Kohlrabi Fries

I experimented with kohlrabi over the winter, making kohlrabi fritters, and my husband loved it so much he wanted to grow it in his garden this year. Our kohlrabi is ready to harvest so this time around I’m making kohlrabi fries. The trick to kohlrabi is trimming it’s rough, irregularly shaped skin without losing too…

It’s Pesto Time!

If I had to pick a scent that screams summer, it would be the aroma of fresh basil. I use this fragrant summer herb, straight from the garden, as an unexpected pop of flavor in sandwiches and salads, sprinkled on pizza and eggs and of course as the star ingredient in pesto. Needless to say,…

3-Ingredient Peachy Iced Tea

My friend and neighbor recently reminded me of this deliciously refreshing peach tea that she introduced me to many years ago. It was a favorite of mine but through the years, it dropped off my recipe radar. So when she kindly shared some with me the other day, I knew I had to share it…

Roasted Tomato and Almond Pesto (Pesto Trapanese)

While I was listening to a cooking podcast, a chef was asked how to use canned tomatoes and almonds that were sitting in the caller’s pantry. His answer, make Pesto Trapanese. I was unfamiliar with this Sicilian pesto made from tomatoes and almonds so I did a quick google search and found many different ways…

No-Knead No Yeast Whole Grain Beer Bread

If you happen to still have flour in your pantry and some beer in your fridge, here’s a no-knead, no yeast, simple bread and you can make in under an hour! Slice and toast this hearty, whole-grain bread to serve alongside your salads and soups or spread with some nut butter for breakfast or a…

Carrot Cake for Breakfast (Yum)!

This vegan carrot “cake” can certainly stand in as a no added sugar dessert but I prefer to have it for breakfast. It’s filled with nutritious ingredients like whole-grain oat flour, raisins, dates and a healthy dose of beta-carotene rich carrots. The “frosting” is simply a blend of dates, cashews and a splash of vanilla….

Chocolate Date-Caramel Cups for Your Special Valentine

“These are delicious. They taste like a bourbon-laced caramel candy. What are they?”, my husband asked. He could not believe the gooey caramel-like filling was pureed dates. Sorry, no bourbon. These little chocolate cups remind me of Turtles, the chocolate, caramel, pecan candy. This is a fabulous recipe from Bon Appetit’s Healthyish. Melted bittersweet chocolate…

Turmeric Tea with Honey and Lemon

January is the perfect month to find a new, warm beverage to sip during those long, cold winter evenings. The after-dinner snack call (or should I say scream) from your pantry and fridge seems to get louder this time of year, making nighttime munchies more difficult to ignore. Sipping on a warm beverage can keep…

Pumpkin Pie Cake

This delicious dessert is exactly how the title describes it. Not quite a pie but not quite a cake. It’s very dense and very moist but with just enough texture to be closer to a cake than a pie. What I find to be quite amazing is that this dessert has NO added sugar. The…

Pumpkin and Spice Cookies

The warm flavors of cinnamon, nutmeg, ginger, and molasses are essential in fall baking. These cookies are bursting with fall flavors and they’re soft and moist, thanks to the addition of pumpkin puree, raisins, and heart-healthy vegetable oil. Baking with white whole-wheat flour results in a delicate cookie that is filled with the nutritional benefits…

Chocolate Cherry Haystacks

Craving something sweet and chocolatey? Look no further! We are closing out our cooking class series with a quick and easy no-bake treat! These Chocolate Cherry Haystacks from Ellie Krieger, RD, require just 3-ingredients and take a total of 20 min. Each yummy morsel is filled with fiber-rich shredded wheat and two anti-inflammatory powerhouses, dried…