I have been on such a kick with freeze dried fruit lately. It started with our trip to Iceland where I took along some freeze dried berries to put into our pancake mix. (This is the photo of Tyler with those pancakes and freshly brewed coffee.)
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I’m often asked how I come up with recipes, and to be honest it’s a bit of a mystery to me most of the time too. These Thai Zucchini Meatballs with Mango Coconut Sauce are definitely no exception. It was really just a craving for meatballs along with the idea, (and again I have no idea where I came up with this idea – maybe something I saw?) that mango and coconut would make a really great sauce with something savory.
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I’ve been getting lots of requests for more Instant Pot recipes as well as meatless meals. So today is a 2 for 1 kind of situation. Or it may be more than that come to think of it because this Tikka Masala is also vegan and Whole30 too!
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I love a good fried rice because they’re so easy to make and so satisfying. I wasn’t a huge cauliflower rice fan when I first tried it, but once I started making ‘fried rice’ with it, then I was hooked.
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We could all use a bright spot mid-March couldn’t we? Maybe it’s a nicer month where you are, but here in Montana, March is a rather dreary month for the most part. The snow starts to melt, yet we usually get a few more snow storms that make you think spring may never come.
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When I first saw the idea of a Pizzadilla floating around the Internet, I knew I need one ASAP! Turns out they’ve been around for a while, but in my usual fashion, I’m late to the party.
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