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4 servings.
REFRIED BLACK BEAN AND HALLOUMI TACOS Preheat the oven to 160C fan/350F. Drain and rinse the black beans. Remove 1/3 to a bowl and mash with a potato masher or fork until well-broken down. Squash and peel the garlic clove then either mince finely or use a garlic press. Now zest the lime and cut in half. Slice the halloumi into 2 cm cubes, or thereabouts. CHOCOLATE FROSTING WITH A WHOLE FOOD TWIST Pinch of fine salt. ¼ tsp vanilla powder or paste (extract is to strong here – you taste the alcohol) Enough warm water to get a smooth frosting (I used about 1 teaspoon) METHOD: Pop everything into a blender and blend like mad. Keeps for four days, refrigerated in a covered container. I’ve given the recipe sharing a break for acouple of
WILD GARLIC PESTO RISOTTO wild garlic, in the wild. For the risotto itself, heat a large-ish saucepan on low and melt the butter with the oil. You can use all oil but it does really seem to taste better with just a touch of butter. Keep the stock hot and barely simmering in a separate pan; you FISH TACOS WITH THREE TOPPINGS In a medium bowl mix together the cabbage, carrot, poppy seeds, half of the lime juice, half of the coriander and all of the ginger. Set aside. For the salsa, mix together the mango, pomegranate, onion, avocado, chilli, remaining lime juice, coriander and some salt and pepper, if desired. Set aside. HOW TO MAKE CREAMY TARKA DAL IN YOUR PRESSURE COOKER If you are craving dal but time is tight, use your pressure cooker to make Food To Glow’s healthy, flavour-jammed tarka dal in less than 20 minutes. Yes, 20 minutes. Vegan Indian food made easy and family-friendly. You will also find a top tip for getting the most nutrition from turmeric. This may verge of Continue reading BRILLIANT BLINIS WITH SWEET AND SAVOURY TOPPINGS Fry the blini gently for about 1 ½ - 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute. Continue with the rest of the batter, adding the merest hint of oil as needed. Eat warm, with sweet or savoury toppings. These also reheat well in ABOUT - FOOD TO GLOW Welcome to Food to Glow! I’m Kellie, and this is my personal slice of the Internet where I share original, colourful, globally-inspired recipes using whole, natural ingredients. And occasionally, because I am a cancer health educator (and a bit of a food nerd), I can’t help slipping in a side order of juicy nutrition facts Continue reading LOW-FIBRE RECIPES: EASY AND DELICIOUS 50 ml (scant 1/4 cup)crème fraiche/sour cream (optional) salt and pepper, to taste. 50 g (scant 1/4 cup) cheddar cheese, shredded. Salt, to taste. Spray or paint a one litre baking dish (approximately 27×18) with a little oil. Preheat the oven to 180C. Pop the bread cubes into the oiled baking dish and set aside. HELP WITH A LOW-FIBRE DIET This short paper is to give you information and general advice on how to follow a low-fibre diet. For recipe ideas, also look at my new, work-in-progress page, Easy and Delicious Low-Fibre Diet Recipes. But please read this page first. Visit your nearest Maggies Cancer Caring Centre, or click on their website/on-line community, for personal support. This Continue reading GREEK-STYLE SEA BASS Seasoned and pan-fried sea bass topped with chopped preserved lemon, olive, peppers and eggplant. Easy, but perfect for a special dinner. Course DInner. Cuisine Greek, Low Carb. Keyword fish, sea bass. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes. Servings4 servings.
