Mushrooms are a wonderfully healthy, earthy delight. They have complex flavors. They can be prepared to have a variety of textures. And they adapt well to a variety of dishes. One of our favorite ways to prepare mushrooms is actually one of the simplest: we sauté them in coconut oil and season them with salt and pepper. This simple preparation yields a delightful side dish that easily accompanies eggs, tops a burger, or graces a salad.… Continue reading
egg-free
Coconut Kale Curry
We all love greens in our house, so I’m always on the lookout for new and flavorful ways to prepare them. When I stumbled across THIS recipe, I knew I wanted to try it. The words in the title alone made my mouth water, and when I read through the ingredients, I knew it would be a hit.
As always, I modified the original recipe a bit.… Continue reading
Simple, No-Bake Sesame Snack Bars
My husband works from home, and is frequently looking for a quick, healthy, snack that he can grab and bring back out to his office. He wanted something that tastes great. I wanted something that’s healthy, nourishing, and without too many sugars – natural or otherwise.
These simple bars accomplish both goals. With their light sesame taste, they reminded me of a lightly sweetened, less-intense version of halva.… Continue reading
No Bake Healthy Carob Fudge (Vegan, Paleo, GAPS)
I was recently looking for a variation on the typical fruit and nut bars we keep around for quick afternoon treats. I remembered making this recipe that I last made years ago, and decided to pull it out again to see how my boys liked it. They both loved it, and it’ll likely make its way into our regular rotation again.… Continue reading
Homemade Maple Vanilla Ice Cream
We had the opportunity to get some more cream from our local dairy; in addition, we had friends coming over to visit. This combination seemed the perfect reason to make another batch of homemade ice cream (last time we made chocolate ice cream, see HERE).
This time, my 6-year-old requested that we make vanilla ice cream, but not the banana kind (I often use bananas to sweeten my ice cream.).… Continue reading
Potato-free Shepherd’s Pie
Several months ago, we had a bunch of leftover pureed cauliflower “mashed potatoes” (recipe HERE). On a whim, I decided to make a shepherd’s pie using the cauliflower as a topping. Everyone loved it, and it’s now become a regular part of our dinner rotation. For this reason, I’ll steam and puree 3-4 heads of cauliflower at a time – so we have enough for our first dinner as well as enough to top our shepherd’s pie with leftovers.… Continue reading
Vegan, Grain-Free Brownies Recipe
On birthdays in our house, the birthday celebrant gets to choose whatever (s)he wants to eat that day. For my son’s 6th birthday, one of his requests was brownies.
I’m pretty sure that this recipe originated with The Spunky Coconut, though I’ve modified a bit over the few years we’ve been making it. At the time we started making it, I needed to accommodate both grain-free and vegan sensibilities.… Continue reading