Ingredient: water

Kid-Friendly Limoncello

Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Kid-Friendly Limoncello
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
Servings Prep Time
10servings 5minutes
Servings Prep Time
10servings 5minutes
Ingredients
Ingredients
Instructions
  1. Using a vegetable peeler, remove the peel from the lemons in long strips while trying to avoid the pith (the white part). Place the lemon peels in a 2-quart pitcher. Squeeze the lemons out of the peeled lemons and place in the pitcher. Pour three cups of water over the lemon peels and cover with plastic wrap. Let the lemon peels steep for at least 2 days, 4 if you can.
  2. After the 2-4 days, remove the lemon peels. Stir 3 cups of water in with the sugar in a medium pan over low heat, until the sugar dissolves. Cool completely. Pour the sugar syrup into you lemon water mixture. Refrigerate and serve!
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Festive & Sugar-free Protein Pancakes

The holiday season is known for its eat-fest of cookies, pies, fudges, sweets and different kinds of heavy desserts, with loads of sugars and fatty creams…

Unfortunately there are too few delicious and healthy Christmas recipes…

Yes, they taste may amazing, but the sad truth is that none of them are really healthy, clean or natural.
Then I thought to myself, “what if I make a recipe that will save Christmas?“.

A recipe that looks like, feels like and tastes like Christmas, but healthy and clean, prepared without grain flour or sugar.

Well that’s a big challenge, but I’m up for it. Because fit girls deserve to get their creamy and tasty sweet treats too.

Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays.

So I decided to step up this year and take the mixer in my own hands!

I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!

LET THE HOLIDAYS BEGIN! 🙂

Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Servings Prep Time Cook Time
2 people 15 minutes 30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Ingredients
Instructions
  1. Blend the raspberries into a puree (don't worry about the seeds)
  2. Add the rest of the ingredients into a blender: the banana, egg, egg whites, coconut flour and the olive oil. Blend them until you make sure they've transformed into a homogeneous mixture It should be thick, but pour-able
  3. Heat a frying pan on medium temperature You should cook every pancake for about 2 minutes on each side, or until they turn golden brown. When the pancake starts getting bubbles, you’ll know that it’s time to flip it.
  4. Separate the coconut milk form the coconut water
  5. Pour the milk in a mixing bowl. Prepare the mixer and start mixing it on medium speed. After a minute, start adding the protein powder one tablespoon at a time, without stopping the mixer. After you finish pouring the protein powder, mix for another minute.
  6. Crease the whipped cream onto each pancake, arranging them one on top of the other.
  7. Mix the 3 ingredients, cocoa, honey and water, in a small bowl, with a tablespoon. Mix them until you get a homogeneous mixture. The dressing should be creamy and thick, but pour-able.
  8. Splash the dressing over your 7-story cake with the help of a tablespoon. To make a nice finish, add a tablespoon of whipped cream on top of the pancakes and a few fresh raspberries. And pour few tbsp of the raspberry puree.
Recipe Notes

This recipe can be found at Fit Girl's Diary.

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Emily’s Family Pumpkin Bread

banana bread
Emily's Family Pumpkin Bread
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Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
Emily's Family Pumpkin Bread
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Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
Servings Prep Time Cook Time
2loafs 10minutes 55minutes
Servings Prep Time
2loafs 10minutes
Cook Time
55minutes
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift all dry ingredients together in large mixing bowl.
  3. Make a well in the center of the dry ingredients then add all wet ingredients.
  4. Mix together until smooth.
  5. Grease and flour loaf pans then fill pans 3/4 full with batter. This batter is enough for 2 large loaf pans or 3 median loaf pans or 5 mini loaf pans.
  6. Bake at 350 degrees for 50-55 minutes for large pans or 40-45 minutes for small pans.
  7. Allow pumpkin bread to cool, then turn out onto racks.
Recipe Notes

The pumpkin bread is very moist and keeps for several days stored in plastic bags!

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Vietnamese Chicken Noodle Soup

Recipe submitted by Lisa of Good on Paper. We love her Instagram feed too, check it out!

When it comes to comfort food, my go-to is a big bowl of soupy noodles. Whether it’s ramen, soba, pho, or chow fun noodles in chicken broth, I will never turn down a giant bowl of noodles swimming in hot broth. It’s kind of crazy, but I have been making this super simple Vietnamese Chicken Noodle Soup since 2001. I found it in one of my Cooking Light magazines years ago and it’s been a staple in our house ever since. It’s so simple (throw everything into a big pot, boil the noodles, put the two together), yet surprisingly complex in flavor.

Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Vietnamese Chicken Noodle Soup
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Servings
4
Servings
4
Instructions
  1. Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat and simmer 15 minutes or until the chicken is done. Remove chicken from pan, cool slightly. Cut into bite-size pieces.
  2. Cook rice noodles in boiling water 5 minutes; drain.
  3. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Let each guest add their own toppings. Serve with lime wedges.
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