REFRIED BLACK BEAN AND HALLOUMI TACOS Preheat the oven to 160C fan/350F. Drain and rinse the black beans. Remove 1/3 to a bowl and mash with a potato masher or fork until well-broken down. Squash and peel the garlic clove then either mince finely or use a garlic press. Now zest the lime and cut in half. Slice the halloumi into 2 cm cubes, or thereabouts. CHOCOLATE FROSTING WITH A WHOLE FOOD TWIST Pinch of fine salt. ¼ tsp vanilla powder or paste (extract is to strong here – you taste the alcohol) Enough warm water to get a smooth frosting (I used about 1 teaspoon) METHOD: Pop everything into a blender and blend like mad. Keeps for four days, refrigerated in a covered container. I’ve given the recipe sharing a break for acouple of
WILD GARLIC PESTO RISOTTO wild garlic, in the wild. For the risotto itself, heat a large-ish saucepan on low and melt the butter with the oil. You can use all oil but it does really seem to taste better with just a touch of butter. Keep the stock hot and barely simmering in a separate pan; you FISH TACOS WITH THREE TOPPINGS In a medium bowl mix together the cabbage, carrot, poppy seeds, half of the lime juice, half of the coriander and all of the ginger. Set aside. For the salsa, mix together the mango, pomegranate, onion, avocado, chilli, remaining lime juice, coriander and some salt and pepper, if desired. Set aside. HOW TO MAKE CREAMY TARKA DAL IN YOUR PRESSURE COOKER If you are craving dal but time is tight, use your pressure cooker to make Food To Glow’s healthy, flavour-jammed tarka dal in less than 20 minutes. Yes, 20 minutes. Vegan Indian food made easy and family-friendly. You will also find a top tip for getting the most nutrition from turmeric. This may verge of Continue reading BRILLIANT BLINIS WITH SWEET AND SAVOURY TOPPINGS Fry the blini gently for about 1 ½ - 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute. Continue with the rest of the batter, adding the merest hint of oil as needed. Eat warm, with sweet or savoury toppings. These also reheat well in ABOUT - FOOD TO GLOW Welcome to Food to Glow! I’m Kellie, and this is my personal slice of the Internet where I share original, colourful, globally-inspired recipes using whole, natural ingredients. And occasionally, because I am a cancer health educator (and a bit of a food nerd), I can’t help slipping in a side order of juicy nutrition facts Continue reading GOOD-FOR-YOU GRANOLA Preheat the oven to 140C (fan 130/gas 1). Heat the oil, liquid sweetnener of choice, and muscovado sugar in a large pan over a gentle heat until very runny (heating of the liquids is necessary to properly coat the other ingredients). Take off the heat and BRILLIANT BLINIS WITH SWEET AND SAVOURY TOPPINGS Fry the blini gently for about 1 ½ - 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute. Continue with the rest of the batter, adding the merest hint of oil as needed. Eat warm, with sweet or savoury toppings. These also reheat well in EATING WELL WITH A COLOSTOMY OR ILEOSTOMY The main ‘rules’ for both colostomy and ileostomy are: Chew your food well – digestion starts in the mouth. Drink plenty of fluids, around between 1.5 and 2 litres a day. Include salt in the diet. When you are able to, eat enough fibre to lessen risk of constipation. Eat regular meals to get a regular bowel pattern (less likely to beLEMON GERANIUM CAKE
Heat the oven to 180C/350F. In a freestanding mixer, or using an electric whisk/beaters, beat the butter until light and fluffy before adding the sugar and beating for a further five minutes. In a separate bowl sift together the flour and baking powder; stir in the groundoats.
NO-BAKE CHOCOLATE FIG AND NUT BARS Place the pumpkin seeds and pecans on a baking sheet and bake in a 180C/350F oven for 8 minutes. The toasting REALLY enhances the flavour, so don't skip this step. While the nuts are roasting, melt the chocolate in a double boiler or microwave. If using KOREAN VEGETABLE BULGOGI {VEGAN} Korean Vegetable Bulgogi is loaded with vegetables and completely vegan. A sweetly spicy main course made for topping rice – with a side of healthy kimchi. *Jump to Recipe* Perhaps Korean food is not the first thing you think of when you crave a bowl of comfort food. PAN-FRIED HAKE WITH BROWN SHRIMP AND CAPER BUTTER SAUCE Add the capers, Old Bay, or paprika, salt and mace, and the lemon juice, sizzling for one minute before finally adding the herbs and brown shrimps to warm through. Pour the hot sauce over the warm fish and serve with steamed new potatoes and something green like broccoli or a sharp salad. Simple and utterly delicious. BALSAMIC ROASTED FIGS + ROASTED FIG, CHICORY AND WALNUT ½ kg (1 lb) fresh, ripe black figs (or other ripe figs) 2 tbsp best balsamic vinegar or fruit vinegar, like raspberry. 2 tbsp date syrup, maple syrup or honey. 