Almond Flour Cake

Nut flour cakes are often dense and heavy, but this almond flour cake is light and fluffy. It’s delicious, and why wouldn’t it be, with all that nutty goodness and honey sweetness. Despite containing just 1/2 cup honey, this almond flour cake is delightfully sweet, yet it’s healthy enough to serve as breakfast… at least occasionally. Click for the recipe

Butternut Squash Soup

Creamy, hearty and nourishing, butternut squash soup is one of my favorite soups. In this version, Parmesan cheese adds texture and flavor, while a touch of cream adds silkiness and enhances the soup’s delicate flavor. Click for the recipe

Gluten Free Cranberry Muffins

Based on my gluten free cranberry cake, these tasty cranberry muffins offer the same delightful experience of a sweet, moist crumb and soft, tart cranberries in every bite. Plus, it’s easier to serve these for breakfast – they are called “muffins,” after all. :) Click for the recipe

Carrot Latkes

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

Mashed Butternut Squash

Delightfully buttery and cheesy, yet still far healthier than mashed potatoes, mashed butternut squash is one of my favorite substitutes for the starchy, high-carb “real thing.” (Mashed cauliflower is another great substitute, by the way). Click for the recipe

Turkey Chili

What to do with leftover turkey? Lots of ideas here: leftover turkey recipes. Today I made turkey chili – a thick, aromatic stew of leftover turkey, onions, tomatoes and spices. Click for the recipe

Butternut Squash Souffle

Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.

Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving. Click for the recipe