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Homemade Whole Grain Rice-a-Roni

26 Dec

I found this recipe a little while back and have just been waiting for the perfect moment to try it out!  Well that perfect moment has arrived :D



Whole Grain Rice-a-Roni

Yields 4 servings


3/4 cup brown rice, uncooked

1/4 cup broken spaghetti or angel hair pasta

1 tablespoon dried minced onion

1/2 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1 tablespoon vegetable bouillon (about 2 cubes using this brand) crumbled, unsalted if preferred

2 tablespoon Earth Balance buttery spread

2 1/2 cups water




In a medium sauce pan over medium-high heat, combine the water and Earth Balance.  In a small bowl, stir together the brown rice, broken pasta, minced onion, garlic powder, Italian seasoning, and crumbled bouillon; add to the saucepan and stir.

Bring to a gentle boil, lower heat to medium-low, cover and simmer until the rice is cooked and the liquid is absorbed, between 25 and 30 minutes.  Enjoy :D





Secret Recipe Club March: Spinach and Grape Salad

18 Mar

This month’s post for Secret Recipe Club is exciting for so many reasons!! First off, I was assigned an awesome blog Cookin’ with Moxie.  Second off, Jamie, the wonderful author, is from Boston just like me!!  And thirdly… it’s my birthday (: Oh, and did I mention I moved to Las Vegas?!

It was hard to choose a recipe of course, but alas, I had to make the hard decision of choosing just one.  The recipe I came across happens to also be a Secret Recipe Club recipe: Summer Spinach and Grape Salad.  Now seeing as I am in Las Vegas enjoying weather I wouldn’t have normally had the chance to enjoy (still freezing in Boston), I thought it was a great time to make a cool, healthy summer salad!


Spinach and Grape Salad

Serves 6-8

1 large bag baby spinach

1 1/2 cups red grapes, sliced

1 small red onion, diced

1 large cucumber, diced


2 Tbsp. dijon mustard

1/4 cup extra virgin olive oil

2 Tbsp. apple cider vinegar

2 Tbsp. water

2 packets Truvia (or stevia, to taste)

Sea salt and fresh ground black pepper, to taste


In a small mixing bowl, combine the ingredients for the dressing.  Whisk well to combine.  Set aside in the refrigerator while you prepare the salad.



In a large salad bowl, toss to combine the spinach, grapes, onion, and cucumber.


Dressing the entire salad will make storing for leftovers impossible, unless you like soggy greens!  So unless you plan on serving or eating the entire salad, dress the salad to order.  Enjoy on its own, topped with your favorite protein, or as a side (:


Secret Recipe Club

Whole Wheat Pancakes

10 Nov

Where did this snow come from?! Seems to me like winter has crept upon us fast! I hate having to clear snow off my car before I’ve even celebrated Thanksgiving ):

One thing this cold, blustery weather is good for is being cozy indoors (: I love bundling up under a blanket with a cup of hot tea as I watch the snowflakes fall. Not much is better! Well, maybe adding pancakes to the mix might make this all a little better!

Surfing the internet I came across a simple looking pancake recipe that I just had to give a try. One thing I was intrigued by was that no sugar was added to the batter. Maybe these are more healthy?

The original recipe came from the website Pickles and Honey.

Whole Wheat Vegan Pancakes

Yields about 12 5 inch pancakes
1 cup whole wheat flour
1/2 cup all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cup soymilk
1/2 tsp. vanilla extract
1 Tbsp. flax meal mixed with 3 Tbsp. warm water (let sit about 5 minutes)
1 tsp. canola oil


Lightly grease and heat, over medium heat, a large nonstick skillet.

In a medium mixing bowl, soft together the whole wheat flour, all-purpose flour, baking powder, salt, and cinnamon. Whisk to be sure all ingredients are combined.

In a small bowl, stir together the milk, vanilla, flax meal, and oil. Add the wet ingredients into the dry and stir gently until just combined.

Using a scoop, portion the batter evenly out onto the preheated skillet. The edges will begin to bubble and curl up off the skillet (after about 3-4 minutes). Flip the pancakes and cool until heated through and firm to the touch. Continue until all the batter is used. I like to turn on my toaster oven to low heat and store the cooked pancakes in there until I’m ready to eat.

Top with some Earth Balance, maple syrup, and/or fresh blueberry syrup!! Enjoy!


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