After many false starts, Spring is finally here! Two of my favorite spring ingredients are rhubarb and strawberries, and of course they’re a classic pairing. Rhubarb is too tart on its own, and strawberries lend the stalks just enough natural sweetness to balance it out in the loveliest way possible.
It’s National Pancake Day on March 8th! OK, so maybe it’s a made up holiday meant to pump up sales for IHOP, but still it’s a wonderful day to enjoy those fluffy, sweet cakes.
Halloween treats aren’t just for kids! This Matcha Panna Cotta is perfect for a fall dinner party or as a special date night treat.
Potato chips are back on the menu! These are lighter than most store-bought varieties because we oven-bake them. Smoked paprika makes them even more flavorful.
I’m a sucker for good granola. But so much of the stuff you find at the market is either loaded up with extra oil and sugar or is incredibly expensive. While making granola is slightly time-consuming, it is really easy. And this recipe yields a hearty amount, so you’ll be able to enjoy it for several breakfasts. It also makes a welcome housewarming gift.
We’re really into avocados at my house. Between me, my husband, and my son, Leo, we eat several each week. They usually get diced and tossed into salads and tacos, or smeared onto bread, but it wasn’t until recently that we started to drink them. An avocado might not seem like a go-to smoothie component, but when it’s blended with ingredients that are sweet, it provides body and richness. With its super-high potassium content, it’s just the right thing, along with banana, to enjoy after a tough workout. If you want to make this a vegan smoothie, just omit the yogurt, or use cultured coconut or almond milk.
If you ever need to sell your home, whip up a batch of these muffins before the open house. The scent of all the warm fall spices creates a cozy atmosphere that’s worth almost as much as a good home stager. Plus, these muffins are amazingly moist, with absolutely no oil or butter, making them even more magical.
Serves 6 The word “clafoutis” used to intimidate me. It sounded so fancy and French, but it’s actually quite easy to make. Cherries are the classic fruit to make this …
Makes 4 servings Ingredients: 4 Rudi’s GF Cherry-Almond bars, crumbled (1 cup) 1¼ cups low-fat vanilla yogurt 1½ cups mixed berries (blueberries, raspberries and quartered strawberries) 2 teaspoons honey …
My first experience making scones was—believe it or not—on an island in the Great Barrier Reef. I was on a scuba excursion that was set up through the university I was attending in New South Wales, Australia. While staying on Lady Musgrave Island, the small boat we were using to take us out into deeper waters drifted away, so we had plenty of time on our hands to cook. I don’t recall exactly how we managed to make the scones, but I do remember that they had dates in them and were delicious. This version is equally good, and you don’t need to be stranded on an island to enjoy them.