Chocolate Pudding Cakes
These chocolate pudding cakes show you just how fabulous baking with duck eggs can be. For a special and slightly different take, I like to top these with blood orange sorbet.
Sweet Potato Buddha Bowls
I love Buddha Bowls not just for their versatility, but there’s something so cozy and perfect about digging into a wholesome Buddha Bowl while curled up on the couch watching Netflix.
Herbed Ricotta Cheese with Ponzu Pickled Tomatoes
These ponzu pickled tomatoes are tangy, sweet, citrusy, with a little bite from the garlic and red pepper flakes. It makes the perfect topper for the creamy homemade ricotta.
Chili Cheese Cornbread
What makes this cornbread unique is the addition of cheese and chilies, yet it’s still sweet with the addition of honey.
Keto Chocolate Cake with Brown “Sugar” Cream Cheese Frosting
This Keto Chocolate Cake is incredibly indulgent thanks to the butter, cream cheese, and sour cream and sweet thanks to the brown “sugar” from Swerve. I love the way the brown sugar flavor goes with the chocolate.
Back Issues
April/May 2019
February/March 2019
December/January 2019
October/November 2018
August/September 2018
Real Food
It got me thinking about real food and why that’s good for us. I’m guessing I’m like you: I want to feel my best, be my strongest. And I don’t want to spend a lot of time fiddling in the kitchen. For our bodies, the best fuel is real food and it’s the easiest to prepare.
Research Roundup: April/May 2019
The prevalence of food allergy in the adult population of the United States has been estimated at about 9 percent. Yet the true rate and severity of food allergies among U.S. adults is largely unknown. So a group of researchers, many associated with Northwestern University, decided to look into it.
Ask the Celiac Doctor
Gastroenterologist Peter H.R. Green, MD, is one of the nation’s leading experts and researchers on celiac disease.
The BEST Gluten Free Brownie Mixes
Gluten free brownie mixes are easy to make. Most can be mixed up and in the oven in about 15 minutes. We made the brownies straight up as instructed on the packages, and we also tested them without dairy, without eggs and sometimes without both. Baked as instructed, these mixes made tasty treats. Without dairy and eggs, however, we had a mixed bag—some successes and many failures.
Blog
A merging of communities
Hi everyone! I'm sure you may have noticed this site hasn't been updated in about a year. In case you weren't aware,...
