This beautiful breakfast dish can be topped any way you like, and is ready in just 30 minutes.
Quinoa gets tossed with red bell peppers, black beans, romaine, and red onions, then smothered in a dairy-free sauce with a jalapeno kick. An easy 30-minute meal!
This light, flavorful noodle dish is ready in less than 30 minutes for a super easy dinner.
This classic breakfast recipe feels just a little fancier than pancakes—perfect for fancy pants mornings.
Just in time for Christmas brunch! I’ve said it before and I’ll say it again—I’m a super fan of the tartness cranberries boast, and I certainly was not going to pass up the opportunity to pair them with one of my favorite foods ever: pancakes. ‘Tis the season. Along with the cranberry syrup, I added a couple of layers of cashew cream to the pancakes pictured for an extra dose of holiday joy and deliciousness. And, might I also suggest putting a bowl of Blueberry Syrup on your holiday breakfast table? I think a spoonful of each would be twice as nice. (Oh, and here’s my recipe for Gluten-Free Grain-Free Pancakes.) Happy holidays everyone! M Cranberry Syrup Ready in: 25 min Yeilds: about 3 cups Ingredients: 2 cup cranberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in 1/4 cup of water, lemon juice, and brown sugar. Stir until sugar is melted, about one minute. Add cranberries, stirring …
A festive approach to marshmallowing!
I’m always trying to think of creative ways to make crustless (i.e. gluten-free) quiches, and to that end, made a pretty delicious potato-crusted version a few months ago—I mean, who wouldn’t want a quiche wrapped in crispy potatoes?! Then, while working on some squash recipes this fall, I noticed that, when cut open and seeds removed, the hollow part of an acorn squash seemed to be exactly the right size to fit an egg. Oohhh, I thought, that’s fun! I had to experiment with the baking method a bit—pre-baking the squash before adding eggs seemed like the way to go, but the egg actually needs just as much time to bake as the squash. And turns out you can actually get one and a half eggs in there. All the more hearty! This recipe is the perfect one-dish breakfast for two that requires very little effort, other than the muscle you need to put into slicing the squash. (I recommend asking someone who works in the produce section of the grocery store to cut it for you …