I recently snagged a two pound bag of red quinoa for two bucks. What a steal, a restaurant sized packed of red quinoa for a song. What’s a girl to do with all of that quinoa? Well, for starters, I made Cashew Crunch Quinoa Salad.
Honey Sriracha Ketchup, a Sweet & Spicy Twist on a Classic
Are you a fan of ketchup? Or catsup? Eat it on everything? While I’m not that crazy about ketchup, I am a big fan of ketchups with a twist. Curry ketchup on fries is a favorite of mine. And now, Honey Sriracha Ketchup. With three common ingredients, you can mix up this ketchup that will…
Curried Shoestring Sweet Potatoes
I use my Spiralizer (aka The Noodler) several times a week. While most often it is to make some sort of noodle with a vegetable, I like using it to create lots of side dishes, including these Curried Shoestring Sweet Potatoes. If you are using the Paderno spiral slicer to make this dish, I use…
Mini Chocolate Chip Nutella Cookie Cups
When I was still eating gluten and wasn’t conscious of what was in the food I was eating, I would sometimes get this delicious cookie cup thing at the cookie place in the mall. It was the size of a muffin, not a mini muffin. Chewy peanut butter cookie filled with some sort of chocolate…
World’s Easiest Coconut Curry Sauce with Veggies
When I typed that headline, I worried that you would read it and say, “Nope, the World’s Easiest Coconut Curry Sauce comes from the grocery store in a jar.” Well, okay, you may be right. But I am certain it isn’t as flavorful as my version. And mine is pretty basic, no ingredients you can’t…
Mexican Stuffed Mushrooms
We eat kale enchiladas often. To complete the meal, I make a side of Quick and Easy Mexican Rice and refried black beans. Inevitably, we have leftovers. My favorite way to use up the last of the leftovers: Mexican Stuffed Mushrooms. When I think of stuffed mushrooms, my thoughts go to cheesy, bread crumb topped…
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