What makes a homemade authentic Mexican salsa? Start with plump ripe tomatoes, mild, medium, and spicy peppers, onion, garlic, cilantro and a hint of lime. What makes this salsa so yummy is roasting the tomatoes until they are nearly charred, blending the peppers in a blender to create a texture that helps the salsa stay [Read More]
Looking for a healthy muffin? One that is gluten-free, dairy-free and egg-free? Look no further! This healthy gluten-free apple bran muffin is also full of fiber and omega 3’s! I keep thinking dairy and I are still friends. But every time I eat or drink dairy, he leaves me bloated and feeling miserable. So I have [Read More]
The trick to cooking good fish is to not over cook it. Dry fish is not very appetizing. I used tilapia for this recipe, but any white fish such as halibut or mahi mahi, may be substituted, just allow for extra cooking time if the fish is thicker. The little rice cakes are cooked in [Read More]
I almost fell to the floor when my husband said, “I would eat these gluten-free chocolate chip cookies over regular ones any day!” Just so you know, I have been cooking gluten-free recipes and having my husband taste them for almost thirty years. And he is very particular when it comes to comparing gluten-free to [Read More]
I picked up some fresh Rainier Cherries from the Farmer’s Market to bake up a batch of cherry almond muffins as a gift to my dad for Father’s Day. Turning gluten-free just a few years ago, and having spent most of his 75 years eating gluten, he appreciates great tasting gluten-free food. And today, in [Read More]
I have a new recipe for a low-fat, diary-free, gluten-free brownie. I replaced the butter with applesauce and even though this brownie may not win any awards, it still has great texture and taste for a low-cal brownie! It is a little more cake-like because the fat was removed, and that is what makes a [Read More]
Recipe: Diary-free Dessert: Strawberry Rhubarb Compote with Spiced Coconut Whipped Cream There are two spring veggies that are my favorites, rhubarb and asparagus; and yes, rhubarb is actually a vegetable. It is most often used in desserts, so many would think it is a fruit, but like the tomato that is actually a fruit, you [Read More]
My husband and I sat down to a delicious cup of chai tea the other night when I was trying to think of something new to bake. I had recently picked up a new bag of gluten-free oats and wanted to bake some granola. Hmm, I wonder what granola would taste like if I used [Read More]
If you’re having guests over, this Asian-Pear Chevre Salad is an impressive tasting dinner salad. The combination of Asian pear, chevre (goat cheese), pine nuts and a sweet and tangy maple-dijon dressing are really a great combination together. Later on in this post I’ll be talking about my sons’ new adventure, which has absolutely nothing [Read More]
I love this time of year. Here in the Pacific Northwest, we have four distinct seasons, so grilling season begins around April and lasts until winter decides to visit. I suppose we could grill during the winter, but who wants to trek through the cold and the snow just to heat up the grill? Not [Read More]