The last time we talked, I promised a culinary celebration of Spring and strawberry season. This dessert? I think it does the job.
Remember that time I made Joe-Joe Fro-Yo? This is a simple variation on that same recipe, but replacing the oreos with fruit. Dietitian Nobel Prize material, right? While not exactly ground-breaking recipe modification, it yields a sweet treat with genuine whole food benefits. Even more justifiable than the original!
Continue reading “Fresh Strawberry Frozen Greek Yogurt”
Most of the time when I make a baked egg dish, it’s a frittata. Crustless and effortless! I love them, and they’re such an easy way to pack in protein and veggies… but sometimes I have to break it up with something just a little bit more special. Pinkies up, folks: it’s quiche time!
This recipe was posted and revisited recently on a blog that inspires me CONSTANTLY, Take A Megabite. I couldn’t pull out my grocery list fast enough – I mean, cheesy veggie-filled quiche in a polenta crust? You don’t have to tell me twice. After baking it, the thing was just so gorgeous and unique that I couldn’t help but whip out the camera and wax poetic about it over here. Just too good not to share!
Continue reading “Polenta-Crusted Asparagus and Feta Quiche (Gluten-Free!)”