Lately I’ve been focused on creating protein-rich recipes that are quick and easy to make. These peanut butter sandwich cookies are bite-size energy treats that I keep in the refrigerator so they’re a bit firm and have some crunch when I bite into them. If you keep them at room temperature they have a softer …
Green Goddess Dip & Dressing
There are so many uses for this dressing or dip that I recommend you eat it with anything that needs a bit of a citrus and green flavor kick. It’s great in bowls, on salads, as a dip for grilled veggies, roasted veggies, and all kinds of protein. It’s also so easy to make, so …
Salsa Verde
I usually go for the pico de gallo or the red tomato-based salsa when I’m looking for salsa. This has now changed after I had chilaquiles with scrambled eggs at The Shop while I was down in Santa Barbara a few months ago. The combination of lime juice and roasted tomatillos is so tasty, and …
Blueberry Preserves
Summer berries are flowing all over Seattle right now, on vines and in bushes. I get really excited when blueberries show up. I eat them straight out of the container, add them to salads, and freeze some for pies and crumbles later in the year. This summer I made sure to have a steady supply …
Tahini Cookies {almond flour}
I think you’re going to want to make this delightfully crunchy, slightly crumbly cookie with some of my favorite ingredients: tahini, maple syrup (or honey), and almond flour. And it’s egg free, for folks who need or want that. I’ve been using tahini a lot lately because it bakes well, lends a nice caramel flavor, …
Hummus & Pita {grain free}
Here’s a genius idea: Use my Sandwich Rounds recipe to create “pita bread.” I learned this trick from Comfy Belly followers on social media, so I had to try it. Turns out the “pita” triangles go great with hummus. They’re both high in protein and the “pita” triangles carry the hummus well. You can also …