Did you used to turn your nose up at Brussels sprouts? I did. But that’s because no one ever made them for me. I took a plunge into these veggies over the last year, and now I can’t stop! Packed with anti-oxidants Ingredients: 2 pounds of Brussels sprouts 1 tbsp oil (we used grapeseed for…
Whole Grain Blueberry Pancakes: Gluten & Dairy Free
It’s Maple Sugaring time. What better way to celebrate than with some pancakes of course! If you live in the Northeast, take part in the festivities this weekend. It’s a cool thing to see the process and visit a sugar shack. We have a great supply of local blueberries in our freezer. Picked during season…
Berry Delicious Cobbler: Vegan and Gluten Free Cobbler
The sun has come out and we’ve got spring fever! Cooking up a berry dessert in the late winter can still be possible even if you eat locally like we try to do. The berries used in this cobbler were picked and frozen during their season. It’s so much more flavorful and less expensive to…
Holy Hamentashen: Gluten Free Hamentashen
OK-I was worried about making my favorite cookie into a gluten free recipe. Well-after I saw my daughter liking her plate to get any remaining crumbs off, my worries were gone. This isn’t a typical “Tooth Food” recipe. It does use butter and sugar (although, by accident we reduced the amount of butter and it…
Roasted Indian Cauliflower
Yum Yum in my tum-this roasted cauliflower makes our whole house fill with the warming scents of middle eastern cooking! The spices used in this dish are great for healing, reducing inflammation, and boosting circulation. We used grapeseed oil since it’s got a high smoke temp, meaning, it can roast well. Olive oil, while great…
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