WHO DOESN’T LOVE CHOCOLATE CAKE? I know I always find myself holding back from indulging in the sweetness of a good late night-sweet but we all need a little “yum” sometimes. When I first stumbled upon this recipe I found myself both intrigued and confused of how incorporating a vegetable like zucchini could possibly translate into a tasteful dessert. To my surprise however I was quick to learn not to judge a recipe by its ingredients. The result? A protein packed grain-free dessert that both my kids and I can enjoy without the hour delayed regrets that often follow sugary indulgence.
Author Archives: Carrie Paul
TOMATO & MOZZARELLA BITES w/ NUT-FREE BASIL PESTO
THERE REALLY IS SOMETHING ABOUT FRESH MOZZARELLA. Pair it with juicy, cheery tomatoes and you have one of the most delicately delicious and simply snacks, like, ever. And just when you thought it couldn’t get better, I’ve whipped up a super easy, super yummy nut-free basil pesto recipe to top off your handmade skewers. So dig in!

HANDMADE ITALIAN PASTA
THERE’S NOTHING LIKE FRESH PASTA. Or pasta in general, really. Oh the variation–from long angel hair, to thick fettuccine, there really is a “type” for everyone. And this recipe allows for just that. We used a hand press pasta machine which allows you to literally hand-pick and roll any and which pasta your taste buds desire. Of course that is the duty of the metal work–I’m here to give you the perfect recipe for a mouthwatering flavor. Can you say Bon Appetit?

KOHLRABI PIZZA BITES
CRAVING THOSE CARB-RIDEN, GREASY LITTLE PIZZA BITES THAT CLAIMED AN EYE-LEVEL SPOT IN EVERY GROCERY STORE BACK IN CIRCA 2004? Well, fret no more–I’ve cooked up (literally) the perfect solution, savory cheese and tomato topped kohlrabi! You know that vegetable that’s the new “it” thing at the farmer’s market? Well turns out it tastes pretty darn yummy after a little heating and seasoning!

CRANBERRY AND CHOCOLATE BISCOTTI
THERE’S NOTHING LIKE GOOD, HOMEMADE BISCOTTI. Or at least that’s what I’ve come to conclude after taste testing dozens of different versions of the classic Italian treat. I was always up in the air on this stuff (mainly because of the way I had been served it), it was always a different consistency, texture, or taste–too hard, too sweet, or too yuck. So I through confusion and desperation I decided to cook up a batch of my own, alternated form of what has now become one of my favorite sweet treats. And I think it pasts the perfect crunch–and taste test.

