Banoffee pie is an English pie made with bananas, toffee (condensed milk heated in the can for hours) and whipped cream. This recipe takes all the baddies out of the equation: gluten, dairy, refined sugar, and replaces it with nutritious ingredients: almonds, coconut oil, dates, honey, cashew butter and coconut cream.
After reading about carob and how it tastes like cocoa, I was fascinated and bought a bag. During that time, I hadn’t eaten chocolate or cocoa for a while because it was causing me issues. An alternative to cocoa that tastes like cocoa? Sign me up. Continue reading
Here’s an old favorite of mine, apple crumble. It’s hard to believe that such a wonderful dessert can be madewith only five ingredients. Stewed Granny Smith apples are topped with a sweet, buttery crumble topping. It’s great with cream, vanilla ice cream or custard. I had never baked this for A until his folks were coming over for dinner. Continue reading
This salad is vibrant, full of flavor and incredibly nutritious. It consists of baby spinach, arugula, buckwheat, brazil nuts, raisins, crispy garlic and a poached egg. I usually drizzle this with olive oil and season with salt and pepper. It’s one of my favorite weekend lunch salads. Continue reading
A had requested an orange cake for his birthday, and this is what I came up with. As I am typing this, I realize exactly how far behind I am with my blog entries. This cake wasn’t made last year, but the previous! I have no excuse, other than I have been lazy and doing other things.
… back to the cake. Continue reading
These treats are sweet, chewy, crispy, and made with just four ingredients: honey coconut butter, Barbara’s brown rice crisps (a healthier version of rice krispies) and salt. There have been so many variations of this recipe that I can’t remember where the original recipe came from. Continue reading
When we grew up, cheese was foreign to us. Our first introduction to “cheese” was the Kraft processed slices. We then upgraded to Cheddar, a generic Cheddar, which I am 100% sure wasn’t made in Cheddar. We’d often go with mild. As we grew up, our taste buds honed in on the maturer (sharper) Cheddar. I used to enjoy it as a snacking cheese, on toast, grated on a jacket potato slathered with butter and Heinz baked beans, and over chips (thick cut fries). Continue reading
Cream cheese, oh, cream cheese… soo thick, so creamy, so cool, so perfect when spread thickly on a toasted bagel. Those were the days… I could easily use one package of cream cheese on one toasted bagel. However, if people were watching, I’d have half a bagel with half the package. I certainly didn’t dilly dally with a smearing of cream cheese on bagels. Continue reading
One of my favorite spreadable cheeses used to be Boursin with black pepper. Most of it would go directly into my mouth from the foil wrapper, but on special occasions (read, when I could wait), it would make its way onto a cracker, thickly spread in all its glory. Continue reading
This dairy-free cheeze is pretty similar to garlic and herb boursin, and is a great alternative if you’re vegan or given up dairy. It’s soft, creamy, garlicky, with a vaguely sweet undertone. It’s perfect on its own, or spread thickly on crackers. Continue reading
I was really intrigued with this recipe when I saw it. A dairy-free cheeze made from zucchini? Really? I decided to make it with agar flakes instead of gelatin. The cheeze did set, but the texture was quite odd… nothing like the cheeses I used to eat. I’m not sure if the texture is the same when making it with gelatin, but I am not a fan. The flavor? Ohhhhh the flavor. Continue reading