With these pancakes, I took the delicious combination of orange and cranberry and then I threw in some pecans for a little extra fall flair!
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.
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.
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.
What makes this cornbread unique is the addition of cheese and chilies, yet it’s still sweet with the addition of honey.
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.
This gluten-free, egg-free, low-sugar cardamom pudding is amazing. Monk fruit is a zero-calorie sweetener. Agar-agar is a vegan thickener made from sea vegetables.
Known for their digestive benefits, both juniper and ginger season this duck with berry-port sauce dish.
This keto-friendly zucchini flatbread is a nutritious addition to a mezze platter. It can also be served as a dinner accompaniment and even as breakfast pancakes.
Suitable for a paleo diet, this egg-free, grain-free acorn squash flatbread is versatile and easy to make. It can also be used as a paleo-friendly pizza crust.