it’s that time of year again…muahaha

Happy 30th!!

After last year’s disastrous football cake incident, I (smartly) asked our pastry guy to give me ideas for a cake that I didn’t have to frost…….

(Apple Upside-down Cake!)

Tasty and hassle-free.  Success!!!!!!

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cauliflower soup.

With no one at home to take away the scissors, my bangs are starting to look a lot like Peggy Olsen’s………… but that has nothing to do with this soup.

(DAIRY-FREE) CAULIFLOWER & SAFFRON SOUP.

Ingredients: (4 Servings)

1 White Onion, sliced
1 head Cauliflower, florets
1 clove Garlic, sliced
Canola Oil
Vegetable Stock, as needed
1 tsp Saffron threads
Salt and fresh ground pepper, as needed

In a large pot, heat canola oil.  Sweat onions, cauliflower florets, and garlic.  When onions are translucent, add vegetable stock (enough to cover vegetables) and saffron threads.  Let simmer until cauliflower florets are tender.  Transfer vegetables and liquid to a blender; puree until smooth.  Salt and pepper as needed.

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your daily dose of dietary fiber.

Trying to clean out the pantry…..

(Now this really tastes like Health. Anything with whole wheat flour seems to have that effect.)

SWEET POTATO & BRAN, WHOLE WHEAT MUFFIN.

Ingredients: (Yields 6)

1 can Organic Sweet Potato Puree
3/4 cup Light Brown Sugar
1 tsp Ground All-Spice
1 tsp Vanilla Extract
2 Eggs
1 and 1/4 cup Whole Wheat Flour
1 cup Organic Coarse Bran
1 tsp BS
1 tsp BP
1/2 tsp Salt

Baking Time: 25 min, 375F

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