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 …
Cheddar Cheese Crisps
Melting shredded cheddar cheese into cheese crisps is one of the first chip tricks I learned when venturing into alternate ways of baking and cooking grain free. I have an older recipe for cheese chips that works with a variety of hard cheeses, however I recently found I can bake shredded cheddar at a higher …
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 …
Chocolate Avocado Ice Cream {dairy free}
Avocado is the star of a couple of my favorite treats, including Avocado Mint Ice Cream, Mint Avocado Pudding, and Chocolate Pots de Crème. With just a few key ingredients and a food processor, you can create chocolate ice cream and then eat it soft-serve style after a bit of chilling, or add it to …
Salmon Chowder {dairy free}
I think of myself as plant-based eater with a splash of vegetarian (mostly goat cheese), and on some occasions, pescatarian. When I see sockeye salmon from Alaska appearing in the markets in May and June, it reminds me of the omega-3 essential fatty acids it contains, to help to reduce inflammation in the body. I …