Recipe Filtering New
Page 25 of 47
Basil Cucumber Quinoa Salad
About these Quinoa Salad Picnic Jars: They’re fresh, light, and the perfect thing to pack alongside a bottle of white wine for your next picnic. Or a “not-sad” desk lunch. As well as a solution for dinnertime that falls between watching one child’s soccer game and the others tee ball practice. Cucumber ribbons and whole basil leaves. Earthy […]
August 10, 2017
Gluten-Free Raspberry Financiers (cakelets)
I’m head over heels about these soft and springy raspberry cakelets, also known as financiers. They taste of almonds, vanilla, and caramelized butter, and their golden edges make room for a pocket of fresh Driscoll’s raspberries. I love the ease of being able to make them in a muffin tin! And their small size makes them just right for an afternoon sweet tooth.
Tags: Almond Flour
August 1, 2017
Smoked Salmon Eggs Benedict with Avocado Sauce
I always think about ordering eggs benedict when we’re out for brunch, but truth is I’ve been disappointed too many times to take that chance. So I created this Smoked Salmon Eggs Benedict, with shaved cucumber, pickled red onions, and creamy avocado sauce. A not-so-rich, fresh take on a classic. Plus a video to show you how!
July 23, 2017
Creamy Roasted Eggplant Dip with Tahini
This Minted Baba Ganoush is very easy to make, roasted in the oven, then blended in a food processor or blender with just a few ingredients. Think of it as hummus, but the eggplant stands in for the chickpeas. With tahini, lime juice, and a few spices, it has a mediterranean feel that goes lovely with pita bread, vegetables, crackers, and even as a sandwich spread.
- Appetizers
- Dairy-Free
- Fall
- Fourth of July
- Gluten-Free
- Nut-Free
- Paleo
- Recipes
- Summer
- Vegan
- Vegetarian
July 13, 2017
Finding Joy, Perspective, and Hardship: Nakivale Refugee Settlement, Africa
I never dreamed I’d visit Africa. And I certainly never dreamed I’d run through the African plains with over 1,200 refugees, celebrating their freedom. Together, as friends. It has taken me a while to write this post about my visit to Uganda, an amazing opportunity I received through the American Refugee Committee, to visually capture Nakivale, […]
July 6, 2017
Rice and Roasted Beet Salad
Full of flavor, this Roasted Beet and Rice Salad boasts a stunning magenta pink color, created from the beets. Also has purple cabbage, walnuts, parsley.
June 30, 2017
Coconut Cashew Vegan Kale Salad
I’d eat more kale salads if they all had toasted coconut flakes and salty cashews.
I’ve been slow to warm up to the kale salad phenomenon. Sauteed, braised, roasted – I love it. But raw kale, I just haven’t found my groove. Mainly because I find it hard to chew, and I enjoy all the different types of lettuce out there, from soft, crunchy, tender, and sweet, earthy, and even spicy.
Turns out not all kale is created equal either.
June 28, 2017
The Reality of Having a Gluten Allergy as a food writer
“So I understand you like to be gluten-free”, said the event waiter as he kneeled beside my chair.
He had successfully pushed one of my buttons with one sentence and an assumption.
“No. Actually I don’t like to, but I have to be in order to live without nerve pain, rashes, and scabs on my head (my symptoms). But thank you for doing your due diligence in making sure I won’t be served something that would me sick.”
I’ll admit, it was not my most cordial moment. But his comment stung. The result of one too many times where people had approached the issue as it being a fad or diet strategy. Or that I was some pretentious health nut. Yet they wouldn’t think twice had it been a seafood or peanut allergy, or anything else for that matter.
June 24, 2017
Gluten-Free Pistachio Cake with Cream Cheese Frosting + Childless By Choice, My Story
Warmly spiced with cardamom, buttery and tender, it is absolutely good until the last slice. Plush and slightly dense, slicing like a dream. My intentions were to leave it unfrosted, but I’ve been dreaming of cloud-like cream cheese frosting since seeing this. Lightly sweetened, it adds just the right contrast of tang and creamy to every bite. Plus deeper thoughts on being childless, by choice.
June 8, 2017
3 Cheese and Rosé Pairings + A Wine Weekend in Lodi, California
this … June is here….. Which means it’s unofficially, officially rosé season, right? It’s the fastest growing category of wine in the United States, and for good reason. As Wine Folly once said, the three tenants of rosé are: Thou shall enjoy sunshine, laughter, and shorts while imbibing. Thou shall covet rosé during brunch, lunch, or dinner… […]
June 4, 2017
Vegan Gluten Free Sweet Potato Muffins with Vanilla Icing
I was always under the impression that muffins were just a way of eating cake for breakfast, not that I have a problem with that. And then there are the muffin recipes I’ve tried that were coined “wholesome/heart healthy/free of this and that” — ya, I haven’t found one that I’d feel good about delivering to neighbors, which is one of my guiding judgements. Often, they’re overwhelming banana flavored, and turn out too dense or soggy in the middle.
These soft and tender sweet potato muffins are the opposite of all those things. Warmly spiced, scraggly tops, delicate crumb, and a drippy vanilla glaze to tempt. And yes, healthy.
May 25, 2017
No-Bake Blueberry Cheesecake with Lavender
This cheesecake……..is as smooth and refreshing as they come — softly sweet and tangy, followed by hints of lavender and juicy, jammy blueberries. Besides being much easier to make (impossible for it to crack!), I prefer lighter, fluffier forkfuls of no-bake cheesecakes compared to the denser, baked versions. The idea behind a no-bake is using cream cheese […]
May 22, 2017
Page 25 of 47
