You’ve had it…the beans, the oil, the sugar, the calories! I’ve cut the calories by slashing the sugar & cutting the oil out. I also subbed out the refined sugar for unrefined sugar (maple syrup). It’s still full of flavor, color, and now you can call it a healthy appetizer! This appetizer can also please just…
Roasted Balsamic Brussels Sprouts
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…
Garden Fresh Foodie Whole Grain Gluten Free Flour Blend
Most gluten free flours are all white and full of starches. We missed our old whole wheat flour, and devised this recipe to replace whole wheat flour for baking. It’s important to weigh out your flours, as each has a different weight per cup. When a recipe calls for a cup of flour, you can…
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