2 SPICED GOLDEN TURMERIC MILK In lieu of ads, this post contains affiliate links to relevant products that I recommend. This is my science-updated take on an old Ayurvedic treatment beloved of Indian grandmothers. Treatment for what, you may wonder. Just about everything. Although clinical evidence supporting its cure-all reputation is scanty (not many big studies have been funded), what Continue reading ABOUT - FOOD TO GLOW Welcome to Food to Glow! I’m Kellie, and this is my personal slice of the Internet where I share original, colourful, globally-inspired recipes using whole, natural ingredients. And occasionally, because I am a cancer health educator (and a bit of a food nerd), I can’t help slipping in a side order of juicy nutrition facts Continue reading LOW-FIBRE RECIPES: EASY AND DELICIOUS 50 ml (scant 1/4 cup)crème fraiche/sour cream (optional) salt and pepper, to taste. 50 g (scant 1/4 cup) cheddar cheese, shredded. Salt, to taste. Spray or paint a one litre baking dish (approximately 27×18) with a little oil. Preheat the oven to 180C. Pop the bread cubes into the oiled baking dish and set aside. HELP WITH A LOW-FIBRE DIET This short paper is to give you information and general advice on how to follow a low-fibre diet. For recipe ideas, also look at my new, work-in-progress page, Easy and Delicious Low-Fibre Diet Recipes. But please read this page first. Visit your nearest Maggies Cancer Caring Centre, or click on their website/on-line community, for personal support. This Continue reading GREEK-STYLE SEA BASS Seasoned and pan-fried sea bass topped with chopped preserved lemon, olive, peppers and eggplant. Easy, but perfect for a special dinner. Course DInner. Cuisine Greek, Low Carb. Keyword fish, sea bass. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes. Servings4 servings.
REFRIED BLACK BEAN AND HALLOUMI TACOS Preheat the oven to 160C fan/350F. Drain and rinse the black beans. Remove 1/3 to a bowl and mash with a potato masher or fork until well-broken down. Squash and peel the garlic clove then either mince finely or use a garlic press. Now zest the lime and cut in half. Slice the halloumi into 2 cm cubes, or thereabouts. CHOCOLATE FROSTING WITH A WHOLE FOOD TWIST Pinch of fine salt. ¼ tsp vanilla powder or paste (extract is to strong here – you taste the alcohol) Enough warm water to get a smooth frosting (I used about 1 teaspoon) METHOD: Pop everything into a blender and blend like mad. Keeps for four days, refrigerated in a covered container. I’ve given the recipe sharing a break for acouple of
WILD GARLIC PESTO RISOTTO wild garlic, in the wild. For the risotto itself, heat a large-ish saucepan on low and melt the butter with the oil. You can use all oil but it does really seem to taste better with just a touch of butter. Keep the stock hot and barely simmering in a separate pan; you FISH TACOS WITH THREE TOPPINGS In a medium bowl mix together the cabbage, carrot, poppy seeds, half of the lime juice, half of the coriander and all of the ginger. Set aside. For the salsa, mix together the mango, pomegranate, onion, avocado, chilli, remaining lime juice, coriander and some salt and pepper, if desired. Set aside. HOW TO MAKE CREAMY TARKA DAL IN YOUR PRESSURE COOKER If you are craving dal but time is tight, use your pressure cooker to make Food To Glow’s healthy, flavour-jammed tarka dal in less than 20 minutes. Yes, 20 minutes. Vegan Indian food made easy and family-friendly. You will also find a top tip for getting the most nutrition from turmeric. This may verge of Continue reading BRILLIANT BLINIS WITH SWEET AND SAVOURY TOPPINGS Fry the blini gently for about 1 ½ - 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute. Continue with the rest of the batter, adding the merest hint of oil as needed. Eat warm, with sweet or savoury toppings. These also reheat well in ABOUT - FOOD TO GLOW Welcome to Food to Glow! I’m Kellie, and this is my personal slice of the Internet where I share original, colourful, globally-inspired recipes using whole, natural ingredients. And occasionally, because I am a cancer health educator (and a bit of a food nerd), I can’t help slipping in a side order of juicy nutrition facts Continue reading LOW-FIBRE RECIPES: EASY AND DELICIOUS 50 ml (scant 1/4 cup)crème fraiche/sour cream (optional) salt and pepper, to taste. 50 g (scant 1/4 cup) cheddar cheese, shredded. Salt, to taste. Spray or paint a one litre baking dish (approximately 27×18) with a little oil. Preheat the oven to 180C. Pop the bread cubes into the oiled baking dish and set aside. HELP WITH A LOW-FIBRE DIET This short paper is to give you information and general advice on how to follow a low-fibre diet. For recipe ideas, also look at my new, work-in-progress page, Easy and Delicious Low-Fibre Diet Recipes. But please read this page first. Visit your nearest Maggies Cancer Caring Centre, or click on their website/on-line community, for personal support. This Continue reading GREEK-STYLE SEA BASS Seasoned and pan-fried sea bass topped with chopped preserved lemon, olive, peppers and eggplant. Easy, but perfect for a special dinner. Course DInner. Cuisine Greek, Low Carb. Keyword fish, sea bass. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes. Servings4 servings.
