Cranberry Orange Sauce

My family has never been big on cranberry sauce, it's usually more about the turkey and stuffing. But, all that changed when I started making this Cranberry Orange Sauce. Now, everyone looks forward to cranberry sauce with their turkey, and I even get requests to make it in between the holidays! Something about the orange really tempers the acidity of ... Read More

Simple Marinara Sauce

This Simple Marinara Sauce is the perfect building block for all kinds of dishes. It makes a great sauce for pasta (try Tru-Roots for a gluten free pasta brand), and I love it over Zucchini Noodles. It’s great for lasagna and as a pizza sauce. Really, it’s my all-purpose ‘use it for everything’ tomato sauce. The quantities in this recipe … Read More

Homemade Cream of Chicken Soup

This Homemade Cream of Chicken Soup came about as part of a Crockpot Project. Now…let me tell you, my “Crockpot Project” started 4 years ago as a way to have some tried and true recipes up my sleeve for crazy weeknights. So… how many have I put together in 4 years? The answer is Zero, oh wait, I guess there … Read More

Cilantro Pesto over Zucchini Noodles

I love making pesto with basil during the summer months when I have an abundance of it, but…during the rest of the year, cilantro pesto holds it’s own at a fraction of the cost! This pesto is dairy free, unlike a traditional pesto. I don’t think it sacrifices anything though, because the avocado and toasted cashews add a delicious creamy … Read More

Strawberry Rhubarb Sauce

This all started with Coconut Ice Cream last week. I just couldn't stop thinking about strawberry sundaes, and because it's Spring, rhubarb just snuck right in there. The sweetness of the strawberries is so good when paired with the tangy rhubarb and melded together with a touch of orange zest.       With so much rhubarb coming up in ... Read More

5 Minute Raspberry Sauce

I have found this recipe to be really adaptable, from breakfast to dessert. It is really good cold, out of the fridge for breakfast, and absolutely delectable when spooned over Greek yogurt or a cashew cream. I have made it to serve alongside my chocolate tart, and don’t even get me started on how good it is over coconut ice cream. If there happens to be any around after a few days I add the rest to a smoothie for breakfast.