Happy New Year Everyone!
I know I’ve been MIA for quite some time. Who knew editing a 400 page manuscript would take so long? Now that I’ve settled into my new job, I can’t wait to post fun recipes, re-connect, and check out your fabulous blogs.
I don’t know about you, but I have a terrible habit of not keeping my New Year’s resolution. This year, I hope to find a literary agent to represent my novel, Chasing Legends. I know the statistics of how impossible it will be. But as soon as I’m told I can’t do something, I go for it. And now that I’m posting my resolution online, I have to follow through with it. 🙂 I’m also making a resolution to drink lemon water in the evenings. I’ll post the recipe tomorrow. It’s something I know I can achieve every day.
I hope you reach for the stars this year too! On the days you want to give up, treat yourself to a brownie cupcake and celebrate what you’re trying to achieve. Continue reading
The second that I finished interviewing author Zoë Ferraris, I had to try Umm Ali. After multiple attempts to perfect the recipe, and about a million calories later, I think I have a winner. The best part is, the dessert looks deceptively fancy. By using frozen puff pastry, it cut down the prep time by half. Umm Ali would be a fun sweet to make for a Finding Nouf book club party. You can find out more about Zoë Ferraris’ page-turning mystery here. Continue reading
I love parfaits in the springtime when it’s still a little too cold for smoothies. The breakfast parfaits I had in Greece were made with goat’s milk yogurt and honey. To make this parfait healthier and reduce the cholesterol, I blended plain non-dairy yogurt with a frozen banana and added a little vanilla powder to sweeten it up a bit. Top the yogurt mixture with antioxidant-rich berries, pomegranate seeds, unsweetened coconut flakes, and pistachios. It’s a fun recipe to make with children and a great alternative for dessert. Continue reading
The sun is out, flowers are here, and I couldn’t hope for a more beautiful start to Valentine’s Day. I’m excited to share one of my favorite cakes today. It combines my love for chocolate and strawberries in a delicious vanilla cheesecake made with cashew cream. Top it with coconut milk ganache, and you have a wonderful treat for special occasions. Continue reading
Is there anything better than chocolate for breakfast? Add some instant espresso powder, and you’re ready to conquer the day! I used Medjool dates as a natural sweetener. And if you’re daring, you could even sneak in a handful of baby spinach. No one would be the wiser. Continue reading
After a busy weekend, I can’t think of a better way to kick off this Monday with my favorite power shake. It tastes like a strawberry milkshake and has around 17 grams of plant-based protein. I also used pure vanilla powder for the first time. If you haven’t tried it in your smoothies, I highly recommend it. Continue reading
Lately, I’ve been experimenting with royal icing made with aquafaba instead of raw eggs. So what is aquafaba? It’s the brine drained from a can of chickpeas. I know it sounds weird, but it really works. The best thing is, if you have a gingerbread house party, you’ll have chickpeas leftover to make hummus! Continue reading
This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients. If you’ve never used brown rice flour, now’s the time to try. I often mix it with the more expensive gluten free all-purpose flour when baking. The brownies are also made with maple sugar – a wonderful alternative to refined sugar. Continue reading
Don’t forget the sprinkles!
I was on a gluten-free mission to make vanilla cupcakes that are just as moist and fluffy as my original recipe. With a little innovation and the right flour, I think I finally accomplished my goal. For all of you GF families, I hope you try them out. Now that it’s back to school we all deserve a cupcake or two! Continue reading
It started with a single cupcake.
My first month of blogging was a blast. I love connecting with fellow foodies around the world. And a big thank you to my fellow bloggers. I assure you that I’m following your culinary journeys too. Continue reading