This is my dairy-free cheese board from last Christmas. It really is something, isn’t it? There’s the boursin imposters: garlic & herb, and black pepper; a cheddar, zucchini cheese and cream cheese (not shown). I will be posting a recipe for each of these, so keep your eyes peeled.
Thin mint cookies are sold by girl scouts as a fundraising activity in US. There are other varieties of cookies, but A likes the thin mints the best. They aren’t the healthiest of cookies, but people do love them. Here is a simple and healthier alternative, which takes no time to make. Round crackers are dipped in peppermint flavored Continue reading
The number of times I have made tiramisu is countless. However, I am only blogging about it now, because I finally have a photo for the entry. Yay! This recipe is simple, and yields the most delicious tiramisu. It’s also quick and easy to make. I was a little reluctant to make this for A, as he doesn’t drink coffee, Continue reading
I have a serious problem with plantain chips. I open a bag, and they’re gone. For me, the most addictive variety is made by Turbana. Plantain chips are a great alternative to potato chips (nightshade-free) and are incredibly addictive. A small handful is never enough. I think on my worst week (or best, depending how you see it), I ate six; yes six 200 g (7 oz) bags. If you’re into counting calories, that’s a total of 6300 calories, Continue reading
This frozen treat does not require an ice cream maker. It’s simply frozen pineapple and banana blended with coconut cream. The result is a tropical sorbet-esque treat. It’s quick and easy, and tastes pretty good. Be sure to use a ripe pineapple and banana for maximum flavor. Continue reading
I had so much fun making these noodles! They are gluten-free, low-carb, and packed full of goodness. These ribbon noodles are a nice change from the spaghetti-like version. They hold up better when cooking, and yet, you still get the satisfaction of twirling it onto your fork. Continue reading
After discovering the dairy-free mozzarella recipe, I had to put it to good use. I had just made a batch of no-mato sauce, which could easily pass as pizza sauce, so I thought why not try to a gluten-, dairy- and nightshade-free margherita pizza?
As wonderful as this idea sounded, it was a big flop for me. I’m sure you’ve heard Continue reading
A homemade dairy-free mozzarella may sound a little daunting dfor someone who has given up dairy. Will it taste like real mozzarella? Will it even come anywhere close? Will it be a waste of ingredients? Normally, I wouldn’t even think about trying to make such a thing, but the photo on vedged out convinced me. Continue reading
I was never a huge fan of mashed potatoes as a kid. I blame this on school dinners (I mean lunch, school lunches), which consisted of lumpy and watery mash, ugh. Later, I upgraded to instant mash… I know, I know, instant mash! Even then, I was eating it out of convenience rather than something I craved. That was until I had A’s mash. He makes the best mash in the world, seriously! It’s creamy, dreamy, smooth, and just so darn good! Continue reading
Over the summer, I picked ~10 kg (22 lbs) of wild blackberries, and our freezer is packed full with them. Trying out new ways to incorporate blackberries into my diet can be a little challenging, because I love them so much in smoothies. However, I did step out of the box to make this wonderful ice cream.
It basically consists of a honey Continue reading