I have been loving playing with sides. Simple usually works best in my house, white rice, roasted veggies with olive oil and salt and easy chopped potatoes. This Mama wanted to jazz things up, so I went all out on this one.
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Every delicious dinner needs an equally amazing side to round out the meal. I had been pairing some of my favorite dishes with simple white rice, seasoned with butter and salt. This was just fine, but the peanut gallery was bored, so I tried to jazz it up with this gem!
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I took my most favorite banana muffin recipe and readjusted a few ingredients to make it Paleo compliant. I'm am a little afraid to say it's better but I think I hit it out of the park on this one. As a gluten free baker, once you figure out how to use the endless choice of flours and how to combine them, you hit this beautiful sweet spot where recipes come together and just satisfy.
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I get asked a lot of questions about living a gluten free lifestyle. Where do I begin? What am I going to eat? I have to give up so much that I love to eat! I won't minimize that it is a difficult life change , a shift in how you approach food completely.
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After the chaos of the holidays and probably some not so healthy food choices, I decided I needed to get down to business on dinner offerings. I'm comitted to cooking healthy dinners for my family almost every night, but this Mama gets tired and runs out of ideas to.
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Just in time for New Years entertaining. I made these for an impromtu Christmas gathering and served them with my sriracha basil mayo as a dipping sauce. They have so much flavor and crunch, but so simple to make.
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I think I may have tested this cookie recipe more than any recipe I have ever made! There were so many rules to making this work! I gave up more than a few times, but they were so delicious I had to keep trying.
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When holiday cookie baking becomes a full time job, It is a perfect idea to have a quick and easy one in the mix. These Salted Toffee bars are so delicious and pair the best combination of sweet and salty together.
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The Italian Thumbprint cookies, that all of the beautiful ladies in my life used to make as a child, were traditionally rolled in nuts and topped with all different flavors of jam.
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There is nothing more soothing and satisfying than a bowl of warm soup. Since Winter has set in big time on the East coast, I have been going soup crazy.
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Christmas time is here and that means cookies. I grew up with Italian cookies everywhere! My mom would start her baking right after Thanksgiving and make at least 12 different kinds and 6 dozen of each.
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Every Tuesday night I go to school to learn about the amazing teachings of Homeopathy. That means, Mama is taking time for herself, but unfortunately I still need to make dinner.
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With Thanksgiving behind us and the holidays in front of us, I am just in the mood for nourishing comfort food, before all of the craziness begins. Even when you are conscious of the food you eat, at times you can over indulge and your tummy isn't your greatest fan.
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One last pumpkin dive before it's all over. I'm a little obsessed this time of year with pumpkin. I do my best to stick it in all things edible, muffins, breads, pies, even smoothies. I also love to use it in savory recipes, like pumpkin chili and pumpkin risotto, the ideas are endless.
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This time of year, pumpkin is king and I try to stick it in as many recipes as possible. Can you say smoothies, muffins, cookies, pies or even swing the savory way and add to soups, stews or our favorite skillets.
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This is one of my favorite snacks to have in the fridge as a leftover or a light lunch, and the sauce stays good in a sealed jar for weeks. I stayed away from asian inspired dishes for so long because of my food limitations.
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With Halloween a few days a way, I created this candy like cookie reminisent of an almond joy candy bar. Around our house, I try to give treats that are healthy and nutrient dense, but sometimes it's ok to cheat a bit. When this happens, I still use high quality ingredients so that I feel a little less guilty.
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I picked up some organic jalapeños from my local farmers market and really had no idea what to do with them. Well when in doubt, pickle, ferment or throw a party to get rid of everything quickly! I chose to pickle.
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I have a family who loves muffins and breads, and I have worked very hard to create healthy nutrient dense recipes that they will eat. I'm not always successful, but this one was a hit. For this post I made this recipe into muffins, but it also makes a terrific bread, you just need to adjust the cooking time. (Info below). We love them for breakfast, as a snack or packed in lunches.
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I hit the jackpot with this creation. I took all of the bosses in my life, Aka my kids! and chose all of their favorite ingredients. There you go, a protein packed thingy that really has no name.
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