REFRIED BLACK BEAN AND HALLOUMI TACOS Preheat the oven to 160C fan/350F. Drain and rinse the black beans. Remove 1/3 to a bowl and mash with a potato masher or fork until well-broken down. Squash and peel the garlic clove then either mince finely or use a garlic press. Now zest the lime and cut in half. Slice the halloumi into 2 cm cubes, or thereabouts. CHOCOLATE FROSTING WITH A WHOLE FOOD TWIST Pinch of fine salt. ¼ tsp vanilla powder or paste (extract is to strong here – you taste the alcohol) Enough warm water to get a smooth frosting (I used about 1 teaspoon) METHOD: Pop everything into a blender and blend like mad. Keeps for four days, refrigerated in a covered container. I’ve given the recipe sharing a break for acouple of
WILD GARLIC PESTO RISOTTO wild garlic, in the wild. For the risotto itself, heat a large-ish saucepan on low and melt the butter with the oil. You can use all oil but it does really seem to taste better with just a touch of butter. Keep the stock hot and barely simmering in a separate pan; you FISH TACOS WITH THREE TOPPINGS In a medium bowl mix together the cabbage, carrot, poppy seeds, half of the lime juice, half of the coriander and all of the ginger. Set aside. For the salsa, mix together the mango, pomegranate, onion, avocado, chilli, remaining lime juice, coriander and some salt and pepper, if desired. Set aside. HOW TO MAKE CREAMY TARKA DAL IN YOUR PRESSURE COOKER If you are craving dal but time is tight, use your pressure cooker to make Food To Glow’s healthy, flavour-jammed tarka dal in less than 20 minutes. Yes, 20 minutes. Vegan Indian food made easy and family-friendly. You will also find a top tip for getting the most nutrition from turmeric. This may verge of Continue reading BRILLIANT BLINIS WITH SWEET AND SAVOURY TOPPINGS Fry the blini gently for about 1 ½ - 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute. Continue with the rest of the batter, adding the merest hint of oil as needed. Eat warm, with sweet or savoury toppings. These also reheat well in ABOUT - FOOD TO GLOW Welcome to Food to Glow! I’m Kellie, and this is my personal slice of the Internet where I share original, colourful, globally-inspired recipes using whole, natural ingredients. And occasionally, because I am a cancer health educator (and a bit of a food nerd), I can’t help slipping in a side order of juicy nutrition facts Continue reading GOOD-FOR-YOU GRANOLA Preheat the oven to 140C (fan 130/gas 1). Heat the oil, liquid sweetnener of choice, and muscovado sugar in a large pan over a gentle heat until very runny (heating of the liquids is necessary to properly coat the other ingredients). Take off the heat and BRILLIANT BLINIS WITH SWEET AND SAVOURY TOPPINGS Fry the blini gently for about 1 ½ - 2 minutes, until the tops have dried out and are freckled with small holes. Flip and keep frying for a further minute. Continue with the rest of the batter, adding the merest hint of oil as needed. Eat warm, with sweet or savoury toppings. These also reheat well in EATING WELL WITH A COLOSTOMY OR ILEOSTOMY The main ‘rules’ for both colostomy and ileostomy are: Chew your food well – digestion starts in the mouth. Drink plenty of fluids, around between 1.5 and 2 litres a day. Include salt in the diet. When you are able to, eat enough fibre to lessen risk of constipation. Eat regular meals to get a regular bowel pattern (less likely to beLEMON GERANIUM CAKE
Heat the oven to 180C/350F. In a freestanding mixer, or using an electric whisk/beaters, beat the butter until light and fluffy before adding the sugar and beating for a further five minutes. In a separate bowl sift together the flour and baking powder; stir in the groundoats.
