You can prepare indulgent desserts without all the refined sugar, wheat flour and dairy. These simple substitutions and recipes will show you how.
Andrea SpragueAugust 3, 2020
Most parents struggle when it comes to getting their kids to eat healthy foods like fruits and veggies. What if I told you that you could hide two cups of spinach right in their afternoon snack? These gelatin squares are a favorite for a few different reasons, but that’s the...
Andrea SpragueMay 25, 2020
I was first introduced to these Healthy Chocolate Truffles while cooking for a First Descents trip in Hood River, Oregon. My sous chef had just learned how to make these delicious little gems at the culinary school she attended. After one bite, I was hooked! I made sure I got...
Andrea SpragueMay 4, 2020
When first deciding to go gluten-free, it can be a challenge to find easy snacks and quick on-the-go breakfast items. I don’t tend to eat pancakes and muffins anymore for breakfast, except when I am traveling. Most hotels have a breakfast spread full of foods I can’t eat, so my...
Andrea SpragueFebruary 24, 2020
This pumpkin bread is gluten-free, but you do NOT have to have a gluten allergy to enjoy it. I make this gluten-free pumpkin bread for parties and no one needs to know it is “special,” they just enjoy it. I created this recipe when I was trying to come up with...
Andrea SpragueJanuary 2, 2020
Even though I’m a nutritional therapy practitioner, I’d never ask a client to completely give up dessert—especially on a holiday. Rather than avoiding all indulgences, which may or may not lead to a binge later on, I recommend whipping up sweet treats that you can feel good about. Fortunately, there...
Andrea SpragueDecember 9, 2019
I wrote this gluten-free zucchini bread recipe straight out of culinary school back in 2008. I converted the recipe from a regular wheat flour version because back then, there were not a lot of gluten-free recipes and I had to make my own. The recipe was not a home run...
Andrea SpragueNovember 25, 2019
No matter where I go these days, I always seem to run into an advertisement for pumpkin spice something. From lattes to muffins to pancakes, and everything in between, our culture is obsessed (and with good reason)! Fall is peak season for pumpkin and other squash, so I plan on...
Andrea SpragueNovember 4, 2019
Oh, and what a treat they are! I first tried these at a class at the Natural Gourmet in New York City and thought they were wonderful. The beauty of this recipe is how flexible it is. You can make the crispy treats more chocolaty or if you really love...
Andrea SpragueOctober 21, 2019
This recipe is inspired by the first non-dairy pudding I ever tried back in culinary school at the Natural Gourmet Culinary Institute. Until then I didn’t know it was possible to make a pudding that could fool you into believing it was full of milk. One of the ingredients that help to make...
Andrea SpragueOctober 14, 2019
