Roasted Creamy Cauliflower Soup – Dairy & Dairy-Free Recipe

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This soup is so hearty, comforting and easy to make. In fact, I made this last night at the last minute because I was craving some warm soup since is has been raining like cats and dogs here in Phoenix. I’m actually wearing sweats and the temp is in the low 50’s. Chilly for us living in the valley of the Sun.

I like this soup because it is so versatile and can be healthy or even add some yummy fixins like cheese and bacon to change it up a bit.

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Here is the recipe for the healthy vegan/vegetarian version.

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Healthy Pasta with Garlic Cream Sauce: Fave Foods Made Healthy Series

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There are many things that I am working on attaining.  A long list of things; be it in the kitchen or in life, things I want or am striving to learn or do better.  But there is one thing that I feel I excel in, not that I don’t continue to expand and evolve and learn anew anytime that I am able.  This one thing is pasta.

Breakfast, lunch or dinner, in the early rays of a sun lit afternoon or the wee hours of the night at three am; I can whip up a plate of mouth-watering pasta.  As long as I have a box of noodles the possibilities are endless.  It has nothing to do with what I have in the cupboard or the fridge.  In fact, I take it as challenge the barer the kitchen is!  My secret is not only in the simplicity of the dish, but also the quality of the ingredients.  I mean come on, let’s be honest, if you are making a dish with three ingredients, you can’t skimp on the quality of what you use!

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Huckleberry Yogurt Scones – Gluten Free, Refined Sugar Free

Huckleberry Yogurt Scones

In the year or so prior to going gluten free, my breakfasts typically subsisted of a latte and a massive blueberry or lemon curd scone.  Aside from a bowl of yogurt and fruit – it’s one of the most fulfilling breakfasts I can think of.  So after going gluten free one of my first priorities was to learn to bake scones with a new selection of flours.

My first attempt at scones (actually the first gluten free thing I ever baked) was made with 100% white rice flour. They were fluffy but incredibly gritty – not what I remembered. So I continued to experiment and by year two, I got to what my husband and I call “scookies”. These were treats that tasted like scones, had the right consistency, but flattened out like a cookie. It was year three when everything finally fell in place after my mom gifted me a cast iron mini-scone pan. Turns out, this makes all the difference for well-shaped gluten free scones.

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Cracked Pepper & Bacon Deviled Eggs

Bacon Deviled Eggs

I love deviled eggs. And I thought what do I love when I eat eggs? Bacon of course, so they seem to go hand-in-hand. With Easter being this weekend, this is a perfect recipe to serve, or to make after your kids find all those hidden Easter eggs.

I love the eggs standing up. I think they look prettier, and not so regular looking and mixes it up a bit. But it is totally up to you.

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