All Posts By Silvana Nardone

Throw a Gluten-Free Game-Day Party

by in Healthy Recipes, January 31, 2016

Game-day party planning is no easy task — especially for starving football fans. Add gluten intolerance to the mix and you may just feel like throwing in the towel. But, really, there’s no need to stress. You’re just minutes away from party prowess with these good-for-you game-day snacks.

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Pomegranate, 3 Ways

by in Healthy Recipes, January 11, 2016

Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. In these recipes, we use them to brighten up a turmeric-spiced pistachio pilaf, a ketchup-laced veggie burger and a warm, cinnamon-y apple crisp topped with an almond-oat crumble.

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Fast and Easy Christmas Brunch

by in Healthy Recipes, December 18, 2015

With all the pressures of the holidays, the last thing you need is a complicated brunch plan. These three dishes give you options from make-ahead to 10 minutes or less — without sacrificing flavor or healthy choices. Prep the quinoa squares or muffins the night before, then bake before brunch, or make breakfast nachos on the fly.

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3 Paleo Recipes for Newbies

by in Healthy Recipes, December 11, 2015

Whether you’ve gone fully paleo or are just checking out what your dietary options are, these grain-free, refined sugar-free recipes deliver on flavor and protein. There are no special techniques required, just ingredients that are as close to nature as possible. Translation? They’re minimally processed. Making recipes grain-free is easy, thanks to the transformative characteristics of cauliflower as a healthy swap in for white rice. Almond flour takes the place of all-purpose flour for a moist texture in chocolate muffins, and sweet potatoes take the place of your basic white potato. Unrefined sugars like coconut and maple take center stage as preferred paleo sweeteners.

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Gluten-Free Thanksgiving Leftover Recipes

by in Healthy Recipes, November 27, 2015

Not all Thanksgiving leftovers are created equal. Sure, you could continue to reheat the same food for lunch and dinner for the next few days — after all, everyone loves a classic! Or, you can switch things up and make leftovers new again. In these recipes, cranberry sauce stays sweet in muffins, then goes savory for turkey tacos with carrot-jalapeno pickles. Pumpkin pie filling takes a spin in the blender, perfect for thickening your morning smoothie. Read more

Gluten-Free Pecan Pie

by in Healthy Recipes, November 16, 2015

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free. Read more

Ginger, 3 Ways

by in Healthy Recipes, November 15, 2015

Sure, ginger is the quintessential ingredient to spice up your holiday desserts (like our crinkle cookies), but it’s also great for an immune-boosting, digestive switchel. Ginger also adds zing to a delicate, soothing winter chicken meatball soup.

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Butternut Squash, 3 Ways

by in Healthy Recipes, November 13, 2015

These three recipes use roasted, pureed butternut squash in ways usually reserved for cheese — and you’ll never even miss it. See how butternut squash lends a slight sweetness to mac and cheese, dip and even baked jalapeno poppers while delivering creaminess.

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No Tricks, Just Treats: Homemade Gluten-Free Halloween Candy

by in Healthy Recipes, October 29, 2015

Can Halloween be sinfully good and good for you? The answer is yes. Sweet Medjool dates are transformed into caramel, and extra-dark 91 percent chocolate — the darker, the better — enrobes each candy with its rich, complex flavor. Plus, healthy fats like coconut oil and unrefined sugars like maple syrup mean you can treat yourself to some Halloween fun. One bite of these chocolate candies and you’ll know there are no tricks, just real treats! Read more

Fall Soups Fit for the Blender

by in Healthy Recipes, October 16, 2015

The secret to weeknight soup is right there in your blender. You’ll spend less time cooking — and cleaning — and in minutes you’ll have piping-hot soup ready to start your meal. I’ve blended quinoa into tomato bisque for some hearty added protein, and I’ve even added wonderful creaminess to classic carrot-ginger soup with blended cashews. Read more