Adapted from Boston Magazine This recipe is very adaptable. You could also use grated zucchini, summer squash, or grated raw beets in this recipe. They would make some beautiful red waffles! Makes about 6 waffles, depending on your waffle maker. Easy to double the recipe and freeze half for later! 1 c. white flour 1/2 […]
Shaved Brussels Sprouts with Coconut Oil
Thank you Anne for the recipe! 1 pounds brussels, shaved thin 1-2 T. olive oil Salt to taste Parmesan cheese (optional) Heat pan on medium high. Add coconut oil. When completely melted, add brussels sprouts and salt and saute 1-2 minutes. Continue to cook until vegetables begin to brown and get crispy edges. Taste and […]
Lemony Fennel Cupcakes
Adapted from berkeleyside.com FOR THE CUPCAKES: 1-2 lemons, preferably Meyer 1 medium bulb fresh fennel with stalks and leaves ¾ c. sugar 2 eggs ½ c. unsalted butter, melted but not scalding hot 1 t. pure vanilla extract 1 c. all purpose flour 1 t. baking soda Preheat oven to 350 F. Line muffin pan […]
Kale, Goat Cheese and Egg Muffins
Adapted from bakepedia.com 1 T. olive oil 1 small shallot, finely chopped onion or finely chopped scallions 4 c. kale, minced Salt Ground black pepper 5 eggs, separated 3 oz. crumbled goat cheese or soft cheese of your choice ¼ c. milk or non-dairy substitute Preheat the oven to 375 degrees. Spray a 6-cup muffin […]
