source url Makes one mason jar (16 Oz). INGREDIENTS 4 jalapeños 2 large zucchinis 2 large carrots 1 cup Apple Cider Vinegar 2 tablespoons of olive oil 1 teaspoon of salt 2 cloves of garlic handful of finely chopped cilantro optional a teaspoon of … [Read more...]
Cauliflower Crust
follow url Vegetarian, Gluten free Serves 4 – 6 INGREDIENTS 4 large leaves of basil Cauliflower (1 head – roughly chopped) 2 cloves garlic 1/2 tsp oregano, dried or Bonnie’s Tasty Herb Rub 1 egg 1 tsp kosher salt DIRECTIONS: Pre-heat oven to 350 … [Read more...]
Spaghetti Squash Lasagna
here INGREDIENTS: For the Filling: 2 spaghetti squash 1 tablespoon olive oil 2-3 garlic cloves, minced 3-4 cups baby kale 1 cup part skim ricotta cheese 1 cup shredded Mozzarella cheese a pinch of salt and a squeeze of lemon juice For the … [Read more...]
Beef Bone Broth
Bone Broth is the new craze around town, but cooks have been making this hearty, nutrient rich broth for generations. Here is my version. I like to roast the bones and veggies before I cover them with water for a richer, deeper flavor. Keep some in the freezer to have on hand … [Read more...]
Veggie Loaded Brownies
Makes 24 normal size brownies INGREDIENTS 2 eggs ½ cup all purpose flour ¼ tsp baking soda 1/3 cup cocoa powder ¼ tsp salt 1 tsp vanilla 1 cup sugar ½ cup softened butter OR if using a boxed mix…. 1 boxed mix of brownies 2 eggs 8 … [Read more...]
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