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Gluten free and vegan inside out miniature apple “pies” made on the barbecue are a perfect addition to any outdoor evening.
Rich, velvety gluten-free chocolate cake made with cooked red or white quinoa, topped with a sweet, thick frosting. Can be made vegan, too!
A light and summery quinoa flake breakfast bake filled with the taste of the tropics.
A 100 calorie raw snack, high in enzymes, healthy fats, and nutrient rich spirulina.
Our Thursday nights have a theme: empty the produce bins in the fridge so Leanne can go shopping on Friday. I’ve started looking forward to Thursdays and the ginormous salad preparation that ensues!
A cinnamon biscuit filled with naturally sweetened strawberries, and topped with vegan whipped cream. This grain-free and healthful approach to the classic strawberry shortcake dessert is sure to please the family.
The best mistake I’ve ever made in my kitchen. Dairy-free toffee made with honey, almond butter, nuts & seeds.
Scrambled eggs with loads of sweet basil and garlic, enveloped in a creamy pesto.
A raw, high fiber breakfast with mashed banana, fresh cherries, flax and chia seeds.