A bite-sized fiesta in fritter form. Like a pinata for your mouth.
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
by Jessica@A Kitchen Addiction
Big, fluffy pancakes that are filled with all of the flavors of an oatmeal raisin cookie!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
by elanaspantry on February 25, 2010 in Gluten Free, Special Dietary Needs
These mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave.
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate. Using a small paint brush, coat the bottom and sides of a mounds candy mold.
Place mold in the freezer for 10 minutes to allow the chocolate to harden.
In a small bowl, combine shredded coconut, coconut oil and agave.
Remove mold from the freezer. Fill chocolate-lined molds with coconut mixture. Paint chocolate over the coconut mixture to cover the bars.
Place in freezer for 10 minutes to harden. Remove from the freezer, turn mold upside down and pop mounds out of the mold. Serve.
by Brianne and filed in Gluten Free, Special Dietary Needs
Delicious gluten-free alternative to pasta bake.
by Jackie (La Casa de Sweets) and filed in Gluten Free, Special Dietary Needs
Rich, dark flourless chocolate cake … you won’t be able to get enough!
by Faith (An Edible Mosaic) and filed in Gluten Free, Special Dietary Needs
These muffins are bright with the flavors of lemon and vanilla shining through. They’re sunny and perfect for spring!
by Camille and filed in Gluten Free, Special Dietary Needs
Delicious protein-packed chicken fried rice that is healthy, guilt-free and gluten-free!
by Stephanie { Eat. Drink. Love.} and filed in Gluten Free, Special Dietary Needs
These little bites are the perfect snack and they are gluten-free, vegan and only 90 calories per bite!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
ajane on 2.25.2010
Wow, this sounds amazing! Loving your health conscious recipes..
strandjss on 2.25.2010
These are so pretty and look so delicious. Mounds has been one of my favorite candies since I was a kid. These would be perfect for Passover. I usually make chocolate covered macaroons but these would be a nice change. Thanks for the recipe.
emihill on 2.25.2010
Holy cow! These look so good! Mounds is one of my favorite candy bars. Looks like I need to get a candy mold and some dark chocolate for melting.
bev1616 on 3.12.2010
I’ve never used agave nectar….is this found in the baking aisle? I would love to make these!
thefavoriteaunt on 3.12.2010
I buy agave nectar from my local health food store. Can be a bit expensive, but a little bit goes a long way.
sjohnson on 8.15.2010
Could I substitute something else for the agave nectar?
cknowers on 1.25.2011
The coconut oil is that the white solid stuff in the jar, or something different?
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