If you’re looking for a delicious dessert to make, there’s nothing better than a Pineapple Upside-Down Cake. And bonus—no decorating is required! It comes right out of the pan looking amazing!
Although upside-down cakes have been around since the Middle Ages, the Pineapple Upside-Down Cake is a relative newcomer. Historically upside-down cakes were made with apples, cherries, and other seasonal fruits. It wasn’t until a November 1925 advertisement that the Pineapple Upside-Down Cake phenomenon started. As Jean Anderson notes in her cookbook, The American Century Cookbook—The Most Popular Recipes of the 20th Century:
While rooting around in old women’s magazines I found a Gold Medal Flour ad with a full-page, four-color picture of Pineapple Upside-Down Cake–a round cake with six slices of pineapple, candied red cherries, and a brown sugar glaze.
After seeing this recipe the Hawaiian Pineapple Company (which would later become know as The Dole Food Company) took the idea and ran with it, making Pineapple Upside-Down Cakes a celebratory staple. Unfortunately, as boxed dessert mixes were popularized in the 1950s, the Pineapple Upside-Down Cake took a highly processed turn for the worse. And as this ingredient list from Duncan Hines illustrates, there’s nothing real about these boxed desserts: (more…)
Growing up my mom loved to make scalloped potatoes when company came over. Not that kind from a box. The real deal. Boy did those potatoes taste good!
Like many homemade recipe traditions, though, over the years highly processed options have made their way into most kitchens. While these boxed versions do mimic the taste of homemade, they’re anything but real. Have you looked at what’s in those boxes of Hungry Jack or Betty Crocker Cheesy Scalloped potatoes? They contain a lot of ingredients that you simply can’t find in any kitchen. (more…)
Green beans are one of our favorite vegetables. Not only do they taste great, but you can cook them up and season them in so many different ways.
So last summer I was in one of those experimenting moods. Rather than make my standard, “go-to” green bean recipe, I decided to mix things up. I spied some red wine vinaigrette salad dressing on the kitchen counter, got out my wok, and voilà, I stir-fried up this new Green Bean recipe! (more…)
I love avocados. I think they’re just about the most perfect food around. I’ve written about how great they are in my free e-book, The Ultimate Clean Eating Guide. And last spring I shared one of my favorite recipes to make—Quick and Easy Avocados. But just when you think your avocados can’t get any better, lightning strikes. At least it did for me when I whipped up this Avocado Salad recipe from some leftover ingredients I had in my kitchen.
Boy is this Avocado Salad a delicious, easy way to eat healthy! Made with avocados, corn, cherry tomatoes, green onions, cilantro, lime juice and olive oil, this salad really is an amazing taste treat.
This past weekend we celebrated our dog’s 8th birthday. I know—we’re a little crazy about Katie. While I can promise you there wasn’t a full-blown party, we did commemorate Katie’s birthday by making homemade, frozen dog treats.
Our birthday girl, Katie, patiently waiting for her Blueberry Banana Frozen Dog Treat.
Why homemade? Well, as I’ve shared before, many of the store-bought dog treats are filled with unhealthy additives and highly processed ingredients. This is especially true for frozen dog treats like Frosty Paws. Although we don’t give Katie treats very often, we believe they should be made from real food. After all, we want Katie to live a long, healthy life and believe she deserves REAL food too. (more…)