Sweet potatoes are one of my favorite vegetables, and they are super versatile, but they can be difficult to cut. Here are the tips and techniques that I use to make the job a little easier.
If you ever find yourself with extra limes, here's how to freeze them so that you can enjoy them whenever you need them.
Mango Lemon Sorbet is incredibly simple to make, and you don't even need an ice cream maker! It's the perfect treat for a beautiful sunny day.
Sometimes when you go grocery shopping, you see a gigantic bag of organic baby greens for $5 and think "Hey! That's a great deal!" Once you get home though, you realize that there is no way that you're going to be able to eat that entire bag of baby greens before they go bad. But have no fear! There's a super easy way to get the most out of your purchase.
This fudgy sweet potato chocolate frosting works great over my Chewy Sweet Potato or Adzuki Bean Brownies, and it's delicious enough that you can eat it by itself with a spoon. It tastes better than any store brought chocolate frosting, and it's refined sugar free, dairy free, and vegan.
These brownies are the brownies of dreams. They have a rich, deep chocolate flavor, but are not too dark or too sweet, and they taste like the best brownie you have ever had. A great way to use up extra sweet potatoes or adzuki beans.
Tastes just like a Thin Mint cookie, but in ice cream form (which is even better). Dairy free and Refined Sugar Free.
How to make the most of your excess lemons. Easy trick to always have lemon juice and zest on hand when you need it.
A simple, healthy, and delicious way to use up leftover quinoa. Great to make ahead for easy lunches.
A little baking soda, a few drops of dish soap, and a splash of vinegar will get your kitchen sink super clean without any harsh chemicals.