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No-Bake Vegan “Cheesecake” – Gluten-free + Refined Sugar-free
This week I thought it was appropriate to share a fun patriotic-inspired treat that you could take to any BBQ or picnic on the 4th! Not only is this dessert festive, but it is super simple to make, doesn’t require you to ever heat up the oven and it is sure to please everyone — restricted diets or not.
Since I cut most dairy from diet last year, there are a few things I miss from time to time. A rich and creamy cheesecake is certainly one of them. This “cheesecake” has a smooth and creamy flavor, with a bright tanginess you would find in most traditional cheesecakes. The crust is super simple and compliments the filling perfectly. The best part about this crust is, besides being raw, is how super versatile it can, you can use whatever nuts you have, I went with 1 cup raw macadamia nuts and 1/2 cup raw almonds. Plus it would be great for many other pie recipes, too. Read the rest of this entry »
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Creamy Chocolate (Avocado) Fudgesicles – Gluten-free, Vegan + Refined Sugar-Free
I told you guys I am on a major homemade popsicle kick lately. I have seriously been thinking of popsicle flavors at the most random times. The idea for these came to me when I threw together a quick batch of my avocado chocolate mousse the other day. As I was eating it, I was thinking how simple it was to make and how it could make the perfect rich and creamy fudgesicle. I tweaked the recipe a bit to make it work for freezing and I also decided to use some beautiful organic dates, I got from our farm share this week for sweetening. If you don’t have dates or want to skip them, just add a bit more sweetener to taste. I used a great local raw honey that I had in the pantry, if you wish for these to be vegan you can go with maple syrup, coconut nectar or you could try just using dates, too.
There is one thing I can tell you for sure about this recipe, you will have a really hard time not wanting to just eat ALL of the pudding/popsicle mix as you are filling the molds. It is so sinfully good. Feel free to make less popsicles and eat this as is, as a pudding. It is incredible and it is addicting, you will want to make it all the time.
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Goodbye Google Reader! How to Switch Your RSS Feeds to Feedly.
Sadly, as of tomorrow July 1, Google Reader is no more. I have really loved the ease of Google Reader to organize all of my RSS feeds so I was pretty bummed when they announced this earlier this year.
I find keeping up with all of my favorite blogs, SO much easier with a RSS reader, otherwise I forget to check them and I miss seeing the fun updates, recipes and giveaways. Even if it just means scrolling through my feed quickly in the morning, it is nice to have it to where I can skim and/or read it all in one place and organized. Google Reader always made that very simple.
I want to make sure those of you that use RSS feeds will still be able to follow Tasty Yummies and all of your other favorite blogs, so I thought I would share my favorite alternative that I have been testing for a few months. Once Google announced the discontinuation of their reader I started immediately looking for alternatives and that is how I found Feedly. Feedly is simple to use, clean and organized.
Many other services require you to export your Google Reader data using a tool called Takeeout, you have to save it to your desktop, then import it to the new service. It’s simple, but it definitely leaves room for error and glitches. Feedly has simplified their migration feature for Google Reader users into an extremely simple click to import! Below is the quick 3-step procedure. I would suggest doing this today, if possible, so you don’t lose your data from Google Reader tomorrow when they shut it down.
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Photo Fun Day Friday
This is a short but sweet one. We have been quite busy this week. After having my parent’s here for a visit last week, it was back to reality and back to work for us. Can’t believe it is already July next week. We have a fun weekend planned, with some relaxing and some fun. I am headed up to LA on Sunday for the Wanderlust Yoga in the City event at the Santa Monica Pier. Any of you headed there?
I hope you all have a wonderful weekend, no matter what you have planned!
We went for an amazing bike ride to the beach the night of the Supermoon and it was epic. So beautiful. I hope you all got to experience it as well.
The pictures do it no justice. At all. Did you get to see it?
Made a bowl of my vegan avocado chocolate mousse. Man, I forgot how good that is. Read the rest of this entry » -
Whole-Grain Chocolate Zucchini Muffins – Gluten-free, Dairy-free & Nut-free
After sharing my guide for gluten-free flour and starches last week, I wanted to create a yummy baked good that you guys could easily make your own, by using your very own all-purpose gluten-free flour blend! I decided to go with a whole grain blend to give these muffins a great texture. Feel free to make your own blend with your favorite flours and starches, whole grain or not. I make my all-purpose flour blends 1000 grams at a time, since it makes measuring simple, and then I have additional flour already made up for other recipes. For a whole grain blend, as mentioned in my previous post, I use 70% grains and 30% starches.
