In my life before Bunner’s, I was a sales director for a natural cosmetics company, taking care of the shops in Toronto. I used to call the shop managers my little mijas (daughters), and I originally had named this cupcake the Mija because it was spicy like they were. A rich chocolate cupcake, laced with cinnamon and cayenne, similar to how the Mayans are said to have enjoyed their chocolate when they first discovered it. Now every time I eat one of these cupcakes, I remember my little mijas and all the feisty fiestas we had.
Author: chefalice
Beet chips have a lot more natural sugar than potato chips, but far fewer carbs. The food industry has made a pile by satisfying our lust for potato-chip crispness with “healthier” vegetables instead of potatoes. But there’s no need to shell out the big bucks for a few ounces of beet chips when you can make your own so easily and economically. Like the old commercial said, “Bet you can’t eat just one!”
Squash makes a delightful main ingredient for a curry and goes particularly well with coconut milk in this easy dinner.
Sushi lovers, rejoice: cauliflower rice can even be used to make sushi rolls!
Cauliflower “rice” is fried in butter and packed with plump shrimp, crunchy cashews, and familiar fried rice flavors.
It wouldn’t be the holidays without my dad’s pickled fish. He often goes ice fishing and pickles Northern Pike because it is hard to fillet all the bones out of that type of fish. When pickled, the bones get soft and disintegrate, so you can enjoy Northern Pike without crunching on the bones and still get a ton of healthy calcium from the bones.