Toss this sauce with noodles, or serve as a dip for grilled tofu or tempeh skewers or fresh vegetables—you can even thin it with water for a salad dressing. The sauce will keep up to a week in the fridge.YIELD: MAKES 1½ CUPS2 tsp. peanut oil1 large shallot, minced (¼…
2 pizza crusts, thawedHalf of the Red SauceHalf of the cooked chicken meat1 cup sliced mushrooms1 cup sliced black olives1 cup chopped bell pepper, any colorHalf of the crumbled bacon½ cup fresh basil leaves torn into bite-sized piecesIngredients made on “Prep Day”…
Poor Elvis. A few not-so-great years, and how quickly we forget the amazing songs and movies from the first decade of his career! Though the math doesn’t add up (I’m only 29 . . . again), as a girl, I watched reruns of some of his happy-go-lucky movies such as Blue…
This recipe has quite a few ingredients, but it’s oh-so-easy to throw together! And oh-so-worth the few minutes of prep. This fall-infused bar brings the best of a pumpkin pie, cookie, and crumble into one delectable, handheld treat. It’s great for holiday parties or…
The only thing I have to say about these bars is “Holy delicious!” If you miss those Reese’s Peanut Butter Cup days, this is the recipe for you. It’s so easy to make, yet it’s loaded with delicious, nutritious ingredients. These bars are perfect for the cooler, school…
I used to adore a particular locally made biscotti that had a hint of orange flavor and was generously dipped in dark chocolate. Alongside my large-o mocha of sugar and chocolate, it’s no wonder I battled with my weight back then. Now I make my own grain-free treats….
Chocolate. Cherries. Sea salt. This may be the best cookie combination ever! These simple drop cookies are easy and fun to make, especially for the kiddos. So ask little hands to help, and you’ll whip these up in no time! 2 egg whitesPinch of sea salt1 tsp pure…
Long ago during the holidays, I made huge batches of these cookies with wheat flour, sugar, and who knows what else. I gave them up for many years because I just couldn’t replicate that same flavor in a gluten-free cookie. Until now! I’m over the moon for these…
When you start eating Paleo, you think that you’ll never bake again, let alone make eye-catching treats because the ingredients, and therefore the doughs, are so different from traditional baking. But after playing with ingredients and dry-to-liquid ratios, you find…
ROLL INGREDIENTS 8 spring roll skins4 green leaf lettuce leaves16 large cooked shrimp, tails removed1 small bunch cilantro1 carrot, cut into matchsticksSAUCE INGREDIENTS 1/3 cup almond butter2-3 TBSP coconut milk½ tsp minced fresh ginger1 TBSP lime juicePinch of red…
I find it hard to believe now, but as a kid, I didn’t like deviled eggs. I would scoop out the filling and eat just the whites. There was something seriously wrong with me back then; I’m sure of it. Nowadays, I can’t get enough of these one-bite flavor explosions! I…
I used to be a recipe addict. I would tear countless recipes from magazines and hold on to them for years in the hope that one day I’d make a delicious item that would become a family favorite forever. Alas, I’ve grown up a bit since then, and I hate clutter. So I…