I am already overwhelmed with zucchini from my garden, so these muffins are a great way to use up some of the zucchini but also to sneak some veggies into an unsuspecting place. Chocolate is of course the real start of this show, the cocoa powder gives the muffins a beautiful color then you get the flecks of the little mini chocolate chips! YUM! The best part of this recipe is that it will work with any flour blend you choose. So make up your favorite all-purpose gluten-free blend using my guide for gluten-free flour and starches and as long as you are measuring the flour by weight for this recipe, it should work just fine.
This recipe was originally shared as part of my Restricted Diet series with the Free People blog BLDG 25.
[print_this]Whole-Grain Chocolate Zucchini Muffins {Gluten-free, Dairy-free & Nut-free}
Makes 12 muffins
- 350 grams whole-grain gluten-free flour mix* (approx 2 1/2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon sea salt
- 2/3 cup honey (I used raw honey)
- 2 large farm-fresh eggs
- 1 teaspoon vanilla
- 1/2 cup grape seed oil, olive oil or melted coconut oil
- 1 1/2 cups shredded zucchini, with as much liquid squeezed out as possible
- 1/3 cup mini chocolate chips (make sure they are gluten-free and dairy-free)
* See above for the blend I used. Any all-purpose flour mix should work here, gluten-free or otherwise, as long as you stick with the same weight for measurement.
Preheat the oven to 350ºF. Line a large muffin tin with paper liners.
Whisk together the flour, baking soda, baking powder, cocoa powder and salt in a large bowl. Set aside.
In a medium bowl add the honey, eggs, vanilla, oil and zucchini, mix together well until combined. Add the wet ingredients to the dry. Mix well until it is all well combined, then add in the mini chocolate chips, folding them in until mixed throughout.
Fill the paper-lined muffin tins about 3/4 full. Place the muffins into the oven and bake 20-25 minutes, until they are cooked through and a toothpick or knife inserted into the center comes out clean.
Let cool for 5 minutes in the muffin pan before removing to a cooling rack to cool completely.[/print_this]
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Tasty Yummies 5k Facebook Fan Giveaway
I promised you guys when we hit 5,000 likes on the Tasty Yummies Facebook page that I would host a huge giveaway. Well, last week we hit that number and then some. So here we go, as promised!
As a thank you for being super awesome – for this giveaway, I put together a package of some of my very favorite things! ALL of the items from Amazon are being supplied and purchased by ME! Both Vega and Vigilant Eats also so graciously offered to share some of my favorite goodies of theirs, with the winner of this giveaway. This entire package is shipping to one lucky winner!
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Creamy Avocado Dressing – Gluten-free + Dairy-free w/ Vegan Option
I am not going to lie, one of my absolute favorite things about living in Southern California are the inexpensive avocados. I always have a few on the counter just waiting to get added to a salad, made into guacamole or just spread fresh onto toast or crackers.
When we lived in New York, it was always the painful part of my grocery shopping trip. Seeing the price tag on the avocados and deciding how much they were worth to me. Did I HAVE to have them? Usually I did, but some weeks I just couldn’t stomach the cost. Plus let’s be honest, they weren’t all that fresh, not compared to the ones out here.
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Photo Fun Day Friday – A Few Days Late
I realize this should be titled “Photo Fun Day Sunday Afternoon”. My parents’ trip ended Friday afternoon and with that came some sad goodbyes and an afternoon of loafing around for Mark and I after we drove them to the airport. We had a busy week with them, we crammed a lot in and it was really wonderful! So nice to spend an entire week with my parents. Uninterrupted by work, obligations, business meetings, events, other people, etc. I don’t know if I have ever had that much time with just me (and Mark) my parents, ever! It was nice, to say the least.
We made lots of meals at home, we went to a few of our favorite restaurants and even tried a few new places that Mark and I haven’t been to yet. We took a lot of walks, checked out the Long Beach Flea on Father’s Day, hosted a big dinner with friends, we of course, took them for their first trip to Disneyland and lastly, the beach on the last day, to end their trip right.
