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Allergy-Friendly Dessert Pizza by Enjoy Life

Filed Under: Recipes at 12:34 pm | By: Madeline Reiss

Is it dinner or dessert? Either way, this Dessert Pizza deserves a spot on the kitchen!  The recipe features Enjoy Life’s gluten-free and paleo Pizza Crust topped with dairy-free Mini Chocolate Chips and Mini Cookies – pure indulgence!


Makes one 12-inch pizza

For the crust:

1 box Enjoy Life Foods Pizza Crust Mix
1 t. ground cinnamon
1/4 cup cold water
2 tablespoons olive oil or grapeseed oil, divided, plus more as needed
2 teaspoons vanilla extract

For the toppings

1 cup Enjoy Life Foods Mini Chips
8 large marshmallows, halved
1/4 cup sunflower seeds (can substitute for any other seed)
2, 1-ounce bags Enjoy Life Foods Crunchy Chocolate Chip Mini Cookies, broken into halves
1/2 cup raspberries (any fruit will work here!)


  1. To make the crust, put a baking sheet or a pizza stone on the bottom rack of the oven. Preheat the oven to 400°F. Have a piece of parchment paper ready and set aside.
  2. Put the Pizza Crust Mix in a large bowl. Add the cinnamon and whisk to combine. Add 1 cup of the cold water, the oil, and the vanilla extract, stirring until a soft, but workable, dough forms—adding the additional cold water as needed.
  3. Transfer the mixture to your workspace, kneading for 2 minutes until smooth and pliable, but not sticky. Lightly coat each ball with oil, then with oiled hands, pat and stretch the piece about 12-inches round and 1/4-inch thick. Loosely cover with plastic wrap, and let rise in a warm draft-free place for about 25 minutes. The dough will be puffy.
  4. Carefully transfer the dough to the preheated baking sheet (leaving it on the parchment paper). Bake until the top is firm and puffy, and the edges are just starting to firm (about 8 minutes). Sprinkle the dough with the Mini Chips. Let stand about 5 minutes, until they start to melt, then spread to cover the dough, leaving about a 1/2-inch edge.
  5. Top the melted chocolate with half of the marshmallows, sunflower seeds, and Crunchy Mini Cookies. Return to the oven for about 5 minutes, until the marshmallows are puffed and lightly browned.
  6. Add the raspberries. Bake for an additional 5 minutes, until the marshmallows are golden and the raspberries are softened. Cool on the stone for about 10 minutes, until easy to handle.
  7. Serve warm, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months. Reheat before serving.


Crispy, Baked Sweet-Potato Wedges

Filed Under: Recipes at 1:42 pm | By: Madeline Reiss

Get all the crispy deliciousness of sweet potato fries without the deep frier! This recipe will get you thick, lightly crisped, oven-baked sweet potato wedges that make the perfect snack or side dish.

2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
2 1/2 tablespoons avocado oil
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon black pepper


  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto a prepared baking sheet and set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  3. Place the sweet potato wedges in a large bowl, then add the avocado oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
  4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
  5. Cool wedges on a pan for 5 minutes, then serve at once!


Low-Carb, Gluten-Free Cauliflower Pizza Crust

Filed Under: Recipes at 3:40 pm | By: Madeline Reiss

Those following a ketogenic (or generally low-carb) diet can rest easy knowing they can still indulge in pizza! This recipe features delicious, crispy, guilt-free, easy-to-make pizza crust made from cauliflower!

Recipe Source:

2 1/2 cups grated or ground cauliflower (use a food processor or cheese grater)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
kosher salt
1 egg, slightly beaten


  1. Preheat oven to 425.
  2. Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic and stir to cool it off a little.
  3. Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid.
  4. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel.
  5. Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan, and mozzarella. Add salt to taste. Add egg and stir to blend completely.
  6. Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed with non-stick spray. Press mixture out to about 1/4 inch or slightly thicker circle.
  7. Place pan in oven and bake until golden brown. Pizzas tend to vary in cooking time, so sight is the best indicator. Generally, 15-20 minutes is a good time frame.
  8. Remove from oven, top with desired toppings and return to oven to melt cheese. Let rest for a couple of minutes and then slice and serve.


