This is a grocery and meal guide for what to eat during a Crohn's flare (or colitis flare). Mostly Autoimmune Paleo and Specific Carbohydrate Diet.

Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version!  This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes   An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it.  Ingredients for Making Vegan Angel Food Cake:   This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin   Ingredients:   -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar   Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!

Tom Kha Gai soup is my favorite thai soup ever! It's creamy, spicy, and loaded with chicken and shrimp.

Hormone-Balancing foods + recipes to eat to support unique nutrient needs during each phase of your menstrual cycle.

If you want something healthy, bold, and delicious, these za’atar recipes might just change your life. They're nutty, herbaceous, and oh-so-scrumptious.

This healthy "Dr. Group's Liver Cleanse Soup" recipe is so easy and is made with clean, real food ingredients. It's a one-pot meal that's ready in about 60 minutes with nutrient-dense, liver-healing ingredients. { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Lectin-Free | Nut-Free | Soy-Free | Paleo-Friendly | Keto-Friendly | Medical Medium® compliant }

Traditional Danish food is more or less all about meat and fish dishes with potatoes and gravy - like stegt flæsk med persillesovs and herring. However, within the last 20 years, Danish chefs have incorporated

This Homemade Vegan Gluten-Free Mortadella is so easy and quick, made in just 15 minutes, and full of natural ingredients. It’s absolutely delicious and the perfect kind of food to have in the fridge when you feel like making a quick sandwich! We love combining it with our Vegan Buffalo Mozzarella, sliced tomatoes, fresh greens, and warm delicious whole-wheat bread. Yum!

From spicy stews to stir fries, soups & grills, here's 15 mouthwatering recipes to use up that little tub of gochujang (Korean fermented spice paste).

This healthy anti-inflammatory golden soup recipe is gluten free, dairy free, and vegan friendly.

This Tirokafteri or Spicy Greek Feta Dip is creamy, spicy and so delicious. This quick and easy spread takes just 5 minutes to come together and is the perfect addition to a mezze platter!

Canadian cuisine has a lot to offer, from butter tarts to bannock. Discover delicious Canadian recipes that will leave you saying "eh"!

Creamy Tuscan Salmon Recipe—Pan-fried Tuscan salmon smothered in luscious garlic spinach and sun-dried tomato cream sauce — you won’t believe how easy, fast, and simple it is to cook salmon this wa…

Tom Kha Gai soup is my favorite thai soup ever! It's creamy, spicy, and loaded with chicken and shrimp.

This Korean watermelon punch is a refreshing and fruity drink and dessert!

Maximize your weight loss and keep diseases at bay with these foods good for liver cleansing. Find out what foods you need to add to your diet to keep your liver healthy.

Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!

This easy and healthy instant ramen recipe is made with our ridiculously delicious savory miso ramen and is topped with eggs, mushrooms, green onions, furikake, and pepper and it's just insane.

Stuck in a midweek rut? That means it’s time you pull out your blender because these so-good sauces are going to help you get dinner on the table tonight.

Creamy, dreamy, fluffy hummus is 10 minutes away.

Relax and unwind with a therapeutic bowl of flavorful Wonton Soup. It’s perfect for enjoying as lunch or dinner on those cold, chilly days.

Stocked up on fancy cheese and you want to make sure it’s tasty to the last bite? Foodal has your guide to storing fine cheese at home so it stays fresh.

A fun dairy-free halloumi alternative based on cashews. Surprisingly easy to make, salty, tangy & chewy.

