Walnut Red Pepper Dip
This is one of my favorite recipes. It’s super simple, quick to make, and has just a few ingredients. This dip makes a great snack with chips, crackers, or vegetables. It’s also my go-to recipe when I need to bring something to share for a party. This dip works with many special dietary needs; it’s gluten-free, dairy-free, vegan, and paleo-friendly…depending on what you serve it with, of course! I found this recipe many years ago in Sunset Magazine; in fact, the original magazine clipping is still kept safe within my recipe book. Prep time: about 15 minutes. Makes 2 cups. Ingredients 2 cups shelled walnut pieces 1/2 tsp ground cumin 1/2 tsp sugar (can substitute honey if desired) 1/2 tsp salt 1 jar (12 oz.) roasted red peppers, drained 1 garlic clove, minced 2Tbsp olive oil 2tsp lemon juice In a food … Read entire article »
Filed under: Dairy-Free Recipes, Gluten Free Recipes, Paleo Recipes, Vegan Recipes, Vegetarian Recipes
Infused Water Recipes, Part 1
I don’t know about you, but I really don’t care for the taste of water. It’s my ongoing battle; drinking the daily amount of water I need while trying to ignore the taste. This infusion pitcher from Crate & Barrel has become my new best friend in helping me drink enough water. I prepare the pitcher in the morning, put it in the fridge, and I have deliciously infused water to drink from all day long. In fact, I usually drink the whole pitcher of water by the end of the day and I don’t even think about the fact that I’m actually drinking water. Cucumber and lemon infused water. It may sound like a strange combination at first, but the two flavors compliment each other nicely. It’s very refreshing and super … Read entire article »
Filed under: Dairy-Free Recipes, Gluten Free Recipes, Paleo Recipes, Recipes, Vegan Recipes, Vegetarian Recipes
Cranberry-Pumpkin Nut Muffins
This is a great breakfast muffin since it’s not too sweet and it’s nice and hearty. The recipe is super easy and quick. I’m a “lazy baker” so any baking recipe that is not very labor intensive is always best in my book. I found this recipe in two places: originally posted on Caveman Food and adapted by The Frisky Lemon. Ingredients 1-1/2 cups almond meal 3/4 cup canned pumpkin 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg (or use 1-1/2 tsp pumpkin pie spice instead of the three spices) 1/8 tsp salt 1 tsp vanilla extract 3 eggs 1/4 cup maple syrup 1/2 cup dried cranberries 1/2 cup walnuts, chopped unsweetened coconut flakes (optional for topping) First, mix together the dry ingredients in a medium-sized bowl. Beat the eggs in a small bowl and add in the … Read entire article »
Filed under: Baking, Dairy-Free Recipes, Gluten Free Recipes, Gluten-Free, Muffins, Paleo Recipes, Recipes, Vegan, Vegan Recipes
Eggplant Caponata
Ever wonder what to do with eggplant? This is a pretty simple recipe that I pull out every so often. It’s a slightly spicy and sweet dish that you can use to top anything: chicken, fish, rice pasta, or vegetables. It also freezes well, so it’s handy to make a batch and freeze part of it for future use. The recipe itself is both paleo and vegan friendly. I adapted this recipe from Everyday Food Magazine several years back. Ingredients 1/4 cup olive oil 2 large onions, chopped 1/4 cup golden raisins 1/4 cup pine nuts 4 garlic cloves, minced 1/2-1 tsp red pepper flakes 1 can tomato paste 2 tsp unsweetened cocoa powder 2 Tbsp honey 2 large eggplants or 3 medium eggplants (2-1/4 lbs total), cut into 1/2-inch cubes 2/3 cup white wine vinegar salt & pepper to taste First, cut the eggplant … Read entire article »
Filed under: Cooking, Dairy-Free Recipes, Gluten Free Recipes, Gluten-Free, Paleo Recipes, Recipes, Soy-Free, Vegan, Vegan Recipes, Vegetarian, Vegetarian Recipes
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