So remember how I told you in my Portobello Egg Cups post that I often overcook my eggs? Well, let me tell you another way that I am not perfect. I meant to include some arugula in this Zucchini Egg Bake and completely forgot it. I would have gone ahead and made this again to include the arugula, ...
What I’m Making #2
Image: Nutritionist in the Kitch Vegan Gluten Free Black Bean Brownies by Minimalist Baker -Trust me when I say that you have to try these...right now! Do not be afraid of the black beans. You can't taste them and they make these brownies so fudgy. I topped half of mine with a dollop of ...
Portobello Egg Cups
I have a confession to make. I almost always overcook my eggs. I really like them over-medium but often get distracted when I'm cooking them or I turn the heat on too high, and before you know it my eggs are well done. Moral of the story, don't follow my lead. Give your eggs the full attention they ...
Healthy Mini Banana Cream Pies
So, I know I'm posting another recipe with a frozen aspect, but I'm going to force myself into fall recipes soon enough. I've always said that it is never too cold for ice cream, so that makes this dessert okay the entire year in my book. This dessert is a great pick me up when you are in need of ...
Vegan Skinny Salted Caramel Frappuccinos
I have no concept of seasons over here in Mexico, but I hear it is getting a little cooler back in my home state of Pennsylvania. Since it is eternally hot here, I decided to make these Vegan Skinny Salted Caramel Frappuccinos to cool me down a bit after my 25 minute walk to and from where I am ...
