Red Velvet Pudding Pops with White Chocolate Drizzle {Dairy-free, Paleo, Vegan}
In honor of #popsicleweek, I am bringing a traditional cake recipe new life with these tasty Red Velvet Pudding Pops. Of course, there’s a twist. I boosted this sweet treat with nutrient-dense whole foods, so you can have your cake and nutrients and eat it, too!
It wasn’t too long ago that I snuck a little cauliflower into some popsicles here on Tasty Yummies. I’m hoping if you tried that recipe, you still trust me and know that despite these strange ingredient combos, I will never lead you astray. It was a fun surprise to find that the cauliflower brought another level to the treat, with creaminess and also of course, nutrients. While I don’t feel that every dessert should have a veggie snuck into it, I do love the unexpected nutritional boost that this provides. And why not?
So, I am back at it again today with these Red Velvet Pudding Pops. As traditional Red Velvet Cake is simply a subtle amount of cocoa with red food coloring, it’s actually a cake flavor that has forever eluded me. I never really understood it. It’s not chocolate and the red color has nothing to do with flavor. But not too long ago I tried a gluten-free Red Velvet cupcake and I am not gonna lie. I was into it. But, ya know, it was loaded with sugar and grains. Additionally, red food dye used in baking is almost always derived from Red #40 (Allura Red) an artificial food dye. According to a CSPI report, some of the most commonly used food dyes may be linked to numerous forms of cancer, along with hyperactivity and other behavioral problems in children.1http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx The European Union has recently placed regulations on labeling food dyes to inform consumers of the health risks, but the United States has no such requirement.
References
1. ↑ http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo} + Video
I’d like to introduce you to your new favorite pizza crust!!! Unlike most Cauliflower Pizza Crusts, this one doesn’t rely on dairy for binding. With a just 5 ingredients, this crust is dairy-free and nut-free, with the perfect and a golden brown, lightly crisped bottom. Choose your favorite toppings to customize this pizza, using a dairy-free alternative cheese, if you cannot tolerate dairy. Choose pesto instead of red sauce, add mushrooms, caramelized onions or shallots, veggies, etc.
Things to Note with this Cauliflower Pizza Crust:- This crust is naturally dairy-free, grain-free and nut-free. If you cannot do dairy at all, simply leave it off with your toppings or go with your favorite alternative.
- The crust can be made with either fresh cauliflower that has been riced quickly in the food processor or to make it even easier, buy already riced cauliflower (fresh or frozen) – give it a quick steam on the stove top or microwave and voila. So stinken’ fast and easy.
- Coconut flour is a unique flour that is highly absorbent, so there really isn’t a simple swap if you cannot have coconut flour. You can experiment with another grain-free altnerative flour like almond flour or cassava flour, but please note it will not be 1 to 1 with the coconut flour, you will definitely need more. Feel free to play around and report back if you find a good alternative.
- While many cauliflower pizza crust recipes claim to be quicker by skipping the pre-cook of the cauliflower or the squeezing of the water, I say meh – you are almost always left with a soggy pizza crust that doesn’t hold up super well to toppings. What makes this particular crust so delicious, is the very delicate, light crisp on the outside with a perfect chew and best part yet, it’s strong and not flimsy. It’s the lack of water. Don’t skip this step. You guys, it literally takes like 2 minutes.
- This recipe makes one 8 to 9-inch pizza, but you can very easily double the recipe for a larger pizza.
- Baked on a pre-heated pizza stone instead of the baking sheet, the bottom of the crust gets an even nicer light crisp to it.
What You Need to Know About Eggs – Pasture Raised vs Cage-Free vs Free-Range, etc
Selecting eggs these days can be a bit overwhelming. There’s Free-Range, Organic, Caged, Cage-free, Pasture-Raised. There are brown eggs and white eggs, Omega-3 enriched eggs. Not only are there significant differences in the animal care with these various types of eggs, but in addition, depending on what the hens themselves ate and their access to sunlight, the end result in the eggs we eat, also show drastic nutritional differences, as well. Read on for What You Need to Know About Eggs. Let’s get right to it:
Look at the difference in the color of the yolks from a conventional egg (left), to a pasture-raised egg (right).
