Kimberly Kalem

7 Flips | 2 Magazines | @kalemk | Learning Technolgy Coord

Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette Recipe

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.<p><b>Read more: Black Bean, Corn, and Red Pepper Salad with Lime Cilantro …

How To Make Basic Tomato Sauce with Fresh Tomatoes — Cooking Lessons from The Kitchn

If you've been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red …

Recipes

Raw Cookie Dough Bites Recipe

<b>Do you ever stop your kids from licking the spoon when you make cookies?</b><p><b>You know… with the whole raw egg and salmonella thing. I know I do.</b><p>One of the …

Healthy Rasberry Sorbet 2 1/2 cups (12oz) raspberries (fresh or frozen) 2 tablespoons of agave syrup Combine raspberries and honey/agave in a food processor and blend on high speed until smooth. If you use frozen raspberries, you may get sorbet immediately. Serve immediately or transfer to container and keep in the freezer. If using fresh or thawed raspberries, pour mixture into ice cream maker, and follow ice cream maker's instructions. Serve immediately or transfer to container and keep in freezer. ❤️

Amaranth-Fig Pancakes with Banana-Peanut Butter Cream and Blueberries. and they're also glutenfree. recipe for the pancakes: for the wet ingredients mix 1 egg with 1 eggwhite and a dash of almond or soy milk and 1 tbsp of stevia sugar. for the dry ingredients mix 2 tbsp of amaranth flour (or quinoa or buckwheat flour) with 1 tbsp of ground oats a dash of salt and 1 tsp of baking powder. add the wet ingredients to the dry ingredients and and stir well until smooth. in a large frying pan heat up a bit of coconut oil and start making your pancakes. i used 1.5 tbsp of the pancakes mix for each pancake. fry on each side until golden brown. cut 2 figs into very thin slices and add a few slices between each pancake. stack up and always make sure to add the fig slices in between. for the nana-pb cream: blend 1 small frozen banana with 3 tbsp of almond or soy milk, 1 heaped tsp of homemade peanut butter and 1 tsp of stevia sugar until creamy. add on top of your pancake stack, top with fresh blueberries and also sprinkle some amaranth puffs on top. enjoy! Credit: @nadshealthykitchen

Chia Seed Pudding

Recipe courtesy of<p>From:<p>Total:40 minPrep:40 min<p>Yield:4 servings<p>Level:Easy<p>Nutritional AnalysisPer ServingCalories201 calorieTotal Fat8 gramsSaturated …