NO-BAKE CHOCOLATE FIG AND NUT BARS Place the pumpkin seeds and pecans on a baking sheet and bake in a 180C/350F oven for 8 minutes. The toasting REALLY enhances the flavour, so don't skip this step. While the nuts are roasting, melt the chocolate in a double boiler or microwave. If using KOREAN VEGETABLE BULGOGI {VEGAN} Korean Vegetable Bulgogi is loaded with vegetables and completely vegan. A sweetly spicy main course made for topping rice – with a side of healthy kimchi. *Jump to Recipe* Perhaps Korean food is not the first thing you think of when you crave a bowl of comfort food. PAN-FRIED HAKE WITH BROWN SHRIMP AND CAPER BUTTER SAUCE Add the capers, Old Bay, or paprika, salt and mace, and the lemon juice, sizzling for one minute before finally adding the herbs and brown shrimps to warm through. Pour the hot sauce over the warm fish and serve with steamed new potatoes and something green like broccoli or a sharp salad. Simple and utterly delicious. BALSAMIC ROASTED FIGS + ROASTED FIG, CHICORY AND WALNUT ½ kg (1 lb) fresh, ripe black figs (or other ripe figs) 2 tbsp best balsamic vinegar or fruit vinegar, like raspberry. 2 tbsp date syrup, maple syrup or honey. 2 SPICED GOLDEN TURMERIC MILK In lieu of ads, this post contains affiliate links to relevant products that I recommend. This is my science-updated take on an old Ayurvedic treatment beloved of Indian grandmothers. Treatment for what, you may wonder. Just about everything. Although clinical evidence supporting its cure-all reputation is scanty (not many big studies have been funded), what Continue readingMENU
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FOOD TO GLOW
FEEL GOOD FOOD THAT'S GOOD FOR YOU katsu curry sauce in pan, as meal, rice in bowl,blue background "
data-medium-file="https://i0.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2021/02/katsu-curry-sauce-22.jpg?fit=300%2C200&ssl=1" data-large-file="https://i0.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2021/02/katsu-curry-sauce-22.jpg?fit=1024%2C681&ssl=1"> EASY KATSU CURRY SAUCEkellie anderson
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February 28, 2021
{5-minute read}
Easy Katsu Curry Sauce for aaaall the vegetables and proteins! This vibrant Japanese-style sauce is nutritious and uber-delicious. Feel free to go as spicy as you dare. Oh, and it freezes like a dream.Continue reading
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Categories: Gluten-free, Sauce
, soft food diet
,
Uncategorized ,
Vegan •Tags: easy
recipe , Japanese food, katsu curry sauce
, lower carb
•
Fudgy low-carb raspberry brownies on crinkled paper – dark vintage tray and knife " data-medium-file="https://i2.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2021/02/low-carb-raspberry-brownies-10.jpg?fit=300%2C200&ssl=1" data-large-file="https://i2.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2021/02/low-carb-raspberry-brownies-10.jpg?fit=1024%2C681&ssl=1"> FUDGY LOW-CARB RASPBERRY BROWNIESkellie anderson
9 comments
February 13, 2021
Fudgy Low-Carb Raspberry Brownies are easily-made, one-bowl cocoa brownies. Healthy almond flour gives them structure, while safe sugar sub erythritol adds essential sweetness. I’ve studded the batter with tangy freeze-dried raspberries bits for extra-fab flavour. But even just dotting with fresh raspberries gives these more-ish browniesa special tweak.
Pro brownie tip: cool completely in the pan before slicing into ooey-gooey slices. Continue readingSHARE THIS:
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Categories: Desserts and sweet afters,
Gluten-free ,
Lower carb ,
Snacks , soft food
diet •Tags:
almond flour , baking, brownies
, raspberries
•
roasted
vegetables with pomegranate and peanut sauce close up with garnish. On rustic wooden board " data-medium-file="https://i1.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2021/02/pom-peanut-veg-9.jpg?fit=300%2C200&ssl=1" data-large-file="https://i1.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2021/02/pom-peanut-veg-9.jpg?fit=1024%2C681&ssl=1"> TANGY POMEGRANATE AND PEANUT BUTTER ROASTED WINTER VEGETABLESkellie anderson
9 comments
February 10, 2021
_{5-MINUTE READ}_
TANGY POMEGRANATE AND PEANUT BUTTER ROASTED WINTER VEGETABLES IS OUR FAVOURITE KIND OF COLD-WEATHER WEEKDAY MEAL. IN FACT, WE HAVE BEEN KNOWN TO HAVE THIS TWICE IN ONE WEEK. AND _NOT_ AS LEFTOVERS. As denotes an on-repeat weekday recipe, this one is low on effort and high on satisfaction. Chunky winter veg, roasted in the oven until golden edged and sizzling, are turned over in a no-cook, nutty, sour and warmly-spicy sauce. Sprinkle over with pomegranate arils and a handful of chopped parsley, and dinner is immediate and bursting with flavour. If you manage not to wipe a finger around your bowl to get every last drop of sauce, you are a stronger person than me. Continuereading
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Categories: Cancer prevention, Main meal
, Sauce
, Side Dish
, Vegan
•Tags: autumn and
winter food
, easy
recipe , how to use
pomegranate molasses,
one-pan recipe ,
peanut butter ,
roasted vegetables
•
persimmon and celeriac salad with parmesan on white plate, two vintage forks, hunk of cheese"
data-medium-file="https://i2.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2020/12/celeriac-persimmon-tartare-5.jpg?fit=300%2C200&ssl=1" data-large-file="https://i2.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2020/12/celeriac-persimmon-tartare-5.jpg?fit=1024%2C681&ssl=1"> SHAVED PERSIMMON AND CELERIAC WITH PARMIGIANO REGGIANOkellie anderson
13 comments
December 28, 2020
This is a sponsored post.