Here’s a few pics from the past week, most from the time we spent with my parents!
My dad and Seri. Not sure who is enjoying the sun more. They are both sun-a-holics.
Crab Pot for dinner. Seafood overload. So good.
Lotsa crab.
Me and Mark -
A Guide to Gluten-free Flours and Starches
I am excited to share my guide to Gluten-free Flours and Starches. From grains and starches to beans and seeds, there is a wide variety of gluten-free flours available to us to make baking easy and delicious. Seeing all of the options in one long list, is actually quite exciting and inspiring to know the many options.
Grain-free Banana Coconut Mini-LoavesAlthough it can all seem a bit daunting and overwhelming at first, baking gluten-free is far easier than you would think. Once you get to know what flours and starches are available, how they work together in recipes and as you learn which you like the most, you will slowly start building a pantry full of options to make just about anything you desire. Baking does require some experimenting, some mathematics and ratios, and yes, even some failures along the way. But, once you get the hang of it and have it down to a science it will be second nature to you. As someone with a gluten intolerance, it is hard to feel like we are living without when I take a look at the long list of flours available to us.
This list is meant to act as a guide to some of the many amazing and nutritious, naturally gluten-free flours and starches that exist. This isn’t necessarily a complete list as there are so many of them always popping up on the market, but these are the ones I know of, most of which I have experimented with myself.
It is best to remember that baking gluten-free almost always requires a mix of flours and starches, as opposed to just one. That is probably one of the biggest mistakes people make when they try baking gluten-free for the first time. A recipe calls for 1 cup gluten-free flour and they grab 1 cup of whatever flour they have or can find easily, for example just rice flour or just soy flour. The results are usually disastrous and many people are left defeated. There are plenty of great all-purpose gluten-free flour blends on the market that you may like just fine and if you are new to gluten-free baking, this is probably the perfect place to start. But, once you have experimented a bit and get a little more comfortable, I highly recommend trying out making your own gluten-free flour blends. As you get to experimenting with recipes and baking you will be able to make your own combinations of flours and starches outside of this ratio, but this is a really great place to start.
Mint Chocolate Chip Brownie BitesA Guide to Gluten-Free Flour and Starches
I find when you get the proper ratio and combination of flours and starches, there is no real need for xanthan or guar gum, which I prefer to not use if I don’t need to. Many people have issues digesting the gums, and I try to avoid them when I can now that I know they aren’t necessary. I have also learned that some of the best baked goods, especially breads, are made by adding in psyllium husk, ground chia and/or ground flax seeds. These replace some of the binding and elasticity properties of regular gluten flour, to keep it from crumbling, which is the reason many bakers use the gums in gluten-free baking.
NOTE: If you are looking to convert a regular gluten-containing recipe to gluten-free by using your custom made gluten-free all-purpose flour mix in a regular recipe, a good rule of thumb is to sub 140 grams of your gluten-free mix for every 1 cup of regular gluten all-purpose flour.
When you look at this long list of flours and starches available to us, it hardly feels like we are like we are missing out at all, right?
WHOLE GRAINS
Amaranth Flour
Brown Rice Flour
Buckwheat Flour
Corn Flour
Millet Flour
Oat Flour (make certain it is certified gluten-free)
Quinoa Flour*
Rice Flour
Sorghum Flour
Sweet Potato Flour
Sweet Brown Rice
Teff Flour
White Rice Flour*This technically belongs under seeds, but it works really well as a grain flour, in small quantities in AP blends
STARCHES
Arrowroot Flour
Cornstarch
Potato Flour
Potato Starch
Tapioca Flour
White Rice FlourNUTS AND SEEDS
Almond Flour
Chestnut Flour
Coconut Flour*
Hazelnut Flour
Flaxseed Meal
Salba/Chia Seeds
Hemp Flour
Mesquite Flour*Coconut Flour will suck a lot of the moisture out of most recipes, so use it sparingly or add additional eggs or other liquid to counteract.
BEANS AND LEGUMES
Fava Bean Flour
Garbanzo (chickpea) Bean Flour
Garfava Flour
Kinako (roasted soy bean) Flour
Soy Flour
Pea Flour and Green Pea FlourYou can usually classify nut, seed and bean flours as a whole grain, for ratio sake, even though they are technically not in the grain category. However, they can sometimes react a bit differently depending on the recipe, so it may take some experimenting with those. I should also note that you won’t want to use just a bean flour alone or in large quantities in most recipes, as they tend to have a bit of an aftertaste that could overpower the final dish.
