Author: LaVonne Sarati

Healthy Oat and Almond Pancakes

We all enjoy those hot flapjacks or buttermilk pancakes in the morning. I grew up as a child on the Aunt Jemima brand pancakes and believe me when I say it was an absolute treat to sit at the kitchen table with my siblings devouring these which were also covered […]

Butternut Squash Pasta Sauce Over Spaghetti Squash

I wanted to post this deliciously healthy recipe as I had not heard of butternut squash being used as a pasta sauce before. I must be behind the times on this one, but now that I’ve finally come up to speed, let me share this super tasty and simple recipe […]

The Only Bar, Is the ONLY Bar for This Foodie (Protein Bars)

Protein bars are not only the rage of countless fitness buffs, but really for everyone. It’s for the person looking for a quick and tasty snack, or for those looking to curb their appetite, of which protein itself is known to do–by making us feel fuller which gives an added […]

Cranberry, Orange Layer Buttercream Cake with Rosemary

This is an absolutely stunning cake I came across in my Taste of Home quarterly holiday magazine. It was noted to be a first-place winner for baker Lindsay Graham of Conestoga, PA in the Taste of Home Cakes and Cookies Contest this year. So, I could not pass on making […]

Easy Home-Made Flatbread Recipe

A few posts ago, I wrote about my fondness or “fetish” I developed for eating something as simple as a piece of flatbread pizza with pepperoni and cheese as well as in a variety of other ways where I make it as healthy and delicious as possible, by adding such […]

Primal Kitchen Foods: I’m Sold and Here’s Why?

Towards the end of this year, I started my health journey to lose weight by changing my dietary habits to cut out the white food crack –known as processed or refined sugar and of course that meant sweets also which are loaded to the hilt with sugar. So a few […]

No Bake Flatbread Rugelach-Honey Pecan and Brown Sugar

I remember making this delectable little treat known as “Rugelach” over a year ago or so, though I knew very little about its food history. What I learned is that it was and is very versatile where the filling in a rolled pastry dough was concerned. Basically, this rolled up […]