I love how easy it is to make sauteed sugar snap peas, and how delicious this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish. Click for the recipe
Quick pickles are ready in a few hours – rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree. It’s fun to experiment with different types of vegetables, vinegars and spices. Click for the recipe
If you’re still looking for game day snacks for Sunday, here’s a great low-carb snack that you can also serve as a tasty appetizer. While definitely not low calorie, it is delicious, wholesome, and very filling. Click for the recipe
These mini cheese balls make a very tasty appetizer. Ideal for any party, perfect for game day. Click for the recipe
OMG OMG OMG! You have to make this coconut flour pizza crust!
I’ve been making cauliflower pizza crust regularly for a couple of years now, and we’ve been very pleased with it taste-wise, but texture-wise, it’s a bit too flimsy. I tried replacements: almond flour pizza crust was good but a bit too crunchy, and definitely too calorie-dense. Shirataki pizza crust was pretty good, but I’m no longer a fan of shirataki noodles, as I’ve leraned they can cause serious gut distress in some people.
I’ve been wondering about coconut flour pizza crust for a while now, but I assumed it wouldn’t work, since coconut flour is quite sweet. However, this recipe from Sarah, The Healthy Home Economist, convinced me to give it a go. And I am so glad that I did!
This coconut flour pizza crust is the best gluten-free pizza crust I’ve ever tried. It’s soft, but not too soft, so you can easily hold it with your hands. But the best part: it’s delicious! Sarah is correct – the seasonings mask the inherent sweetness of the coconut so the result is a pleasantly savory crust that goes wonderfully with the toppings. And while it’s a bit more calorie-dense than cauliflower pizza crust, the better texture is worth it. Click for the recipe
Like many other of my recipes, the idea for this pasta bake came out of necessity. I had some leftover pasta sauce in the fridge that I wanted to use up, and also some shredded mozzarella. So I thought, why not make my baked macaroni and cheese, substituting pasta sauce for the yogurt and mozzarella for the cheddar?
The result is a delicious, gluten-free pasta bake that my kids love and is very easy to make. While it’s a bit too high-carb for my husband and for me, I do feed my growing teenage kids a higher-carb diet, and this is perfect – tasty, easy and filling. Click for the recipe
Hanukkah is almost here, and just as I do every year, I like to experiment with different types of latkes. These carrot latkes are delicious – the combination of carrots, garlic and olive oil is very good. Lacking starch, they are more fragile than potato latkes and require careful handling, especially when you flip them, but I think the result is well worth the extra effort. Click for the recipe