Here’s a great way to use up that leftover almond pulp from making almond milk. If you like banana bread (who doesn’t?) you get to have little banana bread muffins in no time with this easy, stir-it-bake-it-eat-it recipe. [Read more…]
Creamy, velvety, sweet pudding.
How to enjoy it without globs of starch, sugar or milk?
Can I be totally honest?
I’m a little lost on the road to optimal health at the moment.
I went home to Ohio for the holidays and took the last couple of weeks off of everything. Even the blog.
Not that it would have taken all that much energy or time to post a couple of recipes. I just decided to spend that time on other things.
It was a wonderful holiday made even better by never feeling deprived, even amongst all the white sugar desserts and sweet breads. In my time of recuperation and restoration, I whipped up these grain-free scones drizzled with Lily’s Sugar-Free Chocolate.
They’re the perfect holiday treat: sweet and subtly vibrant with ginger and earthy notes of dark chocolate.
This one is for the chubby at heart. It is low carb, it is free of refined sugar and dairy of any kind, but it’s definitely not low fat by any stretch.
It’s a better option for someone who is watching their sugar intake, but is missing the festive nutmeg-y warmth of eggnog in chilled and creamy ice cream form.
This is a dessert. A holiday treat. This… is dairy-free eggnog ice cream.