Author: chefalice
This is a really yummy, chunky, warming hug of a soup. It’s good and hearty too so will fill you up and keep all the family happy. I keep it vegetarian but if you prefer, you can use a good chicken or ham stock instead of veggie stock. And if you have a rind of Parmesan (or vegetarian equivalent) lurking in the fridge, chuck it into the soup with the cabbage and it will add lots of flavour.
This gourmet salad has a beautiful blend of sweet and savory flavors, and the silky, creamy Chèvrew cheese is a textural sensation against the delicate greens. It is ideal in the summer months when fresh peaches are in season, but it’s so good that you’ll want to enjoy it year-round.
A great blueberry pancake is the holy grail for most pancake lovers, and these will satisfy even the most picky pancake purist. If you’re sensitive to sugar, the balance of ingredients in this recipe will allow you to indulge in blueberries in moderation. And if carbs aren’t a concern, feel free to use a full cup of berries. If you use frozen blueberries, leave them in the freezer until just before adding them to the batter. Thawed blueberries will bleed juice into the batter. The pancakes will still taste good, but you’ll lose some of the nice color contrast that…
Asiago cheese adds a creamy texture to this nutritionally packed rice dish. Only small amounts of flavorful, aged cheeses such as extra-sharp or sharp cheddar, Gorgonzola, Asiago, and Parmesan are needed to add flavor to dishes without adding too many calories.
When the moon hits your eye like a big gluten pie, that’s a tummy ache. Well, tummy aches be damned. Bunner’s is here to say that pizza doesn’t need any gluten at all to bring you to a state of amore.
This pie is alkaline, sugar-free, and guilt-free, so no one has to miss out on the fun. This was my partner, Scott’s, favorite indulgence when he was being treated for cancer and couldn’t eat anything sweeter than a carrot. See the variation below if you don’t like the taste of stevia. When I’m feeling lazy, we enjoy this filling as a crustless dessert or a butter.
Caribbean lobster and true lobster from the Atlantic seaboard are completely different species. Firstly, the Caribbean creature is not really a lobster, but more a crawfish or langouste, and it has no claws. Its meat tends to be a lot firmer and the taste a lot brinier, which is why I chose a gentle poaching method. By bathing the lobster in garlic and olive oil, I keep the flesh tender and allow for some of the sweetness of the lobster to shine through.