This recipe is a keeper! I decreased the amount of sugar from 1/4 cup to an 1/8. Next time I would decrease the amount of water to 1/2 cup and then use 1/4 cup Tuaca. 5 gala apples, peeled cored and chopped 1/4 cup Tuaca liqueur (optional) 3/4 cup water 1/8 cup sugar 1/2 teaspoon cinnamon … Continue reading

Banana Muffins

I am trying to find a way to make healthier muffins. For this recipe I replace the butter with oil and applesauce and used only 1/4 cup of brown sugar instead of a 1/2 cup. They were good but still not what I am looking for, the muffins were slightly heavy for my liking but … Continue reading

Palak Paneer

4 cups Chopped fresh spinach 2 cloves Garlic 1/2 Onion, chopped 4 Medium tomatoes 1 tsp Chopped fresh ginger or 1/8 tsp ground ginger 1 tsp Coriander powder 1/2 tsp Turmeric powder 1/2 tsp Red chili powder 1/8 tsp Cumin 1/2 tsp salt 1 Tbs oil 3 Tbs Flour 1/2 C Milk Paneer or cheese curds 1) … Continue reading

Rice Noodles and Teriyaki Sauce

We have a great Asian market near by and I love buying rice noodles there. You can get a pound for around 1.99. I personally like the Bhan Pho wide rice noodles. The best part though is that 9 times out of 10 there are no directions on the package for how to cook the … Continue reading

Flourless Chocolate Cake

Whole Food Recipe Ingredients: 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks 1 1/4 cup sugar 6 eggs 1 cup unsweetened cocoa powder 1 tablespoon milk 1 tablespoon honey 1/4 teaspoon gluten-free vanilla extract

Mini Lasagnas with Kale Pesto

  I took the idea of this lasagna recipe and this pesto recipe and made something new. 7 Egg roll wrappers cut into fourths 1 cup of ricotta cheese 1 egg, beaten 1/2 cup kale pesto (more if needed) 1/4 cup pesto sauce onions pinch salt pepper Italian seasoning Parmesan cheese olive oil Preheat oven … Continue reading

Spaghetti Squash with Kale Pesto

Preheat the oven to 375 degrees F. Cut spaghetti squash in half. Clean out seeds with a large metal spoon. Turn each half upside down in a roasting pan. Bake for 30-60 mins or until squash is tender. Using the metal spoon, scoop out squash strands away from peel. Discard peel. Serve squash with kale … Continue reading