Turning tradition on its head is sort of my forte. That’s why I loaded these snickerdoodle cookies with cinnamon swirl whey protein, mixed it up with oat flour and rolled them into bite-sized balls. These puppies are nowhere near short on flavor or that chewiness you expect from a fresh-baked cookie. Plus, pumpkin spice makes everything nice! Read more →
Can’t resist cream, but dairy doesn’t do your body good? Try making a smooth, velvety, vegan substitute with two wholesome ingredients: raw cashews and water! Watch this video from Maura Knowles, founder of Mac ‘n Mo’s Morselicious Treats, for a helpful how-to plus some fun ways to enjoy this versatile recipe staple.
The bitterness of Brussels sprouts screams, “Char me!” — so do it. Be warned, though, that this garlic-roasted recipe doesn’t call for olive oil. Instead, you’ll be delighted by a secret sauce. The flavor combo creates a subtly sweet and completely savory side dish. Even those who ban B-sprouts — or all greens — from their plates will fall in love. So what’s the secret? Read more →
Ham and cheese, Brad and Angelina, skinny jeans and boots. Like these other famously fabulous duos, peanut butter and chocolate are a match-made in heaven. In this divine cupcake recipe, you get a double dose of chocolate and a peanut butter icing. Made with oat and almond flours, these are fluffy, flavorful and can be made gluten free. Read more →
Can’t resist candy this time of year? Create your own treat with non-tricky ingredients! Luscious dark chocolate, hearty hazelnuts and a dash of pumpkin pie spice come together in this incredibly easy recipe for Pumpkin Chocolate Bark. Chunky, fun and full of fall flavor, you won’t be tempted to unwrap any of your kids’ fun-sized bars with a batch of this sweet stuff on hand.
The next time you’re in the mood for a veggie burger, think outside the box (the kind you pick up in the frozen food aisle at the supermarket, that is). These fresh, homemade patties feature some of the best flavors of the fall season—yellow squash, pumpkin seeds and almonds—and can be made in minutes by simply blending ingredients, shaping into patties and pan-frying in flavorful coconut oil until golden brown. Company coming for dinner? Try baking the mixture in mini-loaf pans for an elegant main dish!
I love making pizza almost as much as I love eating it. I’m always excited to try a new recipe, so when I spotted a surprisingly appetizing picture of zucchini-crust pizza on Pinterest, I was immediately intrigued. Good news: it was delicious! And it’s pretty easy to make, too. (It’s also a great way to get someone to eat an entire zucchini without even realizing it!) Here’s how I did it:
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