Toasted almond slices are one of my favorite ways to add fabulous depth of flavor and nutrition to pretty much anything for a very reasonable price. Here’s how to toast a 1 lb. bag of almond slices to use whenever and wherever you want (including noshing on them by the handful). There are lots . . . → read on: How to Toast Almond Slices
Carrot cake is a master food at hitting that stride between fresh and decadent. And come to think of it, that’s how I want my mornings to be: I want to feel awake and energized yet comfortable and slightly luxurious. Maybe that’s why these quinoa carrot cake muffins make such a great . . . → read on: Quinoa Carrot Cake Muffins – $.63/muffin
When my food looks light and fresh and vibrant, it makes me feel good about myself. When it tastes light and fresh and vibrant, it makes me feel healthy and beautiful, inside and out. In other words, this quinoa is an instant self-esteem booster. It’s also got lots of protein and fiber which makes . . . → read on: Tomato and Black Bean Quinoa – $.83/serving
Blueberry pie? Ice cream? Yes, please! This is the taste of blueberry pie, crust and all, in a smooth, creamy vegan ice cream. It’s lower fat, nicely nutritious and made without refined sugar but still tastes sweetly, indulgently delicious. And it’s blue!
This is a great way to use the last of summer’s . . . → read on: Blueberry Pie Soy Ice Cream – $1.04/serving
Graeme and I ambushed some beautiful little bees about a month ago and I just found the pics (while I was looking for pics of toasted almonds, no less). This was such a nice and photo-filled August (sigh)…but there will be plenty of gorgeous autumn shots too.
I really love this one Graeme . . . → read on: Bees!
I love using roasted poblano peppers. They give a super spicy, roasty yet fresh depth of flavor pop that’s irresistible if you like it hot, and by it I mean soups, dips, salads and most any regional dishes from Texas down. They’re also cheap (these were $.75 a piece) and a great way to . . . → read on: How to Roast Poblano Peppers
Have you ever had peach ice cream that didn’t have much peach flavor? Maybe I should rephrase that: have you ever had peach ice cream that had enough peach flavor? I haven’t until now, although this isn’t exactly ice cream. It’s nonfat Greek frozen yogurt, sweet with a little tang, blended with two whole . . . → read on: Roasted Peach Frozen Greek Yogurt – $.67/serving
To get the most flavor out of peaches, roast them! Roasting takes the tart edge off and intensifies their flavor, and makes them soft, juicy and perfect for adding to baked goods, dessert recipes or just eating on their own. Here’s how in a few easy steps:
1. Heat the oven to 450.
. . . → read on: How to Roast Peaches
This gorgeous power salsa has lots of authentic flavor and extra kick from roasted poblano peppers. . . . → read on: Black Bean, Sweet Corn and Roasted Poblano Salsa – $.77/serving
The next time I’m craving cheesecake, or even before that, I’m whipping up some Raspberry Almond Cheesecake Bowls. They’re easy, budget friendly and about 250 hard-working calories each, which is hard to believe when you taste them. They’re beyond luscious, a real “I’m worth it!” dessert experience. You could pull off eating these in . . . → read on: Raspberry Almond Cheesecake Bowls – $.99/serving