Visit My SparkPage Send Me SparkMail

Recipes I've Shared:

Coconut Flour Zucchini Bread

Gluten free, low glycemic, low sugar, Keto-friendly, dairy-free (unless you can't do eggs)

Clean Eating Southwestern Breakfast Muffins

R>The Gracious Pantry

Almond Flour-Sugar-free-chocolate crisp

Adapted from

Gluten-free, vegan sandwich bread

Chocolate Walnut Torte

Flour-less chocolate cake using agave nectar as sweetener. Pretty amazing.

Vegan-pumpkin oatmeal cookies

from The Whole Life Nutrition Kitchen:

Elimination diet Day 1 and 2 drink

Tom's Fruity Medicine Chest Smoothie
Tom makes a large batch of this smoothie nearly every morning. The fruit in it changes according to the seasons. In the summer we use peaches and nectarines instead of pears and apples. This smoothie has been paramount in the lives of many people we have helped. It can literally change your health in a matter of days and hours. The fruit is a rich source of soluble fiber and a host of vitamins and antioxidants. The greens offer powerful phytochemicals. Cabbage is a potent food that affects many pathways in the body. Ginger is a powerful anti-inflammatory. The lemon offers vitamin C and bioflavonoids. And yes, it tastes great, as many of the people in our cooking classes will tell you. This smoothie makes enough to fill a Vita-Mix so divide the recipe in half if you are using a regular blender.

Serves 2 to 4

Vegan butternut squash soup

This recipe comes from The Real Food Daily Cookbook by Ann Gentry, published by Ten Speed Press and hot off the press this month. If our review in the upcoming issue of VegNews Magazine doesn’t convince you to pick up a copy, perhaps this savory recipe will.

Green Velvet soup

Author: Jennifer Raymond
Servings: 6

Baked Pumpkin raisin Rice Pudding

got it from a website but DELISH!
Gluten-free, dairy-free, corn and soy free. Definitely not flavor free!

can be for breakfast or dessert. I like for breakfast because it's very filling.