Let’s talk about hemp milk. It’s easy to make at home (no soaking required), and yields a silky-smooth, creamy milk. Hemp milk boasts the most impressive nutrition profile of my alternative milk recipes, offering nearly 10 grams of plant-based protein per serving. While hemp milk can’t compete on the calcium front, it offers an array of nutrients that can be hard to come by otherwise.

I always feel good about sprinkling some hemp seeds into my baby’s food or serving my daughter a glass of this hemp milk. It was our house milk of choice for a couple of years, though she’s grown more particular—fingers crossed that she likes the chocolate variation I made today.

If you take nothing else away from this post, consider adding a sprinkle of hemp seeds to your next smoothie recipe! They’ll blend right in and offer an easy boost of protein.

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You won’t believe that these blueberry muffins are gluten-free, but they are! The recipe has much in common with my Healthy Blueberry Muffins, but it uses almond flour instead of regular flour. No xanthan gum, no starches, just simple ingredients built around one gluten-free flour.

Transitioning a recipe from conventional wheat-based flour to almond flour is never straightforward. It requires reducing the amount of liquid, since almond flour is less absorbent, and fat, since almond flour naturally contains some. It took over ten tries to get the texture of this muffin just right, but it was worth the effort.

Like any great blueberry muffin, they’re golden on the outside, fluffy on the inside, and punctuated by jammy blueberries. Unlike most blueberry muffins, this recipe is quite wholesome but still tastes like a treat.

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Chickpea fries? Yes! Panisses are an irresistible snack famously served in the Provence region of France. Similar to regular fries, they’re crisp and golden on the outside, but with pillowy-soft interiors that remind me of creamy polenta.

Nutritionally, they’re superior to regular fries, offering a hearty source of protein, fiber and monounsaturated fat. Like French fries, they need to be sufficiently salted to be seriously amazing. I love them with a creamy dipping sauce, like my Creamy Basil Sauce.

Like its cousins, socca and farinata, panisses are made with the simplest of ingredients: chickpea flour, water, olive oil, and salt and pepper. I worked hard on this recipe and developed two different methods for making panisses—traditional pan-fried and baked. You’ll find the full rundown and a short instructional video below.

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I love granola, and this grain-free granola is no exception. Most granola recipes are oat-based, but this one is oat-free. Regardless, it offers a sweet, nutty crunch that’s reminiscent of my most popular granola recipe. Like any good granola, it’s irresistible.

When I first heard of grain-free granola, I was perplexed by the concept. I’m a big fan of oats and whole grains, of course, and I still am. Unfortunately, I was forced to become more carb-conscious while I was pregnant to manage my blood sugar (gestational diabetes is zero fun).

This grain-free granola livened up my breakfasts and snacks during that time. It’s a kitchen staple for me to this day, and I’m always sad to run out of my most recent batch. I found the original recipe in a book by dietitian Lily Nichols called Real Food for Pregnancy. I couldn’t help but play around with it, so I’m sharing my version and some fun options with you today.

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You’re going to love this chocolate chia seed pudding. Seriously, though! I’m always suspicious of chocolate “desserts” made with sneaky healthy ingredients like avocado or sweet potato. I can taste them, so they don’t taste like a real dessert.

This chia pudding, however, is a wholesome treat that I truly enjoy. It actually boasts some impressive nutrition stats, including 8 grams of fiber, 5 grams of protein, and some healthy plant-based fat. It’s easy to make, too—much easier than traditional custard-based puddings.

You’ll need only four ingredients for the base recipe: your milk of choice, chia seeds, cocoa powder and maple syrup. Once mixed together and left to chill in the refrigerator for a couple of hours, the chia seeds plump up and offer a subtle texture. The end result is rather magical!

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What are pizza beans? They’re hearty white beans that taste like pizza, of course, simmered in a marinara-like sauce and topped with bubbling mozzarella cheese. Deb came up with the concept, and I’m a huge fan.

Today, I’m sharing my spin with canned beans, optional spinach, and a rich tomato paste-based sauce that tastes like it’s been simmering on the stove for hours. It’s cheesy and satisfying like baked ziti, but more wholesome and easier to make.

These pizza beans are so good and simple that this dish kinda feels like cheating. It’s an easy weeknight meal for cooler days. I bet you already have the ingredients in your pantry!

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Are you familiar with socca? If not, please let me introduce you! It’s basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. You’ll have to try it.

Socca is a street food popular in Nice, France, with origins dating back centuries (it’s closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and I’m obsessed with this homemade version.

To make socca, you’ll need a bag of chickpea flour (I like to use Bob’s Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients already—olive oil, water, salt, pepper and cumin. That’s it! You’ll find step-by-step photos and a brief cooking video below, followed by the recipe.

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How fun are these Easter bird’s nests? This recipe uses sliced almonds and roasted pistachios instead of chow mein noodles, so these candies are a more wholesome treat than many other options. They taste similar to Bark Thins, if you’ve tried their nutty options. Add a sprinkle of crushed green pistachio and flaky salt for extra flavor and a more realistic nest look!

These gourmet nests are easy to make. Once you’ve gathered your ingredients, you can make a dozen in under 20 minutes (including 10 minutes in the refrigerator). I know these nests will become a tradition at our Easter brunch.

I love making nostalgic treats like these with our four-year-old. She’s always eager to stir, scoop, and lick the spoon, of course. (Parents, I’ve just learned that mini eggs are a choking hazard for kids ages four and younger, so these nests are a better option for bigger kids.)

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These tiny homemade bread crumbs can make a big impact on your meal! They’re the perfect crisp finishing touch on casseroles, salads and more. Follow this recipe to make regular golden bread crumbs, or add the optional seasonings and your kitchen will smell like the best Italian restaurant.

This simple recipe is far more flavorful than store-bought options, and keeps well for months. Use your bread of choice, whether it’s your favorite crusty sourdough or whole wheat sandwich bread. If you have leftover bread that’s turning stale, turn it into breadcrumbs to save it for later (or croutons or French toast)!

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These energy balls are lifesavers! When you’re hungry in between meals, running out the door without breakfast, or craving a wholesome little treat, these energy balls will come to the rescue. They’re the perfect healthy grab-and-go snack.

This recipe is made with oats, honey, nut butter, and toasted nuts and seeds, though it’s endlessly adaptable to suit your preferences. I designed it to offer sustained energy from the whole grains and nuts. One ball is just sweet enough to taste like a treat, and offers a healthy dose of protein and fiber.

This recipe was inspired by my husband’s mom’s interpretation of my no-bake granola bars. She always has a batch in the fridge for her grandkids, and they’ve become a staple in our house, too. I crumbled one over my yogurt just this morning, and they’ve kept my energy level up through this postpartum phase. They’re a perfect homemade gift for anyone who’s in a busy season of life, that’s for sure.

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