I have learned my way around food ingredient limitations, which I have come to accept and realize, are not really limitations at all.  I see them as a saving grace that protects me from eating ingredients that are simply not safe for anyone to ingest.  I just could not resist sharing this delicious, easy to make, healthy dessert!  If you...

Do you love to carry on traditions that have been passed down from generations?  Well I do too!  I have spent my whole life baking, cooking, and preparing my favorite family recipes.  I have even created my own traditional and seasonal recipes that my family of friends have come to request and enjoy over the years.  I love to create...

Roasted Butternut Squash Soup This savory roasted butternut squash soup makes 2 large soup bowl servings, and will yield 4 smaller soup bowl servings.  This recipe is Vegan, Gluten Free, Corn & Soy free, non-GMO, and easy to create. Serve immediately upon creation. This recipe requires a simmer or non-stick skillet, and a Vitamix or similar style high speed blender....

Cashew Butter Banana ‘Chocolate Chip’ Oatmeal Bars Makes 16 gluten free non-GMO cashew butter banana chocolate chip oatmeal bars. Will stay fresh for up to one week in a covered container at room temperature or in the refrigerator. Ingredients: 2 and 1/2 cups gluten free old-fashioned rolled oats (I use Bob’s Red Mill®) 1/4 cup organic dark brown sugar, loosely...

The featured recipe below can be found in the Essential Gluten-Free Recipes Cookbook written by Tara Rayburn and Mary Vars. Toasted Coconut Squash Pie Ingredients: 1  large butternut OR 1 acorn & 1 kobucha squash 1-2 farm fresh eggs OR half cup applesauce ¼  cup coconut oil ½  cup coconut OR rice milk 2  Tbsp of raw honey OR maple...