Since I’m off on a getaway with Joseph for the next while, I’ve got some great ladies lined up to fill in.
First up: Leanne, from Healthful Pursuit.
She’s into nature. She’s authentic. She’s got an amazing blog.
Leanne’s attention to detail & her vibrant, inventive gluten-free recipes (& photos, you’ll see what I mean, below) are some of the many reasons why I’ve become a fan & regular reader of HP. Her warm, engaging personality comes out in her writing style. This girl is going to be big someday, I just know it & I feel fortunate to count her as one of my blogging friends.
Since guest posting is always a little intimidating for us bloggers, please show some love by leaving Leanne a comment. Thank you, dear reader.
My name’s Leanne. I’m the holistic nutritionist behind Healthful Pursuit – a wholesome living blog dedicated to gluten-free and often allergen-free recipes where I share my passion for eating intuitively and leading a balanced lifestyle.
Janae and I ‘met’ over Beach Bum Lentil Trail Mix this past April and have been visiting each others blogs ever since.
I love stopping by Bring Joy for Janae’s beautiful photography, family stories, gluten-free recipes, and easy-to-follow workout tips. I’m amazed that she finds the time to publish such in-depth posts on top of being a mother of four. If that doesn’t prove my theory that Mom’s have super powers, I’m not sure what does.
Our summer has been packed with activities, camping, and loads of change that’s left us having minimal time at the end of the day to prepare fancy meals and complicated desserts.
But, as summer goes, the sun sets late in the day, and come 8pm summer snack time, that old tub of ice cream in the freezer begins to look a bit too good. You know the feeling, I’m sure!
Keeping this in mind, I wanted to share a gluten-free recipe today that was vegan, summer-inspired, fun for kids and would convince even the strongest of sweet tooth’s to back away from the ice cream and instead, indulge in some healthy treat goodness!
Quick and easy 120 calorie sorbet made with 6 simple ingredients.
- 2 c. frozen mango chunks
- 1/2 c. orange juice
- 1 TBS. lemon juice
- 1/2 tsp. lemon zest
- 1/2 tsp. orange zest
- pinch ground cinnamon
- Add to blender or food processor and puree until smooth.
If the mixture is too liquidy, add ice cubes. If it’s too hard and impossible to process, add water or additional orange juice but the amounts above should yield the perfect consistency!
There’s nothing that excites me more than filling my life with whole food meals that I know are going to benefit my health for years to come.
For me, health is defined as truly understanding oneself and making the proper adjustments to ensure we’re giving our body exactly what it needs.
I’ve found that the easiest way to staying healthy is to get excited about what I’m eating.
I enjoy colorful, fun, and simple meals that use fresh ingredients and unique flavor and ingredient combinations, like these recipes:
Light and refreshing slaw with lemon vinaigrette, chickpeas and loads of dill!
Double chocolate cake with almonds, chia seeds, and held together with avocado puree + flax eggs.
A vegan and gluten-free snack bread loaded with dried fruit and seeds! Each slice has over 5 grams of fiber and packs great for school, the gym, or a trip around the world.
Biryani inspired quinoa burgers with dried currants, curry leaves and sunflower seeds.
Thanks for having me over, Janae! And hope you have a fabulous day !