Category Archives: dessert

5 foods that make clean eating fun

5 Foods that Make Clean Eating Fun

When it comes to the Whole30 and trying to eat as cleanly as possible, I have one major stumbling block. I’m a sucker for dessert and lattes. Last month, we were sticking to the Whole30 in our house and discovered these amazing products. While not all of them are Whole30 approved, many are and all are clean eating friendly. They’re delicious and have totally helped us curb any sweet cravings you might have.

Keep reading for our favorites after the jump!

1. Califia Farms Black & White Cold Brew: We can’t tell you how much we have come to love Califia’s Almond Milk. Whether it’s one of their premixed cold brew drinks or their barista blend almond milk, their milk is uniquely different. It doesn’t separate and has the thickness of a dairy milk. (You know those floaties that happen when your almond milk has separated from your coffee? Kiss those days goodbye.) Last month I was straight up struggling when it came to coffee. I firmly believe I wake up in the morning in order to experience coffee. When I stumbled upon this item, it doesn’t have sugar, and is the perfect blend of cold brew to almond milk ratio. The heaven’s might have opened and my summer routine was formed.

2. Flavored Sparkling Water: We all love La Croix. It’s delicious, addicting, and the perfect afternoon pick me up. Before there was La Croix, there was flavored sparkling water. That’s right, it’s not nearly as fancy, but it totally does the trick, has a lower recycling fee (we live in California), and comes in at 1/3 of the price. Head to Trader Joe’s and buy yourself a liter for 99 cents.

3. Halo Top Ice Cream: If you haven’t discovered, Halo Top yet you’re seriously missing out. At 70 calories a serving, this ice cream is packed with protein, made out of almond milk, and has three grams of sugar. It’s perfect for a splurge and great in moderation.

4. Edible Cookie Dough: We recently stumbled upon this recipe and are absolutely in love. With a few tweaks, it’s clean. It brings with it a pack of protein and an afternoon pick me up of chocolate. Here’s the recipe: Combine 3/4 scoop vanilla organic pea protein powder, 2 T raw almond butter, 1 T vanilla almond milk, and 1 T cocao nibs. Stir with a spoon to thoroughly combine and you have a single serving of edible cookie dough.

5. Chocolate Bark from The Whole Food Diary: We are a sucker for chocolate and the rich stuff. Head to the Whole Food Diary for this delicious chocolate bark. (Make sure to store it in the freezer, particularly during summertime.) With no sugar, it’s Whole30 approved. You’re welcome.

Any tricks you have for clean eating and thriving on the Whole30?

We’d love to hear from you! Let us know in the comments below.

This post contains affiliate links. All thoughts and opinions are our own. Thank you for continuing to support brands that support Glisten and Grace throughout the month.

 

apple nachos

Apple Nachos

There’s nothing better than a simple snack. When it comes to life on the run, I usually make or break healthy eating when it comes to snacking. We have a juice bar that rolled out these nachos as a healthy raw food option. Initially I was skeptical, but have come to love these apple nachos. It’s a sweet treat without being overly indulgent. A few weeks ago I made these for my little nieces and they absolutely loved them! Anything with a bit of crunch and a sweetness, they love.

Keep reading for the full prep after the jump!

Apple Nachos

Ingredients:

2 pink lady apples

Toppings:

  • Organic coconut flake
  • Organic raw honey
  • Cinnamon
  • Coconut granola
  • Raw creamy almond butter
  • Dark Chocolate Cacao Nibs

Directions:

Rinse apples and thinly slice into rounds. Place in bowl and layer rounds in circular formation. In the middle spoon almond butter. Begin to add coconut flakes and coconut granola. Sprinkle raw cacao nibs on top. Finish by drizzling raw honey and cinnamon on top. Happy snacking!

cold brew latte popsicles

Cold Brew Latte Popsicles

Frozen cold brew as a popsicle? I don’t know that I need to say much more. Coffee seems to always evolve and have it’s various trends, but cold brew is a trend that’s here to stay. We’ve arrived to the triple temperatures in Redding and there’s no end in sight. We’ve learned the beauty of hydration, staying in water, and hibernating in the air conditioning any other time. When it comes to cooking and blogging, I’ve been developing recipes that are perfect for summer, with minimal prep, and using little to no heated elements. This popsicle recipes is the perfect afternoon treat, adds a bit of perk with caffeine, and is sure to keep you cool for those lazy poolside days.

