Creamy Turmeric Latte – {Anti-inflammatory}

Happy Saturday Everyone! Jumping right in today with a post on turmeric! …A few weeks ago, I had posted my turmeric latte on my IG story and got a lot of questions on exactly what I use to make it. It is super simple and I figured I might as well do a post on it because it has become a staple of mine! 
So I think one of the most widespread known facts of turmeric is its anti-inflammatory properties and its powerful active ingredient, curcumin. Everyone seems to have inflammation symptoms of some sort these days from digestive problems to joint inflammation, etc. etc. Rather than waiting until you have a problem, I suggest adding in turmeric whenever you can to try to fight inflammation from the get-go. In recent years, there is even more support that the antioxidant curcumin is able to counteract certain neurological diseases and prevent cancer.
Before you go out and buy the latest capsule or powder form of turmeric, I would definitely recommend going right for the root! I buy it at Whole Foods and I have found that they always have it in stock! One root lasts for about a week’s worth of lattes! 🙂 The powder form of turmeric is also an option (linked here!)
I love using organic almond milk because of the creaminess it gives this drink! I usually have it either as a post-dinner dessert or I will warm it and have it while rocking Thomas at night! makes me nice and sleepy as well 😉
Turmeric Latte (Cold or Hot)
a creamy turmeric almond milk latte served either chilled or warmed
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  1. 1/2 inch turmeric root
  2. 1 cup unsweetened almond milk (I use unsweetened vanilla)
  3. dash of cinnamon (also helps stabilize blood sugar)
  4. optional: 1 tsp. honey or 3-4 drops stevia
  1. Peel the skin off the root with a vegetable peeler.
  2. Add all ingredients to blender and blend thoroughly.
  1. When I use the powder form of this, I use 1/4 tsp. (level)
  2. To warm this, I blend all the ingredients and then warm in a saucepan. Whisk to create foam.
Alyssa Grieco
I do want to mention that if you are breastfeeding like myself, you should check with your doctor before adding any supplements, spices or herbs into your diet.
Aside from the turmeric lattes we’ve been sippin’, we finished off an amazing summer enjoying our little Thomas Jackson.  Not long ago, we returned from vacation in Long Beach Island and we are just getting back into our usual routine!  One thing I love about the change of seasons is the change in our daily activities.  While we spend the summer by the pool, I love doing other outdoor activities in the fall!   
^^Out to eat one night on vaca 🙂 
^^ A reader just like his daddy!! Each morning of vacation, they would read together!… it was precious!
The next post coming up is how I meal-prep for the week.  Stay tuned!!…bringing in the Fall strong!

Easy, Delicious Low-Carb Gluten-Free Burger Buns!

Well hello there!! An exciting day is here! It’s low-carb, gluten-free burger bun time!!!
Before I get into that, I know it has been a while since I posted… A lot has happened in life over the past few months… the biggest thing being that we welcomed Thomas Jackson into the world on April 25th! Motherhood has brought me so much joy – I simply can’t express how much I love him! We have so much fun spending our days together and especially taking our daily walks.  I’ve been taking leisure walks for years but got into even more of a routine once Thomas arrived. I joke (well…half joke) with T and tell him I could probably be car-less with the amount of walking I do. I do basically all my errands by walking! It’s awesome. Aside from that, it’s incredible to see how much Thomas has changed since we brought him home from the hospital!  It’s only been 2 months and he is already so alert and kicking his feet, babbling here and there… it’s hard to believe how fast he is growing and changing, but I can’t wait to see what these next few months hold!
I put a lot of my personal interests on hold as I know how fast these special moments with Thomas will fly by and I don’t want to look back and think I missed them!  With that said, I have opened myself up to a new world of working-out with a focus on efficiency so I don’t take too much time away from my baby… more to come on that.  I could go off on a lot of tangents here as I feel like I have so much to share, but I will hold off and get back to today’s post!!.. 
With tomorrow being the 4th of July, I thought there was no better time than now to share the best gluten-free, low-carb burger buns for your summer BBQ’! I’ve tried many different gluten-free buns and while I will often BYO if I am going somewhere and need a quick gluten-free option, I try to really focus on organic, whole foods and prefer to make them when I can! So many store bought products are processed and have a ton of ingredients/preservatives/etc.. I have been making these for quite some time now and actually enjoy them SO much more.  I make these with 6 simple ingredients and it takes about a minute!
Hope you all are enjoying the holiday weekend!!  We are heading up to the lake – one of our oldest family traditions and the first for Thomas! I hope he catches his first fish! 🙂 
Bring on the BBQ’s and enjoy!!
low-carb, gluten-free burger bun
Easy, Delicious low-carb, Gluten-free Burger Buns
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  1. 1 egg
  2. 3 tbsp almond flour
  3. 3/4 tbsp grass-fed butter (I use Kerrygold)
  4. 1/2 tsp baking powder
  5. 1/8 tsp Pink Himalayan sea salt
  6. 1/2 tsp sesame seeds
  1. Lightly toast the sesame seeds. I put them in a saucepan and cook until they start to brown.
  2. Put the sesame seeds on the bottom of a ramican.
  3. In a small separate bowl, whisk all of the other ingredients and pour into the ramican.
  4. Cook on high for 90 seconds.
  5. Turn the ramican over and let it fall out.
  6. Gently slice in half and then put in the toaster-oven until lightly toasted.
Alyssa Grieco

