START A BLOG

Pressure Cooker Lamb Stew with Spring Vegetables

Pressure Cooker Lamb Stew with Spring Vegetables

Leeks, peas, asparagus, turnips, and white wine turn this Pressure Cooker Lamb Stew into a spring event! Continue reading “Pressure Cooker Lamb Stew with Spring Vegetables” » Source: Low Carb Recipes

Vegan Maple Walnut Scones

Vegan Maple Walnut Scones

For vegan baking, we use palm shortening instead of butter. Look for palm shortening from companies committed to sustainability, such as Spectrum. It’s also important to use 100% palm shortening because some brands use a mix of palm oil, coconut oil, and other fats that […]

Roasted Carrot and Chickpea Salad

Roasted Carrot and Chickpea Salad

A tangy yogurt dressing is hidden beneath this colorful combination. Bonus: No need to peel the carrots!

Green Goddess Deviled Eggs

Green Goddess Deviled Eggs

These Green Goddess deviled eggs are the taste of spring! They’re bursting with fresh herbs, avocado, and lemon juice, and perfect for Easter, Mother’s Day, or any spring (or summer!) gathering. Continue reading “Green Goddess Deviled Eggs” » Source: Low Carb Recipes

Avocado and Watercress Salad

Avocado and Watercress Salad

No two bites in this vibrant meal are the same, thanks to the mix of creamy eggs and avocado, crunchy pistachios, briny olives, and chewy edamame

Classic Lemon Bars

Classic Lemon Bars

If you LOVE lemon, these Classic Lemon Bars are for you! Tart, velvety lemon curd is balanced by a crisp, buttery shortbread crust. Happiness is only 45 minutes away! Continue reading “Classic Lemon Bars” » Source: Low Carb Recipes

Roasted Tofu and Citrus Artichoke Salad

Roasted Tofu and Citrus Artichoke Salad

It’s no surprise that tofu brings protein to the party, but artichokes are also a good source, boasting one gram of protein per heart.

Gluten-Free Whole-Grain Vegan Brownies

Gluten-Free Whole-Grain Vegan Brownies

Buckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don’t have Sucanat, you can replace it with turbinado sugar or coconut sugar.