Between you and me – is there something that you adore – but you don’t crave? Even though you love it, you can do without it, but the moment you get to experience it – you cannot seem to get enough? For example let’s take chocolate cake, you might adore it – but you manage…
This delicious portable pumpkin pie trifle is made with layers of crumbled-up Mrs. Smith Pumpkin Pie, Pumpkin Cream, and Chocolate Avocado Mousse.
Cinnamon, ginger, and nutmeg lend aromatic undertones, while silken tofu lends a luscious, almost velvety texture to this Healthy Carrot Souffle.
Gluten Free, slightly crispy and soft at the same time, it’s hard to miss a beet with these double chocolate beet cookies!
Spiced with coriander and smoked paprika, these turkey balls are such a tasty treat. In this Easy Turkey Ball Curry, they are added to a gloriously spiced tomato curry sauce that is sure to tantalize your tastebuds.
Sneak a little chocolate into your morning with these Hemp Chocolate Breakfast Cookies. Packing a hefty nutritious punch, these cookies are just the right amount of sweet to get you energized to face the day.
Moist, light, and studded with white chocolate chips, these decadent Beet Bars are gluten free and can be enjoyed as a breakfast treat or a snack or a dessert.
This ruby-hued, beet crust breakfast pizza is a gluten free stunner and a nutritious way to start your day!
Cloves and honey roasted almonds jazz up these deliciously enticing and healthy, gluten free Almond Chocolate Cookies – made with only 7 ingredients.
These 11-ingredient vegetarian mushroom lentil burgers are loaded with mushrooms, lentils, and a tad of sweet potato. Served with an avocado-lime sauce on a salad or bun, they are a delicious meal option.
Enjoy a nutritious twist on classic muffins with these Brown Sugar Moong Muffins — a flavorful, gluten-free treat made with protein-rich moong beans (also called mung beans). They’re perfect for breakfast, snacks on the go, or a wholesome afternoon treat.
During my college years, budget friendly tofu kept me from entering into “starving-student-artist” status.. I baked it, broiled it, boiled it, grilled it, cubed it, sliced it, grated it… Not only was it one of my main protein sources, but I just plain loved it! And, through the years, I haven’t stopped experimenting with it….
