2 cups blanched almond flour 1/2 cup plain unsweetened almond milk 1/4 cup plus 2 tbsp arrowroot flour 1/4 cup golden flaxseed meal (optional: run through a spice grinder for lighter texture) 1/4 cup (4 tbsp) ghee, melted then slightly cooled, plus extra to grease pan 4 large eggs, well beaten 2 tbsp tapioca flour […]
This Sugar-Free Apricot Sauce is made with a few simple ingredients and can be prepared as a thick spread or as a pourable sauce. The sauce can be used as a glaze on cakes or poured over ice cream. The thicker version is delicious as a jam on grain-free English muffins or spread in a […]
What can you do with a bag full of market fresh baby turnips? A lot, and we can’t seem to get enough, so we’re turning a bunch from Eight Acre Produce into Roasted Baby Turnip Dippers with a lemon yogurt dipping sauce that also goes well with asparagus, chicken, and even chips. Check out the […]
Growing up in a European family means having an innate fondness for stuffed cabbage, but it can be a lot of work. Instant Pot and deconstructing the dish changed all that. We are not ashamed to say we will eat this stuff at any time, and for any meal. In our ongoing effort to eat […]
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*Mexican oregano is worth adding to your spice cabinet. It’s a bit stronger than the Mediterranean variety with a citrus finish that complements the peppers. If you can’t find it, regular oregano is just fine. Refrigerate adobo sauce in a glass airtight container for up to a week or transfer to an ice cube tray […]
This Vegan Grain-Free Sweet Potato Galette looks impressive on an appetizer table but is quite easy to make with a little planning. The Vegan Cashew Cream Cheese Spread is rich and savory, creating layers of flavors with the sweet potatoes, and the flaky crust brings it all together for a satisfying appetizer. Great for parties […]
We love gyros so much (probably too much), we learned how to make a healthy turkey version at home…but it’s a lot of work. These Turkey Gyros Meatball Skewers, however, are pretty fast and effortless. The meatball mixture (which is paleo-compliant) can be made up to 8 hours ahead of time for easy party prep, […]
If you’ve had a crispy, smashed down baby potatoes before, you know they’re scandalously delicious and a fair amount of butter is typically involved. We lightened things up and made our Crispy Baby Potatoes vegan-friendly with olive and avocado oil. Why both? Avocado oil is better at high temperatures and gets things really crispy, whereas […]
This five-minute guacamole doesn’t have to get all dolled up to have a good time, but it’s a perfect base if you like to get all fancy. You do you, man. Print clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon […]
We dislike typical food blogs. Immensely. Why? The 52 flawless pictures of avocado toast followed by two lines of instructions. The thousand-word essay about an existential crisis over a latte containing dairy instead of soy. Two words: pop-up ads. NOPE. Here’s the deal: we’re reinventing classic meals, snacks and appetizers, and desserts, with easy, healthier […]
Here’s the deal: the vegetable broth you buy at the store is made from peelings, scraps, and “ugly” vegetables. Why overpay for what you already have at home? Save your peelings and scraps, and make your own Scrap Vegetable Broth at home for pennies. The best part is that you control the flavor profile and salt. […]
