I’ve recently been playing around with a few different muffin recipes, including a two-berry buckwheat variety. The family has been enjoying them for mornings in lieu of toast, and my husband and I both like eggs on the side with them…
This isn’t really a snack, per se, but I’ve been taste-testing a low sugar, dairy-free condensed milk recipe…
I’m using coconut sugar as the sweetener, hence its color.
I have a plan for this delicious recipe that I think (if it turns out) will be something of interest to some of you! Stay tuned for that.
A giant salad was on the menu today!
Full of green leaf lettuce, dark greens, red cabbage, grated carrot and beet, chopped yellow bell pepper, cucumbers, chicken breast, raw pumpkin seeds, and dried cranberries, all under a creamy parsley dressing.
P.s. Santa baby, please bring me a good salad bowl set. 🙂
Dinner tonight was yummy combination…
I was seriously lacking time this night, so I thought I’d try a new soup recipe.
Not as glamorous as soaking and cooking my own beans, but by using canned Great Northern beans, I was able to get this dinner on the table in about 30 minutes.
While the soup simmered, I roasted some eggplant slices and warmed some homemade whole wheat pita bread for dipping.
Dessert was a few pieces of my Peppermint Ice Bark. Such a great end of the night treat, I am loving this lately!
What have you been eating this week? Please let me know if there’s anything you’d like the recipe for! Thank you.