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Hi There! Welcome to The Healthetarian Woman! I am so glad you stopped in to visit! I hope you will stay a while and find a few goodies to enjoy. You are more than welcome to share any article or recipe from this site using the share buttons! I love seeing your photos of recipes you make from this blog! If you make a recipe and want to share it on social media you MUST include a link back to the recipe. Please do NOT share screen shots of any page on this website, articles or recipes without permission from me. All content, written articles, recipes and original photos are the property of Denise Finochiaro Publishing, Inc., dba The Healthetarian Woman and may not be used, copied or published anywhere without written consent from The Healthtarian Woman.

Tuesday, June 19, 2018

Fat-Free Vegan Butter Spread




When a low-fat diet became a necessity for me several years I go, I had to give up butter, margerine and oily spreads for my breads and toast.  I sure have missed having a nice creamy spread on my fluffy baked goods!  I found several recipes online that used a non-starchy vegetable as a base and it was....well.....so gross!!!  They all had this horrible after taste from the vegetable that was used. 

I was looking for something that would be a neutral palate that could easily be seasoned to taste and still have a good amount of protien, starch and other nutrients.  I found that white beans have all of that and give this recipe the right base.  The best part about this recipe is that you can customize it however you like by adding different spices and seasonings to it for different flavored spreads.

Start by placing 15 oz. of prepared white beans in the blender.  Today I am using navy beans, but any white bean will work.  I am also using my Ninja personal blender cup, but you can use a blender or food processor as well.  Next add 1/2 cup of frozen corn that has been thawed.  If you are using canned corn and beans, try to get the unsalted kind.  If you are using regular salted canned ingredients, you will need to adjust the amount of salt you add to this recipe.



Next add two tablespoons of water  and 1/4-1/2 tsp. of salt and a dash of tumeric to the blender (cup).  Blend until smooth and creamy.  Pour it into a small container and chill in fridge.  Mixture will be pourable a first, but will thicken up as it sit in the refrigerator to chill.




Serve on bread, toast, biscuits, muffins, hot cooked pasta, potatoes or vegetables.  This does not melt and is not work for "frying" or cooking food.


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Love life and be well,



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Saturday, January 27, 2018

Work With Denise

I am so glad that you are considering partnering with me! If you are looking to stop doing what your doing, so you won't keep getting what you're getting in life, then you have come to the right place! Being in the network marketing industry since 2012 has given me so many opportunities to network with others and experience what different companies have to offer.  As an independent entrepreneur, I get to set my own hours, design my own life, live that life on MY terms and enjoy   the flexibility and freedom to live on purpose! I chose my particular company for several reasons: 
  • A SOLID A+ rating with the BBB.
  • A great compensation plan and marketing system that easily duplicates.  
  • Daily, weekly and monthly pay.
  • Recession proof.  Having been in business for over two and a half decades, it is a strong, stable company in the industry.  
  • The services the company offers, I use and would do so, even if there was no business opportunity attached to it. 
  • Ability to help others and build a nationwide business from the comfort of home. 
  • Be a part of a company that stays current with trends and current marketplace so it can continually be on cutting-edge in it's industry catagory.
  • Work 100% online from home EVERYDAY and choose when and where to work.
  • Create and live a life by design.
I am SUPER PASSIONATE about what I do and it is important that everyone I work with is feels the same way.  If you don't love what you do, you won't be successful, no matter what it is.  Making sure we are a good match is the first priority.  Here are a few companies we partner with and a few places we have been featured.
I don't work with everyone that wants to join me, because I invest a great deal of time into coaching and training my team and I have to be diligent with my time.
Here is what I am looking for:
  • Someone who is 100% Coachable & Goal Driven
  • Someone who is a takes initiative and doesn’t make excuses
  • Someone who has the drive and willingness to succeed
  • Someone who is a pleasure to work with & positive
  • Someone who has a strong reason WHY they need to work from home
  • Someone who wants to help improve the lives of others through the health & wellness industry.
If you are ready to create a successful, thriving income from home, be a part of a company that is highly successful and a team that is extremely connected to this industry and dedicated to helping YOU succeed, apply to learn more and let's see if we are a match!

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Thursday, October 19, 2017

Oven Roasted Italian Vegetable Medley


This is a super quick and easy roasted vegetable medley that only takes a few minutes to prepare and get in the oven.  I chose canned potatoes and frozen broccoli, because that is what I had on hand at the time.  You could totally use all fresh vegetables, just be sure to adjust your cooking time accordingly.  You can also mix and match any vegetables that you have on hand.  This is a good way to use up those left over veggies lurking in your fridge.  This dish makes a great accompaniment to my lentil vegetable loafChikn Fried Steak, and my Chicken Meatloaf.  Add a side of hot, fresh gluten-free biscuits and you have a complete meal!