SHAVED PERSIMMON AND CELERIAC WITH PARMIGIANO REGGIANO IS A SIMPLE BUT IMPOSSIBLY LOVELY AND FESTIVE-LOOKING SALAD FOR EATING THROUGHOUT THE WINTER. YES, SALAD IN WINTER! SWEET, TANGY AND WITH BAGS OF UMAMI, IT IS EASILY ADAPTABLE TO OTHER FRUITS AND VEGETABLES. THE KEY IS THECHEESE!
My last recipe for you was a creamy, dreamy Chard and Porcini Gratin.
This créme fraîche and Parmigiano Reggiano-sauced vegetable side dish goes with all of your winter meals. As at home alongside a stew as it is with a nut roast (or gleaming, burnished turkey), this easy recipe is just so good. Let me know if you make it! But pretty it ain’t. That, however, doesn’t bother me a jot. And I doubt it bothers you. Looks definitely aren’t everything when it comes to home cooked food. I should know! But sometimes pretty is what you want. Attractive to the eye, inviting you to pick up your fork, this is my fresh alternative for your cold weather menus – and beyond. Don’t you feel healthier and more alive just looking at it? Who knew winter food could be so colourful, and so easy? Continue readingSHARE THIS:
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Categories: Salads ,Side Dish ,
Uncategorized
•Tags:
celeriac , easy recipe, parmesan
, persimmon
, shaved salad
, winter food
•
chard and porcini mushroom gratin in dish and on plate – white wood backdrop " data-medium-file="https://i0.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2020/12/chard-gratin-15.jpg?fit=300%2C200&ssl=1" data-large-file="https://i0.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2020/12/chard-gratin-15.jpg?fit=1024%2C681&ssl=1"> CHARD AND PORCINI MUSHROOM GRATIN – A FESTIVE WINTER SIDE DISHkellie anderson
8 comments
December 22, 2020
This is a sponsored post.
CHARD AND PORCINI MUSHROOM GRATIN – IRON-RICH CHARD AND EARTHY PORCINI MUSHROOMS CREATE MAGIC IN A LIGHT AND HEALTHY, NO-COOK PARMIGIANO REGGIANO SAUCE. A DELECTABLE FESTIVE SIDE DISH. OR ANYTIME DISH! Continue readingSHARE THIS:
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Categories: Gluten-free, Lower carb
, Side Dish
, soft food diet
•Tags: chard
, gratin
, holiday recipe
, porcini mushrooms
, winter food
•
white pizza
with rosemary potatoes and caramelized leeks on tray and white marble"
data-medium-file="https://i1.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2020/12/white-pizza-11-1.jpg?fit=300%2C200&ssl=1" data-large-file="https://i1.wp.com/kelliesfoodtoglow.com/wp-content/uploads/2020/12/white-pizza-11-1.jpg?fit=1024%2C681&ssl=1"> WHITE PIZZA WITH ROSEMARY POTATOES AND CARAMELIZED LEEKSkellie anderson
15 comments
December 1, 2020
White Pizza with Rosemary Potatoes and Caramelized Leeks is a creamy style of pizza. Holding lemony créme fraîche, steamed potato slices and meltingly soft leeks, this pizza is a winner for family dinner. Make it tonight with bought or homemade dough. Or even a couple of ready-for-topping pizza bases!Details
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