Here’s an earthy rendition of spaghetti squash sauté using mushrooms, spinach, garlic, and other good stuff.
One of the main reasons I eat pumpkin pie is the custard filling. So I figured I’d just cut to the chase and make the pumpkin custard.
I’ve been craving a soup with a simple broth, some spinach, and a few tender wonton meatballs.
I call these hot wings, however many call them Buffalo wings because they were invented in Buffalo, New York.
This salad is a nice replacement for those not eating complex carbohydrates, like potatoes.
A few readers asked me for this recipe, and I am most happy to oblige. It might be a bit early for brownies in some parts of the world, but what the heck. And really, it’s always a good time … Continue reading
I reach for kale when I’m looking to infuse my body with nutrient-rich green food.
I have a lot of strawberries, and it’s early in the season. Must be Seattle weather.
Not sure how often you eat asparagus—I have it about once a year. It’s when I notice bunches of it, fresh, in season, sitting in a tub of ice water in the market, waiting for me.
|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 tbsp|
|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|