Homemade. Tomato. Jam. Amazing.
If your garden tomatoes have gone crazy this year, this is the recipe to the rescue. I do not have that problem. Continue reading
Homemade. Tomato. Jam. Amazing.
If your garden tomatoes have gone crazy this year, this is the recipe to the rescue. I do not have that problem. Continue reading
Homemade chocolate offers the most rich, smooth depth of flavor, simply incomparable to any chocolate I’ve tried, even the expensive gourmet kind. Continue reading
These turned out good. My husband couldn’t stop talking about them. I started out following a recipe from a cookbook, but after starting I realized I didn’t have almost any of the ingredients the recipe called for. So I took things into my own hands. Continue reading
Another green smoothie for you! What’s exciting about this one is that it is banana-free. Don’t get me wrong…I have nothing against bananas. In fact they are a staple in my kitchen. But I love this smoothie because it’s sweetened only with the most nutrient-dense, high-fiber, low(ish) sugar fruits. (No offense, bananas. I still love you and your lower fiber, higher starch attributes). Enjoy this nutritious start to your day!
Ingredients
Directions
Place all ingredients into a blender and blend until smooth.
Oat-y goodness like this is just good to have on hand.
These oat cookies are healthy and hearty so they make a great breakfast or snack, but sweet enough to make a satisfying dessert.
To be honest, writing baking recipes does kind of intimidate me…it’s such a science. As much as I love baked goods, I’m much more of a cook than a baker.
But I couldn’t find a oat cookie recipe that was exactly what I wanted, even to modify. So after lots of googling things like “correct flour to liquid ratio for cookies” and “benefits of using both baking soda and baking powder” I gave up and just took a stab at it. It worked!
I can tell these are going to be a staple in my kitchen from now on.
Ingredients
Use gluten-free certified oat products for that option
Makes 8 large cookies
Directions
Preheat oven to 350F. In a large mixing bowl, combine all dry ingredients and mix until well combined. In a small bowl, mash the banana with a fork or potato masher, keeping some chunks. Mix in the rest of the wet ingredients. Scoop into mounds onto a greased baking sheet, and flatten/shape with your hands (they won’t spread at all). Bake until firm and brown around the edges, about 18 minutes in my oven. Transfer to a cooling rack. Enjoy with a smear of nut butter or a cup of your favorite tea!
This salad is oh-so-good, folks. The apricots and jalapeno create the perfect accent to the flavor profile. Think of this as a taco salad, but….more exciting. 🙂
Ingredients
Salad:
Dressing
Directions
In a small bowl, whisk all the dressing ingredients except water together until smooth. Add water in, 1 teaspoon at a time, until desired consistency is reached. Prepare the salads by dividing the salad greens between 2 bowls, and arranging the apricot, avocado, jalapeno, and beans on top. Drizzle with dressing and enjoy! Recommended: serve with tortilla chips.