Green “Goddess” Smoothie

Green Smoothie | cHowDivine.com

A girl can’t live on meat and potatoes alone. Well, I can’t anyway. I’ve been running ragged for the past month or so. I’m naturally a healthy eater, because I generally gravitate towards healthier foods. But when I’m running ragged and stressed out, my palate desires nothing short of comfort food. Let me just tell you what I had for dinner this past week: prime rib with a side of mashed potatoes last Friday; buffalo chicken “salad” with a tub of fries last Saturday; fish and chips on Sunday; the greasiest burger you can imagine with a tub of fries on Monday; and two giant chocolate peanut butter cupcakes with soy ice cream on Tuesday. And for that buffalo chicken “salad?” “Salad” is euphemism for batter and creamy dressing with a couple of lettuce leaves. It would be an understatement to say that I feel sluggish.

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Sugar-Free, Gluten-Free Blueberry Muffins

I don’t have much of a sweet tooth. I’m more of a carb person. But I do crave sweet stuff occasionally. When I do, I usually make my favorite gluten-free blueberry-lemon muffins. But when I’m doing a detox or a cleanse, I need something a little different. And these date-sweetened, gluten-free blueberry muffins are my go-to “detox” snack. These are truly guilt-free, so moist, and so tasty.

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GF Dark Chocolate and Walnut Banana Bread Snack Bars


I would be remiss if I didn’t post some photos of the snacks bars I baked from the Dark Chocolate and Walnut Banana Bread leftover batter. These cook up very quickly and can be enjoyed after a very quick cooling. Sometimes, my husband wants me to just bake the bars because he’s not very good at waiting for the loaf of bread to cool.

Just make sure to line the pan with parchment paper. It makes life easier when you remove the bread from the pan – especially since it’s thin. You can forgo the loaf all together and just make a larger batch of the snack bars. And of course, you can make it thicker than the snack bars pictured in this post; just bake them a little bit longer.

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Gluten-Free Dark Chocolate Chunk and Walnut Banana Bread


Banana bread is a staple in our household. It’s like a food group all onto itself. I love the smell, the texture, the taste, and the versatility of the humble banana bread. I’ve made it in many different shapes and with many different stir-ins. But my favorite is the Dark Chocolate Chunk and Walnut Banana Bread.

I love dark chocolate. And I love nuts. I eat both EVERY single day. It’s a safe bet you will find them in my pantry on any given day. And it’s also a safe bet that one or both will end up in my baked goods. So it’s only natural that this would be my favorite.

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Roasted Brussels Sprouts with Toasted Pine Nuts

I love roasted vegetables. The warmth that emanates from the oven. The aroma from the roasting vegetables. The soft and tender texture. The caramelized exterior. The enhanced flavor. Just talking about it is making my mouth water!

And one of my favorite vegetables to roast is brussels sprouts. I know it has a bad rap; but obviously, those who aren’t crazy about brussels sprouts haven’t tasted them well roasted. My husband was one of those people. Needless to say, once he tasted these roasted brussels sprouts, he did a 180. I think his exact words were “hey, these brussels sprouts are amaaaaaazing – the best I’ve had, EVER!” Yeah, he gets a little dramatic when it comes to food. But you know what? They really were SO good.

An added benefit of roasted vegetables is that it is so easy to make. You just stick them in the oven, and wait for the oven to do the job. I don’t have much time or energy to cook an elaborate dinner every night. Sometimes my dinner consists of many side dishes that can easily be prepared. It was one of those nights. Lucky for me, most hearty vegetables taste great simply by roasting them.

Roasted Brussels Sprouts with Pine Nuts and Balsamic Drizzle | cHowDivine.com

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Roasted Brussels Sprouts with Optional Balsamic-Honey Drizzle Recipe
Ingredients
1 lb Brussels Sprouts
1 small red onion
3 garlic cloves
1/4 – 1/3 cup pine nuts
salt & pepper
2 TB olive oil
drizzle of balsamic vinegar and honey (2:1 ratio): optional (for tangy/sweetness)

  1. Toast the pine nuts for about 3-5 minutes in the oven at 350 degrees. Remove from heat and set aside.
  2. Preheat (or turn up) the oven to 375 degrees. Clean and trim brussels sprouts. Cut them in half length-wise. Peel and cut red onion into wedges. Peel and smoosh the garlic cloves by wacking it with flat part of the knife. Combine brussel sprouts, red onions, garlic, olive oil, 1/2 tsp of salt, and 1/2 tsp of pepper in a large bowl. Mix well.
  3. Spread the contents onto a roasting pan in a single layer. Roast in the oven for about 25-30 minutes, until the brussels sprouts are nicely browned. Shake or toss the brussel sprouts midway to achieve even browning.
  4. Remove from oven and add in the toasted pine nuts from step one. Add more salt to taste. If you choose, drizzle with honey/balsamic vinegar (1:2 ratio).* Toss well. Serve warm or at room temperature.

*Cook’s Note

If you are using honey/balsamic vinegar mixture, you can place them back in the oven for about 3 minutes to allow the mixture to caramelize a bit. But this step is totally optional.