The nostalgic bites of forbidden raw cookie dough reimagined as a safe, sweet snack to carry with you for little bites of energy. This grain-free, refined sugar–free, dairy-free recipe will give you that cookie dough experience without all the stuff your body doesn’t need.
Grated zucchini is mixed with herbs, eggs, and spices, shaped into small patties, and lightly fried. Adding quinoa and feta to the batter makes these classic fritters heartier and adds more nutritional value, too.
This basic recipe makes use of leftover oatmeal. Whatever additions you use, serve these warm; leftovers freeze beautifully too, and make perfect car snacks.
Tossing kale with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and have the crunch of potato chips.
These are a particular favourite with kids. Eat them as they are, or sliced and spread with dibs w tahini, the Palestinian equivalent of peanut butter and jam, where creamy tahini is mixed with a little bit of grape or date molasses.
Kids love making something that they’re used to pulling out of a package. Sugar cookie dough makes for a tasty pastry and you're in charge of filling c/o your fave jam.
You might not believe us, but these little chocolate balls taste a lot like brownies. The best part? There are no refined sugars in sight, honey sweetens the deal.
Little effort is needed from you on this one. What this no-knead bread asks for is time. The finished product is crispy on the outside, soft and airy on the inside. Jam and butter on a hot slice is non-negotiable.
Think of this as highbrow ranch. Scalliony oil gets sizzled with cilantro stems and swirled into thick, lemony labne. It's *one* of Alison Roman's greatest hits.
