Peanut Butterscotch Banana Cookies

On the hunt for a soft, gluten-free, processed sugar free cookie, I found myself Googling and baking version after version with no real success. Finally I decided to just wing it and make my own delicious cookies. After several test runs I think I’ve nailed the recipe. I give you an almond flour based cookie with delightful surprises inside. Continue reading “Peanut Butterscotch Banana Cookies”


Chocolate Cherry Nice Cream

I love ice cream but my stomach doesn’t love the dairy. Lately I’ve been playing around with frozen fruit to make different versions of non-dairy ice cream (nice cream). This one is a winner! I split this batch with one other person, but it would probably be best split 4 ways (that’s a lot of nice cream in one sitting!).

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Mega Mushroom Ravioli

This recipe is exactly what it sounds like, oversized mushroom ravioli. Why? I mean, why not?

There are three main components of this recipe: pasta, herbed cheese and mushroom filling, and a quick tomato sauce. The list below is the order in which I prepared my ravioli because when it comes to being in the kitchen, I aim for peak efficiency.

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Pita Chips

I had a pack of pita bread left over from when we had guests. I wanted to use them before they went bad but the thought of another pita sandwich made my head spin. Making chips from the bread was a great way to get a few extra days out of them (just kidding, we ate them all within 15 minutes).

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Allie’s Wonder Beets (Beet Salad)

Beets weren’t always my favourite and I’m pretty sure it was because I was only ever served boring, over-roasted beets (it wasn’t until later that I appreciated my mom’s amazing borscht). This recipe is a great beet salad that combines the earthy taste of beets with the freshness of dill in a garlicky, creamy dressing. Pain Greek or Icelandic style yogurt gives you great protein, probiotics, and a creamy texture without a ton of fat.

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