UNREAL! Especially when topped with Vesta cacao nibs and goji hibiscus rose chocolate. This is my (hopefully redeeming after the pop tart debacle) attempt of this week’s Montclair Bread Company’s Bake Along contest. You can find the original recipe at owner Rachel Wyman’s IG page. It’s super easy with very little cleanup involved. Everyone in my family loved this so […]
Mexican Chocolate Cake + Strawberry Glaze Read More »
Roasted Japanese sweet potatoes, carrots and Brussels sprouts with sautéed mushrooms and onion, plus a sprinkle of microgreens because why not? ✨Roasted Japanese sweet potatoes in ghee, sea salt, freshly ground black pepper. ✨Roasted Brussels sprouts and carrots in olive oil, sea salt, pepper. ✨Sautéed mushrooms and onions in a little water, then Coconut Secret aminos
Roasted Veggie Medley + Microgreens Read More »
Made with Rao’s marinara sauce (2 cups), Kite Hill Foods almond milk ricotta (1/4 cup), and as much vodka as we could spare (quantity unknown…or I’m just not telling!). We used Jovial Foods brown rice elbows (2 packages) to keep things gluten free – theirs is the best brown rice pasta I’ve ever had.
Pasta Alla Vodka + Arugula Read More »
I absolutely adore my own banana bread recipe, which we often make into these muffins, but during quarantine, I wanted to try something new after making my own recipe 426 times. I omitted the sweeteners, letting the bananas do all the sweetening, and I didn’t have hazelnuts on hand. You can find the Sakara recipe
Sakara Banana Bread Read More »
This was our Thanksgiving dessert. Persimmons are a fun and seasonal twist because they aren’t typical, and our guests were excited to try them for the first time! Ingredients 1 1/2 cups puréed persimmons 2 eggs 1/2 cup coconut sugar (or sweetener of choice – I replaced with stevia) 1/4 cup coconut oil, melted 1/4
Persimmon Cardamom Coffee Cake Read More »
