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.
December 8, 2022 by Baked sweet potato fries make a delicious side for whatever you’re serving. Crispy Baked Sweet Potato Fries Add to Collection Go to Collections 3.75 from 4 votes Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings2 Ingredients1 sweet potato large1 Tbsp potato starch divided in half1/2 tsp unrefined salt (real, pink, or Celtic salt) divided in half1 Tbsp extra-virgin olive oil divided in halfSpice Mix (Optional)¼ tsp garlic powder¼ tsp black pepper¼ tsp cayenne powder¼ tsp cinnamon¼ tsp paprika InstructionsPreheat the oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper.Cut the sweet potatoes into shoestring fries, about 3 inches long and ¼″ wide. Put half of the fries on one pan and the other half on the other. Sprinkle the sweet potato fries with the potato starch (use 1 1/2 teaspoons per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 ½ teaspoons per pan) and add the salt (1/4 teaspoon per pan). Toss until the fries are lightly and evenly coated in oil, and no powdery spots remain.Spread the fries out evenly in a single layer, with space in between each so they crisp up. If you overcrowd the trays, they will become soggy. Bake for 20 minutes, then using a spatula, flip the fries and cook for another 10-15 minutes, or until crisp.If desired, toss the baked fries with additional spices. Serve warm! 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 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.
March 14, 2022 by Switch up your pasta sauce with this vibrant creamy Carrot Turmeric Sauce instead. It’s packed with anti-inflammatory ingredients, and brings a pop of color to your dinner table. Skip the cashews and black pepper to make it AIP-compliant. Carrot Turmeric Pasta Sauce Add to Collection Go to Collections 3.37 from 11 votes Prep Time 10 minutes minutes Cook Time 10 minutes minutes Servings4 IngredientsPasta1 box gluten-free pasta such as chickpea pastaPasta Sauce1 Tbsp extra-virgin olive oil1/2 cup red onion diced2 Tbsp garlic chopped1/2 tsp turmeric powder3 cups carrot peeled and sliced thin1/4 cup cashews (raw) raw, or substitute hemp seeds2 cups vegetable broth (low or no sodium) or water1/2 tsp black pepper1/2 tsp unrefined salt (real, pink, or Celtic salt) pink or celtic 2 tsp apple cider vinegarToppings (Optional)microgreens/sproutshemp seeds InstructionsBoil a pot of water for the pasta and cook according to directions. Drain and set aside. Meanwhile, make the sauce: Heat a medium stockpot over medium heat. Add the oil, then the onion, garlic, and turmeric. Saute, stirring occasionally, for 2 minutes. Then add the carrot, cashews, and broth or water and cover. Cook for 10 minutes, until carrots are tender. Remove the carrot mixture from the heat and carefully transfer it to a blender. Add salt, pepper, and apple cider vinegar. Blend until smooth. (Conversely, use an immersion blender in the pot).Put the cooked pasta in the pot, pour in the carrot sauce, and mix well. To serve, plate and add a sprinkle of hemp seeds and sprouts. Add more salt and pepper to taste as desired. 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)
January 18, 2022 by Deviled potatoes are a fun and tasty alternative to deviled eggs. They also happen to be vegan, so if you’re looking for a vegan deviled eggs recipe, this is it. [Read more…] about Deviled Potatoes (Vegan Deviled Eggs)