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…]
Have you given up pumpkin butter because of the sugar? I mean it’s smooth, rich and delicious, but do they have to put so much sugar in it?
Well… no, they don’t! Here’s a really easy, dump a few things in your slow cooker and wait a few hours recipe that doesn’t require gobs of insulin to consume, and tastes like idyllic, sweet and spicy fall.
If you’ve been following me on Instagram, you might have guessed this one was coming. I might be a little late on the avocado toast wave, but this combination is well worth the wait. While I won’t tell you how to toast your toast, it’s the spread that really makes or breaks it for me.
It’s one of those ridiculously easy breakfast recipes to have in your back pocket. As is, avocado is hard not to like. But with just the right touch of this and that spice or seed, it unfolds into the teasing burst of flavor, eliciting that “Mmph” sounds that only happened every so often while noshing. Start your day on a golden, toasty, creamy note.
There was recently a gray “chilly” (probably like 65 degrees) Sunday here in LA and I found my mind wandering to some plump autumnal muffins. Something about the warm tones of winter squash and classic spices like nutmeg and cinnamon are deeply comforting for me. I didn’t mind brushing summer aside to enjoy them.
Omelettes! They’re a go-to healthy breakfast due to their simplicity, while still maintaining just a tinge more glamor than your average fried egg.