The Various Labels – What Do They Mean
How-to Cook Eggs in the Instant Pot – Soft, Medium and Hard Cooked
Learn How-to Cook Eggs in the Instant Pot and forget the uncertainty of cooking your eggs on the stove top – using your Instant Pot provides consistent results and the eggs are easy to peel EVERY SINGLE TIME. Whether you want soft, medium or hard cooked, we’ve got the time figured out for you, so there’s no guessing.
Well, I am embarrassed to say it took me far too long to finally experiment with cooking eggs in my Instant Pot. I always had a *mostly* foolproof method to hard boiling eggs on the stovetop, but “mostly” ends up being the key word. My breaking point was Easter weekend, this year. I wanted to make a bunch of hard boiled eggs, to make a post for the website, Deviled Eggs Two Ways. Things didn’t go quite as planned and my hard boiled eggs were a nightmare to peel. One of the most frustrating afternoons EVER. I was cursing over the sink as I watched about half of every single egg white stick to the shells and peel off, leaving the most janky looking, lumpy eggs behind. UGH!
I’ve heard so many variations on how to make the perfect hard boiled eggs. I’ve heard it has to do with how fresh the eggs are, adding vinegar or baking soda to the water, boiling for less time then letting the eggs sit, boiling the entire time then right into the ice bath. All of these methods work, until they don’t.
Several people had mentioned to me how great the Instant Pot is for hard boiling eggs, so I decided to give it a whirl and WOW – GAME CHANGER! I experimented with finding the right time and what variables affected the results. Additionally, I found the perfect time for soft and medium cooked eggs, too. Because I love a perfectly-cooked, delicious yolky soft boiled egg over veggies many mornings and the various medium cooked eggs are great when you want a little yolkiness, but not the whole runny shabang.
I find fully hard cooked eggs to be the most sensitive to variables, since the window of a perfectly cooked hard boiled egg is just like a ripe avocado. It’s not cooked, it’s not cooked, then WHAM overcooked, weirdly dry with that green ring. Not much deviation from perfection.
With many many many dozens of eggs and experiments later, I have worked up a simple formula with varying times. OK let’s get to it – How-to Cook Eggs in the Instant Pot…
Super Quick Coconut Red Curry Soup
This Super Quick Coconut Red Curry Soup is ready in just about 15 minutes and it’s highly adaptable. Add chicken or shrimp, drop in whatever veggies are in season and you have on hand, add noodles, or don’t. It’s creamy, rich and a breeze to make.
In continuing with the simple weeknight meal ideas, I bring you one of my go-to, super quick meals. I make and share this often on my Instagram stories and I am constantly receiving messages for the recipe. It hardly seems like a recipe to me, given what a breeze it is and how I rarely even measure, but here we go.
15-Minute Paleo Taco Skillet Dinner
This skillet meal is ready in just about 15 minutes and it’s loaded with quality protein, fibrous leafy greens and if you top it with avocado, you’ll get some bonus healthy fats. A perfect, low-carb, one pan meal to please all!
I have been loving a good one pan meal these days. Despite the, I am sure, blanket assumptions that when you don’t have kids, you have all the time in the world for meal planning, it can actually be quite hard, even still, in a child-free home. Without the forced structure and routines that comes with having little ones, we can often flail and have to make do.
I am not that great at planning ahead some weeks and I am often not that methodical with our meal planning, so there are always staples that we have around, so there are always those staple-inspired meals. You know the ones – they aren’t all that glamorous and they are more about the function than the fashion.
Anti-Inflammatory Turmeric Golden Milk {+ Video}
Before you beat me to the punch, I will stop you right there, I realize that golden milk has become a bit of a “golden child” (pun intended) in the food blogging world. I am not the first to share a golden milk recipe and I am sure I won’t be the last. It’s a buzz food, currently and I am not one bit mad about it, I love the stuff, I have been enjoying it for years. I decided to still go ahead and share my personal recipe here on the site, despite the mass amount of golden milk recipes floating around the web, with the intent to share with you some important bits, tips and thoughts often left out, in regards to the proper means to assimilating all of the many benefits of turmeric.
