By: Sarah Menanix of Snixy Kitchen
Over the holidays I feel like I’m in the kitchen 24/7. It’s a constant revolving door of dinner guests, yet somehow life is approximately 200% more hectic and it requires so much more energy just to get dinner on the table (even when dinner just involves a rotisserie chicken!). Even still, the one thing I
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By: Sarah Menanix of Snixy Kitchen
My picky toddler suddenly thinks vegetables are evil. I have no idea where she picked this up because we’ve been feeding them to her for her whole life, but she has entered the phase where she adamantly declares that they’re “yucky.” My current trick for getting her to eat veggies includes using the Spiralizer Attachment
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By: Kristi Murphy of Kristi Murphy
If you are hosting this holiday season, a mix of indulgent dishes and lighter fare will please everyone at your party. Might I suggest serving Crispy Brussels Sprouts with Quinoa and Maple Glazed Sweet Potatoes? While this side dish is full of superfoods and plant-based protein, the brown butter maple glazed sweet potatoes don’t leave
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By: Sarah Menanix of Snixy Kitchen
I grew up with homemade ice cream inefficiently churning on the back porch every summer. At the end of the day, we’d end up with soupy soft-serve vanilla ice cream that, when ripened in the freezer, turned rock solid. Don’t get me wrong, there’s a special nostalgic place in my heart for that ice cream
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By: Bobby Parrish of FlavCity
Japanese cotton cheese cake has the texture of a cloud, is light and flavorful, and is irresistible once you drizzle on my homemade raspberry caramel sauce.
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