These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be sure the potatoes are tiny. And
This tasty homemade version of a childhood favorite gets a nutritional boost from whole wheat flour, sunflower seeds and no refined sugar. Each small cookie is just the right size for a lunchbox treat or an after-school snack.
Wonderful dinner that's easy and ready in under 45 minutes! Chicken Tortilla Rice Skillet is a wonderful dish inspired by one of my favorite soups and holds all it's great flavors.
This recipe represents everything that a sandwich should be: gooey, cheesy, creamy, toasty, and (most importantly) healthy! Caprese will transform an average
Sweet potato and pomegranate salad with feta cheese, pepitas, and a light pomegranate dressing. This salad is great as a side dish for any fall or holiday meal!
What a tasty way to eat your vegetables! These absolutely elegant pastry puffs are filled with zucchini, squash, red pepper and lots of cheese. Give them a try...they taste even better than they look!
My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
Treat friends and family with these creative monster cookie pops made using Pillsbury refrigerated peanut butter cookies--a perfect dessert for Halloween.
