Like most people I love whipped cream. No matter how it's used it always improves the dish it is added to. Plain and unsweetened it adds goodness and volume for a creamy rich texture to sauces and soups. Sweetened with a bit of sugar and vanilla, whipped cream makes an excellent treat as is or added to deserts. But there's just one problem, I am lactose intolerant as well as allergic to dairy.
Can't eat eggs or don't want to but miss the occasional indulgence in baked goods? No problem! I have a solution for you. Believe it or not you can use ground flaxseeds as an egg replacer in your recipes. Flaxseeds may seem like an odd choice but really they're brilliant. Why? Well to explain this you'll have to understand a wee bit about food chemistry. Don't worry, I won't bore you with too much detail.
Grilled pears make an excellent side dish to any meal. I like to use Bosc pears because they tend to be a little crisper and firmer than other varieties and hold up well during the grilling process.
The strawberries up in the Bay Area are rockin it right now. If you haven't already done so go get yourself a basket or two or three of fresh organic strawberries from your Farmer's Market. You will thank me for it later.
Bacon? Yep, I said bacon. Bacon in moderation won’t ruin your health, especially if you buy organic nitrate free fresh from the Farmer’s market. It adds so much taste and unexpected crunch to the soup you’ll be glad you got over your fear of saturated fat. So here we go:
Now that I'm a mom I don't have time in my busy schedule to get a cold. So when I was feeling one trying to make an appearance, I quickly shot it down with this special green juice.
I know what you are thinking. Gluten free is annoying. You can’t wait for it to go away so you can go out to dinner without the embarrassment of your friend asking the waiter if each item on the menu is gluten free. You preferred when they were a vegetarian. At least then you could eat your naan bread and channa masala in peace without them giving you the stink eye.
