On the heels of all kinds of vegan goodies now I am bringing back eggs, cheese and bacon. All together in one happy frittata. The apples add a little sweet with the savory. A winning combo. With school ending soon and the weather heating up we want lots of protein to burn. Nothing like a serving of eggs to jumpstart your morning…or any time. Breakfast for dinner is common over here these days.
Continue reading “Cheesy Bacon Apple Frittata”
I am thrilled to announce the very first guest post to appear on the pages of MarlaMeridith.com. I met Angela Liddon via her amazing blog Oh She Glows earlier this year. Love this girl. Angela’s vegan blog is a huge success and it is obvious why. Her recipes are amazing, her wit, candor and enthusiasm shine in each and every post and her photos rock. All of the delectable photos in this post are hers. Can we also talk about how cute she is? Take it away Angela….
*We are double trouble today, swing over to her blog for a guest post by moi!*
Continue reading “Oh She Glows – Guest Post with Angela Liddon”
We all have moms, had moms, are moms. This post is for all of you. Anyone who wants to gaze upon beautiful flowers and happy kids. I am a proud mom who loves her momma and her kids. Oh happy days. I wish you all a beautiful Mother’s day filled with love, peace, joy, sunshine and flowers.
Continue reading “Fields of Flowers and Happy Mother’s Day”
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Here is a fun twist on scones for Mother’s Day, Cinco de Mayo or tea parties. I came up with a slightly sweet, crumbly scone to celebrate life and gluten free vegan baking. Avocados take center stage here and they add a delightful texture to baked goods. This creamy green fruit is awesome all year round in recipes, but they get a lot of attention as the weather warms up. I love to make them the star in salads, soup, tostadas, tacos, chili, guacamole and now…….scones.
Continue reading “Avocado Scones – Vegan and Gluten Free”
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I cannot begin to tell you how excited I am about these cookies. Not only can they be made in a pinch but it is my first time experimenting with chick pea flour. The texture and subtle flavor this flour adds is like no other. Combined with brown rice flour it is even more dreamy. If you love chickpeas as much as I do I highly recommend baking up a batch of these. Almond butter and finely ground almond meal adds just enough fat to make these cookies rich, yet very sensible.
Continue reading “Almond Chickpea Cookies – Vegan and Gluten Free”
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Now that the Easter bunny has hopped on to other places, it is time to embrace Spring (unless you live in Utah and are still covered in snow.) You guys can enjoy sunny flavors virtually with us here in California. The market are filled with fresh vegetables, fruits and loads of things grown under the sun. My seven year old and hubs suggested I take a pause from my impassioned baking kick to bring you savory. So here it is!
Continue reading “Sesame Tofu with Spring Vegetables and Quinoa”
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What do you get when you take sweet apples, crunchy walnuts and tangy, creamy cheddar cheese? Over here we call this Apple Pie Grilled Cheese. This sweet-savory sandwich is a healthy nod to honor National Grilled Cheese Month. I am grateful that Kerrygold sent me a timely package of fine cheese and butter to explore. It has been a fun journey tasting all of their rich and fabulous cheese and butter.
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Can I tell you how happy carrot cake makes me? Especially when it has little Peter Rabbit bunnies and friends popping out of billowy cream cheese frosting clouds. Lately my kids have been all about Beatrix Potter stories, so when I saw these darling cupcake liners and novelty toppers I had to go for it. Just in time for bunny rabbit Easter celebrations too! Continue reading “Peter Rabbit Carrot Cupcakes – Gluten Free”
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This gluten free cake is a happy hybrid of chocolate torte meets sticky toffee pudding. It’s a dense cake bursting with sweetness and flavor. Medjool dates are what make it extra special. My goal was to come up with a date cake reminiscent some of the greatest desserts I could think of, but with my healthful twist. All natural whole food ingredients mean you can have a slice any time of day and feel awesome about eating cake. Sticky toffee sauce isn’t even necessary, really I promise this cake is a rock star without it.
Continue reading “Dark Chocolate Date Cake with Pecans – Gluten Free”
Honestly I never thought I would be posting whoopie pies on my blog. I was never a huge fan of them. Not sure why, I mean they are two cakey cookies with gobs of creamy frosting in the center. That is sure tempting. If offered a choice I go for layer cake way before a whoopie pie. Until now. These little creamy, strawberry cookie-cakes rock my world. The fabulous news – they are filled with great for you ingredients.
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Dips thrill me. So do chickpeas. Creamy dips transform simple foods into even better food. One of my all time favorite dips is hummus. This simple, versatile spread can be enjoyed with pita, chips, crisp veggies, toast points, crackers, or as a creamy sauce. Hummus can be adjusted to taste. A creamy paste forms easily with garbanzo beans, tahini, spices and lemon.
Continue reading “Sun-Dried Tomato Hummus with Crispy Chips”
Sweet strawberries thrill me. Whether eaten out of hand, sliced up into creamy yogurt parfaits, stuffed into hot & melty french toast or in baked goods. Their flavor amplifies and the natural sweetness is enhanced with the addition of heat. Pure pleasure if you ask me. These snack cakes are part of the gluten free ratio rally going on with a group of food bloggers. The theme this week is quick bread.
Continue reading “Sweet Strawberry Snack Cakes – Gluten Free”
