Recipe from Matt D. who shared it with me after I had one at his house for our book club meeting. It was the best margarita I’d tasted. I texted Matt afterwards asking for the recipe and he very graciously shared it with me. He said the secret ingredient is the limes that he uses. They’re Persian limes from his own tree which he says are extra juicy and have a hint of sweetness.
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See the RecipeRecipe from “Lawyerly Libations” by Michael J. McCormick who writes, “I am a fan of using the tag team of simple syrup and Luxardo Maraschino Liqueur to sweeten an Old Fashioned, but muddled sugar cubes are considered to be more authentic. We are, after all, being old fashioned. Note that the sugar cube may note completely dissolve, but some people enjoy the added character. I say drink whichever version you like better.”
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See the RecipeRecipe from Love & Lemons which states, “These healthy no bake cookies are vegan, gluten-free, and dairy-free, made with wholesome ingredients like oats, peanut butter, and maple syrup.”
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See the RecipeRecipe from Rainbow Plant Life which states, “With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!” Made this for a dinner party that needed to be vegan and gluten free and this was a big hit!
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See the RecipeRecipe from the Sweet Laurel Bakery’s cookbook which states, “This was the cake that changed everything. Our whole company, and point of view, is founded on this cake. Decadent, rich, beautiful, and intensely chocolaty, it flies in the face of people who don’t think you can have your cake and be grain-free, too. This cake is a showstopper, so get ready—people will freak out over it.”
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See the RecipeRecipe shared by Jill for our nutrition reboot. Makes a delicious salad for lunch or dinner.
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See the RecipeRecipe that Jill shared with us for our nutrition reboot. My first attempt didn’t set but for my second attempt I used newer chia seeds and increased the amount and it set great and was delicious. Also nice with chopped nuts sprinkled on top and some oat or almond milk poured over it.
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See the RecipeRecipe that Jill shared with us for our nutrition reboot. It was delicious!
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See the RecipeRecipe that Jill made for us during our nutrition reboot. They are delicious, moist, sweet cookies.
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. The cookies are tasty and a good, healthy choice at any time.
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See the RecipeA recipe shared by Jill who wrote, “Y’alllllll, Just baked these up – seriously some of the BEST cookies I’ve had, regular OR healthy! They got zero business being this good!”
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and pretty easy to make. When we made it, we skipped the slow cooker method and just made it in a pot on the stove and it turned out great!
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See the RecipeThis is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and quick to make. A great lunch option.
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See the RecipeRecipe that Anna found and we tried during our 14 day nutrition reboot with Jill. It’s sweet and delicious and would eat it outside the reboot.
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See the RecipeRecipe that Anna found and made and they were delicious! They’re vegan and gluten-free.
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See the RecipeNY Times recipe from Tara Parker-Pope who states, “This straightforward recipe for apple pie is from the vegan chef and cookbook author Chloe Coscarelli. It calls for storebought crusts, so you really can throw it together and have it in the oven in about 15 minutes.”
