Happy Friday! The weekend is upon us and it’s begging the question- how will you treat yourself?! I’m offering up these muffins as an option. They’re free of refined sugar (and low in sugar in general) and gluten-free, easy to whip up and so delicious! Slathered in organic grass-fed melted butter, they’re a dream. A muffin lover’s Fall dream. Hope you love and have a great weekend all! xx- Sarah
Happy Monday everyone, I hope you had a great weekend, I hope you ate delicious things, I hope you had that amazing sleep where you wake up and realize you’re sleeping- then close your eyes to get even more of it, that luxurious feeling. Today I’m sharing a recipe for the thing I can’t stop eating- raspberry granola! My favorite breakfast as of late consists of this- this granola, almond milk or coco yogurt and the freshest, sweetest fruit I can get my paws on! This is the season for all my favorite stone fruits and berries and I’m taking full advantage. I’m in heaven! And this raspberry granola adds the perfect amount of crunch. Lou says it’s “the best” I’ve ever made. So there’s that testimonial. Make it, buy as much stone fruit and berries as you can swing and GO NUTS!!! xx- Sarah
Good morning and happy Monday everyone! As I’m sure you’ve either read elsewhere or surmised by now, Carlos passed away last Tuesday. I want to write about it but I haven’t been able to yet. Someday I will. Maybe sooner than later, I really don’t know. Our hearts are heavy, we’re still in a bit of a daze. But we spent yesterday with incredible friends who made us laugh, smile and forget our sadness for a time. And I remembered that life moves forward. One day at a time. And things like banana bread are very helpful in times like this. Honestly, when is banana bread NOT helpful? And for all you gluten-free vegan baking skeptics, start here. I promise you won’t be disappointed! xx- Sarah
this isn’t so much a recipe as a suggestion because it’s so simple. it’s also something i eat every single day. i’m a creature of habit and when i find something i love i usually eat it non stop until the day comes when the idea of it turns my stomach. i expect i’ll be eating one of these a day at least through august. the perfect light and healthy meal for midday. and, the secret ingredient gives it just the kick i need to fully satisfy. {more after the jump, including an animation!}
sometime last fall i developed an obsession with popcorn and it’s turned into an every night thing: me and a giant bowl of popcorn watching the real housewives of wherever or some other bravo tv embarassment. i can resist the popcorn just about as well as i can resist a housewives reunion show. NOT AT ALL! EVER! so these sweet balls (heh) are a natural progression for an over zealous popcorn lover like myself. and if i had children, these would be my go-to snack to satisfy their sweet tooths without getting them all hopped up on sugar. hope you love! xx sarah {more after the jump}
i’ve been waiting a long time to fall in love with radicchio. i love how it looks but the bitterness of raw radicchio is not to my liking and i always end up picking it out of salad mixes. but grilled, with a sweet dijon dressing and some crunchy almonds… that changes everything. this is so simple to make, beautiful to serve and delicious to eat. i’m into it. *this is a salad that is better off as an accompaniment to a meal than the star of the show, in my opinion. recipe after the jump.
the what:
1 small head of radicchio, quartered
3 endives, halved
refined coconut oil
1/4 cup tamari roasted almonds, rough chopped
2 tablespoons dijon mustard
2 tablespoons maple syrup
sea salt
cracked black pepper
the how:
cut bottom of endives (leave enough for them to stay together)
place quartered radicchio and halved endives onto a hot grill (or in my case, a grill pan, which i am mildly obsessed with!) *use refined coconut oil to grease the pan if you go that route
cook for a few minutes and use tongs to flip. grill radicchio until it’s softened, browned and charred and endives until they are softened and have clear grill marks (see photos above for what you’re aiming for!)
while veggies are grilling, mix 2 tablespoons of dijon mustard with 2 tablespoons of high quality grade A maple syrup
once the radicchio and endives are fully cooked, remove from grill and chop into salad bite sized pieces.
toss with dressing (as much or as little as you prefer) and almonds. season (liberally) with sea salt and fresh cracked black pepper. enjoy!
