My latest obsession..
Double Chocolate Happiness, Gluten-Free
are baked goods from Ginny Bakes. These tasty treats are organic, some gluten-free, some vegan, and all are packed with wholesome ingredients like organic flour, flax seed meal, dark organic chocolate chips, organic nuts, fruit, and the list goes on. Ginny Bakes was started in 2009 by Ginny Simon, a Certified Integrative Holistic Health Counselor from Institute of Integrative Nutrition in NYC (where I also went!). The mom of four is all about a healthy lifestyle, organic foods and makes delicious alternatives to all of the store bought, super processed options out there. The Tuscan Sunshine Biscotti is the perfect afternoon pick-me-up.
Tuscan Sunshine Biscotti
Photo: Ginny Bakes
Posted in Food
Tagged certified integrative holistic health counselor, dark organic chocolate chips, flax seed meal, fruit, ginny bakes, ginny simon, gluten free, healthy baked goods, healthy snacks, institute of integrative nutrition, organic flour, organic nuts, vegan
Such a simple..
and delicious snack but often overlooked. I need something sweet after dinner and frozen grapes are my preferred treat when I am trying to eat healthy. I wash the fruit, put them in a bowl, stick it in the freezer, (usually forget about them) and find an unexpected snack later on. It’s almost like having a bite size grape ice-pop, without all of the added sugar. Good stuff!
Photo: Stylish Cuisine
Strawberry Summer Cake
an ideal week to turn on the oven, but once the heat wave is over this cake is a must to try. My pops is always experimenting with new recipes, and I am always testing out the results. So in his own words “strawberries are plentiful and cheap in the summer months, so this cake is a natural. You can use almost any summer fruit. I want to try this with peaches. The half and half combo of all-purpose and barley flour tops cake flour alone. It’s smooth, sweet and light all at once.” I personally found it to be a guilty pleasure that I didn’t feel so badly about indulging in..until I went back for the second piece.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour (can swap 3/4 cup with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch spring form pan. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (you may have to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries, they get jammy while baking.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a toothpick comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the toothpick are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
For a similar recipe check out the Versatile Vegetarian Kitchen.
Photo: John Vasquez
which means it’s sangria season! Refinery29 listed some pretty great warm weather drink recipes not too long ago. One of which is this delicious cocktail – Sangria Bianca, made from white wine, which I’ve always been a fan of, and lots of fruit.. so it’s healthy, right? Check out this recipe as well as some other rather amazing concoctions on Refinery29 and get your weekend started!