A nice easy dip to have on hand for Superbowl Sunday - this dip is bright and creamy, and takes just minutes to make.
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 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.
A simple and easy recipe to always have vegetable stock on hand. This recipe is soy free, thrifty and easy to customize.
These are great cookies. They are sort of a cross between a traditional sugar cookie, and a fortune cookie. They have a wonderful crunchiness and the maple gives them a lovely sweetness.
Mini Chocolate Peppermint Pies - all the taste of chocolate peppermint bark without the refined sugar or dairy. So good... and great for the Holidays!
A super easy and non-toxic way to make a temporary non-stick coating on you stainless steel pan.
A super easy trick to make your baby spinach last as long as possible in your fridge.
These little muffins are wonderfully spiced and perfect for when you’re craving pumpkin bread.