February 21, 2023 by Next time you want a quick, easy, and delish side dish, make this Roasted Brussels Sprouts with Honey Mustard Dressing recipe. Cruciferous vegetables, like Brussels Sprouts, support detoxification, gut health, and hormone balance. Roasted Brussels Sprouts with Honey Mustard Dressing Add to Collection Go to Collections No ratings yet Prep Time 10 minutes minutes Cook Time 16 minutes minutes Total Time 30 minutes minutes Servings2 Ingredients1 lb Brussels sprouts (~500 grams)Honey Mustard Dressing2 Tbsp Dijon or whole grain mustard2 Tbsp extra virgin olive oil2 Tbsp apple cider vinegar or lemon juice1 Tbsp honey1 clove garlic grated or minced1/4 tsp unrefined salt1/4 tsp black pepper InstructionsPreheat the oven to 400F or 200C.Wash Brussels sprouts, dry them, cut off the bottom stem, and discard any outer or brown leaves then slice in half. If you’re Brussels sprouts are on the larger side, slice them into quarters, so they cook more quickly and evenly.Add them to a baking sheet, and toss with a little olive oil, salt, and pepper. Bake for 15-20 minutes, using a spoon to move and flip them around halfway. Smaller ones will cook more quickly than larger ones. They should just be starting to brown on the edges and get golden and crisp. Meanwhile, make the dressing. In a small bowl whisk together all dressing ingredients. When Brussels are done, spoon 2 tablespoons of the dressing on top and reserve the rest for another use. Toss well and serve. Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
June 20, 2022 by These gluten-free Rosemary Olive Muffins are next level delicious and then dipped into the rosemary olive oil is just heaven. They are so easy to make: they take less than 10 minutes of prep and just 25 minutes to bake. Sun-dried tomatoes, olives, and fresh rosemary are folded into an almond flour bread mix. Pour into a lined muffin tin, and voila. The taste will transport you to the shores of Italy. Rosemary Olive Muffins Add to Collection Go to Collections 3.62 from 18 votes Prep Time 7 minutes minutes Cook Time 25 minutes minutes Total Time 32 minutes minutes Servings0 IngredientsRosemary Olive Muffins 2 eggs, organic, pasture-raised1/2 cup water2 Tbsp extra virgin olive oil 1 box Simple Mills Artisan Bread Mix3 Tbsp apple cider vinegar3 Tbsp kalamata olives chopped3 Tbsp green olives, pitted chopped3 Tbsp sundried tomatoes chopped1 sprig fresh rosemary leaves only, chopped finely so you get 1 Tbsp flaky sea salt (optional) Rosemary Olive Dip 3 Tbsp extra virgin olive oil2 tsp fresh rosemary chopped InstructionsPreheat the oven to 350 F. In a large bowl, whisk eggs, water and oil. Then stir in the bread mix. Next, add the vinegar, olives, sun dried tomatoes, and rosemary. Combine well.Line a muffin tin with liners or lightly grease them with oil. Divide the batter evenly amongst the 12 cups. Sprinkle a pinch of flaky sea salt on top, if desired.Bake for 25 minutes. Meanwhile, combine the olive oil and rosemary in a small bowl to make a dip for the muffins. Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
June 15, 2022 by Meet your new favorite weeknight dinner: Tomato Basil Cod with Mediterranean Vegetables. If you love Mediterranean ingredients – like olives, capers, tomatoes, and basil- then you’ll love this dish. Thinly sliced zucchini, artichoke hearts, and tomatoes are nestled into a flavorful tomato sauce spiked with olives and capers, along with succulent pieces of wild-caught cod, that flakes perfectly with a fork. Every bite is infused with flavor. Personally, I always love adding fresh onions and garlic and dried oregano to store-bought tomato sauce to add both flavor and nutrition, but you could skip that step if you use a good tomato sauce that is already well-flavored. It’s incredibly easy to make and is a crowd pleaser. I make this for a lot of my dinner parties as it is so easy (and scales up easily – you just need a bigger pan (or two). If you like, pair it with plain rice, or a lemon basil rice pilaf for a complete meal. Tomato Basil Artichoke Cod Add to Collection Go to Collections 3.95 from 17 votes Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings2 IngredientsTomato Sauce2 tsp extra virgin olive oil 1 cup red onion diced2 cloves garlic chopped1 Tbsp capers2 Tbsp kalamata olives chopped3/4 tsp dried oregano1 jar tomato sauce (approximately 20 ounces) 1/4 tsp unrefined salt (real, pink, or Celtic salt) (or more to taste) 1/4 tsp black pepperCod & Veggies 1 large green zucchini sliced thin1 cup artichoke hearts (jarred) chopped1/2 cup grape tomatoes or cherry tomatoes sliced in half2 4 oz wild cod fillet (4-6 oz each)1/2 lemon sliced thin1 Tbsp capers2 Tbsp kalamata olives, pitted choppedGarnish (optional) 2 Tbsp fresh basil leaves (optional) InstructionsPreheat the oven to 400 F. Heat a pan over medium heat. When it’s hot, add the oil, then the onions, garlic, capers, olives, and oregano. Let them cook for 2-3 minutes before adding the tomato sauce, salt, and pepper. Cook until it bubbles, another 3 minutes or so. Pour half the sauce into an oven-safe baking dish, layer in the sliced zucchini, artichoke hearts, and sliced tomatoes. Toss it well. Then flatten out the veggies and add the cod on top. Pour the remaining sauce over the entire dish. Then top each filet with 2 slices of lemon and sprinkle the remaining capers and olives on top of the whole dish. Bake for about 20 minutes, or until the fish flakes easily with a fork (the time will vary depending on size and thickness of the fish).Garnish with fresh basil to serve. Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
