After the holidays, I want to clean up my eating, but I also want to be comforted by my food. January is not the time for salads, in my opinion (unless the salad has roasted squash, pomegranate seeds, toasted walnuts and manchego cheese). I also still want dessert, cuz you know, I’m used to it. […]Read Post ›
Just a little something I dreamed up this morning. Finished with a pat of grass fed butter and a drizzle of honey, it was the perfect way to greet the first Sunday of 2013. Cinnamon Peach Bread Pudding Gluten free. Dairy free. Sugar free. You’re welcome. 1 egg 2 egg whites 1 cup unsweetened almond […]Read Post ›
If pumpkin pie, snickerdoodles, and pecan pie had a baby…and they’re gluten-free, so you can have ten. That’s what I’m telling myself. Pumpkin Spice Salted Pecan Blondies 1 cup butter (I love me some Kerrygold) 1/2 cup brown sugar, packed 1 cup granulated sugar 2 tsp vanilla 2 eggs 2 cups gluten-free flour […]Read Post ›
This is a fabulous way to sneak some extra protein into your little. Often our mornings are on the go, so I make these ahead and they provide a healthy car snack so I don’t feel guilty if he didn’t eat his eggs (or if I didn’t make eggs). Bodhi and Ian ate this […]Read Post ›
Serves 8-10 5 lbs sweet potatoes 2 ripe bananas 8 eggwhites (or 5 whole eggs) 2 tsp pumpkin pie spice 1 1/2 tsp sea salt 4 Tablespoons butter (1/2 stick) Preheat oven to 425 degrees Scrub, poke your potatoes a couple times and roast until very soft (60-90 minutes). Cool and peel (I do this […]Read Post ›
Mandy Unruh 