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Dairy-Free Instant Pot Queso {nourishing & budget-friendly!}

I know my Texan food groups really, really well. And chips and queso are in a category all on their own! But what if you can’t have dairy? Life’s too short to live without queso! So, I created this Dairy-Free Instant Pot Queso that’s super nourishing, allergy-friendly, and so budget-friendly! Even my kids said it tastes like the real thing!

Mind-Blowing Grain-Free Fried Cheese Curds

Restaurant cheese curds cost about $8, they’re fried in GMO cottonseed oil, and definitely not gluten-free. These mind-blowing grain-free cheese curds are made with whole foods and beat the restaurant’s version in taste, ingredients, and money!

How To Sprout Chickpeas & Cook Them In The Instant Pot + Sprouted Hummus With Kale & Chives

To buy kale hummus at my health food store, I had to shell out $1 per ounce! Or, I could make it myself, at home. Sprouted chickpeas take this hummus up a notch and make it nourishing and super digestible. The addition of steamed kale and fresh chives gives this sprouted hummus a powerful punch of greens for the perfect appetizer or snack!

Parmesan Roasted Eggplant

Parmesan Roasted Eggplant

Eggplant is colorful! And color in veggies and fruits is a sure sign of nutrition, antioxidants, and enzymes! Eggplants are super high in fiber, but low in starch — so they’re excellent for gut health (ahem, regularity). This high fiber helps you feel full without eating a large amount of food, so eat more eggplant if you’re watching your waistline. Parmesan Roasted Eggplant is one of my family’s favorite ways to enjoy this lovely vegetable!

Grain-Free Crab Cakes {baked not fried!}

On the rare occasion that you find me in a seafood restaurant, you can bet your britches I’ll be ordering one thing for sure… Crab cakes! These homemade, grain-free crab cakes are some of the best I’ve ever had — and I’m a pretty tough critic.

Maple, Cinnamon, and Orange Spread

Many of the birches in our yard are boasting yellow-ish leaves about the color of today’s recipe. Maple, cinnamon, and orange spread will jazz up your plain ol’ sandwich, waffles, pancakes, toast, and more!

Fermented Tex-Mex Salsa

The summer I was 12, my mom handed me a can of tomatoes, an onion, cilantro, lime, and a jalepeno from our garden and told me to make salsa. This was the first time I had ever created something without a recipe. It was all about adding ingredients, blending, tasting, and adjusting. Sometimes I needed two or three jalepenos to get the heat level my family loved — HOT. Other times, half a pepper in an entire batch would set our mouths on fire.

I’ve spent the last two decades perfecting my salsa recipe, and several years ago, I began lacto-fermenting it. I don’t mean to toot my own horn here, but I’ve had many people tell me this salsa is the best they’ve ever had. It’s my most-requested recipe and the one I’m asked to bring to every family and friend get-together. My brothers-in-law even expect it at Thanksgiving! I really think the 12 to 24 hours the salsa sits fermenting on the counter kicks it up a notch and allows the flavors to develop and mingle with each other. I like knowing that I’m giving every party and holiday a good dose of healthy bacteria. 😉

For the complete recipe, head over to Traditional Cooking School!

Nut-free, Fermented Pesto

Nut-free, Fermented Pesto

Learn how to whip up a quick and easy (and lacto-fermented) pesto without nuts!