Valentine’s Day Thumbprint Cookies

So… It’s almost Valentine’s Day and I wanted to share these amazing thumbprint cookies with you! This past week, in Jersey, we had a pretty big snow storm and I was unable to get into the office. Since it was the first snow storm this year, it was quite exciting! I am still basically a kid and snow days excite me a little too much ;).  I had been experimenting in the kitchen with these cookies for a while and figured that since Valentine’s Day was coming up, it was the perfect time to finish them up and post them!  It was seriously within a few hours after making them that T and I were left looking at each other like, “WHERE did they go!!?!??”.  I am all about clean cookies – basically anything delicious made without sugar that I can eat without feeling guilty. Not to mention, the side effects I experience when I do eat sugar and its addictive qualities. For these cookies, the base is almond flour and there’s no added refined sugar but just a few other simple ingredients. They are delicate and smooth in texture but have so much flavor with the raspberry preserves!  I know you will love them!
As far as Valentine’s Day goes, it’s an annual tradition that T has always surprised me with a special date night. I always know when we are going, just not where :). While it’s kind of unfortunate that this year it falls on a Tuesday, we are going to save our date night for this coming weekend. There’s just something about going out mid-week that disinterests me. I am always exhausted after a long day at work and also stick to pretty set weekday meal plan, where I prefer to enjoy myself on the weekend.  I will have to wait to share what our date looks like this weekend! 🙂
Raspberry Thumbprint Cookies
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  1. 2 1/2 cups super-fine almond flour
  2. 1/4 cup organic raw honey
  3. 1 egg
  4. 1 1/2 tsp vanilla extract
  5. 2 tbsp almond butter
  6. 2 tbsp grassfed butter (melted)
  7. 1 tsp baking soda
  8. 1/4 tsp himalyan sea salt
  9. Raspberry preserves (I used Stonewall Kitchen - no sugar added)
  1. In one bowl, add dry ingredients and mix well.
  2. In a separate bowl, add wet ingredients, excluding the preserves, and mix thoroughly.
  3. Slowly add the dry ingredients to the wet ingredients and mix with mixer until smooth. Be careful not to over-mix.
  4. Chill dough in refrigerator for about an hour.
  5. Once the dough is chilled, remove from refrigerator and make small balls (about the size of a nickel), with an indentation in the center (about the size of a pencil eraser - I used the end of a utensil). **These cookies expand in the oven so I prefer to make them small!
  6. Fill the indentation with jam.
  7. Cook for 14-15 minutes or until they start to brown.
  8. Enjoy!!
Alyssa Grieco

Garden Fresh Pesto

Hi everyone and welcome back!  Summer has been a ton of fun so far, yet super crazy!  I cannot believe it is already August!  I have not written as much on the blog as I have wanted to, but I’ve had a lot of other exciting things going on with the business.  I started partnering with a few companies, I have a workout series going out to subscribers <– (get on here if you are not one!) along with all of the other usual craziness between work and running a household!  Today, I am sharing one of my favorites, Pesto! 