The term “superfood” has certainly become a bit of a buzzword in recent years, an often overused term, at that. Often, these foods that have been used for healing for many centuries become adopted by modern culture and as the foods become more readily available, we reap the benefits. Win win! But, people tend adopt these foods and run wild making claims for health and healing, often without doing the research for themselves or fully understanding the claims they are making. Unfortunately, often, much like the phone call game we played as kids, the details and important facts can be lost along the way.
Before I get into what is often left out and what we aren’t always told, let’s talk about the benefits! Turmeric and curcumin, the well-studied main bioactive component of turmeric, have been found to promote health and protect against a wide variety of health conditions.
White Chocolate Peanut Butter Fat Bombs
These White Chocolate Peanut Butter Fat Bombs are a wonderful between meal bite that won’t affect blood sugar, cause the after snack crash or increase cravings. A great way to stay satiated for longer and include more healthy fats in your diet.
Yes Fat Bombs!! Sounds a little intense, huh? Fear not. Trust. These tiny little treats are magical! A simple snack, that unlike most small snackin’ bites won’t play a role in that blood sugar roller coaster that plagues so many. Fat bombs can also be a life-saver, especially if you are newly shifting to a fat-fueled or keto journey. These healthy-fat loaded powerhouses feel like an indulgent treat, but they’re packed with nourishing and satisfying fats!
If you follow me on Instagram, you have probably heard me mention a time or two that I have been experimenting with the Keto diet since the beginning of this year. The keto diet is a low carb, high fat approach to eating. I have chosen to implement this dietary change strictly from a therapeutic approach, as I continue to work to get my autoimmune form of kidney disease into remission and continue on my healing path.
I am sure you have noticed based on the recipes that I share here on TY, that over the past couple of years as I continue to tailor my diet and lifestyle to my own highly personal needs, gluten-free grains just no longer agree with me in more than very small amounts on occasion. But, in further investigating and experimenting I actually now finding that in fact it is most higher carb foods in general, grain-free or not, seem affect me quite negatively. Brain fog and bloating, sluggishness and digestive issues. Carbohydrates are quickly absorbed into the blood stream and instantly affect blood sugar causing a surge and in turn insulin production, this is the cause of those very high highs and very low lows, that we have all experienced. (ahem, hello HANGER!) It’s been very interesting to see what foods affect my body and how I am able to thrive by intuitively listening to my own body, rather than any arbitrary set of rules, and together how this has all continued to shape the choices I make and how good I am able to feel.
Don’t Fear the Fat // The Basics
Why Are We Talking About Fat?
The reason I write this post, is that even though, for so many us, we have woke to this knowledge and have worked hard to reframe our approach to nutrition and no longer fearing the fat, we still have so much work to do. After many decades of low-fat propaganda, the “fat makes you fat” rhetoric is still so deeply ingrained in the collective psyche. Many people STILL greatly fear fat, even though study after study shows that fat is not only harmless 1http://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract but that it is in fact, quite necessary to many important functions in the body. I myself see this fear weekly in my nutrition clients, all over the internet and in my social feeds, at the grocery store, at restaurants, at the gym, etc and of course, all of the many side effects of low fat eating – we HAVE to change this dialogue!!
The Basics
It is beyond challenging to decide where to even start on such a huge, huge topic. Chatting about dietary fat is a big undertaking and we are going to merely just scratch the surface with this initial post, decoding the myths and where the fat fearmongering began, along with the crucial reasons we need fat in our diet. So, let’s get to the basics.
First and foremost you need to know that fat is a necessity in our bodies. This vital macronutrient provides building blocks for the brain, hormone and cellular membranes throughout the body, it is essential for the absorption of fat-soluble vitamins like A, D, E and K and it is deeply hydrating!
