Artichoke Basil Pomodoro is one of my sister-in-law’s specialties. This batch is one she whipped up using fresh basil and tomatoes out of the garden.
This Drumstick Ice Cream Cake serves up the classic flavors of waffle cone, vanilla ice cream, chocolate and peanuts—all without gluten or dairy!
When making fat bombs, coconut oil and cocoa butter are two nice fats to work with. When chilled they harden and give these Sunbutter Fat Bombs their shape.
This easy and refreshing Cucumber Watermelon Salad is a guaranteed summer cook-out hit!
My friend Carolee hosts a great potluck. Her signature contribution are the most tender chicken drumsticks I’ve ever sunk my teeth into. We both laugh when she catches me heading back for seconds.
BFree Foods, a Dublin-based bakehouse, is baking up some outstanding “tastes like the real thing” gluten free vegan nut free bread.
Cookie Dough Breakfast Cereal? Intrigued? How could we not be? Whole grain millet and a handful of cashews are set to soak overnight. Then next morning is when the cookie magic happens!
These gluten free vegan biscuits and gravy are dairy-free comfort food at its best! Sweet potato gives the biscuits a beautiful golden hue.
I like that this Banana Split Smoothie powers me and the kids up with protein in the morning and that they drink every last drop.
This Lemon Blender Pie is a makeover of, and a departure from, the sticky-sweet of Lemon Impossible Pie. My aim was to make it gluten-free, dairy-free and lower in sugar.
I don’t know about you, but mussels, calamari and scallops have always intimidated me. I love eating them, it’s the preparing part that’s always made me shy away. Well joy of joys, let us fear squid and shellfish no more. Have I got an easy seafood soup recipe for you!
These wiggly Pumpkin Jigglers are a staple in our house this time of year. They are loaded with the goodness of pumpkin, coconut milk and gelatin.