I’m a little later than I would have liked posting this recipe, but it has given us time to try these out. Let me tell you – they turned out FANTASTIC! If you enjoy a few jalapeño slices on tacos or nachos, and have been using the “store-bought” variety, you will be amazed at the […]
It has taken a few test runs to figure out this recipe – thanks to the fun of using Coconut Flour! The healthy benefits of coconut flour makes it very appealing (especially to those of us who are watching our carbohydrates): it is gluten-free, extremely high in fiber, and low in digestible carbs. However, if you […]
If you grow your own pumpkins (or even have some left over from Halloween), then it can be difficult to figure out what to do with them. However, it is well worth the little bit of effort to utilize those pumpkins, as they are full of vitamins, nutrients, and anti-oxidants, such as Vitamin A, Vitamin […]
This is SO tasty, especially when served on a freshly toasted baguette or crusty French bread slices. We don’t often splurge on those extra “carbs”, but the bread really makes this dish! However, if you are watching your carbohydrates, then try this bruschetta on scrambled eggs, or even in an omelette. The recipe is similar […]
These tomatoes are FANTASTIC to use on pastas, spaghetti squash, or my new favourite, Zucchini Noodles; or use over a pot roast, in stews, or wherever else you might have previously used a can of tomatoes or tomato sauce! These keep for months in the freezer – packed in handy, easy-to-store freezer bags – and bring […]
A delicious way to use your fresh tomatoes. We love this side dish so much, that it’s always the first thing we do with our tomatoes and basil leaves in the summer. We have even compromised and used “store-bought” tomatoes, if ours weren’t ripe when the basil is ready, or use dried basil when our fresh leaves […]
Lots of extra tomatoes? Jalapeño peppers just begging to be picked? One of the tastiest (and easiest) ways to use them up is MAKE SOME SALSA! This recipe will keep in the fridge for several weeks, but for larger batches, try freezing your salsa, or better yet, this recipe works great for canning (REALLY – it isn’t hard to do with the right equipment!).