January 28, 2022 by This fluffy peanut butter bread delivers a whopping 6 grams of protein a slice. It’s quick and easy to make with just 7 simple ingredients. [Read more…] about Protein Peanut Butter Bread (Gluten-Free & Flourless)
August 25, 2021 by If you’re looking for an allergy-friendly sweet-treat full of good-for-you ingredients, try these sunflower butter bars. Sunflower butter is an allergy-free alternative to nuts while tiger nut flour (made from a root vegetable, not nuts) is a high fiber flour alternative. It has a mild sweetness and incredible prebiotic benefits. What’s more is, this paleo, gluten-free, vegan treat can be whipped up in less than 10 minutes. Sunflower Butter Bar Ingredients Here is a breakdown of the health benefits of the main ingredients used to make these sunflower butter bars: Sunflower Butter: A great alternative for those who are allergic to peanut butter or other nut butter. Sunflower seed butter is a good source of essential minerals such as magnesium, phosphorus, copper, and manganese. (1) Tigernut Flour: Tigernut flour is rich in fiber, particularly prebiotic fiber, which helps the good bacteria in your gut flourish. They also may be helpful at keeping blood sugar stable. Both good digestion and balanced blood sugar are keys to clear skin and overall health. Date syrup: I love using dates as a sweetener, as they are rich in antioxidants and minerals and low glycemic, despite their sweet taste. You could easily use whole, pitted dates in this recipe for added fiber, but since I didn’t have any, and wanted to do it in a bowl without using (and having to wash) my blender, I chose date syrup for this recipe. Sunflower Butter Bars Add to Collection Go to Collections 3.89 from 18 votes Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings8 IngredientsSunflower Butter Bar1 cup sunflower seed butter (can sub nut butter of choice)1 cup tigernut flour (can sub almond flour) ½ cup date syrup½ tsp. vanilla extract¼ tsp. unrefined salt (real, pink, or Celtic salt)¼ cup coconut milk (can) or non-dairy milk of choice (plus more if needed)Chocolate Topping2.5 oz dark chocolate meltedFlaky sea salt (optional) InstructionsFirst, combine all sunflower butter bar ingredients in a large mixing bowl, and stir thoroughly to combine. If it is a little dry or crumbly and not holding together like a dough, add more non-dairy milk, 1 tablespoon at a time.Next, press the mixture into a 6x6 baking dish. Top with melted chocolate until the batter is fully covered, add flaky sea salt if desired. Then refrigerate or freeze until the chocolate is hardened. Slice into bars to serve. Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month. Looking for more quick and easy desserts made with nut butter? Check out this Cashew Vanilla Freezer Fudge or this Sweet & Salty Almond Butter Date Caramel.
April 12, 2021 by I love to spice up cauliflower rice with lots of color and flavor. That’s exactly what you get with this Golden Spring Cauliflower Rice recipe. The golden color comes from turmeric, and the flavor comes from diced onion, garlic, celery, carrot, and parsley. While cauliflower doesn’t have to be organic, choosing organic is the ideal choice, as you not only reduce or limit your exposure to pesticides but our environment as well. You can find it at your local grocer or farmers market, or get it shipped straight to your door by grocery shopping online, for example via Amazon Fresh. To save time with this golden cauliflower rice recipe, buy riced cauliflower. It’s available in the frozen section of most health food stores (and even mainstream ones). You can sometimes find it in the fresh produce section, too. Conversely, you can “rice” cauliflower by putting cauliflower florets in a food processor or blender and pulsing until it’s chopped into rice-like pieces. I prefer frozen as it’s quick, easy, and less clean up. But if it’s not available, I’ll make it from scratch. Golden Spring Cauliflower Rice Add to Collection Go to Collections 3.87 from 23 votes Prep Time 10 minutes minutes Cook Time 10 minutes minutes Total Time 20 minutes minutes Servings0 Ingredients2 Tbsp extra-virgin olive oil1/2 cup red onion diced (1 small onion) 3 cloves garlic diced1 tsp turmeric 1 tsp cumin powder2 1/4 cups carrot diced (2 large or 4 small) 3 stalks celery diced6 cups cauliflower rice fresh or frozen ~ 600 g or 21 oz bag1 tsp unrefined salt (real, pink, or Celtic salt) or to taste 1/2 tsp black pepper1/2 cup flat-leaf parsley minced InstructionsHeat a medium pan over medium heat. Add oil. Reduce heat to low, then add onions, and stir occasionally for 30 seconds before adding garlic, turmeric, and cumin. Stir well, and give it another 30 seconds or so, until fragrant. Next, stir in the carrots and celery. Cover, and cook for 5 minutes. Remove the cover and stir in the cauliflower rice. Do not recover. Stir occasionally for about 5 minutes, until cauliflower is yellow from the turmeric and soft. Turn off the heat. Stir in parsley and salt to taste. Recipe NotesThis saves well in an air-tight glass container and can be reheated throughout the week. Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month. Looking for other cauliflower-based recipes? Check out my Curry Tahini Cauliflower, Indian Spice Cauliflower Kebabs, and Golden Ginger Cauliflower (Anti-Inflammatory)