I modeled the bars after these blueberry breakfast bars, an old recipe, but one that I remember loving for portable breakfasts when I was in... Read More
best gluten-free brownies
Photograph by Ashley McLaughlin Ingredients For the sweet potatoes: 4 medium sweet potatoes scrubbed and cut into spears 2 tablespoons neutral vegetable oil 1... Read More
The book doesn’t have any appetizers, small plates, snacks, or desserts (though I wish I’d had some desserts to test!). All of the recipes are... Read More
The recipe came together easily because I had nearly all of it in my pantry: canned tomatoes, coconut milk, red lentils, spices. It’s just the... Read More
Ingredients 1 tablespoon neutral vegetable oil such as refined avocado or grapeseed* 1 large onion chopped 2 stalks celery chopped 1 green bell pepper chopped... Read More
My normal process for batch cooking beans is to soak them overnight, then boil them till tender. I like this because it allows me to... Read More
This is my first attempt at gluten-free shortbread, in spite of the fact that I’m always trying to find holiday baking recipes that are both... Read More
Once the rice is cooked, the rest of this meal is as easy as stirring in some cooked beans, wilting in spinach with an extra... Read More
I created the salad with tender spring mix from Earthbound Farm. I love Earthbound greens: they’re always fresh, flavorful, and organically grown. You could use... Read More
The cookies are part of a new collaboration with the wonderful folks at Cake in a Crate. If you haven’t heard about it, Cake in a... Read More