Spaghetti squash is one of those remarkable vegetables that does something amazing when it’s cooked. It actually produces strands of spaghetti-like fibers that take the place of high-carb noodles. Even if you are not a huge squash fan, you may be surprised at how the spaghetti squash actually has very little flavor, so it’s not [Read More]
Is it possible to create a chocolate decadent dessert without using any grain, dairy, eggs, or sugar? If you don’t think it is possible this recipe will change your mind. My Chocolate Mousse Cake is truly allergy friendly, unless you are allergic to tree nuts, and in that case I am so sorry, because this has [Read More]
Why was I drawn to these carrots when I went to the market? You see, I don’t like cooked carrots. If I see them at a potluck or on the menu at a restaurant I will avoid them like the plague! I love raw carrots but cook them on the stove or bake them in [Read More]
My husband and I visited Seattle last month and went to a fabulous restaurant called Tanaka San, by chef, Tom Douglas, where he ordered a savory pancake. I, of course, was unable to taste it because it was thickened with flour, but there were a few nice gluten-free items to choose from. He said the savory [Read More]
Jalapeno Maple Bacon Meatloaf Mini’s is what’s for dinner. I know, I know, they say bacon is not that good for you. But is it not that good for you because it is full of nitrates? Because I would agree, nothing with nitrates are good for you. Or are they really all that bad? There is [Read More]
There are certain foods that taste especially good on a cold blustery day and a hearty soup or stew perfectly meets that desire. Probably one of my all-time favorite winter stews is my Sweet Italian Sausage Lentil Stew. If you normally don’t care for lentils, this recipe might change your mind. Trust me on this [Read More]
The winters are long here in the Pacific Northwest. Cold begins settling in around the end of October and lasts until as late as early June. This morning was a foggy, misty morning with a bit of hoarfrost clinging to the branches. As I write I am watching a quail peck at the hard ground for [Read More]
Hemp hearts? What are they? Here in my town we have a Hemp Festival once a year and the logo is a large marijuana looking leaf, which is what a hemp leaf looks like. So naturally, when I was given a packet of hemp hearts at the food blogger’s conference I attended in Washington state [Read More]
Have you heard all the hype about bone broth lately? This little broth that you cook on your stove from 24 to 48 hours touts that it can heal a leaky gut, improve joint health, reduce cellulite (can I hear an amen!) and boost your immune system, to name a few. New York venders are selling [Read More]
Should everyone on planet earth be gluten-free? Dr. William Davis, author of Wheat Belly, thinks so. Why? Because of this little modified change in modern wheat known as gliadin and how it is affecting the brain. Check out his short interview with CBS. Genetic modification on wheat began back in the 60’s and 70’s in order [Read More]