Did you hear the band of angels rejoicing in the heavens today? Or maybe it was just me singing “Hallelujah the Littles are in school!” The big kids started a new school a couple weeks ago and we are adjusting well to the transition. Littlest returned to the neighborhood pre-school this morning. We are still in a two-week, gradual entrance phase,…
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Orange Sorbet
Knock. Knock. Who’s there? Orange. Orange who? Orange you glad we’re making sorbet? Orange Sorbet 1 orange, peeled and halved 1 tablespoon agave nectar 1 teaspoon vanilla 2 cups ice Place all ingredients in a VitaMix (or heavy duty blender) in order listed and blend for 30 – 40 seconds, until the consistency of a perfect sorbet. PRINT RECIPE…
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Corn Cornbread {Gluten Free}
One bite of this cornbread and you’ll immediately think of your grandmother, or your aunt, or your mother’s best friend’s sister’s cousin. Whatever path your memory takes you down, you’ll land in a nostalgic reverie of cornbreads past, smack dab at the intersection of skillet bread and Jiffy corn pudding. When you consider it’s down-home, southern comfort-food appeal, this recipe…
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Red Lentil Soup
Brace yourselves. In a bizarre twist of fate the three school-aged Littles requested this soup packed in their lunches last week. My junk-food craving Littles, the same ones who refuse to take their beloved guacamole to school because friends make fun of it’s greenness, those same children of mine asked for Red Lentil Soup. Husband even came home from…
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Vanilla Chia Pudding
Think she likes it? Littlest polished off the Vanilla Chia Pudding almost single handedly. Please forgive the manners. She doesn’t always eat this way. Sometimes she forgoes the spoon altogether. If your eyes glazed over the word chia in the recipe title, fix your gaze on these nutritional facts for the super seed. Ancient Mayan and Aztec cultures treasured…
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Miso Soup
Miso soup is so simple and adaptable, you’ll find dozens of ways to make this a quick, satisfying addition to your recipe rotation. You can make a cup at a time or a big batch to serve the masses. A Japanese staple, miso is traditionally made of fermented soybeans and used to flavor a variety of foods such as…
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