and scallions complement the ever-so-slightly-sweet flavor of the brown-rice vinegar seasoning, creating a bright and refreshing marinade for the salad. Quinoa provides the ideal texture and background, with plenty of protein and nutrients, makingRead more

Millet, the Little Grain with Big Potential

by in Amy's Whole Food Cooking, May 11, 2014

Millet is a small, round, gluten-free grain that cooks up light and fluffy in just 20 minutes. When cooked fresh, it has an earthy flavor and almost creamy mouthfeel. With its mild flavor and lovely sunny color, millet is an ideal grain for sweet and savory recipes.

Smoothie of the Month: Strawberry and Hemp Seed

by in Amy's Whole Food Cooking, May 6, 2014

A light strawberry smoothie is the perfect way to usher in spring and welcome warmer mornings. In this smoothie, hemp seeds take the place of nuts, creating a protein-rich smoothie that also provides a dose of Omega-3 fatty acids.

Coconut Butter is the New Coconut Oil (Plus: How to Make Coconut Fudge)

by in Amy's Whole Food Cooking, April 29, 2014

People often confuse coconut butter with coconut oil. Coconut oil contains only the oil from the coconut, whereas coconut butter is made from coconut flesh, so it retains more nutrients. Coconut butter is made by blending dried coconut into a paste-like consistency that is similar in texture to nut butter.

1 Can of White Beans, 3 Tasty Recipes

by in Amy's Whole Food Cooking, April 25, 2014

White beans are deliciously creamy, extremely versatile and can be made into tasty protein-rich meals or snacks in minutes. When using white beans or any other canned beans, be sure to drain off the liquid in the can, rinse them a couple of times and then drain them well. These steps will remove any flavorsRead more

Breakfast of the Month: Orange and Grapefruit with Vanilla-Bean Honey

by in Amy's Whole Food Cooking, April 22, 2014

The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.

Dessert of the Month: Gluten-Free Jam Dot Cookies

by in Amy's Whole Food Cooking, April 15, 2014

When made with different colors of jam, these little cookies are reminiscent of a pretty collection of jewels. They satisfy both the need for something nutty and crisp and any desire for big fruity flavors — all in one bite. The combination of whole-grain flours, ground coconut and maple complement the assertive flavor of toastedRead more

Salad of the Month: Radish, Watercess and Pecorino Cheese

by in Amy's Whole Food Cooking, April 8, 2014

Sharp, juicy radishes, a nutty cheese and an easy dressing are all you need to create a refreshing salad to usher in the spring season. Once tossed in a vinaigrette, radishes begin to pickle and soften. At this point, they can be left for up to an hour before you add the watercress and serve,Read more

Smoothie of the Month: Mango with Turmeric

by in Amy's Whole Food Cooking, April 1, 2014

Have you noticed the recent proliferation of neon-colored drinks and teas popping up at local juice bars and health food stores? These tonics get their hue from turmeric and are often combined with citrus juice and something sweet to tame the spice. Turmeric’s properties have been widely used in ancient healing systems and now everyone’sRead more