Craving a comforting bowl of pasta but trying to keep it low-carb? Look no further than this delicious zucchini noodle pasta recipe! Packed with fresh flavors and a creamy, dairy-free cashew sauce, it’s the perfect dish for a light lunch or dinner. The best part? It’s easy to make and filled with wholesome ingredients that will satisfy your pasta cravings. What You’ll Need: Step-by-Step Instructions: Why You’ll Love This Recipe: Try this zucchini noodle pasta for a guilt-free indulgence that doesn’t compromise on flavor. Let me know if you give it a try, and don’t forget to share your own twist on this recipe!

Easy and Delicious French Toast Fried Matzo Recipe French Toast Fried Matzo is so easy to make! All you need is to crack your matzo into bite-sized pieces and pour some warm water to soften them up. Drain. Whisk up 2 eggs with cinnamon, cane sugar, vanilla extract, plus a pinch of salt. Toss and fry up with some coconut oil or butter until the eggs are fully cooked. Plate up with more cinnamon, powdered sugar, fresh berries and maple syrup or agave and enjoy! Ingredients: Prepare the Matzoh: Start by breaking your matzo into bite-sized pieces. Think of pieces that are roughly the size of a spoonful, making them…

As the crisp air settles in and the leaves turn to shades of red, orange, and gold, it’s clear that fall is officially upon us. And what better way to celebrate the season than by indulging in a dessert that captures the essence of autumn’s harvest? This seasonal fruit tart does just that, with a rich, buttery shortbread crust, a thick and luscious pastry cream, and a medley of beautiful fall-colored fruits. If you’re ready to bring a bit of elegance and warmth to your table, read on to see how I crafted this delicious fall dessert. A Twist on Tradition: The Shortbread Crust I’m a big fan of putting…

I wanted to make a Cobb salad with a homemade buttermilk ranch dressing with lots of fresh herbs and garlic, so that’s exactly what I did. I was recently at a cafe and I ordered a Cobb Salad with ranch, and I’m pretty particular about my dressings since they really make the salad. Their ranch was very thick and made with chemicals that I could taste. Here’s how to make the Homemade Ranch Dressing: I started by chopping up my garlic and I always press it with my knife to really get the flavors out, then I chopped up my fresh herbs, dill, chives and parsley. The dressing comes together…

There’s nothing quite like the creamy tang of homemade ranch dressing to elevate a simple salad or transform a plate of veggies into a flavor explosion. But let’s be honest, store-bought ranch can often fall flat, lacking the depth and freshness that comes from real ingredients. That’s why it’s time to ditch the bottled stuff and dive into the world of homemade ranch, crafted with buttermilk, sour cream, garlic and a bounty of fresh herbs. Buttermilk is the secret ingredient that sets homemade ranch apart. Its tangy, slightly sour flavor adds a complexity that bottled dressings simply can’t match. It also contributes to the dressing’s creamy texture, creating a velvety…