It's hard to believe that it's just been a week since the news that Anthony Bourdain died awoke me. I still am so sad every time I think about him. Last week, I dedicated my Friday dinner recipe to him, and this week I am doing it again as part of a tribute at I Heart Cooking Clubs. We are currently cooking along with Chef Eric Ripert, one of Bourdain's best friends and making any recipe we want from any chef and #forafriend. I was at the library picking up a hold last weekend and I grabbed Appetites: A Cookbook by Anthony Bourdain. I had checked it out when it came out in 2016, choosing not to buy it because Bourdain is the epitome of a carnivore, and I am not. ;-) It's a very entertaining cookbook (be forewarned there is much cursing of course) and made me laugh and tear up in turns. I knew that there were some fish and veggie dishes in it and I quickly found a simple pantry pasta recipe to make. (I think was pulled to the pasta chapter by the picture of Chef Ripert.) Bourdain said, "This is a super easy pasta that, with a well-stocked pantry and fridge, you should be able to start and finish inside of fifteen minutes." (Since it is hazy, humid, and hot for Hawaii today--fifteen minutes or less is about the maximum time I wanted to spend in the kitchen.) Deb says--OK, don't be afraid of the anchovies here--they melt into the sauce, don't taste at all fishy, and add a delicious umami to the dish. Spaghetti with Garlic, Anchovies, and Parsley From Appetites by Anthony Bourdain (Serves 4 to 6) 1/2 cup best-quality, extra-virgin olive oil, plus more to taste 6 garlic cloves, peeled and thinly sliced 1/2 tsp red pepper flakes 8 oil-packed anchovy fillets, rinsed, drained, and patted dry (I just used my entire tin) 1 lb dry spaghetti 1 cup fresh Italian parsley leaves salt to taste (I added freshly ground black pepper) 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more to taste (I used Pecorina-Romano) In a large, heavy-bottomed pot, bring salted water to a boil. In a medium-large sauce pan, warm the oil over medium-low heat. Add the garlic, pepper flakes, and anchovies. Make sure to watch they are well distributed so that everything is in the oil, and cook slowly, stirring occasionally with a wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil. Monitor the heat carefully, you don't want burned or even browned garlic here. Once the water is boiling, add the spaghetti and cook according to the package directions until just al dente. Just before taking the pasta from the water, add the parsley to the saute pan and toss gently. Remove the pasta from the water with tongs and add it directly to the pan--the water that clings to it will help form the sauce. Toss the pasta with the pan ingredients, increasing the heat to medium. Add a small splash each of oil and pasta water to keep everything slick. Taste a strand of pasta and season with salt if necessary. Transfer pasta to individual serving bowls and top each with the grated cheese or serve it alongside. Notes/Results: Really easy, really quick, really satisfying and really delicious. Of course even fifteen minutes in the hot kitchen had me sweating until my hair was damp, compounded by picture-taking, so I thankfully plopped myself directly in front of my fan and pretty much inhaled my bowl (probably two servings-worth if I am honest) and loved every bite--toasting Chefs Anthony and Eric with a glass of red wine. Use good-quality ingredients and your stomach and soul will be happy with this one--I'll definitely make it again. You can join in with I Heart Cooking Clubs making a dish on your blog or posting a pic on social media. You can find the details here: For a Friend {For Anthony Bourdain}. I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

If you have never heard of a Runza, chances are you haven't made it to Nebraska yet! These savory bread pockets are most frequently filled with ground beef and cabbage and are a delicious handheld meal that is so popular with Nebraskans that they are the unofficial state food and have an entire fast-food chain of Runza restaurants dedicated to them!

Every cell in the body depends on thyroid hormones for regulation of their metabolism. So if your thyroid is sick, your entire body will suffer. Learn about the 7 foods that are detrimental to your thyroid and the science behind WHY they're causing thyroid diseases like Hashimoto's and hypothyroidism.

Wild Mushroom Risotto from The Modern Proper

Super easy and fast chile jalapeño salsa that is a staple at my house.

Pesto doesn't have to have so many calories! This lightened up version tastes just as good with less than half the calories and fat.

Make this restaurant-style toum at home, in 5 minutes, and without a food processor! Slather this delicious garlic sauce on your shawarma or any other sandwich, use as a dip, or use it to marinate protein and vegetables! Be warned; it's addictive.

Yes, you can have Thai takeout right at home! This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice!

This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.

Here's what you need to know about the ~magical~ ingredient that's popping up everywhere and how to make vegan and dairy-free recipes with it.