We have bag of plums, which were available unusually late in the season at our local farmer’s market last week. While we enjoyed many of them straight out of the bag (see HERE), I decided to make something special with the rest.
I came across this recipe for a Spiced Plum Cake at Gutsy By Nature months ago, and haven’t yet taken the time to make it.… Continue reading
A dear friend of mine headed out of town this week. While I always miss her when I don’t get to see her, she passed along her weekly CSA allotment before she left. In it was a lovely assortment of local, organic, seasonal produce, including beets, lots of greens, eggplants, and a bunch of parsnips.
Parsnips are an often overlooked root vegetable.… Continue reading
Even though fall temperatures are moving in (especially in the mornings), we still generally have warm afternoons here in the Rockies. And my boys are still going through a ton of ice pops.
The other day I decided to make a batch of ice pops that I would really enjoy. My favorite ice pops are those that are rich and chocolaty, so that’s what I made.… Continue reading
I love the combination of chocolate and mint. It’s got all of the delicious decadence of chocolate along with the refreshing hint of mint. Together they are amazing.
So when we were looking for a healthy, sweet treat, I decided to adapt my Fruit-Sweetened Chocolate Avocado Pudding (recipe HERE) to be a Fruit-Sweetened Chocolate Mint Pudding instead.
The result was delicious.… Continue reading
We’re taking a road trip to Yellowstone National Park, and my 6-year-old suggested we bring muffins to eat along the way (along with lots of other snacks and food, of course). Since it’s definitely starting to feel like fall, I decided to experiment with a Fall Spice Muffin.
I based these muffins on the recipe for Grain-Free Coconut Muffins (recipe HERE) that I frequently make.… Continue reading
If you’ve been reading my blog this past week, then this post probably comes as no surprise.
After reading over and over about “Chocolate Marshmallow Fudge Delight” (in Rattletrap Car), my 6-year-old became very excited about the idea of marshmallows and my description of S’mores. As a result, we decided to make S’mores as a special treat for our End of Summer Celebration.… Continue reading
I was looking for a grain-free graham cracker recipe, and stumbled upon this one from Power Hungry. It fit what I was looking for and looked simple to make, so with a small modification I decided to make it.
These Graham Crackers turned out well. My boys both liked them. They were much softer than the graham crackers I used to buy in the store.… Continue reading
The other day, we were reading Rattletrap Car, which repeatedly mentions “Chocolate Marshmallow Fudge Delight.” My 6-year-old speculated about what it might taste like, and how we might make it ourselves. I told him that I imagined it tasted like s’mores, but with all of the ingredients mixed together. Since he’s never had a s’more, this spawned a whole other conversation.… Continue reading
My brother and his family came to visit for the long weekend. When we have house guests, I want to spend as much time with them as possible, which means I don’t want to spend their entire visit in the kitchen. That said, I also want to serve delicious food.
This Crockpot Carnitas recipe allows me to do both. I can prepare the main dish ingredients in the morning, so at dinner time I only have to get the side dishes ready.… Continue reading
Today I was looking at the red cabbage in my refrigerator and was suddenly inspired: Peanut Sauce Coleslaw. It seemed like the perfect side dish for a hot day. It’s mostly raw, crispy vegetable, and it’s lightly coated with a yummy sauce.
So I whipped up a batch, and we all ate some as an afternoon snack. Delicious!
Here’s how I made it:
Peanut Sauce Coleslaw
1 Cabbage
½ cup Peanut Butter
¼ cup Apple Cider Vinegar, or to taste
½ cup Water
2 tablespoons Tamari or Coconut Aminos
2 tablespoons Honey
½ teaspoon Garlic Powder
¼ teaspoon Ginger Powder
¼ teaspoon Red Pepper Flakes (or more to taste)
Shred the cabbage using a food processor slicing blade (or cut into whatever shape pieces you want with a knife).… Continue reading