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Did you watch the Super Bowl yesterday?  I definitely did not!  I did briefly tune in to the Puppy bowl and the kitty halftime show though and ate a lot of snacks!… Anyway, onto today’s recipe. I’m very late to the buffalo sauce game.  I have never been able to do spicy, just looking at spicy food  has given me heart burn before, so I have to pick my battles.  I tried buffalo sauce pretty recently, not thinking it would be worth it, but oh was I wrong!  Now I spend half of my time trying to figure out what I can pour buffalo sauce all over, and I think these tacos are totally worthy. I’ll probably mention a million times over that I’m a taco fanatic.  Not ashamed to...

*Pictures Updated on 8/15/13 with Easy Whole Wheat Bread* White chicken chili has always looked like something I’d want to eat– if only it didn’t have chicken.  It’s creamy, smells a little spicy, and looks so comforting!  Not knowing what it actually tastes like, I had to start with recipes I found online and tweak them to taste like something delicious. I decided to keep it pretty simple.  When I make regular chili, I’ll throw in every vegetable in sight but all of the white chicken chilis I’ve wanted to eat have looked to be full of not much more more than beans and chicken.  Without the chicken, you’re left with a soup loaded with just beans.  While I like beans, I thought it needed something more.  I decided to...

Let’s put one thing out there, donuts are delicious.  I have a friend who can’t have gluten and if you put her in any hypothetical or imaginary situation, her first response is “I would eat a donut”.  I was already working on a healthy baked donut recipe, so I decided to make it gluten free as well.  You’ll need a donut pan for this recipe; you can find them at most department stores for less than $10 or on Amazon (affiliate link) I modeled this donut after these very unhealthy donuts I used to get from a local restaurant/bakery.  They had a hint of nutmeg and were covered in nuts, with a little bit of maple.  To make these donuts a little healthier, I took a traditional cake donut recipe and...

For some reason, Valentine’s day always means cherry flavored everything.  I’m a big fan of the fake-tasting cherry chip boxed cake mix, though I don’t really like to admit it.  I took the idea of a cherry cupcake and ran with it, all the way to a real-cherry-tasting muffin. This recipe uses flax in place of eggs.  Before I ever worked with flax, I found it incredibly intimidating.  It was always one of those weird hippie ingredients that popped up in the strangest places, not something  your grandma taught you to bake with.  On a whim, I bought a bunch of random ingredients I’d never worked with– ground flax, chia seeds, coconut oil, barley– and decided I’d figure out what to do with them later.  The same barley is still...

There are lots of foods I’m more than a little obsessed with.  Anything with a container you can eat (think tacos and bread bowls), pancakes, soups, and cheese.  That puts broccoli cheese soup in a bread bowl in the danger zone of deliciousness.  Unfortunately (or fortunately, if considering my waistline) broccoli cheese soups are very rarely vegetarian in restaurants, so I always have to make my own. I have always been a little disappointed in homemade broccoli cheese soups.  They taste great and you have  control over their calories, but, compared to their restaurant bought cousins, the color is always a little sad.  I’ve seen recipes that use sweet potatoes to brighten the color, but I’d rather have that crusty bread bowl or a piece of bread on the side...

My sister and a few friends avoid gluten for various reasons and I strive to make most baked goods vegan.  The result is a lot of overly complicated recipes that never seem to have the right texture.  Using vinegar seems a little scary– strong smell, strong flavor– but neither carry through to the final product and I prefer using a product most people have in their kitchen.  The result is a cupcake that is delightfully low in calories and fat, but more importantly light, fluffy, and delicious. Most low fat vegan baked goods take advantage of the versatility of applesauce to replace oil, but I’ve gotten pretty sick of everything tasting like apples.  This recipe uses a jar of baby food (any flavor you like, my favorite is bananas and...

I became a vegetarian long before the age most people grow to like meatloaf.  I’ve tried a lot of veggie loaf recipes out there and have never been happy with just throwing a bunch of soy in a pan, but lentil loafs just haven’t grown on me, either.  The recipe below has a nice meaty texture but is still loaded with veggies to make you feel good about eating it. I like to pair my meatloaf with a fat free sour cream biscuit and some mashed cauliflower and potatoes, covered in “beef” gravy.  *Recipe updated 1/23/14 to include vegan options* Meatless Meatloaf   Recipe Type: Main Cuisine: American Author: Kelly Hutchinson Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 8 Ingredients ½ c chopped nuts...

I canned pasta sauce for the first time this last summer using tomatoes from my garden.  My yard only gets about 2 square feet of sunlight, so I really didn’t grow very many!  Now that the sauce is gone, I find myself craving the flavors of a richly developed sauce without buying a pile of out of season tomatoes.  As always, I like to load up my pasta with a mix of veggies to keep the flavor up and the calories down. Normally I don’t let myself have a slice of bread with a plate of pasta, but this dish really is mostly veggies so I let myself have a big slice of extra garlicky pizza crust. Mostly Veggie Pasta Recipe Type: Main Cuisine: Italian Author: Kelly Hutchinson Prep time:...

This recipe is where I first learned to love lentils.  To be fair to the legume, I think previously I had only eaten them in canned soups and weird lentil loafs.  The sweetness from the molasses and tang from mustard really pull the sauce together in a I-wanna-lick-it-off-my-fingers kind of way. I like to load up my lentil joes with extra veggies for flavor and reduced calories, but if you don’t like the addition of carrots and mushrooms, feel free to omit and cook additional lentils. Really like veggies? I’d be lying if I said I’ve never made an all veggie sloppy joe by adding cauliflower. Sweet and Savory Lentil Joes Recipe Type: Main Cuisine: American Author: Kelly Hutchinson Prep time: 5 mins Cook time: 30 mins Total time: 35...