Recipes

Peanut Butter Reeses Eggs NO BAKE/KETO/VEGAN

By Angela Nosalik | April 19, 2019

Homemade Reeses Peanut Butter Eggs Total Time: 10mYield: 6-9 eggs  Ingredients 1/4 cup peanut butter or allergy-friendly suboptional dash salt – I like to add it1/4 cup powdered sugar or Sugar-Free Powdered Sugar (See nutrition link below for a refined-sugar-free version)2 tbsp cocoa powder2 tbsp virgin coconut oil (for substitutions, see note below)Liquid stevia…

Mediterranean Lentil Salad

By Angela Nosalik | April 12, 2019

Does the sunshine have you thinking salads and frozen yogurt? Try this lentil salad. Use it as a side or make some extra to take for lunch the next day. Ingredients 2 cups vegetable broth 2/3 cup dried green lentils 1  small cucumber, diced (1 small cucumber is about 2 cups) 1 cup halved cherry tomatoes 1/2 cup halved, pitted…

Cheddar-Maple Squash

By Angela Nosalik | April 1, 2019

Ingredients Will you pick up some maple syrup at the Elmira Maple Syrup Festival this year? Pick up some butternut squash as well.  Cheddar cheese, maple syrup, and turkey bacon dress up mashed butternut squash for a delightful side dish. 4 servings 1½ pounds butternut squash, peeled, halved, seeded, and…

Chewy Gluten Free Chocolate Chip Cookies

By Angela Nosalik | March 29, 2019

We’re really going back to basics with this Chewy Chocolate Chip Cookies recipe, but everyone needs a really good cookie recipe in their baking repertoire and this one is mine. Because sometimes you just need a really good chocolate chip cookie. There’s just something about that crispy exterior and that…

Easy Roasted Red Pepper Hummus

By Angela Nosalik | March 22, 2019

“This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.” Ingredients 2 cloves garlic, minced 1 (15 ounce) can garbanzo beans, drained 1/3 cup tahini 1/3…

Health Matcha Green Tea Almond Shortbread Cookies

By Angela Nosalik | March 15, 2019

INGREDIENTS: 180g (1½ cups) Oat Flour 96g (½ cup) Granulated Erythritol 4 tsp Matcha Powder 1 tsp Double-Acting Baking Powder ¼ tsp Salt 112g (½ cup) Coconut Oil, melted 60g (¼ cup) Unsweetened Vanilla Almond Milk, room temperature 2 tsp Vanilla Extract 2 tsp Natural Butter Flavor 1 tsp Stevia Extract 1 tsp Almond…