Oven Roasted Italian Potatoes
2 15 oz. cans whole potatoes, drained, rinsed, cut in half
3 medium carrots, peeled and cut
1 16 oz. bag frozen broccoli
1-2 tablespoons of olive oil
1 tablespoon Italian seasoning
2 tsp. dried chives
2 tsp. dried parsley
1 tsp. onion powder
salt and pepper to taste


Drain, rinse and halve the potatoes.  Cut and peel the carrots.  Place all the ingredients in a large bowl and mix thoroughly.  Place mixture on a parchment paper lined baking pan.   Bake at 400 degrees until all the vegetables are cooked tender and a light golden brown.


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Love life and be well,



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Wednesday, October 18, 2017

Successful Gluten-Free Baking | Quick Gluten-Free Hamburger Buns



Every other Saturday night is hamburger and french fries night at our house!  Although, I am no longer strictly gluten-free anymore, I found when I did the 30 day clean eating challenge, that I really liked and preferred some of my homemade gluten-free goodies, like my favorite chocolate chip cookies and biscuits, over their glutenous counterparts.


This recipe was literally a quick throw together of some ingredients, a hope and a prayer, at the last minute on a Friday night because I needed a gluten-free hamburger bun for my meatless ground meat burger.  The result was an amazing bun!  This recipe only makes three hamburger buns.  Why?  Because, I only have three ramekin bowls.  If you have more bowls then by all means make more buns.




If you are new to gluten-free baking, I don't recommend that you do what I did and put a few ingredients together and hope for the best, because chances are you are going to be really disappointed with the outcome.  Gluten-free baking is completely different than non-gluten-free baking.  So, if you are new to being gluten-free I HIGHLY RECOMMEND that you follow a recipe.



To make these amazing buns, first you need to weigh the gluten-free flour and put it in a bowl.  




Next you are going to add the rest of the dry and wet ingredients.



Using a spoon, stir this mixture to combine well.  You will end up with a very thick doughy batter.




Place your ramekin bowls on a small baking sheet for easy transfer to the oven.  Spray the bowls with cooking spray.  Divided the dough into three equal portions in the bowls.  I use a heaping ice cream scoop full of dough.




Next, use a wet spatula to spread and smooth the dough flat into the bowls.




Cover them and set them in a warm place to rise until double in bulk.




Bake at 350 degrees for 25 minutes until they are a light golden brown and fully cooked.  Remove them from the oven and let them sit in the bowls for five minutes.  Remove the buns from the bowls and cool on a wire rack.  This prevents sticking and helps keep the bottoms of the buns soft.  Use immediately or store in an air-tight container for up to three day.  These freeze well.


The buns are thin, but I like mine a little thinner.  They cook more thoroughly and are not dense, dry or gummy in the middle.  Serve this with your favorite burger  and toppings.  For some vegan inspiration, these go great with my meatless ground meat burgers.



Quick Gluten-Free Hamburger Buns
150 grams gluten-free flour blend
1/2 tsp. salt
1 tsp. xanthan gum
1 tbsp. oil
1 whole egg
1 tbsp. raw honey
1/2 cup warm water

To make these amazing buns, first you need to weigh the gluten-free flour and put it in a bowl.  Next you are going to add the rest of the dry and wet ingredients.  Using a spoon, stir this mixture to combine well.  You will end up with a very thick doughy batter.  Place your ramekin bowls on a small baking sheet for easy transfer to the oven.  Spray the bowls with cooking spray.  Divided the dough into three equal portions in the bowls.  I use a heaping ice cream scoop full of dough.  Next, use a wet spatula to spread and smooth the dough flat into the bowls.  Cover them and set them in a warm place to rise until double in bulk.

Bake at 350 degrees for 25 minutes until they are a light golden brown and fully cooked.  Remove them from the oven and let them sit in the bowls for five minutes.  Remove the buns from the bowls and cool on a wire rack.  This prevents sticking and helps keep the bottoms of the buns soft.  Use immediately or store in an air-tight container for up to three day.  These freeze well.

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Love life and be well,



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Tuesday, October 17, 2017

Lentil Vegetable Loaf



I stopped eating ground beef almost five years ago after having my gall bladder removed.  I learned very quickly that my body can no longer tolerate greasy, fatty or fried foods.  It has taken a long time to develop recipes that would replace the ground beef in certain recipes.  I finally came up with the perfect meatless ground meat substitute that works great for any recipe where ground meat would be used.  I even use it for hamburgers.  But, it just doesn't work right for meatloaf.

