Source: Adapted from How Sweet It Is

1 c. whole wheat flour
1 c. cake flour
1/8 c. ground flaxseeds
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 large egg
1/2 c. plain yogurt
1/3 c. coconut palm sugar*
1/2 c. unsalted butter, melted and cooled
1/2 c. fresh raw peanut butter
3/4 c. chocolate chips

Preheat oven to 350 degrees F. Spray tin with non-stick cooking spray or line muffin tins with silicone, foil, or paper liners and set aside. In a small bowl, whisk together both flours, baking soda, baking powder and salt; set aside. In a large bowl, whisk together egg, yogurt and sugar until smooth. Slowly add melted butter and peanut butter, whisking constantly until creamy. Add dry ingredients and chocolate chips, mixing until just combined with a large spoon or spatula. Be careful not to over mix. Using an ice cream, cookie scoop, or large spoon, fill muffin liners 3/4 of the way full. Bake for 15-18 minutes (or until a toothpick comes out clean). Remove and let cool.

Makes: 16 muffins

[My 2 Cents]
A while ago I discovered at my local health food store a replacement for brown sugar.  In an effort to remove all refined sugars from our pantry I thought – why not!  This is my first recipe using the coconut palm sugar and I LOVE it!  Here is the specific brand I used, you may have others at your health food store.  In reading up on the product there seems to be a little controversy in the production of the sugar eliminating the growth of coconuts – but I think, for removing white refined sugar from my cooking – I’ll buy a bag every now and again.  It’s a great alternative.

As far as the raw peanut butter goes, of course you can use whatever is in your cupboard.  Raw is just my preference.  After learning of all the yucky ingredients found in your traditional peanut butter on the shelf, we’ve made the switch to only buying raw.  Two simple ingredients: peanuts & salt.  I feel a lot better knowing it isn’t loaded down with unnecessary ingredients.

This was one of our favorite go-to snacks when we needed a little something small.
Located on the Promenade Deck was the Cafe Promenade where you could get these little babies almost anytime you wanted to.

Perfect for a shower, a party, a get-together… or any time you want
Head over to the Rhodes blog to check out how easy (and cute) these little sammies are!

Here’s the recipe for you:

These breadtwists will knock. your. socks. OFF.
They are that good people. Trust me.

Head over to the Rhodes Blog for step-by-step instructions! You can have this with your dinner: TONIGHT!
It’s so easy!

Source: My friend, Natasha W

1 head of cauliflower, grated
1 sweet onion, minced
1 tbsp. fresh dill, chopped
2 tbsp. fresh parsley, chopped
1 tsp. fresh mint, chopped
4 tbsp. extra virgin olive oil
Salt and Pepper
1 lemon, juiced

Heat olive oil in a large frying pan on med/high heat. Saute onions until translucent. Turn to medium heat and add cauliflower (add several pats of butter, if desired). Mix in herbs, salt, and pepper. Saute 10-20 minutes until cauliflower is the right texture; stirring often. It is important not to overcook the ‘rice’ (under-cook rather than overcook, otherwise it will become mushy). Remove from pan and squeeze 1/2 – 1 lemon over top. Stir. Serve.

[My 2 Cents]
The easiest way I found (and a tip from Natasha) is to grate the cauliflower in a food processor until broken down into rice-sized pieces. This was super simple and worked perfectly. If you don’t have a food processor, another option would be to grate it on a cheese grater. *Only grate the actual cauliflower. Discard the leaves and the stem.

Well… technically it’s Spring..
However, In my neck of the woods it’s pretty chilly.

While waiting for the flowers to bloom – enjoy these adorable blossoms!
Head over to the Rhodes Blog to see my latest step-by-step.
It’s so easy!

In the last couple of years, I’ve fallen in LOVE with lemon.
LOVE. LOVE. LOVE.

Probably my favorite Rhodes recipe with lemon are the Lemon Pull Aparts.
Yes. Please.

I feel as though, these lemon drops are just a variation of my favorite treat

You also may be interested in the Glazed Lemon Rolls.. those are also divine!

Either way, check out my step-by-step post.
They are the perfect springtime treat – you won’t want to miss out!

Source: Pinch of Yum

1 can coconut milk
2 tbsp red curry paste
2 small heads broccoli
1 can chickpeas, rinsed and drained
½ tbsp cornstarch dissolved in 2 tbsp cold water
optional: minced garlic or onion
1 tbsp. olive oil

Saute broccoli and onion/garlic (if using) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Source: Slightly adapted from Skinny Taste

3 c cooked brown rice
1 lb ground turkey (or hamburger, whichever you prefer)
1 large red bell pepper, finely chopped
1 c finely diced onion
4 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 can (14.5 oz) tomato sauce
2 c chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

In a large pot brown ground turkey on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes, or until onions and peppers have softened. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

4 large bell peppers, any color
1-2 tbsp. coconut oil
3 cloves garlic, minced
1 onion, finely diced
2 c. cooked brown rice
1 c. grape tomatoes, halved
2 tbsp. grated Romano cheese
Fresh basil
Fresh Mozzarella

Preheat grill on high setting. In a large pan heat coconut oil until hot. On medium-high heat saute garlic and onions until translucent; about 5 minutes. Add rice, tomatoes, Romano cheese, and basil. Stir occasionally until heated through; about 5-7 minutes. Wash each pepper and cut in half, removing seeds and veins. Stuff each pepper evenly with rice filling and top with fresh mozzarella*. Grill on medium heat about 10 minutes.

[My 2 Cents]
*You can stir in the fresh mozarella with the rice filling as you stuff each pepper instead of topping each stuffed pepper. I tried it both ways and probably prefer it mixed together – it gets more melty gooey cheesy that way.