Fall, football games, and chili season is around the corner. Here’s a delicious, hearty bean-less chili recipe made in the slow cooker with ground chicken, ground beef and sweet potatoes – the perfect combination from Juli Bauer’s Paleo Cookbook. Read more…
Got leftover bananas? Bake a batch of super soft, chewy cinnamon spiced snickerdoodles with sweet banana flavor. So irresistible hot out of the oven!
Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that’s low-carb and pretty genius!
A quick, slimmed down version of the popular Louisiana style sandwich. A traditional Shrimp Po Boy is always fried and served with melted butter. This lighter version is sauteed in a skillet with lots of seasoning, and topped with a fresh herb buttermilk slaw on a healthier whole grain French baguette. Read more…
Super soft, buttery garlic breadsticks made from scratch. This recipe is so simple and perfect for serving alongside your favorite soups, salads, roasts and any other meal!
No matter how many times it happens, it’s still a thrill to stumble across vegan treats when you least expect it.* This time it’s at the downtown Palo Alto farmer’s market. I was moseying along the various booths, when I came upon Notable Bites and their display of crumb cakes and shortbread.
As usual, I automatically ask, “is it vegan?” All of the crumb cakes are, sadly the shortbread are not, they’re still working on veganizing that recipe. I got the orange crumb cake, piled high with a sweet crumb topping that was a 1/4-inch thick. The cake itself isn’t overly sweet but nice, fluffy and light. And it was a pretty good size too, at 3.5-inch x 2-inch x 2-inch for 5 bucks.