This vegan apple pecan crisp is one of those “free from” desserts where you sacrifice absolutely nothing in terms of flavor. It’s decadent enough to have for dessert at a holiday feast, but light enough to serve for breakfast the next day. Ingredients: 4-5 apples, peeled, cored and sliced 1 lemon, juice only 1/2 cup […]
Vegan Apple Pecan Crisp (Free From: Gluten, Dairy & Refined Sugar) Read More »
Sometimes I’m all about outsourcing. This grilled chicken with pesto “zoodles” (zucchini noodles) dinner is a classic example of how to make a home cooked meal while cutting down on prep and cleanup. I bought the zoodles already prepped from Whole Foods, and the vegan pesto sauce was courtesy of Gotham Greens, but I often
Grilled Chicken + Pesto Zoodles Read More »
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 »
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 »
