Want to dazzle family and friends this Thanksgiving with a tart, rich cranberry side dish that makes turkey taste more succulent and brings out the savory goodness of stuffing, corn soufflés and other starchy fare? Then look no further than this quick cranberry-walnut relish recipe. We promise, you’ll be grateful for how easy it is to assemble when every other surface of your kitchen countertop is covered with food!
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 →
This is a must-have in our house every single week. It starts out as an after-school snack served with veggies and homemade chips. Then we slather it on bread slices and put ‘em under the broiler. And finally, the last bit of it (if there’s any left!) is used as a sandwich spread.
It’s also the perfect dish to bring to a party or weekend tailgate. Because, honestly, who doesn’t love spinach dip?
Skip the boring cheese and crackers! These simple-to-make appetizers will make a splash at your next summer party (while also giving guests a heaping helping of healthy omega-3s). Just combine canned salmon, cream cheese and chili pepper and serve a scoop on the crunchy cracker of your choice. Top with a sprig of fresh dill for instant elegance!
If you’re looking for a summer-time salsa that combines sweetness and spice, try this delicious Watermelon and Tomatillo Salsa recipe.
Watermelon and Tomatillo Salsa Read more →
Wait a minute! Didn’t the last Paleoista post mention that there’s an overabundance of Paleo treats? Indeed, that’s true. However, this is not to be confused with the idea of indulging in a special treat, made with natural, unprocessed (and even raw in some cases) Paleo ingredients, once in awhile for special occasions. During the hot summer months, who wants to bake anyway?
Bruschetta seems like a trendy, modern appetizer, but it actually dates back to 15th century Italy when hunks of bread were rubbed with garlic and olive oil, topped with seasonings and heated to a crisp over open flames on a grill. This updated version gets its rich, smoky flavor from sundried tomatoes and feta cheese, with chopped cashews sprinkled on for added crunch. Use storebought Italian bread to save time!
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