Keep reading for the full recipe here!


Cold Brew Latte Popsicles

Yields: 10 popsicles

Ingredients:

  • 3 C filtered water
  • 1/2 C ground locally roasted coffee
  • 1 C water
  • 1 C sugar
  • 1 C half and half

Supplies:

Popsicle molds (we love this one and have used it for years)

Directions:

Place filtered water and ground coffee in a French press. Leave on counter and allow grounds to steep for 8-24 hours. Plunge cold brew. In a small saucepan over medium high heat, bring water to boil. Add sugar and dissolve. Reduce syrup. Remove from heat. To make popsicles, add 1 tsp simple syrup to the bottom of each popsicle mold. Fill each mold halfway with cold brew. Stir well. Fill the rest of the mold with half and half. Place lid on mold and put in freezer for 4-6 hours or overnight. Release from mold and serve.

Cheers to sunshine and poolside days!

 

 

summer yogurt bowls

Summer Yogurt Bowls

Whether you’re looking to mix up your morning routine, or just trying to get breakfast in your busy day, this recipe is quick, doesn’t require any heat, and is absolutely beautiful. If you are someone who loves making sure your food looks pretty this recipe can’t be beat. Our favorite way to make this recipe is to spend a slow Saturday strolling through the farmer’s market, picking the freshest fruit our hearts can find. In a bowl of flavored greek yogurt you have protein for the day and fresh fruits to naturally sweeten the tart flavor of the yogurt.

Keep reading for the full recipe after the jump!

Summer Yogurt Bowls

Ingredients:

Base Greek yogurt

Toppings:

Strawberries
Raspberries
Blackberries
Granola
Chia Seeds

Coconut shavings
Mango
Kiwi

For extra sweetness:

Cocoa Nibs
Honey 
Cinnamon

Directions:

Begin by cleaning fruit and drying off on paper towel. In a blender, add whatever berries you would like for flavoring your Greek yogurt base. For our bowls, we love to blend strawberries and then add a bit of plain yogurt to the mix. Begin by layering on toppings. We loved the mixed berry combination with kiwi and mango. It’s fresh and delicious. If you’re wanting to have a healthy midday snack in the summer heat, pop your completed bowl in the freezer for 20 minutes for it to freeze up. It’s a great way to cool off without any extra sugar. Happy eating!

 

bruschetta

Whipped Goat Cheese Bruschetta (Sweet + Savory)

At every brunch there’s striking the perfect note when it comes to planning the menu. There’s the dishes that are steeped in tradition and expected staples. Then there’s the dishes that make every gathering special, hitting an unexpected note and moment of surprise. This dish was a hit at our brunch and was super easy to make. The sweet bruschetta was topped with mixed berries and cinnamon. The savory bruschetta is topped with prosciutto, fresh mozzarella, and basil.

Keep reading for the full preparation after the jump!

Whipped Goat Cheese Bruschetta (Sweet + Savory)

Ingredients:

  • 1 loaf organic baguette
  • 1/2 C balsamic vinegar
  • 2 T organic raw honey, divided
  • 8 oz cream cheese
  • 4 oz goat cheese
  • Fresh basil
  • One ball mozzarella
  • 1 T extra virgin olive oil
  • 1 container raspberries
  • 1 container blueberries

Directions:

Preheat oven to 350 degrees F. At a 45 degree angle slice bread into 3/4 inch slices with a serrated knife. Place on a cookie sheet. Using a pastry brush, spread olive oil on the top of each piece of bread. Place in oven to toast for 10 minutes or until golden brown.

Meanwhile, in small sauce pan combine balsamic vinegar and 1 T honey. Bring to boil and then reduce. The reduction is complete when it coats the back of the spoon and falls in thin ribbons. In a  food processor pulse cream cheese, goat cheese, and honey.

To assemble: Apply a generous spread of the cheese mixture. For the savory bruschetta, layer a thin round of sliced mozzarella, prosciutto, and fresh basil. For the sweet bruschetta, add mixed berries and a dash of cinnamon. Finish both the sweet and savory bruschetta with a generous drizzle of balsamic reduction. Enjoy!