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Gluten Free Carrot Cake

This recipe is part of a new line I am working on of “bean cakes” that replace traditional flour with canned beans. These wonderfully moist cakes are also minimal sugar and higher in protein making them a guilt-free indulgence!

Cake Ingredients:

2 cans Navy Beans (drained) 1/3 cup Raisins 1 ½ cups Grated […]

Chocolate Cake with Buttercream Frosting

My past attempts at a whole foods chocolate cake were always heavy when I used whole wheat flour, so I was excited to try a “bean” version of this decedent indulgence! I am so happy that my chocoholic husband gave this a fine thumbs up! The word “fine” is a good thing for a numismatist! […]

Easy Lemon Cheesecake

I am always trying to create amazing desserts with whole foods and without refined sugars or artificial sweeteners. My fellow creative cooks will know this is a hit and miss epicurean adventure. But finally I have hit on an easy cheesecake that will definitely make a come-back at kitchen table.

Most cheesecake recipes […]

Potato Salad

2-4 pounds of small red and white potatoes 4 scallions chopped 1 TBL Dried or Fresh Dill ½ cup Mayonnaise (or to taste, depending on how many spuds you are cooking!)

Slice the potatoes in half or quarters depending on the size. Boil until just tender, but do not overcook! Toss the drained potatoes […]

Stuffed Pepper Quiche

(Found on p. 8 of The 30-Day Vegetarian cookbook) 4 bell peppers (red, orange, yellow or green) 10 eggs 1 cup grated organic cheese (e.g. moteray jack, colby, swiss …) Additional add-ins as desired such as: Crumbled cooked veggie sausage sliced mushrooms sliced green onion well drained cooked spinach

These individual crustless quiches are perfect […]