Spaghetti Squash Pie
If you have never cooked spaghetti squash before, it’s time for you to try it. It’s so much easier to cook than actual pasta, and is 10x better for you! …
Spaghetti Squash Pie
Caramel Apple Cheesecake Bars (Vegan)
Roasted Tomatillo Salsa
Roasted tomatillo salsa, also known as salsa verde, is the perfect blend of tangy tomatillos, tart lime juice, fresh cilantro, and spicy jalapeno. It’s very easy to make, and adds a lot of flavor to any Mexican dish….
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Gooey Pecan Pie Tart
I must say, I’m really proud of this recipe. Many “healthy” dessert recipes are made with date paste, and frankly, I’m tired of tasting dates in my desserts. All week I’ve been working on this recipe, and I’m proud to announce that I’ve done it! I’ve developed a pecan pie that replaces the butter, eggs, corn syrup, flour, and refined sugar with almond flour, flax, maple syrup, and caramelized coconut milk. This is definitely a recipe to use during the holidays!
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Simple Black Bean Soup
Every Sunday at my parents’ house, we’d get home from church, go change into our comfortable clothes, and get ready for an afternoon of watching football, reading, or napping while my mom made soup for lunch. One of our favorite go-to soup recipes is this simple black bean soup. As long as you have a can of black beans, frozen corn, and a can of diced tomatoes, the rest is just whatever you have on hand. The additional ingredients are vegetables I try to keep in my fridge, so they are usually in my soup. …
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Potato and Cauliflower Colcannon
During my pregnancy all I wanted was the warm, starchy comfort of potatoes. Even though it’s been eight months since I had Abby, my appreciation for this delicious tuber remains….
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Sherried Carrot Bisque
Every year when the weather starts to turn cold, I find myself craving hot, comforting soups. And to me there is nothing more comforting than a creamy bisque. Unfortunately, most restaurants put heavy cream (35% saturated fat) and oil (100% fat) in their bisques, making them promoters of heart disease….
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Cashew Cream
I remember going through the cafeteria line in elementary school and receiving a pile of overcooked broccoli with a dollop of fake-orange cheese sauce. As repulsive as the thought of it is to me today, 8-year-old Mary Ross was in heaven.
In an ideal world, everyone would enjoy the taste of unadulterated vegetables, but the reality of it is that many people find them bland and unpalatable. Parents desperately try to get their kids to eat them by using cheese, ranch dressing, or bribery. Others resort to hiding vegetables in foods they know their kids will eat, which may get them to eat extra nutrients, but does nothing to foster an appreciation for vegetables.
One solution is to add a nutritious sauce that kids (or picky husbands) will love so much that they’ll eat anything if this sauce is on it.
You may have seen many cashew “cheese” recipes online, but none of the ones I’ve tried were quite what I wanted. I worked on this recipe and tweaked it until I ended up with two versions — one for kids and one for more sophisticated palates — that I simply could not stop eating….
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