The biggest setback in making a paleo, low-carb, or keto pumpkin pie is the crust. So, let’s ditch the crust. The filling is where it’s at anyway, right? And who could say no to a pumpkin “pie” topped with toasted marshmallow fluff? The answer is NO ONE.
Do you get into lunchtime ruts, too? Actually I know you do because I get asked a lot what I eat for lunch, and most of the time my answers aren’t super inspiring. But I’ve got an inspiring idea for you today, friends — 5-Minute Cheesy Zucchetti Bowl and a review of a gorgeous cookbook.
This Paleo Instant Pot Cheeseburger Soup is another family favorite that I updated, paleo-ized, and took for a spin in my pressure cooker.
Hello, friends! I took a little time off to recover from Christmas, and we made a last-minute trip to Utah to attend a funeral. Needless to say, I’m really happy that school resumed this week and we’re back into our regular routine. AND I’ve got some new I’ll be sharing shortly. Let’s talk about this …
Yeah, I know. The fifth chai recipe in just a few weeks. What can I say? I’m obsessed! When I made these paleo gingerbread waffles using my Homemade Chai Spice Blend, I was surprised how close it came to traditional gingerbread spices! You still get that familiar taste of ginger, cloves, and cinnamon with a …
This is a southwest version of our favorite chicken soup for Instant Pot! We loved it with a splash of cream, but you can keep it dairy free if you like.
This golden milk has a twist of chai spices and collagen protein for some extra goodness. It’s full of warming spices and is perfect for a chilly night.
Make your own vanilla bean frappuccino at home, and make it dairy-free and naturally sweetened!