Monday, April 16, 2018

April 2018 Hot Spots + Special Events


Hints of Spring weather are slowly getting me out of winter hibernation mode. This month is ushering in so many fun food events. It seemed like the perfect time to give you a look at what's new and what you don't want to miss.
SHARE:

Friday, April 13, 2018

Carrot Cake Baked Oatmeal


According to the calendar, it is officially Spring, but I don’t think anyone has mentioned it to Mother Nature. And I know it's supposed to get up into the 70s on Saturday, but I'll believe it when I feel it. The chilly mornings, complete with a few snow flurries, this week were getting to me. I decided what better way to deal with them than a warm breakfast that reminds me of dessert.

SHARE:

Wednesday, April 4, 2018

Grain-Free Southwest Steak Burrito Bowl


Think of this meal as a deconstructed steak burrito. It’s got the steak, beans, corn and fresh salsa you’d expect, but it’s all placed on top of riced cauliflower instead of being wrapped in a flour tortilla with lots of rice. It’s healthy, lower carb, and full of flavor. Plus, it comes together in under 30 minutes.
SHARE:

Tuesday, March 27, 2018

Homemade Pickles Are A Breeze with HomeBrew


I first started making my own refrigerator pickles a couple of years ago thanks to a bountiful cucumber crop from my garden. Refrigerator pickles are what I consider, in the best possible way, "slacker" pickles. Compared to traditional methods of pickling, the refrigerator version isn't as complicated or as lengthy a process. Well, now thanks to my March Degustabox, I've discovered HomeBrew, a product that makes refrigerator pickles even easier!

SHARE:

Thursday, March 15, 2018

Paleo Cranberry Almond Scones


Other than my supply of homemade chocolate zucchini bread and my occasional baked oatmeal muffins, I don't really bake much when it comes to breakfast foods. I'm not sure why, because I never turn down a good muffin. So it's kind of odd that when I was surveying all the random types of flour and baking ingredients in the kitchen, I felt this sudden urge to make scones.

That creative spark led to a dense, crumbly scone that I have to say is surprisingly filling and perfect for munching on with a hot cup of coffee.

SHARE:

Tuesday, March 6, 2018

Hot Honey Ricotta Sweet Potato Toast


Sweet potato toasts. If you are a sweet potato fan like I am, then this is the kind of breakfast trend you'll want to try. I mean, how can you go wrong with thin slices of sweet potato topped with whatever you can dream up?

I cannot get enough of mine topped with Calabro's organic ricotta, hot honey, and pomegranate seeds. It's a warm, savory and healthy breakfast win.

Disclosure: I received cheese from Calabro Cheese Corp. to facilitate this recipe. I received no other compensation and the opinions contained herein are my own and reflect my experience with the products. Your own may differ.
SHARE:

Thursday, February 22, 2018

No Bake Almond Butter Pecan Energy Bars


Energy bars - yea or nay?

I know there are many out there that aren't considered very healthy (lots of sugar, etc.), but there are a few I do enjoy. However, relying on those premade versions can get a little expensive. I thought I would finally attempt to make my own and save a little money. Plus, it would be nice to have complete control over the ingredients.

The result is these vegan almond butter pecan energy bars. They are delicious, filling, and a snap to put together on a weekend morning.

Disclosure: I received a free box of Wholesome Pantry snacks from ShopRite. I received no other compensation and the opinions contained herein are my own and reflect my experience with the products. Your own may differ.

SHARE:
© Local Food Rocks. All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig