Pickled Taqueria Carrots and Onions
Bright, tangy pickled taqueria carrots and onions that are incredible on tacos, tostadas, in chicken tortilla soup, and so much more. Easy to make, keeps for weeks, and so good to have on hand.
Bright, tangy pickled taqueria carrots and onions that are incredible on tacos, tostadas, in chicken tortilla soup, and so much more. Easy to make, keeps for weeks, and so good to have on hand.
Scrumptious slow cooker shredded chicken bathed in tomatillo salsa verde and bone broth. Incredibly versatile for tacos, enchiladas, soups, and more, plus the leftover broth is liquid gold.
Collagen, fiber and stunning naturally purple color all baked into one muffin. These ube white chocolate macadamia nut muffins are a total showstopper and they taste even better than they look!
An adaptation from a tortilla recipe from my Tia Rita! One of the very first things I ever made with Otto’s Cassava Flour – always a classic!
What is summer without cherries?! This syrup opens up endless possibilities — cocktails, mocktails, coffee, ice cream topping, yogurt drizzle, and so much more….
This easy paleo lemon curd is naturally sweetened with honey and made with ghee — no refined sugar, no dairy. Bright, tangy, and ready in 30 minutes. Perfect on scones, toast, yogurt, and more
Elote Mexican Street Corn – a deconstructed offering of the beloved Mexican street food–all ready to be dipped by the chip-ful.
Sweet Corn Ice Cream – a tasty dairy free offering. Earthy, subtly sweet and oh so nostalgic! You’ve got to try this!
All the flavors of chili con queso, but dairy free! I’ve used Maizly corn milk, plus nutritional yeast and the combo did not disappoint!
Chocolate waffle cone butter ice cream! Dairy free ice cream never had it so good! Made with my waffle cone butter & Maizly chocolate milk!