Photo by Kali Serves 4 Author Notes I’ve been making a lot of rice soups likes these recently, partly because of the weather and partly because they’re so super easy! Having no time to cook for yourself is a familiar feeling for many, especially around this time of year. But while I have little time
This zucchini noodles with meatballs recipe would make a great family dinner. The zucchini noodles are so easy to make. All you need to is a spiralizer to make the zucchini slices. This recipe is a part of the Keto in Five Cookbook bundle where you will receive 90 low carb recipes (30 breakfasts, 30
Photo by James Ransom Prep time 30 minutes Cook time 15 minutes Serves 4 Author Notes Tarragon and lime are a beautiful match and I like to use as a dipping sauce with homemade fish sticks. The aioli takes on a faint green hue and paired with the crunchy fish sticks it makes a delicious
Serves 6 Author Notes When we were kids my mother and my aunt (Teta Lida), would be speaking in Czech and laughing their heads off. We would ask them what was so funny and they would say “It doesn’t translate”. Same goes for their recipes that say “reserve the drained liquid from the potatoes and
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Remember the little cheese crisps I made to crumble over my Creamy Paleo Mushroom Soup with Bacon? Well, it turns out those little cheese crisps, made extra large, make REALLY good keto tortillas. Well, technically taco shells since they’re crispy. Since breakfast tacos are kind of a thing lately, I couldn’t resist trying these out
Step 1Lightly coat an 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on long sides. Place a sheet of parchment paper on work surface and lightly coat with nonstick spray. Beat white tahini and ½ tsp. salt in the bowl of a stand mixer fitted with the paddle
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Lauren LaPenna. Prep time 15 minutes Cook time 25 minutes Serves 20 shortbread squares Author Notes I’ll never turn down a shortbread cookie for dessert, but offer me a savory-sweet one before dinner that pairs perfectly with cheese and a glass of bubbles? Yes, please!
Ingredients:10 to 12 ounces frozen raspberries, preferably organic10 to 12 ounces frozen blueberries, preferably organic wild blueberries¼ cup chia seeds2 tablespoons orange juice (about ½ medium orange, juiced)Up to 4 tablespoons maple syrup (optional), to taste
Serves 6 Author Notes No other recipe quite matches up to the golden memories of our Grandmother’s potato latkes (this recipe is jointly contributed by Joan G and Apple Annie.) Grandma Becky left her family home in Krynki, Poland at the tender age of 16,(ca 1914) to join two of her brothers in the US.