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Honeybee Sour — A Version of the Bee’s Knees Gin Cocktail

This is basically a fancified Bees Knees cocktail. I’m calling it, “Honeybee Sour.” We used grapefruit gin, lemon juice, almond extract, honey, an egg white and some club soda. This would have been great with some thyme or rosemary as a garnish but I didn’t think of it in...

Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with...

Caipirinha with a twist

After several hours of yard work yesterday, I was craving something light and fresh. This is a take on the classic caipirinha, with a mix of different citrus flavors and some added herbs. I also rimmed the glass in a combo of sugar, salt and tajin for a little...

Five Kitchen Swaps to Reduce Waste in Your Home

The kitchen may be the hardest place in the house to be eco friendly. Yes, we have reusable straws and a compost bin, but paper towels and zipper bags are a hard habit to break. It’s tough to switch food products you’ve been using for years to one with...

Gin Fizz with Garden Herbs

This cocktail is light and fresh, and since it’s officially spring herb season feel free to sub the rosemary for your favorite or what you have in your garden! Ingredients (serves two): 2 oz gin 1/4 cup Sauvignon Blanc 1/4 cup fresh berries (raspberries or cranberries work well) 2...

Cabbage slaw with tarragon dressing, an easy salad idea

This one came from a need to use a head of cabbage I’d picked from the garden for this recipe. I’d only used a couple of leaves and wanted to do something with the rest before it became forgotten in my crisper. I also had some fresh snap peas...

Gluten-free Blueberry Pie

Last week my three-year-old son Gus asked me: “Mom, you make me a blueberry pie?” Of course I immediately ordered the ingredients. This one was made with frozen wild blueberries and definitely had a fresh texture. You can use any gluten free pie crust doe this! This one is...

Chicken chili—an easy, gluten-free, one-pot dinner idea

This recipe was borne out of the need for an easy, fast dinner that also packed nutrition and flavor. I’ve been down with terrible allergy symptoms since planting my garden last weekend and needed something requiring minimal work and even less cleanup, but it also needed to be warm...

Chocolate Dessert Shakes With Protein for Kids

This one is a kid favorite. And a hot tip, the leftovers can be combined with some baileys for Mom for after they go to bed. Recipe: Two tablespoons good cocoa powder. This kind is my favorite. A half scoop of grass fed whey. We use this kind. 3...

Top 5 Sustainable Kitchen Swaps to Reduce Waste in Your Home

The kitchen may be the hardest place in the house to be eco friendly. Yes, we have reusable straws and a compost bin, but paper towels and zipper bags are a hard habit to break. It’s tough to switch food products you’ve been using for years to one with...

Homemade Spicy Green Chile Salsa

If you’ve been reading this blog for long, you know I am originally from New Mexico and that I use green chile a lot. Like – a whole lot. I love it and when I can get a big quantity of it I’m all in. I found this 3...

Top 5 Edible Crops to Plant Now for an Early Urban Farm Harvest

Gardening is my second favorite activity (to cooking). There is nothing like deciding what to have for dinner and heading into my front yard to pluck the ingredients. My kids like to join in too — they love to try each kind of lettuce and then spit it out...

Perfect Herbed Scallops with Butter and Garlic

Scallops are one of our favorite sea foods, but when we mess them up they are almost inedible. These take a very light hand on the spices and a precise cooking time, and then a big ol’ dump of butter at the end. We ate these with a baked...

Gluten free pancakes made with oat flour (the perfect weekend breakfast)

Pancakes are a holiday staple around our house, but they always make me feel a bit sluggish—even gluten free ones. I discovered that oat flour doesn’t have that effect on us and this recipe is a little bit indulgent with the almond extract and salted butter. Ingredients: 1.5 cups...

Blood orange vinaigrette

Sometimes lunch needs to be simple but leftovers are scarce and sandwiches are boring! This dressing (which is really kind of a salsa-dressing combo) really amps up an easy salad. Ingredients (to dress and top two salads) One blood orange, peeled and diced Two tablespoons avocado oil Two tablespoons...

Brussels Sprouts With Sweet Roasted Glaze

This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it...

Coconut milk tapioca pudding (with fruit purée)

I love puddings of all kinds and tapioca is no exception. Tapioca is one of those things I always plan to make but rarely do, so when I saw that I had some in the pantry I went to work. This recipe has fruit, and you can sub it...

Salmon With Gochujang Glaze

A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang...

Chicken Recipe: Sweet Potato With Chicken Chili

This might be my favorite new chicken recipe. While there are many white chicken chili recipes out there, somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a...