Pumpkin Spice Biscuit (c) 2013, Judy Barnes Baker Biscuits that taste like pumpkin bread! The optional currants will cost you an extra 1.3 net carbs per biscuit. (Gluten-free, wheat-free, dairy-free, sugar-free, and ... Read More
I've been experimenting with flexible wraps since I posted an article about the potential dangers of flax, a common ingredient in many gluten-free wraps, breads, and tortillas. The original post is here.I ... Read More
California Endive Farms was one of the sponsors of the 2013 International Food Bloggers Conference this year in Seattle. They provided packages of fresh Belgian-style endive to all the attendees. They also filled ... Read More
The recipe for these bars is one my favorites from Nourished. They make a healthful addition to your repertoire of holiday cookies as well as great bars for snacking. Wrap them in parchment paper ... Read More
The best thing EVER to do with Thanksgiving leftovers! Reserve any extra skin or lumps of fat from the neck and body openings when preparing your holiday turkey for roasting. After your gorgeous, golden-skinned turkey has been presented, ... Read More
How do you like your eggs? The best way to prepare eggs, except for raw, which brings a different set of issues to the table, is poached. Lightly cooked whites and lovely, liquid yolks retain all their nutrients, including their ... Read More
Fragrant, earthy, spicy, and perfect for a cold winter day! Recipe adapted from "Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance." Ingredients: 2 tablespoons peanut or coconut oil ½ cup ... Read More
I've been making my own snack foods since cutting out all the likely sources of allergens. Most purchased low-carb snacks and bars contain whey, egg, chocolate, and/or almonds. I found several raw, vegan, ... Read More
I was trying to make egg-free, almond-free tortillas that I could eat with my newly discovered allergies, but I was pleasantly surprised with this recipe. They turned out to be thicker and ... Read More
The perfect finale for a romantic dinner with that special someone! Recipe adapted from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.ROSE-FLAVORED ICE CREAM One of the most memorable desserts ... Read More
Yet another study has exonerated saturated fat and cholesterol of any link to heart disease and fingered the real culprit. The new research, just published in the Annals of Internal Medicine, found no evidence ... Read More
Traditional Swedish crispbread is made of rye, wheat, yeast, salt, and water. My grain-free, gluten-free, and yeast-free version is made of nuts, seeds, salt, water, and a little good fat. ... Read More
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