By adequately increasing my healthy fat intake, more than any other change I have made in my lifestyle and diet, I have personally seen profound affects on my health, from my digestion to my skin including chronic hormonal and cystic acne, from my moods to my ability to concentrate, hormonal imbalances to libido (YUP!). Fat is a powerful anti-aging food, both internally and externally. Consumed as part of a healthful diet, fatty acids (the building blocks of fat) help stabilize blood sugar – allowing your body to release fat, protect it’s lean muscle, and surge with energy. When our focus is on creating meals that are rich not only in healthy fats, but also quality well-sourced proteins and fibrous green leafy veggies, we can thank especially the healthy fats for keeping us satiated. Staying satisfied for longer means so you won’t find yourself searching for the junky, processed snacks in between these healthy, whole food meals.
References
1. ↑ http://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract Grain-free Spinach Tortillas {Paleo, Vegan, Nut-free}
I am an official ambassador for Dole Fresh Vegetables. Dole provided me with compensation for my time. As always, all opinions expressed in this post are mine.
I am so excited to share the recipe for these Grain-free Spinach Tortillas with you guys. It took a little testing to get these tortillas to where I wanted them, both in texture and pliability, but also color and taste. I have tested them many times now and I am still amazed at how simple they are to make and just how perfect the end result is.
I know that homemade tortillas can be a tad intimidating at first, especially if you’ve never made them, but I can assure you after one or two times, it feels like second nature. There is something so meditative and soothing about the process of rolling the dough into balls, pressing, rolling, a quick cook. You get into this beautiful flow and within minutes, a stack of these gorgeous, vibrant wraps.
Lemon Garlic Black Pepper Shrimp
Ready in a flash, at 20 minutes or less, this one-pan Lemon Garlic Black Pepper Shrimp is garlicky, buttery, with a fresh, bright flavor from the lemon and just a little heat from the black peppercorns. Pair with zucchini noodles, cauliflower rice or cauliflower mash for an easy-to-make meal, perfect for a busy weeknight, but elegant enough to serve up to guests.
Since I have launched the Meal Plans Service and especially as I have continued to work one-on-one with nutrition clients, I have found myself very drawn toward creating simple, yet still fairly epic weeknight meals. Meals that ‘WOW’ without a ton of fuss. This is what I am loving creating more than nearly anything else right now. Recipes that people will actually make! Most specifically I have been loving those of the one-pan, ready-in-under-30-minutes variety. It’s been so rewarding getting the instagram notifications, on the very same day a recipe posts here on the website, that you guys are already making them. That says something and it’s the ultimate compliment.
Chocolate Covered Strawberry Fudgesicles {dairy-free, paleo-friendly}
I am an official ambassador for Dole Fresh Fruit and Fresh Vegetables. Dole provided me with compensation for my time. As always, all opinions expressed in this post are mine.
These Chocolate Covered Strawberry Fudgesicles are a fun and tasty way to encourage the kiddos to get more fruits and veggies. I would like to just go ahead and get this right out of the way – I added a veggie to your dessert and I am not sorry. I am going to just need for you to trust me on this one, until you make them yourself. I have never steered you wrong, have I?
Let’s also discuss the idea of “sneaking” veggies in on kids. Listen, while I am an auntie to many, no, I don’t have my own kids, so I won’t pretend to understand the daily struggle of getting them to eat what you want them to. But I have borne witness to many of these altercations as a sidelined viewer. I do know that vegetables, especially, can be a contentious topic with the littles, that doesn’t always have an amicable resolution. But, while I don’t have my own children, I do work as a nutritional therapist with many adults. I see many, many iterations of various challenging habits and food aversions, lifelong unhealthy patterns, that often stem from childhood and not being led by example, not being taught, empowered and encouraged when it comes to making lasting, healthful choices. Read the rest of this entry »
Zucchini Noodle Pad Thai {Paleo & Gluten-Free}
This Zucchini Noodle Pad Thai is a simple rendition of a very classic, traditional recipe, swapping rice noodles out for fresh zucchini noodles. Choose whatever protein you’d like, shrimp, chicken or tofu and definitely don’t skip on the tamarind – if you want the full experience.