Ratios
The beauty of this list is that you can select your favorite flours and starches, based on what is available to you and what you prefer, that could be used in a variety of recipes. When making my own whole-grain all-purpose flour for baking, I personally use a ratio of 70% grain flours to 30% starches (based on Shauna Ahern’s recommendation from all of her many years of experimenting and baking). For a regular all-purpose blend, you’ll want 40% whole grain flours to 60% starches. Everyone has different ratios they prefer, but these have both proven to always be effective for me and many other gluten-free bakers. Here is a great example of a whole-grain blend I have made in the past: 200 grams sorghum flour, 200 grams teff flour, 200 grams millet flour, 100 grams buckwheat flour, plus 150 grams each of tapioca and arrowroot starches. This particular mix results in a beautiful brown whole grain blend that I love for pizza crusts and rustic pie crusts. If you are looking for something more traditional and white, use the 40/60 ratio, and for your grains try a blend of sorghum, millet, rice or soy. I usually make my all-purpose flour blends in batches of 1000 grams, since that makes weighing and ratios the easiest.
Have you played with making your own gluten-free flour blends and with gluten-free baking? What are your favorite gluten-free flours?
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Rose Infused Honey {Guest Post by Homegrown & Healthy}
I am very excited to introduce you guys to Aubrey of Homegrown & Healthy today. Her site is an amazing curated collection of all that is healthy, homemade and fresh. Aubrey scours the internet to bring you healthy recipes and ideas, including her own recipes and crafts into the mix as well. If you want live healthier and be healthier without having to sacrificing your favorite foods or your budget, you have to check out her site. Today she is sharing a wonderful and simple recipe for Rose Infused Honey which couldn’t fit in more perfectly around here, since I only recently just share a recipe for homemade honey-sweetened ginger syrup. I have roses growing like crazy so I will be making this very soon, I love rose flavored soda water.
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“I’d rather have roses on my table than diamonds on my neck.” Emma Goldman
Roses: the iconic flower representing romance, love, beauty and appreciation. However, those beautiful, softly scented petals are for more than just show.
Did you know that roses are edible?
Not simply edible, but beneficial?
Roses having a soothing property and have long been regarded as a sedative, anti depressant, and all around stress reducer. From a nutritional standpoint it’s reassuring to know that roses are high in organic acids and nutrients, offering a ton of vitamin C.
(Of course, that doesn’t necessarily mean that you’ll want to eat every rose you come across. Especially avoid anything that comes from a florist–they cover those things in all kinds of chemicals–or eating flowers from a garden that utilizes pesticides or other chemicals. But you already know that, right?) Read the rest of this entry »
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Vegan Chocolate Chip Cookie Dough Popsicles – Gluten-free + Refined Sugar-Free
If someone tells you they couldn’t devour a large amount of chocolate chip cookie dough, if given a chance, they are lying. There is no way around it. It has to be some of the yummiest stuff that man has ever created. So how about some summer-ready chocolate chip cookie dough, without the flour or raw eggs, the heat of the oven and the mess in the kitchen?
A week or two ago a vegan friend of mine posted a link to some chocolate chip cookie dough popsicles made with whole milk and two kinds of refined sugar. He mentioned wanting to figure out how to make them vegan. I of course decided to help out and veganize the recipe. Yeh, I wanted to help him, but selfishly as soon as he posted the link, I was unable to get them out of my mind and I couldn’t wait to get a cookie dough popsicle into my tummy! Read the rest of this entry »
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Photo Fun Day Friday
Happy Friday guys!! I will keep the chatter to a minimum on this one, since I have to finish cleaning up the house and go to the airport to pick up my parents!! YAY!!!
Hope everyone has a lovely weekend. I will be busy enjoying my parent’s company this upcoming week, but I have some fun posts lined up for you guys. I hope you enjoy.
Our booth in Silverlake this past Saturday.
Set up all day on Sunday at the Rose Bowl Flea. Such a fun event!
I recently discovered how smart it is to zest my lemons before I juice them for my daily warm lemon water. I keep a container in the freezer and I just keep adding to it. It’s great to toss into pasta dishes, in salad dressings, etc.
