Summer Quinoa Salad

May 19th, 2016 by

The key to this delicious and fun Summer Quinoa Salad is to blend a variety of colors and textures. You can substitute whatever you have on hand–get creative! Toss with our Maple Pecan Dressing, or another of your favorites.

Maple Pecan Dressing

May 16th, 2016 by

This maple pecan dressing is inspired by the one chef Steve Rich serves at the Park City Ski Resort Yurt. This recipe has reduced sugars and added shallot. It makes a very thick, creamy dressing, and can double as a dip.  This recipe makes a big batch–enough to store in the fridge and use over several days. I use this dressing in my Summer Quinoa Salad. I’ve also mixed this in with tuna instead of mayonnaise. It creates a unique tangy flavor.

 

Banana Muffins (Gluten Free, Low Sugar)

January 25th, 2016 by

Chewy, and moist, these banana mini-muffins are made with organic oats and coconut flour and lightly sweetened by the bananas and a little maple syrup. Enjoy!