These baked oat and brown rice tortilla chips are just as satisfying as any chips fresh from the fryer. Perfect with any dip or salsa. Can also be made in tostada sizes.
One ingredient that I use almost everyday is olive oil. Inevitably, at some point, the bottle runs empty save for a few teaspoons of that beautiful green oil that you can never seem to shake out of the bottle. If you too can't stand the thought of letting any food go to waste, this is my solution for getting every last drop of precious oil from the bottle.
This Chocolate Banana Soft Serve Ice Cream is rich, deeply chocolatey, creamy, and delicious, and takes almost no time or effort to make. Perfect for days when you need a quick little pick-me-up treat.
If you've ever known the struggle of baking cookies and not being able to get the little cap off of the vanilla extract bottle, this one's for you.
These delicious blueberry muffins are made with oat flour, and taste just like the muffins that you remember eating when you were a kid. They are amazingly good, and have just the right amount of blueberries to give the muffins a great fruity brightness that you'll love.
This Weeknight Shrimp Pad Thai is super quick and easy to make, and made with ingredients like apple cider vinegar, maple syrup, and brown rice noodles that you can find at any local supermarket. Perfect for a weeknight dinner when you're craving some really good Thai food.
These spring rolls are a bright and colorful way to get your veggies in for the day, and the Thai Peanut Satay Sauce is vegan, and is great on just about anything. Pan fried tofu + this peanut sauce = pure heaven.