Known as the ‘glitter of food prep’ (as in, it gets everywhere), it may seem like the last thing you want to prep. So why eat it? If you’re gluten intolerant, I find it works really well instead of cous cous when making tabbouleh. It’s pretty neutral in flavour so it can be subbed for grains in popular grain-based salad recipes.
Spring also evokes CLEANING. I’m going to treat you with my favourite home cleaning recipes I’ve collected over the years that have replaced chemical products that live in most homes. My favourite go-to DIY cleaning products use pantry items and all purpose soap for the most part. All you really need are a few spray bottles, 3-4 essential oils, all purpose unscented soap and baking soda.
Move over carrot cake! This maple parsnip cake uses this underrated winter vegetable in a beautiful way. The combination with toasted hazelnuts and the orange notes from the Cointreau liquor is intoxicating. Bring this to your next gathering! You’ll be a star. Besides, we need a little bit of enjoyment until summer fruit arrives.
I wanted to treat you to my very first e-book just in time for the holidays. I wanted to give you this FREE guide to a local eats winter menu. Yes, that’s right, a full menu complete with a grocery list and meal planning prep list so this year you won’t have to think about what to make for a feast! This ain’t your typical blogger’s e-book.
This recipe is perfect for preserving tasty wild blueberries and great for entertaining! It’s vegan AND keto. Get some.