A couple of weeks ago, I shared on my Facebook page and Instagram feed that I’ve finally taken the plunge and picked up some kale at the store. I don’t know why it had taken me so long – what was I so afraid of? The taste? The texture? Mehh, I was just being a baby. And in my infantile state, I asked you, my wonderful readers, for your favorite ways to eat kale.
Man, the response was absolutely amazing! Over the next few days, we had a huge thread on Facebook with all sorts of yummy sounding treats and entrees that use this wonderfully nutritious leafy green!
Little Monkey’s eczema has been out of control lately, so we’ve been experimenting with different allergy-free food options until we figure out what his triggers are. We decided gluten had to go at least for the time being, but gluten-free baking is a pain, with a million different kinds of flours and binders. I just was not having it. So we decided to look into paleo options. Much easier! NomNomPaleo is now one of my favorite new blogs and these egg muffins are originally from her site.
There’s nothing like a big bowl of salty, buttery popcorn to dig into while you curl up on the couch and watch a movie, is there? I just love the smell, the taste, the texture, and the yummy buttery goodness! What I don’t love, however, is nasty chemicals leeching into my food, and if you’re making microwave popcorn at home, that’s exactly what you’re getting!
This guest post is from Krystyna at Spring Mountain Living.
Out of all the snacks I remember from childhood, nothing calls to me like good, old-fashioned Rice Crispy Treats. I assumed I would have to say farewell to this long-time favorite, but after some experimenting in the kitchen, I found that I was wrong. Thank goodness!
Mayonnaise is one of those things you either love or hate. I happen to really enjoy a light slather of mayo on my sandwiches, and tuna salad just wouldn’t be the same without it. But unfortunately, once we purged our fridge and pantry of everything that contained unpronounceable ingredients and artificial preservatives and flavors, mayo was one of the things that had to go.
The good news is that making your own homemade mayo is pretty simple and straightforward. We’ve come a long way from the days of our grandmothers who used to whisk their mayo by hand for what felt like hours on end. If you’ve got a blender, food processor, or an emersion blender, you’re good to go!
