Just finished making nut butter—almond pecan! I wanted to do something different today. I usually just eat pecan butter. I love eating this on rice cakes, muffins/pastries and pancakes! What about you, what’s your favorite nut butter?
Fond memories. One day we hope to return to for another delicious food experience and adventure. We purchased this delicious bottle of balsamic vinegar while traveling in Tuscany during our visit to the @fattoriapoggioalloro family farm. It was one of the highlights of the trip!
I don’t have a name for this recipe. I am just repurposing the leftover zucchini pieces leftover after I made the spiral zucchini noodles. So added the meat sauce and topped with grass fed cheese. Another guilt free faux pasta dish!
Even the veggie scraps can be used in my kitchen! After making the zucchini spiral noodles I’m always left with quite a bit of zucchini. So I save all the pieces for another future dish. I’ve heard that many of my followers eat zucchini noodles what do you do with your remaining pieces or do you just buy the noodles?
Guiltless pasta! My favorite way to enjoy spaghetti is without the traditional pasta noodles! This is perfect for those who are trying to loss weight and eat healthier. Hubby has also started to eat them. For him I use half brown rice noodles and half zucchini noodles.
Preparing for our daily immune booster beverage! If you are challenged with autoimmune diseases, it is important that you keep your immune system strong because your system is already compromised. So regardless what you feel about the corona Virus, please protect your immune system from those who may not even know they are putting you at risk. If you want to know how to strengthen your immune system please reply or message me. I can help.
I was in the mood for fish and fennel so I paired wild grilled swordfish (marinated in lemon juice, dill, sea salt, black pepper and extra virgin olive oil) with mixed sautéed fennel and carrots. Delicious! I purchased the fish from one of my favorite grocers, @traderjoes.
Dining out tonight. Grilled wild caught salmon with a side of mixed veggies. Very light and healthy. approved
One of the most difficult things to living egg free is baking egg free! As a southern girl baking is huge and there are a plethora of desserts that require eggs. So when I learned that I had to live egg free, I set out on a journey to reverse engineer all of my favorite recipes and figure out which ones I could recreate egg free! The first step in this process was to identify an egg substitute. However, I didn’t want to just go buy a manufactured “egg replacement”, I wanted something healthy! My research led me to ground flaxseeds.
How to make this egg substitute?
- Finely grind whole golden flaxseeds and set aside one tablespoon in a small mixing bowl. (You can grind them using a coffee grinder or high powered blender.(
- Add three tablespoons of water to the mixing bowl with the ground flaxseeds.
- Whisk until well mixed. Set aside for two to three minutes. The mixture will start to thicken to a similar consistency as a beaten egg.
- Add the flaxseed mixture to the rest of your ingredients per the rest of the recipe.
Tonight was all about simplicity for dinner so I threw together a few things I already had in the fridge! organic peas, cooked wild rice, diced carrots, onion, garlic cloves and ground beef. I used organic coconut oil to sauté the onions, garlic, and veggies.