Vegan cheese is a funny thing; some is good, some not so much. When we “cheat” and eat dairy, cheese is often our temptress. A beautiful cheese sauce on Brussels sprouts, a cheese dip, mmm. Few things tantalize our taste buds like cheese. - Healthy Recipes from Tiffany Read More
Quinoa, (“KEEN-wah”) a highly nutritious gluten free seed from the Andean region of South America, has seen increasing popularity over the last year. As more people discover how to cook quinoa, it becomes more popular because it is SO easy!
It is rare to look inside our refrigerator and NOT see quinoa in some stage of preparation. We use it in salads, and pilafs, often combining it with lentils and vegetables. This protein-packed seed is a great substitute for rice or cous-cous and a good source of dietary fiber and contains B vitamins and iron. Read More
How do I release the seeds from a jalapeno pepper or other hot chili? What about the heat on my fingers? Learn from a true pro – one of my virtual mentors (in cooking, not in social strategies), Chef Gordon Ramsay. I use chili peppers in many of my dishes, and found this very short helpful. Read More
Save money and enjoy going dairy free even more with almond milk recipe! Almond milk is our absolute favorite dairy free replacement beverage, and is fantastic in lattes. Almond milk naturally contains fewer calories than plain soy or skim milk, and has higher amounts of calcium, vitamin E, vitamin D, vitamin A. Read More
With just a little thought, preparing dried beans is extremely easy and is less expensive, make stocking up easy, and they retain their nutritional value much better than their canned counterparts. We use dried lentils and dried garbanzo beans several times per week. With a cooking time of 30-60 minutes, most of that time the beans are left unattended, allowing you to go about your business while they cook! Just don’t forget to set the timer at each step of the way…. Read More
This is the gluten free flour blend we use for recipes that typically need fine, white, all purpose flour. It can be successfully used in many recipes that call for all-purpose flour. Among other things, we use it for our gluten free crepes (Swedish pancakes), and a variation of it for gluten free fried chicken. Read More
Creating a healthy food preparation system in your kitchen, one that works well for you and your family, is key to eating home cooked meals all day long. If you need a list – make one, and if you prefer life “on the fly,” this system will work well for you, too.
Plan weekly “staples” and buy the beginning of the week.
Every trip to grocery store (even if you are just getting a gallon of milk), buy at least two vegetables. Read More
