Spaghetti squash noodles are my favorite low-carb noodle and a good source of fiber, vitamin C, manganese, and vitamin B6. It’s an easy noodle base to use in a quick stir fry, bake, or bowl. My Spaghetti Pizza Pie is dairy free, and this recipe can be made dairy free as well. I often use spaghetti squash …
Apple Crisp {grain free}
I can eat cooked apples entirely on their own. No need for a pie, or an intricate recipe involving ice cream, dough, etc. And cooked apples can be used as topping for ice cream, pancakes, waffles, and yogurt too! Infinite possibilities. Which is why I love this recipe. I cook the apples and then quickly …
Fluffy Waffles {almond & coconut flour}
When I was growing up in New York City, my grandmother and I would take the subway from the Bronx (we lived in different parts of the Bronx) and converge at a cafe on the Upper East Side to indulge in rich, fluffy Belgian waffles. I could barely finish one, but ate two because they …
Pumpkin Blondies
I highly recommend adding pumpkin and squash purée into baked recipes. It lends sweetness and moisture, and can be used to replace some or all of another ingredient. This recipe is based on my popular recipe for blondies, found on my site and in one of my cookbooks. I reduced a bit of the almond butter and …
Banana Snack Cake
My banana bread recipe using almond and coconut flour has received much love over the years. I remember when I made it during a midday break from work, while the kids were in school. It turned out great on the first try, which gave me greater confidence to try more recipes with both almond and …
Roasted Figs
Roasting figs transforms these purple bulbs of super fruit into juicy, sweet packets that can then be turned into a snack, an impromptu fruit spread, or full-on dessert. Roasted figs also pair well with creamy cheese, and in this recipe I use cashew cream cheese to keep it dairy free. I’ve been turning to cashews …