Now that we’re approaching the six month mark of when we began to stock our freezer for quarantine, it’s time to use those items – like chicken, cauliflower and spinach – up! Butcher Box chicken thighs (from frozen) Marinate in Coconut Secret garlic sauce and coconut aminos plus some Dijon mustard to taste. Grill on both […]
Chicken Dinner With Roasted Cauliflower + Sautéed Spinach Read More »
We found ourselves with a lot of very ripe berries all at once. One option is to freeze them for smoothies, but we are completely out of freezer space. Then I remembered how easy it is to make homemade berry jam! Take your berries (or whatever fruit you want to use, but I recommend ripe
Homemade Berry Jam Read More »
If you need a break from avocado toast, might I suggest this Mediterranean hummus toast? Toast your favorite bread – I love Coco Bakes gluten-free sourdough. Spread your favorite hummus, which you can make or buy. We have a local Mediterranean spot Marcel where the hummus is incredible so that’s what I use. Then add
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These muffins are easy and delicious, and they make your house smell incredible while baking! They happen to be gluten-free, grain-free, dairy-free and refined sugar-free. Wet Ingredients 1/2 cup Miyoko’s Creamery vegan butter 1/2 cup coconut sugar 1 tsp vanilla extract Zest and juice of 1/2 lemon 1 tbsp lime juice 3 eggs Dry Ingredients 1 1/4 cup
Blueberry-Cherry Almond Citrus Muffins Read More »
Banana sushi is a fun twist on a healthy kid (or adult) snack! Roll a banana in peanut butter, sprinkle with Lily’s chocolate chips, slice the banana sushi-style and serve with some fresh berries or on its own. Banana sushi works well with any other nut or seed butter, as well as cacao nibs, shredded coconut, chopped
