By Gina Munsey •
May 27, 2009
Of the adjectives used to describe gluten-free baked goods, the word “fluffy” rarely makes the cut. Heavy, solid, crumbly, dry — yes, any and all of those. Those of us living sans gluten have gotten used to the slice-and-toast routine when it comes to wheatless breads. Fresh-out-of-the-oven-fluffy has all but vanished from our vocabulary. These fruit-sweetened beauties, though, change all of that.
For starters, the batter actually rose above and beyond the baking tin’s edge. When’s the last time you remember anything gluten-free doing that? These muffins even manage to disguise shredded fruits and vegetables without coming anywhere near the dreaded dense description.
Goodbye flat, vaguely muffin-shaped globules. It’s time to move on.
By Amy Bell •
February 5, 2009
Kale has more nutritional value for fewer calories than almost any other food.
This superfood can be found in most grocery stores all year round, but is truly in season from the middle of winter to the first part of spring. During this time it tastes its best, and is most widely available.
Kale, (along with its relatives such as Brussels sprouts, collard greens, and cabbage) is full nutrients such as vitamins A, C, and E, fiber, calcium, manganese, and loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer including breast and ovarian.
Try adding kale to soups, casseroles, and salads… or whip up a batch of crunchy kale chips. They make a great guilt free snack the whole family will enjoy!
If the combination of Middle Eastern hummus and Mexican tortillas seems strange, just give it a chance. The result is absolutely delicious, and is an incredibly fast meal or snack. And kids of all ages LOVE it!
Makes 8 quesadillas
Ingredients
Hummus (store-bought or made from scratch – see below)
8 corn or flour tortillas
½ cup chopped green onions
1/2-1 cup favorite salsa