Sugar-Free, Gluten-Free Lemon Meringue Pie

Filed Under: Recipes at 10:35 am | By: Madeline Reiss

It’s Pi Day, and what better way to celebrate than with…pie! This lemon pie features a delicious, gluten-free pie crust and sugar-free lemon curd. A low calorie, low-carb option for a light, fresh dessert. Serve with fresh strawberries or a sugar-free meringue (recipe below).

Recipe authored by
Sugar-free Lemon curd
Soft sugar-free meringue frosting
  1. Prepare and set aside gluten-free pie crust
Sugar-Free Lemon Curd
  1. Whisk the lemon juice, sweetener, eggs and egg yolks together in a saucepan.

  2. Bring to medium heat and add the coconut oil, stirring continuously, to prevent the eggs from cooking and scrambling.

  3. When the coconut oil is melted, increase the heat to medium-high and keep stirring until it thickens up.

  4. When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.

  5. Fill in the coconut flour pie crust with the lemon curd. Refrigerate the lemon pie for at least 2 hours to firm up.

Sugar-free meringue frosting
  1. In a bowl, whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
  2. Keep whisking on high speed and slowly add the sugar-free sweetener of your choice.

  3. After 90 seconds, the meringue should be really fluffy and triple its volume.
  4. Flip over the bowl to check if the meringue is ready. If it sticks to the bowl, transfer on the top of the lemon curd pie.

  5. Torch the top of the meringue or place in the oven for 2 minutes until the top is slightly brown.


Should You Try Healing Clay? Benefits + 4 Ways To Use

Filed Under: Detoxification and Cleansing,Personal Care,Recipes at 3:25 pm | By: Madeline Reiss

Clay masks are definitely having a moment in the wellness spotlight! You may have seen people with grayish-greenish, mud-slathered faces in your social feeds all in the name of #selfcaresunday. Believe it or not, clay masks have actually been used for centuries to beautify, refresh and heal a variety of skin and health issues. There are a number of clays on the market that boast their own set of health benefits, but the most popular of which is bentonite clay.

What is Bentonite clay and how does it work?

Also known as green clay, bentonite clay is composed of aged volcanic ash. It’s known for its unique ability to produce a negative charge when hydrated, allowing it to act like a magnet and bind to heavy metals and toxins, which typically have positive charges. It has an alkalizing effect on the body and may help balance gut bacteria when taken in small doses.

Best ways to use

  • Face mask: To detoxify skin and remove impurities, mix up a paste of clay and water. Typically a teaspoon of water to a tablespoon of clay works best, but it depends on how thick of a paste you prefer. Swapping apple cider vinegar for water will deepen the cleansing effect, but might not be a good choice for sensitive skin!
  • Skin Irritations: Applying a mask of bentonite clay and water to skin irritations may help them heal faster. Clay is able to bind to bacteria and toxins living on the surface of the skin, making it an excellent antibiotic treatment to reduce redness, itchiness, and help fight allergic reactions.
  • Detox Bath: Add 1/4-1/2 cup of clay to a bath for a relaxing and detoxifying soak. This can help soften skin and soothe any irritations by removing impurities.
  • Detox drink: A daily dose of bentonite clay may help balance gut bacteria and relieve indigestion. Start small by stirring a 1/4-1/2 teaspoon to see how your body reacts, before increasing to 1 teaspoon.

A few words of caution…

  • Never mix bentonite clay with metal utensils! It can bind to toxins in the metal which will then end up on your skin.
  • Always do a skin patch test before applying a face mask or treating skin irritations. Bentonite clay is ideal for normal to oily skin types and may be too harsh for those with dry or sensitive skin.
  • As with any supplement, check with your doctor before ingesting bentonite clay as a detox drink, as it may interfere with any existing supplements or medications you’re taking.

Have you ever tried healing clay masks? Share your experience in the comments?



One Pot Vegan Pad Thai Noodles

Filed Under: Recipes at 3:41 pm | By: Madeline Reiss

This Delightful One Pot Pad Thai Recipe is vegan made with tofu and scrumptious pad thai sauce! You can make it just one pot limiting your clean up.

Recipe author:

1 cup rice noodles
2 cloves garlic
1 cup carrot, shredded
1 cup bean sprouts
1/4 cup chopped green onions
1/4 cup crushed peanuts
1 tbsp sesame oil
1 tsp sesame seeds
2 tsp sriracha sauce
1/3 cup brown sugar
2 tbsp soy sauce (add 2 more if you want extra sauce)
2 tbsp water
1 cup firm tofu, diced



  1. Dice tofu, garlic, and green onions. Add them to a saute’ pan along with sesame oil.
  2. Sauté on med-high heat until tofu slightly starts to turn a golden color.
  3. Add in noodles, half of your peanuts, sriracha sauce, brown sugar, water and soy sauce. Stir and let simmer for another 5 minutes.
  4. Add in carrots and bean sprouts, cover your pan, and cook for another 8 minutes.
  5. Give it a final few stirs, remove from heat and plate.
  6. Top with lime, green onions and the other half of the peanuts.


Simple, 5-Ingredient Chia Seed Pudding

Filed Under: Recipes at 5:28 pm | By: Madeline Reiss

Ever tried chia pudding? This is an amazing, dairy-free alternative to yogurt is a yummy way to get your healthy fats. Start with this basic recipe and then experiment with your own variations to enjoy for breakfast, as a snack or dessert. Vegan, gluten-free, paleo and keto-friendly.


6 Tablespoons chia seeds
2 cups unsweetened coconut, almond or cashew milk
1/2 teaspoon vanilla extract
1 Tablespoon maple syrup, honey or sweetener of choice (optional)
blueberries and strawberries, for topping


  1. In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
  2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours.
  3. You can also prep your pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.


Recipe source:


Quinoa Patties With Zucchini And Feta Cheese

Filed Under: Recipes at 11:11 am | By: Madeline Reiss

These Quinoa Patties with Zucchini and Feta Cheese make the perfect meatless meal that is full of healthy goodness!


For the Patties:
6 oz uncooked quinoa
2 medium zucchini, peeled and shredded
1 cup crumbled Feta cheese
2 tablespoons sun-dried tomatoes, finely chopped
2 tablespoons dill, finely chopped
3 tablespoons breadcrumbs
2 eggs, beaten
1 clove garlic, minced
salt, pepper
olive oil for cooking

For a simple sauce:
4 tablespoons plain Greek yogurt
1 baby dill pickle, finely chopped
1 tablespoon dill
1 clove garlic, finely minced
salt, pepper


  1. Combine quinoa with 1.5 cups water in a medium saucepan.
  2. Bring to a boil. Cover, reduce heat to low and simmer until quinoa is tender (about 15 minutes).
  3. Using a paper towel, dredge the liquid out of shredded zucchini.
  4. In a big bowl, combine cooked quinoa, zucchini, cheese, garlic, dill, sun-dried tomatoes, eggs, bread crumbs, salt and pepper. Mix well.
  5. Form the mixture into small patties. If they start to fall apart, add more breadcrumbs one tablespoon at a time.
  6. Heat the oil in a large skillet over medium-low heat. Working in batches, cook the patties for 5 minutes on each side.
  7. Transfer to a plate and let them cool.
  8. To make a simple sauce, combine all ingredients and serve!

Recipe source:


Homemade, Nontoxic Deodorant Recipe For Sensitive Skin

Filed Under: Personal Care,Recipes at 2:28 pm | By: Madeline Reiss

If you’re hip on nontoxic, DIY beauty, you’ve probably attempted to make your own deodorant before. Many people swear by how easy and beneficial it is to whip up an effective natural deodorant using baking soda, essential oils and a handful of other ingredients found in your kitchen. However, one of the major drawbacks of using baking soda as a primary ingredient is skin irritation.

If your pits are prone to those painful, unsightly bumps—try this recipe that dramatically reduces the amount of baking soda, while adding in soothing and nourishing shea butter to help keep you smooth and chafe-free naturally!


