This five-ingredient Taco soup comes together in a flash. All you do is dump everything into your instant pot and cook for 12 minutes on high pressure. This soup isn’t anything special, but it checks the box for an easy weeknight dinner!
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Kick off pumpkin season with this Pumpkin Streusel Coffee Cake. It’s gluten-free, but you won’t be able to tell. It has a sugary streusel topping and moist crumb, this coffee cake is the perfect fall treat!
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A twist on a typical Zhoug sauce, but carrot greens are used instead of cilantro. Carrot Greens Zhoug has some heat, but cardamom, cumin, and coriander add a punch of flavor to balance it out. It is sweet and spicy with an added depth of flavor.
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Thick chocolate fudge frosting lies in between two layers of dense chocolate cake. It is rich and decadent. You won’t even know it’s gluten-free and mostly dairy-free. It’s the perfect cake for a celebration or just because!
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A quick and easy sorbet recipe that has no added sugar, dairy-free, and doesn’t require an ice cream maker to make. Just take some frozen fruit and blend it up.
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Cucumber tomato salad is perfect in its simplicity. It is light, fresh, and easy to make. What else could you want on a hot summer day?
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This Blueberry Coconut Milk Smoothie is made with only three simple ingredients you most likely already have, frozen blueberries, coconut milk, and honey. It’s full of healthy fat, vitamins and minerals to provide steady energy and brainpower throughout the day.
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This kale salad is piled high with toppings: thinly sliced Asian pear, fennel, and purple carrot. Everything is coated in a Honey Vinaigrette that is to die for, and finishing touches of roasted pumpkin seeds and golden raisins are sprinkled on top.
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