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 …
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 …
Waffles {date sugar}
I’ve been experimenting with date sugar a bit lately. I accidentally came up with a great waffle recipe while I was testing date sugar with my waffle cone recipe. Spoiler alert: the cone recipe is a work in progress, but these waffles are amazing. Fluffy without any added baking soda, baking powder, yogurt, or lemon …
Tabbouleh with Grapes and Olives {grain free}
Tabbouleh is a freshly chopped herb salad that is traditionally made with a lot of parsley along with tomatoes, mint, onion, and soaked bulgur (wheat). There are variations that use quinoa (a seed) in place of bulgar, but my favorite grain-free option is my recipe using roasted cauliflower. I have a traditional tabbouleh grain-free version …
Creamy Roasted Radish Salad
I am an avid roasted radish fan, and like many of my favorite recipes, they’re easy to make. Coat them with a bit of salt, olive oil and seasonings, roast until tender, and you have makings of a flavorful side dish or snack. Radish is a root vegetable that come in a variety of colors, …