If you’re a gingerbread fan, these are going to be your new go-to muffins. The gingerbread spice blend is spot-on, and we’ve added a bit of shredded carrot to the mix to give delicious texture. I eat one of these muffins every single Saturday morning to perk me up while I’m getting the bakery set to open with the rest of the staff. I’ve even boldly suggested that they may be my #1 treat sweetheart!
Author: chefalice
My friend Stacey demanded I turn the mushroom gravy we made into a main dish. “This isn’t an accompaniment,” she said, “this is a star!” This stroganoff is quick and easy, creamy and delicious without all of the fat. Use a variety of exotic mushrooms to kick this into mind-blowing territory.
For this dish, quinoa takes on a Greek profile with the flavors of oregano, mint, and parsley. I often add plumped raisins and pistachios to salads the way other people think of salt and pepper with a fried egg. It’s rarely wrong. In fact, it never is. Add raisins and pistachios to any salad even if it doesn’t call for them; there’s no reason not to give them a shot. And let me know how it turns out!
Simple and unbelievably delicious, this rustic dish of eggs lightly poached in bubbling tomato sauce is perfect for breakfast or brunch.
This is a great one to throw together when you have unexpected company. It seems fancy, but it’s as easy as can be to prepare. One of your best friends in this dish is a mini chopper. Use it to mince your garlic and your rosemary. And look for jarred split kalamata olives to save yourself that prep time, too.
Cooking acorn squash in a water bath results in an extremely tender side dish.
Grab one of these fluffy, sweet cinnamon rolls for a quick breakfast or for a satisfying dessert: they’re high in fiber and will keep hunger at bay.
Serve this dip with Fiber Roll crackers or use as a spread in a low-carb wrap. This is a great complement to any protein, especially grilled chicken or steak.