I’m not sure that I have ever met a teenager who didn’t like pizza. My teens are no exception. While not a regular item on our meal menu, we do indulge in pizza occasionally. As… More
Last week I shared my favorite recipe for Banana Bread. It was a delicious loaf studded with chunks of banana and dark chocolate.
After seeing the recipe on my Facebook page, a friend of mine sent a little message in reply to my post: “We need dairy free recipes.” It was a simple call for help that I was more than happy to respond to. So, I took my basic recipe for banana bread and made a few switch-a-roos.
We are huge football fans.
No Super Bowl Sunday is complete without a spread of game day food. I do try to keep a balanced menu. It’s not all about chips and pizza.
So while we enjoy some of our homemade favorites like wings, loaded potato skins, and sloppy joes, there will also be a generous helping of vegetables and healthy bean dips.
A few months ago I stumbled upon a recipe using aquafaba as an egg replacement. I was intrigued as to what aquafaba actually was. With a little investigation I discovered that aquafaba refers to the water found in a can of garbanzo beans.
My intrigue quickly turned to nausea.
I tucked the idea of using aquafaba far away…until this week.
In years past I would have never believed that the words “vegan” and “cookies” could coexist together in delicious harmony. But indeed they can.
I’ve been a mom for nearly seventeen years. And in those seventeen years, I have tried to remind myself that my job is to bring up boys who will be more and more independent of me as they approach manhood. It’s a bittersweet thing for a mamma.
In this process, something terrible has happened. Somewhere along the line my son has learned how to make his own cookies. I mean, really, this is a kick to the gut!