Homemade Pear Liqueur

If you really want to get into the fall spirit(s), try this simple homemade pear liqueur recipe. The hardest part is the wait!

Pumpkin Protein Waffles

pumpkin protein waffles

Hey, pumpkin loving people! I’m back with a new recipe for protein waffles made with pumpkin tastiness for you. It’s only been 2 years since my last recipe here at Healthy Green Kitchen…and that one featured pumpkin too. This is all normal, right?! I promise I eat things that don’t involve pumpkin. Sometimes. Hahaha. Seriously, though…right now … Read more

High Protein Pumpkin Cake with Chocolate Frosting

Macro-Friendly Pumpkin Cake

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This cake is much higher in protein, and much lower in carbohydrates and fat, than a typical cake. It’s dense, moist, and not overly sweet: leftovers keep very well in the refrigerator, or cut unfrosted cake into slices, wrap tightly, and freeze for later.

Serving size: 1/9th of an 8×8 inch cake
Per serving:
Calories: 188
Protein: 13.6 g
Carbohydrates: 16.2 g
Fat: 7.8 g

(If you bake your cake in a different size pan and cut it into more or fewer slices, the macros will be different!)

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It’s been more than two years since I last wrote anything here at Healthy Green Kitchen. Did you miss me? (If you didn’t notice I was gone, I’m not the least bit offended lol.)

For me, the time really flew: I found lots and lots of things to do. I got certified as a nutrition coach, then a strength coach, and I’ve been working with clients in both capacities for some time now. Also: I’ve been running an Airbnb at a family-owned property in partnership with my dad, and I just packed my oldest child up to go to college.

My decision to stop blogging wasn’t a spur of the moment thing: I’d thought long and hard about it. And I remained certain I’d make the right decision about until just recently, when I realized that I miss creating and sharing recipes here. I’d never gotten around to taking the site down…so I’ve decided to give it another go.

To long-time (long ago?) readers of this blog: I really cannot thank you enough for sticking around. That said, I do want to give you a heads up that things are going to be a little different this time around (I’ve listed 3 new things you may notice below). Two years is a long time: I’m not the same and the way I cook and plan to run this blog isn’t going to be exactly the same.

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Thanksgiving Sides + MightyNest Glassware Giveaway

I love everything from MightyNest and I am a big fan of their efforts to support schools. So when they recently sent me some of their Anchor Hocking Glassware (and asked if I’d like to do a giveaway for the same items on my blog), I was thrilled. I’ve been cooking up a storm lately: … Read more

Pomegranate, Green Olive and Cilantro Relish + How to Keep Herbs Fresh

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.

Cilantro is one of my favorite herbs. I grow my own when the weather is cooperative, but this time of year, I rely on the supermarket for my cilantro stash. Cilantro often comes in such big bunches that I am always disappointed when it tends to wilt long before I get around to using it all. I frequently look for new ways to incorporate cilantro into my meals, but I’ve also long wondered if there was a better way I could be storing it to keep it fresh for longer.

I found a recipe for an Olive, Pomegranate, and Walnut Relish featuring parsley in Alice Water’s new book: The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden. I mentioned this book in a previous post…it’s truly fabulous. Anyway, I swapped out the parsley for cilantro in this recipe and it’s so good!

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I like to eat it on snappy rice crackers with sharp cheddar cheese. It’s also great as an accompaniment to roasted meats…I plan to serve it along with this cranberry sauce on my Thanksgiving table this year.

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(How cool is the upcycled bottle holding the crackers?! My friend Jocelyn is an eco-artist and she sells them in her etsy shop!)

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