These dairy-free meatballs are delicious. This is a large recipe and perfect for stocking your freezer with healthy, great-tasting freezer meals.
On busy days, I often wish we would eat take-out for dinner. I used to buy Chinese food because it seemed to have less dairy, but now since we have a little one with a soy allergy as well as dairy, Chinese is not a good option either.
Instead, I try to keep some quick and easy meals in the freezer. Continue reading
The secret ingredient of these moist cakes isn’t pudding mixes or dairy. The secret ingredient is grated zucchini. The zucchini melts away into the cake so you can’t even tell it is in there.
My five-year-old has a summer birthday. I thought he wanted a chocolate cake and started grating zucchini for a chocolate zucchini cake, but he picked out a boxed spice cake mix. Since I already grated zucchini, I decided it was time to experiment. Continue reading
I love the end of summer and all the fresh produce and vegetables. This is a great way to eat yellow summer squash.
Wash and cut the squash into sticks. Place on parchment-lined baking pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 400º F for 30 minutes. Let cool and enjoy.