Look at this beautiful juice. I cannot recall everything that was in it, but it definitely contained beets 🙂
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Chocolate Peanut Butter Road Trip Energy Bars – Gluten-free, Vegan + Refined Sugar-Free
Some of you may recall seeing this recipe before, I shared it in the spring of last year during one of our busiest travel seasons. After sharing my tips for traveling with a restricted diet last week on the Free People Blog BLDG 25, I thought it would be great to share one of my favorite recipes for traveling with the readers over there. These Road Trip Energy Bars are one of my go-to treats to make and bring along on every trip. They travel well and they are super simple to make. Read the rest of this entry »
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Homemade Ginger Ale – Honey Sweetened – Gluten-free with Vegan option
As part of our Six Month Mindful Living Challenge I am going to be sharing recipes that follow that compliment the theme of the month, when possible. This month, with our plastic consumption being the focus, I wanted to share a recipe that is simple to make at home that is not only delicious but can single handedly cut down on your plastic use.
This homemade ginger syrup has a great kick to it from the fresh ginger and it is full of beautiful, bright flavors. Not only is it great for this refreshing and delicious homemade ginger ale, but it would also be great drizzled over homemade ice cream and yogurt or even over your morning oatmeal or other cereal. I sweetened this with local raw honey, since honey provides a variety of amazing benefits, but I also just love the flavor. If you are vegan, play with your favorite sweetener, anything will work. Granulated sugars to liquid, they’ll all work just as easily. For some of the amazing benefits of raw honey, check out this post from Body Unburdened. See the notes at the end of the recipe if you wish to retain the full benefits of the raw honey in this recipe.
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Chili Spiced Coconut Mango Salad – Gluten-free + Vegan
This simple salad is inspired by a snack I have had a few times from Trader Joes. Chile Spiced Dried Mangoes. I really love these, but I don’t love that they contain sugar, so I wanted to make something at home that has some of the same flavors but was a bit healthier and fresher
This salad is super simple to make, it takes longer to peel and cube the mango than anything else. The spice from the chili powder is so nice with the bright, fresh and sweet flavor from the mango and the coconut chips bring a great welcomed crunch to the salad. I like to add in a little dash of chipotle powder because that smokey taste is just so complimentary, but it is definitely optional. This salad is great on it’s own or it makes a wonderful side dish for a BBQ or picnic. To me this is just summer in a bowl! It’s so good. Read the rest of this entry »
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Photo Fun Day Friday
I skipped my photo post last week inadvertently, the weeks just fly by way too fast for me. Here are the last two weeks of fun. Hey by the way, how the heck is it June already?
We have had a handful of events we did for work the past few weeks and we’ve been squeezing in fun where we can. My parents get here a week from today, so we are working like crazy to be able to take off as much time as we can while they are here. I CANNOT WAIT TO SEE THEM!
We have two events this weekend where we will be vending at, Silverlake Art Craft & Vintage and the Rose Bowl Flea, if you happen to find yourself at either one, come on by and say Hi!
A super yummy post-run green smoothie. Check out the recipe on my Instagram.
Our booth setup for Patchwork Fair in Santa Ana two weekends ago.
A backyard BBQ wouldn’t be complete with a fun teepee!
We played some board games at our little Memorial Day BBQ. This was a fun one. What’s your favorite board game?
I love the amazing sun our deck gets for the first half of the day. I love practicing out there.
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Restricted Diets: Tips For Traveling
Summer is nearly here and if you are like me, your wanderlust is in full effect. Vacations are around the corner, road trips will be aplenty and you are probably already stressing about how you will safely eat. This next post in my ongoing series is one that I have a lot of experience with. Traveling with dietary restrictions can be challenging, to say the least, but if you can plan ahead and prepare for the journey, it can still be a wonderful adventure you will remember for a lifetime.
Traveling has to be one of my favorite things, but with a gluten-free lifestyle, I have had to get a little crafty and plan ahead whenever I hit the road.
Please feel free to share some of your own tips, too.
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Strawberry Honey Simple Syrup – Gluten-free + Refined Sugar-free
I am a sucker for summer beverages. I love a good refreshing cocktail, beer, sangria, champagne or prosecco cocktails, agua fresca, etc. Most times it is either the bubblies or the fruit that really attracts me. If you can get them both together in one drink, even better. I love a good, subtly sweet carbonated beverage.