1/3 cup coconut oil
3 Tbs. beeswax, grated or pellets
2 Tbs. shea butter
1/3 cup arrowroot powder
2 Tbs. baking soda (reduce to 1 Tbs if still to harsh for your skin)
10 – 15 drops essential oils

This recipe fills two deodorant containers. You can reuse empty containers or order empty ones online! I’ve even used jars when I didn’t have a deodorant container on hand.


1. Melt coconut oil, beeswax, and shea butter in a small saucepan over low heat. Stir continuously until melted.

2. Once completely melted remove off heat and whisk in arrowroot powder and baking soda. Then add essential oils. Mix thoroughly, but quickly as mixture will start to thicken.

3. Pour into two empty deodorant containers (like these) and let your homemade deodorant sit until completely set (give it a couple hours for good measure). Place lid on and use as you would any other deodorant.

Recipe Source:


Purely Elizabeth Vegan & Gluten-Free Blueberry Crisp

Filed Under: Recipes at 12:50 pm | By: Madeline Reiss

This vegan & gluten-free, warm, ooey-gooey crisp recipe is the perfect, after-dinner (or anytime) indulgence! This version works well with blueberries and peaches, but it’s fun to experiment by switching up the fruit.


3 cups peaches
1 cup blueberries
1/2 cup coconut sugar
1/2 lemon, juiced
3 tbsp cinnamon
2 tbsp arrowroot powder


2 cups Purely Elizabeth Ancient Grain Granola
2 tbsp coconut oil


Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.


Jasmine Rice With Pecans & Orange Honey Tofu

Filed Under: Recipes at 11:35 am | By: Madeline Reiss
Homemade Tofu Stir Fry with Vegetables and Rice

This sweet and tangy, easy-to-make jasmine rice dish utilizes Lundberg Farms’ Thai Hom Mali Rice that’s ready for eating in 90 seconds. It’s bursting with flavor and makes the perfect comfort food!


1 cup Lundberg Family Farms Thai Hom Mali Rice
2 cups (roughly) of veggies of your choice, steamed separately
1 pound extra- firm tofu
2 tsp. each cracked pepper & dried thyme
1 tsp. salt
1 tablespoon olive oil
1/3 cup honey
¼ cup fresh orange juice
½ cup toasted pecans, chopped


  1. Press extra liquid from tofu by placing between plates and setting a heavy skillet or pot on top.
  2. Drain for 10 minutes, pat dry, and slice tofu once horizontally to make thin slices. Cut diagonally across to make triangles, and place on a dry plate.
  3. Blend dried thyme, cracked pepper and salt in a small bowl. Sprinkle herb mixture over tofu, pressing into each side. Discard any leftover herb mixture.
  4. Heat olive oil in a large skillet over medium-high heat and cook tofu until golden on each side.
  5. Remove from skillet and set aside. Mix honey and orange juice in a small bowl; add honey mixture to skillet and deglaze the pan.
  6. Add tofu triangles to skillet and bring honey mixture to a boil. Turn over tofu, cooking for 2-3 minutes.
  7. When the tofu is almost finished cooking, heat jasmine rice and let stand for 1 minute. Mix your steamed veggies into the rice.

To serve: Stir pecans into reserved cooked rice. Spoon one cup rice each onto 4 plates; top with two honey glazed tofu triangles per plate. Drizzle orange honey glaze over all and serve.


Cumin Spiced Parsnip Soup

Filed Under: Recipes at 11:09 am | By: Madeline Reiss
parsnip cream soup with pear and curry

This is a quick and easy-to-make parsnip soup. It can be made dairy-free and vegan, it’s gluten-free and oh so tasty. The perfect warming, spicy soup to shake off the winter cold!

