healthy... the tasty way
These pancakes are lightly adapted from the pancakes I made all the time even before following The Eczema Diet. I had them often a couple months ago, got out of the habit of making them, and just rediscovered them this week. They are so easy to make, they won’t take any more time to make than oatmeal! I loved to eat these pancakes with the banana
I’ve already expressed my current love for roasted Brussels sprouts. I’ve always loved vegetables, including Brussels sprouts, which is one a lot of people seem to hate. Roasting brings out the flavours and adds a bit of caramelization, which makes them even tastier! Adding roasted Brussels sprouts to pasta is one of my favorite ways to use them. With some leek and garlic added to
In the winter, I often make stew and soup because it is so comforting. I tend to just throw everything I have in a pot, but found myself remaking this version with big chunks of cabbage and lots of red lentils often. So why not share it! I love this soup because of the savoury flavour and thickness the lentils provide. I also add a
The holidays are a big time for potlucks! With lots of food sensitivities, I end up eating only the things I bring to the potluck, but I also like bringing something delicious, thus showing people I still eat tasty food :). This holiday season however, I realized I hadn’t made cold recipes in a long time – so I had to invent one I could
With most additives being avoided on The Eczema Diet, finding plant based milks I can have can be a challenge. My previous favorite, almond milk, is out. Allowed milks include soy, rice and oat milk, but with my allergy to soy I am already down to two and most most rice and oat milks here have canola oil, which I react to. I previously used a
