If you’re like me, you grew up knowing only one use for rhubarb - strawberry rhubarb pie. With an overabundance of rhubarb most years, I have explored many other options for rhubarb to enjoy.
I have a history with Stromboli and today Stromboli is still a favorite of mine but now that I’m a mom, it’s also a hit with my kids, too, especially when they can help - a great family activity!
Like many, I had never heard of microgreens until a few years ago. And now our family is hooked. It’s so great having fresh, tasty greens in the heart of the winter - not to mention a little extra green to look at!
Most people think of overripe bananas can only be used for banana bread - not anymore. This banana pancake recipe is both simple (just three ingredients) and a healthy way to start the day!
I’ve shared a couple of unique pancake recipes, but this one takes the cake - this is our family’s favorite! And perfect with some Wisconsin maple syrup.
Sharing a memorable dessert that makes a great seasonal cake - parsnip cake! With six cups of veggies and less than two cups of sugar - I call it a “healthy” dessert to justify an extra piece!
Every couple of days we carve a pumpkin, enjoy it for a night or two then transform it into pumpkin oatmeal, soup, or - my favorite - pumpkin pancakes.
Fall has arrived and along with the hues of red, orange, and yellow adorning the trees, that means soup season. And how better to kick off soup season than with a mix of garden fresh veggies!
When I say this recipe is a family favorite, I mean it. I am up to preparing an entire 10-pound bag of potatoes. Then the potato salad disappears at an astonishing rate.
With the stretch of hot weather, I’ve recently discovered a delicious, sugar-free and even healthy version of this summertime favorite - yes banana ice cream!
With the support of my husband, I am attempting a top ten finish at North America’s most prestigious ultra marathon, the Western States 100. But just getting to the start line will be half the battle.
