I recently tried a variety of breads from BFree Foods.  These breads are allergen free, which means they are free of soy, gluten, dairy, egg, nut, and wheat (this also makes them vegan).  The breads taste great and they have a huge variety of breads from bagels, wraps, pita, hot dog buns, loaves and dinner rolls.  A lot of the time when someone is allergic to one thing they are probably allergic to a few other things as well so these breads are amazing for those who miss their breads.   The breads are also all free of GMO’s. I am not allergic to any of these things and I didn’t know if these would really lack in taste.  I was pleasantly surprised that they are really good.  I didn’t try all the products (I didn’t try the hot dog buns or the multigrain wrap).  My favorites are Quinoa…

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  Ingredients: 1 small sweet potato 6 tablespoons olive oil, divided Kosher salt, freshly ground pepper mushrooms  (either 1 Portobello, or half a box of crimini), optional ½ small zucchini 1 small onion finely chopped ¼ teaspoon crushed red pepper flakes 1 cup cooked quinoa (from about ½ uncooked) ¾ cup dried breadcrumbs 1½ teaspoons fresh lemon juice 4 English muffins, split, toasted Or bread of your choice Guacamole, tomatoes, fresh onions and sprouts (for serving; optional) Directions: Preheat oven to 350°. Lightly prick the sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside. Remove stem from mushrooms, just use the caps. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of…

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  Soup is one of my favorite things to eat.  I can eat it all year long and probably every day.  This curry cauliflower soup is really easy to make and made the recipe for a vegan version and a non-vegan version, both are good!  You can make this over the weekend and keep it for the week.  Everyday it just tastes better because the flavors really settle together. Hope you like it! INGREDIENTS: 2 tablespoons coconut oil or olive oil 1 large head cauliflower, florets 1 white onion, chopped 3 garlic cloves, minced 3 cups unsalted vegetable broth or chicken broth 1 can (15 ounce) full-fat coconut milk 1 cup water 2 tablespoons red curry paste 1 teaspoon ground sea salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon ground ginger 1 teaspoon curry powder 1 tablespoon cornstarch optional: red chili flakes Directions: Preheat oven to 450 degrees. Cover…

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