Baking cheeseburgers in the oven is so easy – no need to form the meat into patties, or to keep an eye on them as they fry or grill. And no grease splatters to clean up! The meat does tend to come out a bit drier, since some juices are lost while baking. Still, these baked cheeseburgers are delicious, and they are requested often by my family. Leftovers are wonderful the next day for breakfast or lunch – briefly warmed in the microwave, or even cold. Click for the recipe
These homemade fruit snacks are not just fun and delicious- they are also healthy. Made with unflavored gelatin (here’s why gelatin is healthy), 100% fruit juice and honey, they are a far better choice than commercial fruit snacks, and although their texture is a bit different, they are still delightful.
It’s difficult to tell how many fruit snacks this recipe is going to yield for you, because it depends on the mold you use. For me, it yielded 30 truffle-size gummies (using this mold) plus two bigger ones (filling 2 silicone muffin cups 1/4 full), so I would say about 12 servings.
I used 100% grape juice to make my fruit snacks. You can use any juice you like, of course. Click for the recipe
I love bakes and casseroles. They’re not just a delicious comfort food, they are also easy to make, and leftover usually keep well and are even better the next day or two, reheated. Most casseroles are not very pretty to look at, but this egg, sausage and cheese bake is actually gorgeous, so I often serve it for brunch when we have friends over. Click for the recipe
I’ve made these coconut flour popovers several times over the past year, and the verdict is this: they make a fun, tasty canvas for butter and honey (or jam if you’re so inclined), but they are quite different from wheat flour popovers, so expectations should be adjusted.
Like many coconut flour based pastries, these coconut flour popovers are slightly eggy; they rise in the oven as they bake, but not as much as classic popovers. My first version deflated badly when I took it out of the oven, so I increased the coconut flour amount and subsequent versions did not deflate too much.
Most importantly in terms of expectations, they don’t have the crisp outside and soft, hollow inside typical to classic popovers. Rather, they are soft all over. I do like them a lot, and my kids have requested them several times since I first made them, so if you’d like to give it a try, here is my recipe for coconut flour popovers. Click for the recipe
Roasted potatoes are obviously delicious. But add sliced onions, allowing them to slowly caramelize as they roast, and you’ve elevated those roasted potatoes into a whole new level of deliciousness! Click for the recipe
When you stop eating the Standard American Diet and transition to a different diet, be it low-carb, grain-free, paleo etc., the smart thing to do is not to try and recreate the recipes that you used to love, but rather to train yourself and your taste buds to enjoy your new way of eating. My husband and I are fond of saying that we haven’t given up tasty foods (ahh, those huge platefuls of spaghetti that we used to eat in our twenties). Rather, we’ve replaced those with different, but just as delicious food (intensely flavorful, fatty ribeye steaks are a huge favorite of ours these days).
Having said that, there are dishes that I do miss, and one of them is schnitzel, or chicken tenders. I don’t want to use breadcrumbs in the coating, and gluten-free breadcrumbs are not a real solution since they too are high in carbs and just as junky (if not more so). So I have experimented over the years, and have found that almond flour makes a nice coating.
Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued – why not use those to coat chicken tenders? Indeed, we loved the result. Unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that pork rind crusted chicken tenders, while not as crisp as breadcrumb coated tenders, are even more delicious. My teenage testers loved them too – what more can you ask for? 🙂 Click for the recipe
Deviled eggs are always a delicacy. In this recipe, the addition of bacon bits and smoked paprika adds extra flavor and warmth, making this classic appetizer extra irresistible. Click for the recipe