I have, for as long as I can remember, always loved Pad Thai. Many years ago I discovered it’s beyond easy to whip up at home. Similar to many classic stir-fry dishes, it’s ready in just mere moments and oftentimes, you will spend more time chopping and prepping than the cooking itself. For such a unique, bold dish, it’s ready in under 30 minutes and this version is loaded with veggies, so you get everything you could want in need, in one dish.
5 Minute Green Goddess Dressing / Dip {Dairy-free}
This gorgeous, vibrant Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!
I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.
I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.
Sheet Pan Roast Chicken and Veggies Dinner {+ Video} Gluten-free + Paleo
This Sheet Pan Roast Chicken and Veggies Dinner is extremely simple to toss together, it’s ready in just about 30 minutes and you can easily adjust the recipe’s ingredients to your personal favorites. Swap out the veggies, try a different herb and spice blend.
Sheet pan dinners are the ultimate in one-pan meals. These versatile meals are easy to customize for even the pickiest of eaters. With a trusty sheet pan, just a few pantry staples and your favorite in season produce in just about 30 minutes of cooking, you can have a hearty, tasty dinner on the table any night of the week.
Get Creative
This recipe is highly versatile, you change out the veggies depending on the season and your family’s preferences. Here we went with Brussels sprouts and butternut squash, two of our personal favorites – but you can also use cabbage, green beans, squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc. Go with the best the season has to offer and of course, your family’s favorites.
Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}
Well, I might just have to quit after this. This Boosted Chocolate Tahini Fudge features two of my favorite things together in a marriage so perfect I am not sure any treat can ever compare. At least for this girl. As if it couldn’t get better, this treat features the bonus healing powers of one of my favorite daily supplements.
This fudge is dreamy. It’s rich and decadent, it’s unique and “mmmmm”-inducing. Here’s the thing though, if you don’t like tahini, it may not be for you (though you could likely swap in some almond butter or sunflower seed butter). But if you are a lover of all things tahini, you’re in luck. MAJOR luck. The tahini flavor shines bright and in it’s prominence it’s complimented so perfectly by the decadent, rich super dark chocolate. Don’t skimp here, quality is of key. Better yet, use homemade dark chocolate if you’ve got some. You guys already know how I feel about dark chocolate, a square or two a day of this magical superfood and that’s about all this lady needs to be satisfied. It doesn’t take much. Curious on why dark chocolate is a great option for a daily treat? Read more about the many benefits of dark chocolate.
But here’s the best part, this is so much more than your usual treat, in true Tasty Yummies style, I boosted this fudge to bring an added layer of healing benefits. Vital Proteins’ Vanilla and Coconut Water Collagen Peptides is one of the latest and greatest from my pals over at Vital Proteins. You guys have already heard me sing the praises of collagen peptides as part of a healing diet and lifestyle. But since I have started incorporating Vital Proteins in my life, daily, they have continued to expand their product and introduce more and more incredible collagen based products. The new Vanilla and Coconut Water Collagen Peptides is no exception, this has been a wonderful addition to smoothies, as well as baked goods and now this amazing boosted fudge.
Maple Bourbon Glazed Chicken Wings
As I sit down to write this recipe I am having the realization that these Maple Bourbon Glazed Chicken Wings in a nutshell are basically a food representation of my marriage and just 9 days before our 10 year wedding anniversary, at that. I would love to act as if this was 100% purposeful in it’s intent, but nope, kinda just a happy accident. But you guys, chicken wings inspired by the Kentucky Derby – it’s like Buffalo meets Louisville. I a Buffalo girl, my husband Mark from Louisville. Nifty. Totally planned (not really).
Tomorrow is the Kentucky Derby and while I could care less about horse racing, in fact I actually have some inherent issues with it from a moral and ethical standpoint, I do have a husband that grew up in Louisville, surrounded by the culture of this 2-minute long historic sport. They party for 2 weeks prior to the Derby in Louisville, there are boat races, fireworks, fancy hats and a plethora of foods and cocktails exclusively served for the Derby. They don’t mess around.