I don’t drink much alcohol these days, I reserve that for special occasions, but I still love having fun with my drinks at home. Although making fruit infused simple syrups is one of my favorite things, I really don’t love consuming refined sugar, even if it is organic and raw, etc. Sure, you can absolutely just let the fresh fruit infuse or you can muddle it right into water, sparkling or flat, without any sweetener. But, there is something about the subtle sweetness from an infused simple syrup, even in the smallest amount, that gets me every time. Obviously I don’t consume traditional HFCS laced soda’s anymore, so I prefer to just make them myself at home.
In an effort to try making a fruity simple syrup without my usual raw organic sugar, I gave some local raw honey a try instead and I am sooo excited about the results. This strawberry honey syrup is thick, perfectly sweet and full of incredible flavors from both the fresh strawberries and the good quality local raw honey.
I would personally suggest always consuming raw honey over the processed stuff. Even though you cook it down in this recipe, raw honey is still the better choice. Raw honey provides a slew of amazing benefits, but regular pasteurized honey is processed with damaging levels of heat stripping it of these beneficial properties through the heating process, making it just as unhealthy as refined sugar. Also, many times store bought pasteurized honey is actually cut with corn syrup. YUCK! I prefer to get my raw honey from a local farmer, either at the farmers market or a local grocery store.
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Tasty Yummies Advertising Update
I want to take a moment today to address some advertising changes that happened on my site as of this past month, which you may have noticed. I signed an exclusive content creator contract with Glam Media as part of their Foodie and Bliss sub brands, to provide innovative and quality advertising services to my readers that will not only complement my content but in turn this will also provide some small financial benefits to me. This will hopefully allow me to continue growing Tasty Yummies by providing quality content to you my readers. In entering into this agreement I am still able to work with select networks as well as directly with sponsors on advertising campaigns, sponsorships, features, giveaways, etc.
Glam has allowed me to get pretty specific with what I will allow for ads, so although it could potentially mean more money, I have personally opted out of any campaigns that I feel do not compliment the vision of Tasty Yummies. For example, I opted out of any campaigns promoting processed foods, fast food, meat, soda, etc. That being said it will likely take some time to get it to exactly where I want it. You will see in addition to banner ads in the right side bar, occasionally there are some campaigns that will actually take over the top half of my site with a full banner across the top and a custom background. It shouldn’t appear at all times and if you were to refresh it would likely be gone. This in particular is definitely something I am getting used to, but for now I am trying it out. Additionally, the ads towards the bottom of the page on the right hand side are brought in via Google Adsense, which sadly doesn’t allow me to get quite as specific when opting in and out, so I try to keep a careful eye on those.
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Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}
I have been obsessed with berries lately. They are in season here in Southern California so much earlier than I was used to on the East Coast, so I feel like I have been given this extra special gift this year. The berries out here are seriously better than I have ever tasted before. The pint of strawberries I picked up a from my favorite organic farmer this week, are seriously THE best I have ever had. I can’t get over it.
When Sherrie from With Food + Love invited me to share a seasonally inspired dish for The Spring Dish {PLANT POWER}Blog Series, I knew instantly I wanted to share a sweet berry recipe. I wanted simple and light, but with a little something special to make it unique. A fragrant lavender simple syrup compliments the berries with all that lovely soft aroma and flavor and the coconut sugar gives it a nice robust almost rustic finish. And of course, the whipped coconut cream is the best way to finish these parfaits off. Read the rest of this entry »
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Curried Sweet Potato Chips – Gluten-free + Vegan
Oh gosh, what is it about crispy potato chips that are so satisfying? These delicious baked sweet potato chips are the best alternative to store-bought bagged chips that you could ever find. They are light and crispy and full of so much flavor from the curry powder. I have no shame in admitting that store-bought kettle style crispy potato chips are definitely one of my biggest weaknesses. I never buy them or have them in my house, for fear that I would sit down and eat an entire LARGE bag in one sitting.
These simple-to-make chips really satisfy that craving for me and the best part is, you can play around with the flavors. Besides the curry powder, which is one of my very favs, you can also just add salt and pepper, or maybe some smokey chipotle powder or even a sweet mix with a little cinnamon and a dash of nutmeg. The possibilities are endless.