Recipe by Deliciously Ella


3 large parsnips, chopped into small pieces
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon of ground cumin
2 cups water
2 cups almond milk
2 tablespoons of natural yogurt (or coconut yogurt if vegan)


  1. Place garlic & onion in a pan with a drizzle of olive oil, cook them over a medium heat for about 10 minutes until soft.
  2. Once your onions are soft, add in your chopped parsnips and ground cumin – stir together and cook for another 2 minutes.
  3. Cover your parsnips with water and bring to the boil. Once boiling reduce the temperature and let simmer for 35-40 minutes until the parsnips are really soft.
  4. When soft, drain the water and add in the almond milk, yogurt, salt and pepper – and give it all a good whizz together with a hand mixer.
  5. Serve with a sprinkle of pine nuts and chopped coriander and enjoy!


Naturally Sweetened Peppermint Hot Chocolate

Filed Under: Recipes at 9:00 am | By: Leah Hazuda, Contributing Editor
Homemade Peppermint Hot Chocolate

‘Tis the season for hot chocolate! My go-to drink to warm me up this time of year is a delicious mug of hot cocoa. To give the cult classic a festive flair for the holidays – try this Peppermint Hot Chocolate recipe from Emma’s Little Kitchen. Naturally sweetened with a bit of maple syrup or honey, this recipe is a big time upgrade from those prepackaged packets at the grocery store.


2 cups milk (whatever kind you prefer)
3 tbsp cocoa powder
2-3 tbsp maple syrup or honey (depending on how sweet you want it)
¼ tsp peppermint extract


  1. Mix a couple of table spoons of milk with the cocoa powder in a saucepan to make a paste. Whisk until smooth, and then turn the stove onto a medium heat.
  2. Whisk in the remaining ingredients, and heat through until the hot chocolate is hot but not boiling. Remove from the heat, and pour into two mugs.


Cassava Flour, Grain-Free Chocolate Crazy Cake

Filed Under: Recipes at 9:29 am | By: Madeline Reiss
Whole sliced Chocolate cake with slice slightly removed. Photographed in window light with Nikon D800+50mm Zeiss Lens at ISO 100. Image Processed from raw file with VSCO Film Kodak Portra film simulation with film grain for a slightly more lo-fi look.

Who said chocolate cake can’t be quick, easy, gluten-free AND delicious?! When you’re pressed for time but looking to whip up a gluten-free treat, give this chocolate cake recipe from Otto’s Naturals a try! It features their cassava flour, a gluten-free, grain-free, nut-free flour with the taste and texture of wheat!


360 grams Otto’s Cassava Flour (weighing
is recommended) OR 3 cups, well sifted
before measuring
2 cups coconut sugar
1 tsp. salt
2 tsp. baking soda
3/4 cup unsweetened cocoa powder
3/4 cup Primal Kitchen Avocado Oil
2 tbsp. apple cider vinegar
2 tsp. vanilla extract
2 cups cold water or coffee


  1. Whisk or sift flour, sugar, salt, soda, and cocoa
    together into a large bowl.
  2. Make three wells. Pour oil into one well, vinegar into second, and
    vanilla into third well.
  3. Pour cold water or coffee over all and stir well with a fork.
  4. Pour into 9×14 baking pan or two 8″ round pans. It is not necessary to grease the pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until the toothpick inserted
    comes out clean.
  6. Frost with your favorite icing!

Did you give this recipe a try? Let us know below!


Almond Butter Cookies Recipe

Filed Under: Recipes at 5:27 pm | By: Madeline Reiss
"Warm, golden brown, chocolate chip cookies cooling on a rack. Shallow depth of field."

This recipe uses Plant Fusion’s Lean Chocolate Brownie Protein Powder to make gooey, melt in your mouth almond butter cookies perfect for holiday parties or a sweet, end-of-the-day snack.



  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine almond butter, coconut sugar, salt, egg, almond milk and vanilla extract. Mix until ingredients are well combined. Next mix in protein powder, coconut flour and baking soda until well combined. Fold in chocolate chips.
  3. Use a small cookie scoop to drop cookie dough by the tablespoonful onto a prepared baking sheet. The dough will be slightly sticky. Slightly flatten the tops of the cookies. Bake for 9-11 minutes until slightly golden brown on the edges. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to finish cooling. Makes 12 cookies.