If you have overripe bananas but absolutely cannot make another loaf of banana bread, give these granola bars a try! No added sugar, gluten free and vegan. My kids absolutely LOVED these! 2 cups rolled oats 1/2 cup oat flour 2 tbsp chia seeds 2 tbsp ground flax 1 tbsp cinnamon 1/2 tsp vanilla powder […]
Chocolate Chip Banana Granola Bars Read More »
What to do with leftover roasted veggies? I was inspired by Gabby Bernstein (for this and many other things) to make a frittata! We love Vital Farms eggs because they are certified humane and pasture-raised. Heat leftover vegetables in a pan. In a separate bowl, whisk eggs (figure about 2 per person). Pour eggs on top of
Roasted Vegetable Frittata Read More »
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 »
