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THE INSPIRATION Hey Ya’ll! I am back after a bit of a hiatus. I had some unfortunate events happen to me in the form of breaking two teeth and being unable to deal with the pain and couldn’t eat anything harder than a puree. It was terrible. I’ve been having work on my mouth and…
You guys! It’s been a time! Between the global pandemic and the rightful protests going on in the country, I have needed a break, mentally, physically and emotionally. I’ve been finding ways to take better care of me and give my body what it asks for. One of the ways I’ve been doing this is…
A creamy, delicious, custard based mac and cheese that is the real star of the holiday table. Made with a blend of 4 cheeses and ridged noodles, this mac and cheese gives you a saucy, cheesy bite each and every time. The recipe starts with hand-grated cheese that turns into a cheese sauce and ends up as a dish that is browned, bubbling and waiting to be devoured. Be the holiday hero and make this dish ASAP.
The vegan version of my smoky southern collard greens recipe so no one has to miss out on the 2nd best side of Thanksgiving (we all know mac & cheese is #1). Miso, caramelized onion and liquid smoke come together to give you all the feel and flavor of traditional southern greens, without any of the meat!