On my Kindle Books and Tips blog, I am giving away a free Kindle Fire and, rather than limiting it to just those people who read that blog I think it’s appropriate to invite the readers of this blog and … Continue reading →
In a radical 80′s healthy cookbook, I read that you should try to eat 1 cup of fresh spinach (or 1/2 cup, cooked), every day because it is packed full of vitamins and minerals that your body absolutely loves.
Not to mention you will obviously have bulging biceps soon after you scarf them down, like Popeye.
As other dark, leafy greens step into the spotlight, such as kale, chard, and other wild field greens, embrace them; just don’t you dare replace good old spinach with them.
Feel free to get down with this lightened up spinach and artichoke dip.
We definitely did at my b-day party. There’s no shame in that. No shame at all.
Especially with those pesky New Year resolutions flying around, our daily diets are so vulnerable these days. So instead of starving your creamy cheesy dip craving, indulge in this lightened up version!
Let’s be honest, this recipe isn’t as healthy as a pile of steamed veggies or anything, but you won’t feel so guilty curbing the craving for real food! That’s fo sho.
Golden, fluffy, powdered sugary, fried delights of joy.
That is how I would describe fresh & homemade New Orleans’ beignets.
I guess by definition, they are:
1. a square doughnut with no hole
2. a fritter
Pronunciation: ben-YAY (emphasis on the “yay” since these fried fritters are a party in your mouth.)
It’s no secret that these beignets aren’t square in shape (they are more like amoebas) …so I guess taking that extra step would seal the deal to officially make them “New Orleans” beignets. But, I feel like they can still have the official title since the mix was purchased and brought back from New Orleans.
You may remember back to when it was summertime and the days were long and the nights were warm. Well, in Southern Californiait still feels that way, especially this past weekend. So, in honor of the warm summery weather in the beginning of October, here is the delicious Lemon-Almond Pesto Spread that I had promised to share with you!
Truthfully, I tried to make pesto as I would any other regular basil pesto, but since I had so many almonds I thought I would use those instead. Well, I believe that I made too much almond meal, but instead of removing some, I went ahead with the rest of the ingredients and flavors that I wanted to use.