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A Baker’s Dozen Healthy Holiday Cookies

It seems like sweets galore show up everywhere one goes this time of year. I say to myself that I’m going to stay away from food with a lot of sugar, but then I spy a plate of homemade cookies and my resolve flies right out the window. Does that happen to you? Thought so. Let’s put a screen on that window. Here’s a baker’s dozen roundup of healthy holiday cookies–treats with a healthier twist!

Healthy Holiday Cookies Roundup

“Healthier twist” is my very flexible description. It means if maple syrup or coconut sugar or honey is in the recipe, that’s healthier. Then again, if there’s a little cane sugar involved—well the cookie is probably gluten-free or vegan. We all have friends and family who would appreciate some tempting healthy holiday cookies that just happen to be one of those. Continue Reading…

Winter Greens with Pomegranate and Olives

I saw a little blurb yesterday that says the average person gains one to two pounds between Thanksgiving and New Year’s Day. As the parade of buffets, cookies, and cocktails comes our way, let’s make a healthy plan to fill our tummies with a daily salad. As in this salad of winter greens with pomegranate and olives–my new favorite antidote to holiday overindulgence.

Winter Greens with Pomegranate and Olives | Letty's Kitchen

There’s a festive feeling about this salad. I mean, curly-leafed frisée lettuce is a party already. Toss in tart fruity pomegranate seeds, salty olives, and toasted sunflower seeds, dress with a lemon caper vinaigrette, and you’ve got a salad that would be appreciated at any holiday gala. Continue Reading…

Brown Rice Pumpkin Date Pudding

Brown rice pumpkin date pudding—this is comfort food that you can feel good about. Starring pumpkin pie spices and real pumpkin, it’s naturally sweetened with dates and maple syrup, and to boot, it’s made with whole grain brown rice. This recipe first appeared on Pressure Cooking Today where I’m a contributor.

Brown Rice Pumpkin Date Pudding | Letty's Kitchen

With welcoming nutlike flavor and a chewy high-fiber bite, nutritious brown rice takes more time to cook than white rice, which has the bran and germ removed. A pressure cooker really speeds up the cooking time for creamy tender brown rice pumpkin date pudding, so that’s how we roll in this kitchen. You can cook brown rice pudding stovetop as well, but it takes a lot longer. Continue Reading…

Kale and Sunshine Kabocha Squash Salad

Buttery sweet sunshine kabocha squash roasted in a wash of red pepper vinaigrette, together with vitamin-rich kale that’s been massaged with the same tangy dressing, this kale and kabocha squash salad pops with inviting color and extraordinary depth of flavor.

Kale and Kabocha Squash Salad with Roasted Red Pepper Vinaigrette | Letty's Kitchen

Almost as an afterthought, when I prepped the kale and squash, I decided to mix in some of my roasted red pepper vinaigrette. La-ti-da–what a way to bump up the flavor of a simple seasonal salad! Tamari-roasted pumpkin seeds accent with salty crunch, and healthy hemp hearts offer a final contrasting sparkle.

Continue Reading…

Apple Cinnamon Quinoa Muffins {gluten-free and vegan}

Home-selling wisdom says that if a prospective buyer tours a home with a warm cinnamon fragrance filling the air, they are more likely to buy. For sale or not, a cinnamon-spiced kitchen is an invitation to stay. Naturally-sweetened with grated apples and maple syrup, and loaded with raisins and walnuts, these apple cinnamon quinoa muffins are guaranteed to do the trick.

Apple Cinnamon Quinoa Muffins --vegan and gluten-free | Letty's Kitchen

Introducing my favorite muffin in the entire world. Really. Back in the day, they had white flour, sugar and eggs. Not any more, here in this kitchen anyway. I switched those ingredients out for a more nutritious gluten-free and vegan version. Favorite muffins–same, same, but different.
Click here to PIN Apple Cinnamon Quinoa Muffins. Continue Reading…