Mexican-Style Rice

This Mexican rice is the perfect side dish to any spicy-mexican-style meal. It goes well with tacos, burritos, southwestern “mexican” meatloaf, taco salads, and more.

Just as soaking nuts and grains makes them easier to digest and just overall better for you, so is the same with rice. Soaking for 7 hours…

Coconut Flour Chocolate Chip “Mini” Pound Cakes

These little pound cakes are a great grain-free treat, perfect for Easter celebration or anytime. They are made with naturally sweet coconut flour, filled with shredded coconut, and kissed with chocolate chips. My kids especially love these little loaves…. their words exactly, “They’re yummy!”

Crock-Pot Refried Black Beans *

Making refried beans in your crock-pot couldn’t be easier. This recipe makes enough to last for several meals….and the beans will keep in the fridge for a couple of weeks. Serve these refried black beans with anything from tacos to fried eggs and salsa. When making these beans I like to start in the AM, allowing them to soak all day, then starting the cooking process at night (before I go to bed), that way I can finish them up the next day. But you can start them when it fits into your schedule.

Crockpot Beef & Cabbage Casserole *

Growing up my Mom would make stuffed cabbage…little rolls of cabbage with a ground beef/rice mixture tucked inside and a yummy tomato sauce poured over top. It was one of my favorite meals as a kid. This is my take on a quicker/easier way to get that same deliciousness. Just put everything in a crock-pot and allow it to cook slowly, letting the flavors meld together, gently. It is sooooo good, especially if you serve it over some hot cooked brown rice. Tastes just like Mom’s…only easier

Simple Guacamole Dip *

This is guacamole dip is quick and easy to make. It’s perfect to make for a fast, yet satisfying snack. Forget the chips, and instead go for the healthier option…cut up veggies. Sweet bell peppers are great in this dip, and the avocado gives you a boost of healthy fat.

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