Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow.
I’ve eaten so many beets this week, I’m peeing pink.
I’ve been wanting to whip up a reliable chocolate cupcake recipe using almond flour.
My current banana ice cream habit would come to an abrupt halt if there was a banana shortage. But let’s think positive thoughts.
Fudge popsicles remind me of hot summer camp days, merry-go-rounds, and city parks. Camp counselors handed the pops out in record time (but not fast enough), while we sat patiently in the grass, sweat dripping down our faces. Crowd control … Continue reading
|1 tablespoon||3 teaspoons|
|1/4 cup||4 tablespoons|
|1 cup||8 ounces|
|1 teaspoon||5 ml|
|1 tablespoon||15 ml|
|almond flour||1/2 cup||48 g|
|coconut flour||1/4 cup||26 g|
|honey||1/4 cup||85 g|
|honey||1 cup||12 ounces|
|maple syrup||1/4 cup||81 g|
|maple syrup||1/4 cup||59 ml|
|butter||1/4 cup||55 g|
|butter||1/2 cup||8 tablespoons|
|cocoa||1/4 cup||22 g|
|chocolate chips||1 cup||6 ounces|
|chocolate chips||1 cup||160 g|
|olive oil||1/4 cup||54 g|
|olive oil||1/4 cup||2 ounces|
|coconut oil||1/4 cup||52 g|
|Parmesan, grated||1/4 cup||20 g|