Life, Liberty and the Pursuit of Gluten-Free, Sugar-Free, Low-Carb, Atkins, Diabetic, Ketogenic Healthy Eating
Beef taquitos? Chicken Doritos-type chips? Now turkey taco shells? Welcome to the future of your snacking, noshing, and all around food loving, o carnivores. With Thanksgiving coming down the pike, why not put your leftovers to good use after … [Read more...]
Mini shells make lunch crispy and fun These small taco shells are easy to make with just three ingredients. Use them as fun finger foods for the kids or for yourself, for appetizers, lunches or bento! The uses are literally endless. OK, why … [Read more...]
Quesadilla made with vegetable shells Softer white wheat tortillas tend to be used for Quesadillas. … [Read more...]
Getting the mostada from tostada A Tostada is made on a crisp shell (you leave these on the counter on a rack--or in the oven--to crisp up). You can pick these up to eat them. Traditionally the shells are made from corn … [Read more...]
Gyro will make you a hero with your taste buds. Opa! Ethnic foods add so much depth to meals, especially ones where meats and vegetables are a mainstay. One example of a dish that is fun to make and delicious as well as beautiful are gyros. … [Read more...]
Friends have told me constantly that cheese (cheese and nothing but the cheese) can be used to make taco shells and taco bowls, and crisps as well. It's true, true low-carb believers! … [Read more...]
Pictures: Hint-- They're all Tacos. I know. I continue to astound. This is, by far, my most FAVORITE use of either cauliflower or zucchini dough for making Mexican foods... and these are induction-friendly. … [Read more...]
Pictures by babydollseas. Top: Pizzelles as they appear post-baking; Middle: Cannoli with edges dipped in pistachios; Bottom: Nothing says loving from the Pizzelle maker like cannoli. … [Read more...]
