If you have any sort of food issues/allergies, chances are store bought granola bars are off limits. They are chock full of nuts, seeds, fruits, and grains; and then there’s the soy, high fructose corn syrup, and preservatives. My oldest daughter has tree nut allergies, so we have always been very limited on what brands of granola bars she could eat, but then we went gluten-free, and it’s next to impossible to find gluten-free, nut-free granola bars.
You know how some kids have faces only a mother could love? Or at least that is the expression. Well, heirloom tomatoes are the produce only a cook could love.
Their ugly, wrinkly, and multicolored, but I just love them! They are interesting and colorful and are bursting with flavor this time of year.
Perhaps salsa is not the best use of these expensive tomatoes, but what can I say, I am a girl that loves a homemade salsa. So these beautiful tomatoes met their fate in the food processor today.
If I had to pick my favorite part of summer here in Oregon, it would have to be the berries. Raspberries, strawberries, blueberries, we have them all.
Sadly, the sunshine doesn’t last long here and neither do the berries. The season is all too short, so in effort to enjoy them a bit longer I take full advantage of my extra freezer in the garage. I try to fill several resealable bags with whole berries and turn the rest into freezer jam.
Well, it’s already Monday again, time for another Meatless Monday. Today’s recipe is a super easy Chickpea Salad.
I am always on the lookout for new quick and healthy dinner ideas, so when I spotted a quinoa salad in an issue of Everyday with Rachael Ray I just had to try it. I kept the ingredients the same, but I did change their ratios quite a bit.
We eat a lot of corn tortillas at our house, which can get a bit boring. So the other night I decided to get creative and make something slightly different with my store bought tortillas.
I sprayed some non-stick spray into various bowls and ramekins and inserted one softened tortilla into each dish. I sprayed again and baked until crisp. Instant, edible tortilla bowls.
If you have kids, chances are you have bought your fair share of those little “instant” packages for oatmeal. Super sweet and ready in no time, they are one hot breakfast that seems practical in the morning rush. It is super easy very cost effective to prepare individual servings in sandwich bags.
I was preparing Greek Pasta Salad, with my youngest daughter whisking the dressing ingredients. She saw me with my bowl of chopped ingredients: cheese, pepperoni, onions and olives and yelled “Pasta Pizza?! Are you sure about this?”
I must admit I have never been a huge fan of rice mixes; they have so much salt and additives. And, of course, if you are gluten free… Read More »