At the time, I was actually not looking for something to eat – I was looking for a product for my food photography class. I chose them because they’re so visually beautiful I thought they would be the perfect subject matter. After photographing the pastel colored confections, I popped one…and then another…in my mouth. Then I fell in love. I’m currently obsessed with these scrumptious little clouds.
Any nuts, seeds or fruits will work. This is a combination that I find perfect for the fall, but it’s all up to your own creativity. It’s so easy to assemble that you’ll wonder why you ever ate cereal from a box. Make extra to have it on hand any time you want a quick but special breakfast. It also makes a great snack.
It’s a comfort food made with a tiny pasta called Acini de Pepe (grains of pepper) and traditionally includes tiny meat balls. To make this quick and easy, I used Field Roast sausage slices instead of the meat balls and it turned out just like the original. I hope you enjoy it.
They are moist and delicious with just the right amount of sweetness AND they’re low in fat if you omit the chopped pecans. They raise up nice and high and serve as a substantial breakfast muffin. The secret? I used mashed boiled or steamed sweet potato instead of the butter and a flax egg (flax meal plus water) instead of the egg. You get the binding ingredients of the egg, the sweetness of the sweet potato and no guilt, no way! I prepared mine with both fresh raspberries on the side and also with jam. I couldn’t decide which one I liked more, so you can decide for yourself. These are delicious enough to have for dessert as well. I made mine in square muffin tins but you can use a standard muffin tin.
And, everything tastes better with avocado. The unexpected part of this fruit salad is the Asian inspired dressing with toasted sesame oil and sweet agave. This is a special dish that you will enjoy any time of day. The photograph is deceiving because I’m only showing a small serving size, but this recipe serves two hearty portions.
Sometimes we need to save time but still want something healthy. Bisquick baking mix is a great ingredient because it combines the dry baking ingredients you would normally have to measure out. I’m not sure if all Bisquick is vegan but the heart healthy version below is. This recipe can also be made more simple by buying frozen broccoli, although I used fresh. These taste great warm, but can also be served at room temperature or put inside your lunch box for any easy light lunch or snack.
The original recipe is at http://www.bettycrocker.com/recipes/broccoli-cheese-muffins/cc0c4834-4062-44d5-841e-9e3a36564e62)
I usually like to minimize the amount of olive oil I use because it is, after all, a fat and I’ve learned that after the age of 40, you have to choose your fats carefully and avoid them when you can.
This dish is one exception. Roasting veggies with olive oil brings out an amazing flavor and when I do use olive oil in a dish, I consider it a special dish that I don’t eat every day of the week. This way, I can enjoy my olive oil on occasion and eliminate it in other recipes when it really isn’t required.
This simple dressing will convince you that you can omit the oil and calories from your dressing without losing a bit of flavor. The lemon gives it a citrus flavor burst, while the balsamic and agave add sweetness and texture.
This salad is colorful and crunchy but the final crunch kick is the toasted hazelnuts which add a very special flavor. We don’t usually eat hazelnuts that often, so they can add something special to any garnish. Top with more fresh herbs and, you’ve got a rainbow of flavor and texture.