Have you ever played a game of Tetris trying to place all of the Thanksgiving leftovers into the fridge? Or magically became an Iron Chef overnight by using secret ingredients (hint: leftover squash)? If you responded with an audible, “Oh, my squash—yes,” we’re in the same boat.
We say, “Spaghetti is always greener on the other side;” And by “the other side,” we mean on your plate!Why is our spaghetti green, you ask? Spaghetti Verde gets its flavor and color from a special ingredient in its sauce: poblano peppers.
These crepes are bananas: B.A.N.A.N.A.S! No, really—we’ve rolled up our Grain Free Burrito Size Tortilla with a creamy vegan cream cheese filling, topped them with a rum-based sauce, chopped bananas, and a sprinkle of powdered sugar.
There's nothing we love more (other than family, of course) than a simple and inclusive recipe. Ceviche is typically prepared with raw fish and citrus juice, but we decided to use a versatile veggie (hint: it rhymes with baulipower) to top off this crispy tostada.
Chilaquiles. Or, as we like to say “chill-a-kee-les” for the sheer comfort this warm, tasty, casserole dish brings to our bellies. This is the perfect recipe to help you repurpose leftover tortillas, while adding on salsa and cilantro to your estomago’s delight.
What is sweet, sour, and always is made with love? Tamarind Chile Paletas, of course! This frozen treat marries traditional ingredients that are found in Mexican-American candy, raspas (sno cones), and paletas.
It takes soup to make a thing go right; This take on the classic tortilla soup recipe uses our Grain Free Cassava Flour Tortillas and Whole30 Approved Enchilada Sauce; It's oh so right we eat it until it's outta sight;
For this Cinco de Mayo (and happily everyday thereafter), we wish to bring flavorful, celebratory foods to your table. Here’s what’s on our menu this weekend! Inspired by Middle Eastern influence in Mexico City, Tacos al Pastor are traditionally made with slow-cooked, and thinly-shaved, shawarma-style pork.