My memories of chocolate frosted donuts inspired this recipe. Unlike the donut of my memory, made with all-purpose flour, fried, and dipped in a processed sugar solution, my version uses a few simple, whole food ingredients. It’s moist, springy, with a cake-like density, just like you’d imagine a good chocolate donut to be. …
Broccoli “Cheddar” Soup {dairy free}
Broccoli and cheddar cheese go together so well, but sometimes you want to keep the dairy on the low to no status, or you must avoid it. Have no fear. This soup has the same flavor and thick texture of my broccoli cheddar soup without any cheddar cheese. And it’s low in carbs and checks …
Apple Cider Donuts {almond flour}
Apple cider donuts appear mostly in the fall, I’m guessing because of the abundance of apples. But don’t let that stop you from making them when you want to. My apologies to the person who asked me for this recipe about eight years ago. I finally got to it. I tested a few variations, mostly …
Blister Roasted Veggie Bowl
I think I might have mentioned in previous recipe posts that I love roasted vegetables, slightly burnt or partially caramelized with a bit of a gooey sweet flavor. Here’s a version of roasted veggies where I raise the temperature so that the edges of the veggies blister a bit. I try to keep the …
Herb Ranch Dressing
This herb ranch dressing is one of my favorite creamy dressings and it’s so flexible that I think you’re going to find the right fit based on how you eat. Meaning it can be made egg free, dairy free, with yogurt, nut free, with mayonnaise or without it. I have a more traditional ranch …
Apple Cider
You can make apple cider any time of year, but with autumn approaching in North America and trees full of apples, it’s seems like a great time to share this recipe with you. In its most simplest form, apple cider is made up of mostly apples and water, and a dash of ground cinnamon or …