I recently tested this recipe on my family for Cinco De Mayo. My family has many different types of eaters (vegans, pescatarians and meat) , so I decided to create a taco that tastes like a steak but is indeed a delicious fish. This recipe is sweet, salty and spicy.
This recipe came out of my cravings for something bright and refreshing but also something with a depth of flavour. What developed was an idea to create my take on a mango salad (Thai) with a miso-based dressing (Japanese). After making it the first time, my mother frequently asks for it to accompany our meals.
A healthy spin without sacrificing the fluffy, moist texture that we all love about French toast!
As my husband and I were finishing up a hike in Arizona during spring training, one of my sorority sisters texted me and asked if I had any blueberry or raspberry muffin recipes. She said she loves raspberries in the morning before work and she was at the store looking at raspberry muffins when she thought “wait, my best friend makes healthy recipes, why don’t I ask her?!” and immediately I started brainstorming this recipe, eager to get the ingredients and try it out. So the result is a moist, fluffy raspberry muffin with zero added sugar and heart-healthy fats.
I am a huge fan of hummus, but I don’t always love making it at home, because it takes a little bit of effort to get it as smooth as restaurant quality hummus.
By swapping the chickpeas with raw zucchini, this hummus becomes so creamy, so light and refreshing, and comes together so fast, it’s my absolute favorite way to make hummus at home!
A healthy take on traditional seafood gumbo. Keto, low-carb, whole-30, and dairy-free.
I make lemon rice often which is a common variety of rice in my country. Once I thought, why can’t I try the same with oranges and made this recipe. This is a very flavorful food with a little sweetness. Now we can use oranges for savory dish too. A great way to use your leftover rice.
Believe me when I tell you, you will want to find a quiet spot in your home to savour a moment with this “Gingersnap Lemon Curd Tart”.
Made with sweet potatoes, dates, rolled oats and spice; pure and simple, whole food plant-based (no oil, no sugar, no refined flour).
This recipe is amazing served on a cheese platter or alongside chicken or pork. It adds a savoury sweet zip that really elevates other foods.