Quick tip for keeping herbs fresh, and a few suggestions for easy ways to use up extra herbs in a hurry.
A nice easy dip to have on hand for Superbowl Sunday - this dip is bright and creamy, and takes just minutes to make.
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.
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.
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.
Super easy and allergy friendly icing for gingerbread cookies, and sugar cookies. Perfect for decorating cookies around the holidays.
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.