skip to Main Content

Recipes - Snacks & Treats

The Heritage-Wheat Renaissance
By Experience Life Staff
Recipe courtesy of Marty and Darrold Glanville, of Sunrise Flour Mill (www.sunriseflourmill.com)
By Karen Olson
Mix and match to create your favorite flavor profiles. For Greek-inspired flavors, mix the olives and vinaigrette with feta cheese, red onion, fresh mint, and a little oregano.
apple pie
By Betsy Nelson
A classic French dessert made by caramelizing apples in a cast-iron pan and then topping with a pastry crust. Our gluten-free crust is extra rich and nutty because it’s made from almond flour.
Cast-iron fritters
By Betsy Nelson
Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.
avocado cocoa shake
By Betsy Nelson
Commercial protein drinks and shakes usually contain a lot of questionable ingredients. Why not whip up your own instead?
Spinach Yogurt dip with seedy crackers
By Betsy Nelson
This dip is a great alternative to the traditional mayo-heavy versions.
Pumpkin pie yogurt in a bowl
By Betsy Nelson
Most flavored yogurts are loaded with sugar. This concoction is naturally sweet and adds seeds for extra crunch and protein.
almond protein balls
By Betsy Nelson
These no-bake bites are great to have on hand when you want a treat. We replaced the traditional powdered milk with a high-quality whey protein powder.
Thai fish cakes with cucumber salad on a red plate
By Betsy Nelson
These fish cakes are traditionally made with raw fish that has been ground up, flavored with spices and fried. This recipe calls for canned salmon, but sardines, mackerel or kippers are perfectly tasty substitutions.
almond crumble
By Seamus Mullen
When I buy plump, tart blackberries at the farmers’ market, I usually devour them before I make it home. When I manage to save a few, I make this crumble. I like my desserts to be simple (mostly because I’m not much of a pastry chef and I don’t want to screw them up). Chopped almonds (I like to use Marconas) give the topping a great little crunch and, along with the berries, offset the pro-inflammatory effects of the sugar. - Celebrity Chef, Seamus Mullins
Chocolate Mousse
By Karen Olson
A small portion of this rich indulgence is just right. The traditional French method calls for raw eggs, so make sure you use fresh, organic, pastured eggs. 
poached pears
By Karen Olson
A classic dessert whose beauty and elegance belie its simplicity.
granitas and macaroons
By Karen Olson
Refreshingly frosty, these fruit-based, slightly sweetened palate cleansers are very easy to make. All three recipes make about 1 quart each.
macaroons
By Karen Olson
Toasted, chewy and luscious, these coconut macaroons get a twist of flavor from almond flour. Feel free to drizzle cooled macaroons with melted dark chocolate.
Honey & Vanilla Bean Creme Caramel
By Karen Olson
Fresh vanilla bean gives this crème caramel an exceptional aroma. Serve with caramelized pear slices on the side, or simply add some fresh berries.
raspberry crisp
By Karen Olson
Luscious raspberries and plums are topped with a crunchy crumble of oatmeal, pecans and brown sugar. Other types of fruit, such as apples, peaches and nectarines, also work well in this recipe. Try subbing in maple syrup for the brown sugar. 
By Experience Life Staff
Favorite recipes from devoted juicers who want to help you jump-start your juicing habit . . . 
two plates with oshitashi
By Karen Olson
This simple, elegant Japanese “salad” side dish is a great accompaniment to sushi rolls, grilled meats or tofu.
By Betsy Nelson
Pair this dip with whole-grain crusty bread or vegetable crudité. Add diced sundried tomatoes or chopped olives for zesty variations.
By Dara Moskowitz Grumdahl
A simple, quick garlic toast.
jars of macerated berries
By Andrew Zimmern
Andrew Zimmern shares his recipe for these delectable strawberries inspired at Trattoria Sostanza in Florence.
Back To Top