Tasty Eats At Home is written and created by Alta. She is a classy and creative blogger with recipes that are both gluten-free and dairy-free (her recipes have been gluten-free since 2009 when she discovered she was sensitive to gluten). Her recipes focus on healthy ingredients and steer clear of processed foods. Alta’s recipes are relatively easy to make and she keeps her posts simple and straightforward. I love that about her blog!
One of my favorite features of Alta’s blog is her Kids In The Kitchen series. Her kids take turns playing with her in the kitchen, they get to choose what they want to make, and with Alta’s help, they create amazing food.
Cooking and baking with kids is so important. It teaches them so much about the real world, and it is a great way to spend time together, both doing something you love.
The dishes Alta’s family chooses are rarely ones that I make (well except for the yummy desserts the kids choose), but I still like to read about their experiences, especially some of the crazy dishes that the kids choose (shark and cream corn for instance!).
On to Tasty Eats At Home’s recipes…
Alta has so many recipes I’d like to try, she participates in Daring Cooks every month, which is so impressive. The three recipes I chose were her award-winning chili, her chocolate dipped dates, and her vegan and gluten-free cheesecake (I know, isn’t that awesome?).
Alta’s bean and pumpkin chili was amazing. It called for a slow cooker, but I cooked it on the stove instead. I have yet to dust off my slow cooker (it’s been stashed away since we got it as a wedding present). I made a few simple ingredient changes, based on what I had at home, and it turned out amazing. Pete and I loved the addition of chipotles in adobo sauce. I pureed some of the soup for the kids and they also enjoyed it, though I had to tone down the spice a little with some cashew cream mixed in.
Before Christmas I tried Alta’s Chocolate-Dipped Dates With Spiced Nuts . As soon as I saw those on her blog, I knew I had to try them. I made a batch and gave half to my naturopath for Christmas. His family LOVED them and so did we. They were a delightful, decadent, and healthy treat. I knew I had to give some away; otherwise Pete and I would’ve eaten them all!
Last but absolutely not least, I made Alta’s vegan and gluten-free cheesecake . I made some changes to her original recipe because Pete and I aren’t really lemon dessert people. Instead, I made a chocolate version and it was absolutely amazing. Pete and I couldn’t get enough; we had to give some of this away too. I let the recipe sit on my counter for weeks; to be honest I was a little nervous about making it – could cashews really turn into a cheesecake? When I finally got up the nerve, I was amazed by how simple and delicious it was. Seriously!
You must go and check out Alta’s blog, if it’s new to you, and then print off some of her recipes to try. You won’t be disappointed!
This post is linked to January’s version of Adopt-A-Gluten-Free Blogger. Check out all of the posts in early February on Sea’s blog Book of Yum.
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