Meal Planning Made Simple
Tasty Yummies Real Food Meal Plans
What’s for dinner? Ahhhh the age old question that oftentimes doesn’t have the greatest of answers – if you aren’t prepared and planning ahead.
No matter what your home and family dynamic looks like; single, power couple, party of five – I think we can all agree that half the battle when it comes to eating better and prioritizing our health and self care, is being prepared. It’s all about having a plan and sticking to it, truly it’s the best and only way to succeed. But, let’s also be really real here, this is always far easier said than done.
The time and energy it takes to plan out your week’s meals, make the grocery lists, have a system for shopping, the prep and what to do with the leftovers, at times this can feel like a second career. And this is coming from someone who lives, breathes and thinks about food most of her waking hours.
Whether you are new to a real food diet, experimenting with gluten-free, paleo or Whole30, perhaps you just want more exciting, nutrient-dense meal options, maybe you just want to think less and cook more – I’m here to offer you the most magical, game-changer of a service that is about to change your life! Real Plans Meal Planning. I have partnered with Real Plans to bring you your favorite Tasty Yummies Recipes built right into simple, customized weekly meal plans.
Real Plans is the solution to all your meal planning needs with everything you could need to be organized. With options for the ultimate in customization including dietary needs and allergy restrictions along with personal likes and dislikes and adjustable serving sizes, these Tasty Yummies Meal Plans offer the flexibility to suit your own unique lifestyle and family dynamic.
Each week Real Plans creates a custom plan for you, featuring Tasty Yummies recipes, built exclusively for your family’s size, busy schedule, and ever-changing needs.
Real Plans provides creative, unique meals to serve your real life. Meal plans that feature recipes focused around whole foods with a side of stress removal. No more constantly needing to reinvent your meals or think on the fly – it’s like we’re literally giving you extra time in your life!
Cast Iron Charred Lemon Garlic Asparagus
Cast Iron Charred Lemon Garlic Asparagus, a simple, 10 minutes side dish, celebrating the best that Spring has to offer and one of my favorite cooking tools, my cast iron skillet!
If you couldn’t tell by now, I am more than a little bit obsessed with my cast iron skillet. That baby is ALWAYS on the stove, often with a nice layer of bacon fat, but always seasoned and ready to go.
Besides being super convenient, easy to clean and just a solid, dependable kitchen tool cast iron is also a healthier option. Choosing cast-iron pans is a great source of iron in your diet. Iron deficiency is a fairly common place issue worldwide, especially among women, some research shows 10% of American women are iron-deficient.
A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron.1https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
References
1. ↑ https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/ Carne Asada Burrito Bowl {gluten-free and paleo-friendly}
With Cinco de Mayo later this week, it felt more than appropriate to share a Mexican-inspired dish to kick this week off right. As someone who loves Mexican food, with a preferred avoidance of corn, beans and most dairy, it can make hitting up a local authentic So Cal taqueria challenging, at best. Burritos are nearly out of the question.
At best I can always hack any Mexican menu and throw together a killer salad with fajita meat or carne asada, a bed of lettuce with the meat and just load up on guacamole or avocado and skip the cheese, sour cream, rice and beans. I generally avoid the tortillas and skip the chips (or pack my own) – but more and more I am finding this isn’t enough. Many restaurants use spice blends and marinades that contain gluten. Going out for Mexican is just not as fun as it should be.
Real Food Cinco de Mayo Recipes
With Cinco de Mayo this week, the internet is a buzz with Mexican-inspired recipes. Here’s a round-up of 0ver 50 Cinco de Mayo-esque recipes, just for you – all gluten-free and all real food focused. Some are more traditional, some a bit more unique. There are recipes that are paleo, vegan, AIP and everything in between. A bunch of the recipes hail from the TY recipe archives and the rest from some of my fav blogging pals! Tons of delicious ways to celebrate! Enjoy!
