Looking for a delicious cookie, ideal for any time of day. Mid-day snack or dessert and healthy enough to enjoy as a special breakfast treat. These cookies are crispy on the outside yet chewy in the center. Perfect combination of sweet and salty with s mixture of oats, nuts, coconut, dried cranberries and mini chocolate chips. And they are VEGAN and GLUTEN-FREE. Click continue for recipe!
HEALTHY & DELICIOUS FROZEN POPS for summer fun. As a kid, I remember running excitedly down the black asphalt chasing the sound of the ice-cream truck. Those hot Los Angeles summer days brightened as the tunes crackled out of the painted and stickered “food truck”. It was the bright, multicolored Firecracker that kept me running with coins falling out of my pockets. Today, our neighborhood is missing ice-cream trucks but similar brightly-colored frozen treats are plentiful in grocery stores. Unfortunately, most are filled with unhealthy additives, preservatives and food dyes. I knew my kids could not be deprived of this summer bliss and that I needed to create a healthier dye-free and refined-sugar free option for them.
This Red, White, & Blue Frozen Pop recipe uses fresh fruits (strawberries, blueberries, raspberries, blackberries), maple syrup, and unsweetened yogurt (dairy-free options are great too) instead of the food dyes, artificial flavors and sweeteners. And, these pops have fiber and protein too! It’s perfect for pool parties, BBQ’s, 4th of July celebrations or just about any warm spring or summer day. And, my kids love making them. Don’t worry about this favorite melting too fast…it’s too good not to inhale!
SALTY, SAVORY, SPICED NUTS with a HINT OF SWEET! Can’t decide between sweet or savory? This Party Nut Mix is the perfect combination of sweet, salty, and spicy! Add fresh herbs for the extra pow! Delicious served right out of the oven or room temperature. And a great hostess gift too.
Ditch your Mrs. Cubbison boxed stuffing with high fructose corn syrup and partially hydrogenated soybean oil! You don’t have to be gluten-free to stuff your belly with this delicious Cornbread Sausage Dressing with Leeks and Pears (aka “stuffing”). It’s been a family and class favorite since I introduced it back in 2014. For the past two years, I’ve created and tested other dressing recipes but I keep coming back to this favorite crowd pleaser. And, nobody will know it’s gluten-free so bring it to your Thanksgiving family gathering where even the Jello mold salad loving guests won’t roll their eyes.
THIS RECIPE IS A MOUTH ZAPPER. I was inspired by Rick Bayless’s guacamole from the Red O and adapted his recipe slightly for a spiced-up version! From the slight kick of the serrano chili to the fresh burst of sweetness from the pomegranates to the earthy crunch of walnuts, this is a fabulous fall accompaniment to this meal or as a mouthwatering starter.
IN SERACH OF THE PERFECT SIDE? I love this Roasted Cauliflower (or Broccoflower) Salad with Lentils and Dates. This recipe is loaded with antioxidants, vitamins and more animal-free protein and is also a great entrée salad too. The rich flavors of the tahini, ginger, and cinnamon combine incredibly with the sweetness from the roasted cauliflower and the dates! Bonus points for simplicity—this salad can be prepared in advanced (separated) and then combined and tossed before dinner.
IN SEARCH OF A FOOL PROOF BBQ RECIPE? I might have found you just the solution that stirs sweet, tangy, and spicy flavors all together! A pinch of cumin, coriander, paprika, garlic, lemon, salt and pepper with a splash of cayenne for a little kick and a can of beer is all you’ll need–now, here’s where you choose: Do you guzzle half of a cold one down (grinning) or shove a half-empty beer can up the bird’s ass and walk away smiling? Protein done!
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!
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?
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!