Incredibly tender steak cooked using the sous vide (water bath) method in the Hamilton Beach Professional Sous Vide Slow Cooker. My book will be available on February 14, 2017:
I wanted to create a fun new appetizer for the holiday party season that still fits the migraine diet. These crispy teff “bruschetta” bites are topped with a dollop tomato-and-oregano cream cheese and a mini-dollop of fresh pesto. They have the flavors of pizza and bruschetta, while being gluten-free and pretty healthy. Teff is a […]
Spaghetti squash patties are filled with the Mediterranean flavors of kalamata olives, pine nuts, basil, and oregano, then topped with a rich tomato sauce and sprinkled with pine nuts for extra crunch.