Dr. C here apologizing for not blogging as regularly as I would like lately. I have been working on some new recipes to share with you all. They are not quite ready for the interwebs though. Soon though I promise. Craig and I were doing a lot of celebrating last week. It was our first…
DetailsSunday brunch or freeze cooked waffles for a quick breakfast. Cover with fresh fruit, nuts and seeds. You can incorporate these into the batter also. I just want to make sure you get some good fats, antioxidants, protein and fiber with the waffles. It’s all abut moderation and balance. Yum!!! WAFFLES: 1 cup gluten free…
DetailsThis is a hit! Always warming, tasty and satisfying. The trick to making soup is making your own stock (recipe listed as an earlier blog entry). It’s very easy and full of nutrition! Lentil and Veggie Soup: 2 Tbl olive oil (or canola) 1 each carrot, celery, onion, zucchini, diced 1/2 onion, diced 7 shiitake mushrooms,…
DetailsA lovely breakfast option incorporating whole grains, nuts, seeds, omegas, protein… tasty, inexpensive, in season and healthful. Make in advance and freeze if that helps with time and organization. The get more delicious as they sit. I have 2 baking options depending on how you enjoy your apples. Serve with Amande yogurt. I like to…
DetailsThe squash are so beautiful and abundant right now. Fall harvest is so grounding. As the weather changes, we start to nestle in, grounding ourselves and our homes after the busy extroversion of summer. Grounding foods are very supportive so enjoy them in your meals. These speak for themselves and are a meal unto themselves.…
DetailsI wish I could have made a batch of these in time for the blog. Then you could see photos of these moist, delicious and light cakes. I bake them off as mini bundts. I poke holes in the cakes when they come out of the oven. Then I brush glaze on them. The glaze…
DetailsI got the idea of this from Hail Merry. I LOVED the product so much, I googled the ingredients. The closest I could find was from a a blog called Deliciously Organic. The product was good but it was really heavy on the filling with too much syrup. This created thick, almost stringy consistency that…
DetailsI have had a ton of mole in my day and this recipe is by far the best I have ever made or gone out for. I changed it the tiniest bit but I cannot take credit. I got it from “Cook, Eat, Cha Cha Cha“. This is a cookbook of recipes from the excellent…
DetailsThe chill has officially entered into the air. I have some great fall recipes I would like to share but first we have to prep. Today we make stock. Sounds boring I know but it is a fundamental base for many recipes including soups and sauces. You can get a box of the pre-made stuff…
DetailsI got the base idea for this beauty from the cookbook “The Gluten-Free Vegan”. Of course I changed it a bit. (That should go without saying at this point.) Susan O’Brien has some great ideas. I really love her cookbook. Not only is this a tasty, moist and easy recipe, it’s made with healthful ingredients.…
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