One of my most popular recipes to date is my recipe for Banana Bread Oat Pancakes. I still constantly receive emails and comments from people telling me how much they love them, and I can’t tell you how happy those messages make me!
Happy Memorial Day!
I’m overwhelmingly thankful for all of those who bravely serve and protect this country so that we can safely enjoy doing what we love most, spending precious time with our friends and families–not just today, but every day.
As if we needed another reason to enjoy this holiday, it’s also the unofficial start of the summer barbecue season! I know many people will be celebrating the day by gathering with the ones they love and firing up the grills for backyard fun and feasting. As much as my hubby loves to grill, we’ll definitely be doing the same. Although my hubby likes to prepare most of the food when we barbecue, this Mango and Tomatillo Salsa is my contribution! It might not look like much, but this salsa is ridiculously flavorful and versatile!
I’ve been on a bit of a dessert kick lately. It seems I just can’t get enough sweet treats, and I’ve been whipping up goodies to curb my cravings like mad over the past few weeks. However, I don’t like anything overly sweet. Instead, desserts with a balance of sweet and salty or a bit of spice make me absolutely weak in the knees….
…Which is precisely why I can’t get enough of these cookies. I first whipped up these Oatmeal Raisin Cookies right before Mother’s Day as a treat for my amazing mom. Like me, my mom has an overwhelming sweet tooth–I think it’s safe to say that I inherited it from her. But, my mom has also been trying to eat healthier lately, so I figured I might help her out by making a yummy dessert that she can enjoy guilt-free. Little did I know how much I would fall in love with them!
Whenever I go on trips–no matter how short they may be–I always bring food along with me. In fact, I’ve been known to pack more food than actual luggage. I just like to be prepared and to know that I have options, especially when I’m going somewhere new and unfamiliar. Yes, I probably look like a crazy bag lady, but at least I’m a happy crazy bag lady.
So when my hubby and I drove to my friend’s wedding in a quaint Louisiana town last weekend, I knew I had to make up something special that could serve as breakfast, a snack, or a healthy late night treat (or all of the above). After rummaging through my fridge and spotting the fresh strawberries and rhubarb I had stored away, I knew exactly what I wanted to make: Strawberry Rhubarb Muffins.
Despite the random cold front that moved through Dallas a couple of days ago, it’s been wonderfully warm and spring-like here lately. I just love this time of year! Right now everything is nice and green, my basil is growing like crazy (yay!), and I’m craving cold, fresh food like nobody’s business.
A couple of days ago I decided to make one of my favorite warm-weather desserts: Raw Lemon Coconut Bars. It wasn’t until I started searching for the recipe on the blog (yep, I have to visit my own blog often because I’m always forgetting recipes) that I realized I never actually posted the recipe. So since I couldn’t possibly let this one slip through the cracks–and because it only takes about 10 minutes to throw this recipe together–I gathered my ingredients, jotted down the recipe, and (im)patiently waited while the bars set in the freezer. I’m terrible at waiting.