This year, T and I grew a few of our favorite herbs and while it took a while for them to grow, (maybe forgetting to water them once or twice) they are in full force this month looking better than EVER! This, of course, excites me SO much as I just love heading out my back door to pick my own herbs instead of heading to the store to buy them!  I would call us rookie gardeners this year but we hope to graduate out of our pots next year as T already has carved out a little place in our backyard for our next garden!  

basil for pesto

Many of our typical summer meals include chicken & fish, keeping a clean diet but not boring.  Pesto is one way I have found to make something like chicken and salmon much more exciting.  Adding a little on top of either protein makes it so much more delicious and definitely makes me more satisfied.  It is also super easy and it has been nice to come home and cook up a meal that is done in a short time.  T is in charge of our grilling and I am usually whipping up some yummy side dishes inside and in no time we are done!  If you desire to eat healthy but are in the mood to spice things up a bit, you will love this recipe!

While I have had many variations of pesto over my lifetime, whether it be out at restaurants (typically over pasta, before I went gluten-free) or whatever, I always come back to this recipe as being my all-time FAVORITE.  Some are too oily… some lack flavor!.. you get it! Nothing beats this recipe! 

Okay, hope you enjoy!

Pesto Sauce
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  1. 2 Cups basil
  2. 1/2 cup extra virgin olive oil
  3. 2 tbsp pignoli nuts
  4. 2 cloves garlic
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
  7. 1/2 cup parmesan cheese
  8. Chicken broth
  1. Combine ingredients except for the chicken broth and pulse/chop in blender or food processor. Be careful not to puree as you want to see pieces of chopped basil.
  2. Add small amounts of chicken broth if you want to thin the pesto down a bit. You may also add a little bit of light cream if you wish to. I love it without it but it is an option!
Alyssa Grieco
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Zucchini Pizza Crust {Low-carb, Gluten-free}

Happy Monday everyone!! Hope you all had a great weekend! I feel like summer is finally on the way. This past weekend, T and I basically landscaped our whole yard!!  It really got us excited for summer and this new season in our home.  We are so happy with how it turned out! Last night, we sat out on our porch feeling super accomplished and enjoyed the evening! On top of all of our hard work, I made a few new recipes to reward us… right?! Anyway, today I want to share the Zucchini Pizza Crust I posted the other day on my Instagram.  

When T and I started dating, prior to me going gluten-free, we would eat pizza somewhat often with our families on Sunday Funday. Since then, it is very rare that we eat pizza. One gift we received for our engagement was a pizza stone from one of our dear friends.  Recently, I have been on more of a pizza kick so I got it out and experimented by making a zucchini crust. Don’t we all want to be able to enjoy pizza but not feel totally guilty afterwards?  I have made cauliflower crust in the past and have done many gluten-free pizza crust recipes; but the other night I was dying to try something new! 😉  This was a total hit and super easy.  My husband is super honest with me when it comes to the healthy dishes I am always making and he was in LOVE with this!  To say he least.. the pie was completely gone by the end of the night!

The health benefits of this crust make it all worth it. Even if you do not eat gluten-free, you will still enjoy this as it is a low-carb/healthy option! 

If you try this, be sure to let me know how you liked it!!




Zucchini Pizza Crust {Low-carb, Gluten-free}
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  1. 6 cups shredded Zucchini
  2. 3/4 cup shredded cheese - I used 1/2 mozzarella and 1/4 cheddar
  3. 2/3 cup amond flour
  4. 2 tsp garlic powder
  5. 4 tsp oregano
  6. 1 tsp black pepper
  7. 1/2 tsp salt
  8. 2 eggs (whisked in separate bowl)
  1. Preheat oven to 450 degrees. Cut parchment paper the size of your pizza stone.
  2. In a large bowl, grate the zucchini and set aside for about 30 minutes so that the water drains to the bottom of the bowl.
  3. Take a clean cloth and press from the sides of the bowl inward to get as much of the moisture as possible out of the squash.
  4. Once the squash is dry, mix in the other ingredients. Place the zucchini mixture on top of the parchment paper and spread the mixture into a thin layer, pinching it along the edge to form a crust.
  5. Bake in the oven until you see it starting to brown -- approx 15-20 minutes.
  6. Take out of the oven and top as desired then place back in the oven for about 3-6 minutes or until toppings are cooked to your liking.
Alyssa Grieco