Keep side dishes simple, fresh and flavorful! This one uses balsamic vinegar, olive oil, rosemary, thyme, sea salt, and pepper for a timeless classic. Naturally vegan, gluten-free, free of top allergens, and paleo.
Free of hydrogenated oils and using only pantry ingredients - this "just add water" mix is a shelf-stable blessing! It's free of dairy, eggs, nuts, and soy, and naturally vegan. Use your favorite gluten-free flour blend to make it gluten-free.
These hot summer days can cause bananas to ripen faster than they can be eaten. Five bananas with rapidly spreading brown spots on their skins inspired Caroline MacDougall to think of something delicious she could make before the compost pile claimed them. Banana Cream Pie, she thought, she hasn’t eaten one in years and years! How to make a Banana Cream Pie that has some great nutrients in it besides bananas? How about one that is vegan instead of dairy based?
Bursting with blueberries and bright, fresh, lemon-y flavor, these fun blue muffins will be loved by adults and kids alike. Plus they pack an extra vitamin punch with zucchini they'll never even know is there!
This simple applesauce cake was lovingly crafted for our heavily-restricted little bear, whose only safe grain is gluten-free oats. It's easy enough to make for a vegan breakfast bar or a not-too-sweet dessert - and around here it gives new meaning to the phrase, "victory is sweet."
When Lys Gabrielle Poet brought this delicious cheesecake to our office, everyone went nuts. How could it be so simple to make and yet taste and look like it took hours to prepare? Lys brought us two crusts - one dark cookie crust and one graham cracker crust. Both were fabulous and she bought them rather than made them. So easy you don't even have to make a crust. OK, we know this isn't exactly on the no-fat diet plan, but it is on the occasional indulgence plan!
A lighter, fresher take on carrot cake – these bite-sized treats are made with Gluten Free Coconut and Almond flour, and use Greek yogurt instead of oil, so more of your family can enjoy. (Or, so anyone can enjoy a few more!)
My mother-in-law, affectionately known as Grandma Pumpkin, has one recipe that is zealously guarded by granddad and coveted by her kids: her melt-in-your-mouth orange blossoms. After enjoying this treat over the holidays with us, she has finally agreed to share her secrets! The recipe, adapted below to accommodate our allergies to dairy and egg, was given to her 35 years ago by a colleague. She said she has been making them for our special holidays like Easter ever since.
I'm always looking for fast, easy and healthy ways for my girls to grab a snack and go. These gluten free banana oatmeal muffins are perfect for just that. For breakfast, along with some yogurt and fruit, it's like having a bowl of oatmeal...in a muffin.
This is what I worked out -- this is a soft potato pancake with a great texture from the zucchini and carrots, and a nice savory profile. If potatoes for breakfast aren't your thing (heresy!), these make a great side dish, as well.
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