I kept working with different ingredients and tweaking recipes until I came up with the perfect meatless meatloaf.    To keep this recipe totally vegan you can use one flax egg in place of the regular egg.  This recipe is made with cooked lentils, bread crumbs, grated carrot, onion, red bell pepper and celery and just the right amount of seasonings.  The SOFT bread crumbs in this recipe really help give this meatloaf a lighter texture and helps keep if from being too dense.  This has become my go-to "meatloaf" recipe that we have at least twice a month.

Preheat your oven to 400 degrees.

First place the cooked lentils into a large bowl and lightly mash them.  You could use a potato masher for this step, but I just use my washed, clean hands.  Next add the rest of the ingredients to the lentils.  For the vegetables, I throw them in my food processor and pulse them until they are a grated consistency, but you can totally do this by hand.


Next, thoroughly mix the lentil mixture.  Again, you could use a spoon, but I just use my hands.


Finally, scoop the mixture in to a baking sheet lined with foil or parchment paper.  It will be very loose.  Using your hands, shape the mixture in the pan into a loaf shape.  Top the loaf with ketchup.  Cover with foil and bake at 400 degrees for 45 minutes.

This is so good served with baked or mashed potatoes, oven roasted garlic broccoli and biscuits.





Lentil Loaf
2 1/2 cups cooked lentils, lightly mashed
1 1/2 cups SOFT bread crumbs
Grated:  1 medium carrot, 1 stalk celery, 1/4 each bell pepper and onion
one egg OR one flax egg
1/4 cup tomato juice
2 tsp. garlic powder
2 tsp. onion powder
Salt & Pepper to taste

Preheat your oven to 400 degrees.

First place the cooked lentils into a large bowl and lightly mash them.  You could use a potato masher for this step, but I just use my washed, clean hands.  Next add the rest of the ingredients to the lentils.  For the vegetables, I throw them in my food processor and pulse them until they are a grated consistency, but you can totally do this by hand.  Next, thoroughly mix the lentil mixture.  Again, you could use a spoon, but I just use my hands.
Finally, scoop the mixture in to a baking sheet lined with foil or parchment paper.  It will be very loose.  Using your hands, shape the mixture in the pan into a loaf shape.  Top the loaf with ketchup.  Cover with foil and bake at 400 degrees for 45 minutes.


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Love life and be well,



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Monday, October 16, 2017

Successful Gluten-Free Baking | Pancake In A Mug


I have never met anyone that didn't LOVE a plate of fresh, hot, stacked pancakes oozing with semi-melted butter and almost drowning with pure maple syrup.  Am I right?  Sometimes when I crave pancakes, it is just me at home and I don't want to make a big batch.  Or I feel like a quick snack or breakfast and just want something simple.

You may be saying to yourself, "But Denise, when you are gluten free, most of the time you don't just throw a few ingredients together and get a perfect result."  While this is true, the more you cook and bake gluten-free, the easier it will become for you to just "know" what kind and how much of an ingredient need to go into a recipe.  This single-serve pancake is just the thing to help you practice.


This recipe is SUPER SIMPLE and hard to mess up.  It doesn't require oil, eggs or egg substitutes, sugar or baking powder.  The best part is you just mix it up and throw it in the microwave and then you have hot cup of pancake goodness!  So, go get your favorite coffee cup and make your self a pancake.



In a small bowl, combine the flour, baking soda and one scoop of vanilla protein powder and one scoop of fiber.  If  you don't have have the protein powder, you can just use more flour.  The protein powder gives this recipe LOTS of  protein, vitamins and minerals.  If you don't have the fiber powder you can just leave it out, but it is VERY beneficial to your colon health.

Spray your favorite coffee cup with some non-stick spray.  Add the flour mixture.  Then add the apple cider vinegar, water and maple syrup.  If you can get it, use 100% PURE maple syrup, not that flavored corn syrup and chemical filled stuff that looks like maple syrup.  Stir really well to combine and make a smooth batter.  The batter shouldn't be too thin. or the pancake will be gummy.


Put the cup in the microwave and cook on high for one and a half minutes.  All microwaves cook at different times and heat levels so watch your cup to make sure it doesn't boil over or burn.  When you spoon up your first bite, you should have a nice, soft fluffy texture.


You can top your pancake with anything you wish, fruit, butter, maple or chocolate syrup, jelly or jam.  Be creative and enjoy your breakfast!

Pancake In A Mug
1/3 cup  of gluten-free flour
1/2 tsp. baking soda
1 scoop of vanilla protein powder OR 2 tbsp. gluten-free flour
1 scoop of fiber powder
2 tbsp. 100% PURE maple syrup
2 tsp. apple cider vinegar
1 tbsp. water

In a small bowl, combine the flour, baking soda and one scoop of vanilla protein powder and one scoop of fiber.  If  you don't have the protein powder, you can just use more flour.  The protein powder gives this recipe LOTS of  protein, vitamins and minerals.  If you don't have the fiber powder you can just leave it out, but it is VERY beneficial to your colon health.

