Peanut butter lovers: brace yourselves! Inside these crispy corn tortillas is a thick layer of your favorite spread, warmed for irresistible, gooey creaminess and spiced just slightly with chipotle powder to complement the nutty flavor. Serve with sliced bananas for lunch, or get creative with toppings for a truly different dessert!
Something about springtime triggers cravings for sweets! This time of year, it seems we’re always asked to bring in treats for school and sporting events. Rather than send my kids with storebought goodies to share, I try to keep it healthy with homemade, organic cookies—baked with ingredients I know are good for them, for less than I’d spend on a bag with half as many as one of my batches turns out.
Cooking with black beans is easy—tuck them into burritos, stir them into chili, mix with a mound of rice. White beans, on the other hand, have appeal, but…how can they be used? Thanks to this recipe, you don’t need to think twice about adding a can of cannellinis to your cart. Simply simmer them in vegetable broth along with some black beans and seasonings, then puree with Greek yogurt for a smooth and savory soup.
Satisfy crunch cravings with this colorful coleslaw, speckled with caraway seeds and tossed with healthy Greek yogurt instead of mayonnaise. Red cabbage is rich in fiber, potassium and vitamins A, C, K and B-6—plus, it’s naturally sweet (not to mention eye catching!), making this salad the perfect side to serve with a savory springtime dish.
Meat and cheese don’t have to be the main ingredients in a casserole. This baked beauty is made with a base of gluten-free corn polenta, topped by a hearty mix of mushrooms, artichoke hearts, sundried tomatoes and kale. To make it vegan, skip that typical final layer of shredded cheese and drizzle on cashew cream instead!
When it comes to successful (and creative) cooking, the secret’s in the sauce. With a good sauce, you can build many different meals and snacks — from pasta and pizza to stuffed veggies and delicious dips!
Over the years, I’ve perfected several sauce recipes that have garnered the hungry-kid-and-husband seal of approval. (No small feat!) I like to make them on Sundays so I can easily assemble various meals throughout the week — because less time spent cooking means more time spent with the family!
Drizzled on fruit, swirled into coffee, spread on a warm muffin—cashew cream is a dairy-free delight you can dollop atop just about anything, without guilt! Made from just two ingredients—raw cashews and water—simply adjust the liquid for a thinner (“milk-like”) or thicker (“frosting-like”) cream. Drop in some vanilla, coconut, almond or even mint extract for a flavor twist on the natural, nutty taste!
