This gluten-free carrot muffin/cake recipe is both nutritious (whole grain, low in processed starches, gum-free) and virtually identical in taste and texture to the “real” thing (wheat flour version).
More concept than “recipe,” this simple salad is infinitely adaptable. Experiment with your favorite flavor combinations. Serve as a side salad (great summer side for grilled meat) or topping for greens. Add more protein (animal, dairy, or plant based) for a complete meal.
If Chipotle’s Mexican Grill made a kale salad, I imagine this is what it would taste like. Chipotle’s are you listening? Kale, massaged with olive oil until the leaves are supple and glossy, topped with all your favorite southwestern flavors, and tossed with a spicy honey vinaigrette. Add your favorite grilled meat, maybe a few tortilla chips, and you have a nutritious summer meal.
Cold like ice cream, smothered in berries — these mini cheesecakes are a great make-ahead summer dessert in convenient single servings. A tiny bowl of luscious blueberries encased in a creamy base with a touch of lime — not too rich and just enough sweet to satisfy.
You’re a blender whirl away from creamy vanilla pudding pops, faintly reminiscent of vanilla cupcakes, or a chocolate version that tastes like you’re licking a bowl of rich brownie batter. Dairy-free and sweetened with dates, a perfect summer treat.