Spray your favorite coffee cup with some non-stick spray.  Add the flour mixture.  Then add the apple cider vinegar, water and maple syrup.  If you can get it, use 100% PURE maple syrup, not that flavored corn syrup and chemical filled stuff that looks like maple syrup.  Stir really well to combine and make a smooth batter.  The batter shouldn't be too thin. or the pancake will be gummy.

Put the cup in the microwave and cook on high for one and a half minutes.  All microwaves cook at different times and heat levels so watch your cup to make sure it doesn't boil over or burn.  When you spoon up your first bite, you should have a nice, soft fluffy texture.  Top your pancake with anything you wish, fruit, butter, maple or chocolate syrup, jelly or jam. 


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Love life and be well,



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Saturday, October 14, 2017

Successful Gluten-Free Baking | Denise's Perfect Chocolate Chip Cookies


Everyone loves fresh, homemade chocolate chip cookies straight from the oven!  Right?  Being gluten-free doesn't mean you have go without your favorite treats.  Once I finally got the perfect gluten-free flour blend recipe created, I suddenly found that baking gluten-free wasn't as challenging as it used to be.  As a matter of fact, I haven't made one recipe with the new flour that we didn't like or that I had to throw away.  If you are gluten-free, I know you have been there too, crying over your failed baked goods as they go in the trash.

Like I said, I have yet to make anything with this flour that we didn't like and this chocolate chip cookie recipe is no exception.  We like these cookies so much, that we actually PREFER these cookies over regular chocolate chip cookies!   Even my husband, who is not in any way, shape or form gluten-free and never has been, loves these cookies. How's that for a win! 



So, if you are needing a good old-fashioned cookie that tastes like grandma used to make, look no further.  I have done all the experimenting for you.  All you need to do now is go make you a batch of my perfect gluten-free flour and then get busy with these cookies.  I promise you won't be sorry.



First, weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Next, we are going cream our coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  Trust me, if you just eyeball and don't get an exact measurement and you end up with too much oil, your cookies will be all oily, spread to much in the oven and be not good.  See, I told you I did all the experimenting for you already 😁.  Cream the solid oil and sugars together.  They won't exactly be creamed, but you want them well incorporated together.



Then, add the eggs and combine everything really well.



Stir in the salt, baking powder AND baking soda.  Don't use all baking soda or all baking powder.  You need both.  The baking powder gives the cookies a little bit of a rise and helps with texture.  The baking soda helps with texture as well.



Now, we are going to start stirring in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour blend a teaspoon at a time until you get the right consistency, but don't add too much.  Last, stir in the chocolate chips.  I am using mini chocolate chips from Enjoy Life.  They are gluten-, dairy-, nut-, and soy-free.





Using a small cookie scoop or 1/2 tbsp. drop the batter on to a cookie sheet lined with parchment paper.



Bake in a 350 degree oven for 12 minutes.  Remove from oven and allow cookies to cool slightly before moving them to a cooling rack.



Denise's Perfect Gluten-Free Chocolate Chip Cookies

1/4 cup solid coconut oil
3/4 cup sugar 
3/4 cup brown sugar
2 large eggs
260 grams gluten-free flour blend
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 cup chocolate chips (raisins or nuts optional)

Preheat the oven to 350 degrees.

Weigh 260 grams of the flour blend and put it in a bowl and set it aside.  Cream the coconut oil and sugars.  You want to measure the coconut oil EXACTLY.  This is important.  You only want 1/4 cup of SOLID coconut oil.  They won't exactly be creamed, but you want them well incorporated together.

Add the eggs and combine everything really well.  Stir in the salt, baking powder AND baking soda.  
Stir in the flour blend, a little at a time until it is all mixed in thoroughly.  Your mixture should closely resemble regular cookie dough.  If it is too soft, you can add more flour blend a teaspoon at a time until you get the right consistency, but don't add too much.

Last, stir in the chocolate chips.  Using a small cookie scoop or 1/2 tbsp. drop the batter on to a cookie sheet lined with parchment paper.  Bake in a 350 degree oven for 12 minutes.  Remove from oven and allow cookies to cool slightly before moving them to a cooling rack.


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Love life and be well,




Successful Gluten-Free Baking Series
Denise's Perfect Gluten-Free Flour Blend
Denise's Perfect Gluten-Free Chocolate Chip Cookies
Best Ever Gluten-Free Biscuits




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Disclaimer: All content, written articles, recipes and photos are the property of Denise Finochiaro Publishing, Inc., dba The Healthetarian Woman and may not be used, copied or published anywhere without written consent from The Healthtarian Woman. Some articles, posts and links on this website may contain affiliate links. When you click the links or make a purchase we make a percentage from the sale.


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