I Ate Here: Eating My Way Across St. Louis
By Johnna 7 Comments
I worked in St. Louis last week with my husband (click here to see what we were doing) and had three terrific gluten-free dining experiences I wanted to share with you. There was not a lot of time for me to plan this trip. I’ve been on the road quite a bit the last few…
Sweet of the Week #36i, Jagermeister Cannoli with Pumpkin Filling
When my friend Laurie suggested Jagermeister as an ingredient for this year’s 52 project, I was concerned. I’ve never been a fan and wasn’t sure how to incorporate it. Then it was Autumn, I was getting down to the nitty-gritty of the ingredient list and realized the black licorice-like flavor would go great with pumpkin!…
Sweet of the Week #34i and #35i, Pumpkin Pistachio Bundt Cake
By Johnna 4 Comments
I am all about pumpkin this time of year. I love the warm, comforting foods of Autumn and pumpkin is without a doubt my favorite ingredient this season, following closely by squash and apples. This week I share with you a Pumpkin Pistachio Bundt Cake. This cake is a slightly modified version of Kristen’s recipe. …
Pumpkin Seed Cakes
This time of year I crave all things pumpkin….well, actually pumpkin, squash and apple. I’ll be sharing recipes in the next few weeks featuring these ingredients. There’s no better way to get started than breakfast, so this time I give you Pumpkin Seed Cakes. This recipe was inspired by Kris Carr‘s Sexy Seed Cake recipe…
Thoughts on the Hunger Challenge
By Johnna 2 Comments
Last week my husband and I participated in Food Outreach’s Hunger Challenge. Our grocery budget for the week for two of us was $58. We attempted to eat healthy, nutritious, gluten-free vegetarian meals within this budget. (You can read my pre-challenge post here.) After finishing our week of the Hunger Challenge, my overriding feeling is…
Hunger Challenge, shopping and planning
This week my husband and I will be participating in the Food Outreach Hunger Challenge. Inspired by my husband’s Aunt Judy and Stefani of the Cupcake Project, we will attempt to eat nutritious vegetarian and gluten-free meals for $29 per person for the entire week. Why $29? That is the amount one person would receive…
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