Creamy Cucumber Salad is a delicious, easy, Keto and WW-friendly salad recipe that’s good for you too. 

I love this salad for its simplicity. Cucumber-based salads are crunchy and satisfying, and they are usually pretty easy to make (like my Tomato, Cucumber and Basil Salad). There is a short list of seven easy-to-find ingredients for this salad, and all ingredients are bright and fresh. If you’re stuck in a rut of making green leaf salads, it’s time to try something new!

This recipe comes from The Dirty, Lazy, Keto, No-Time-To-Cook Cookbook by Stephanie Laska. This is a cookbook filled with 100 easy-to-make Keto recipes that can be made in 30 minutes or less. If you’re following the “Keto” way of eating, this book is a must-have for your cookbook shelf!

Here are a few recipes in the book that have caught my eye: Delivery Donuts, Shortcut Cinnamon Toast Sticks, Thai Time Crunch Salad, Minestrone Zippy Zoodle Soup, Deviled Avocados, Vietnamese Spring Rolls to Go, Taco Pizza, Zucchini Zoom Zoom Bread, Broccoli Alfredo, Sriracha Brussels Sprouts, Presto Chicken Parmesan, Snappy Stuffed Salmon and Barely Any Work Beef and Broccoli Bowl. There are even desserts and drinks! Caramel Macchiato, Fast Fudge and Crash Course Chocolate Chip Cookies are on my Keto list!

Ingredients needed:

• cucumber
• red onion
• fresh dill
• lemon
• garlic
• mayonnaise
• sour cream
• salt/pepper

What kind of cucumbers are best for salad?

Hothouse cucumbers (also known as English cucumbers) are the best kind of cucumber to use for cucumber salad. They have a thin skin and smaller seeds. There is no need to peel cucumbers for this recipe. Hothouse cucumbers are found in your market- usually wrapped in plastic wrap. You can also use regular cucumbers for this recipe, but the skin is much thicker and may have a tougher texture.

How to make Creamy Cucumber Salad:

The base of the salad is simply made of sliced cucumber and chopped red onion. So you’ll toss those two ingredients in a bowl.

The salad dressing is made of sour cream, mayonnaise, minced garlic, lemon, fresh dill and salt/pepper. Those ingredients are all whisked together, and then the dressing is tossed with the cucumber and red onion in the bowl to create a creamy cucumber salad.

Make ahead:

Creamy Cucumber Salad will have maximum flavor if given a chance to chill for a little while before eating. Cover it with plastic wrap and refrigerate for at least one hour and up to 4 hours before serving.

This recipe makes 4 servings. Feel free to double all of the ingredients if you want to serve it to more people.

Keto cucumber salad:

This recipe comes from a cookbook full of Keto recipes, so it will fit naturally into a Keto diet plan.

Weight Watchers cucumber salad:

If you are on the WW plan, this salad works as a WW salad too. If you divide the salad into four equal servings, each serving will count as 3 points on any color plan. You can reduce the points to just ONE POINT if you use light mayonnaise instead of full-fat mayonnaise and light sour cream instead of full-fat sour cream.

Print

Creamy Cucumber Salad

Fat (mayo and sour cream) makes everything taste better... which is the case in this Creamy Cucumber Salad!

Course Salad

Cuisine American

Keyword creamy, cucumber, salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 servings

Calories 79kcal

Author RecipeGirl.com (shared from The Dirty Lazy Keto No Time To Cook Cookbook)

Ingredients

SALAD:

• 2 medium cucumbers (skin left on), sliced
• ½ medium red onion, peeled and chopped

DRESSING:

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons finely chopped fresh dill
• 1 medium garlic clove, peeled and minced
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

Instructions

• In a medium bowl, toss together the cucumbers and onion.
• In a small bowl, whisk together the dressing ingredients. Pour the dressing on top of the vegetables and stir to coat.
• Cover with plastic wrap and refrigerate. Give it a stir prior to serving.

Notes

• FOR THE WW PROGRAM: If prepared as written, each serving should be counted as 3 points on any color plan. If you use light sour cream and light mayonnaise, the point count will be 1 point on any color WW plan.
• If you are preparing this recipe as gluten-free, just be sure to use a brand of mayonnaise that is known to be GF.

Nutrition

Serving: 1serving | Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 197mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

The post Creamy Cucumber Salad appeared first on Recipe Girl®.

Salsa Verde is fresh, spicy and way better than anything you will find in a jar. Super easy and quick, whip it up for a party in no time!

I love a good salsa, especially when they are homemade and fresh! If you love salsa you have to try these Restaurant Style, Blender Salsa and Mango Lime Avocado Salsa!

Salsa Verde Recipe

Do not be intimidated by roasting tomatillos, when I say this is an easy salsa verde, I mean it. This is simple, delicious and worth the bit of extra work. You are going to love the fresh flavors that come together in this salsa. Roasting the tomatillos brings depth and richness. And because it is not jarred, there is no weird aftertaste to this incredible salsa. It is going to become a staple in your household!

Salsa Verde is a green based salsa thus the name verde, which means green. Made with tomatillos and peppers give it its distinct color and flavor. It has a distinctly different tangy zesty flavor versus red salsas. It is often a more mild tasting salsa, but you can always add more kick if you need to.  Use this salsa to top Navajo Tacos, Chicken Fajitas, and Homemade Empanadas. You can also just serve it as an appetizer with corn chips.

Ingredients for Tomatillos Salsa

Look for tomatillos in the produce section near the jalapeños. They will have a husk on them that is easy to remove.

• Tomatillos: Look for firm ones that are not squishy, wrinkled or blemished.
• Small Onion: Roughly chop the onion.
• Jalapeño Pepper: For more spice leave in the seeds, otherwise remove and chop.
• Garlic Cloves: Adds extra flavor and heat.
• Cilantro: Fresh and vibrant, cilantro is a classic herb used in Mexican cooking.
• Salt to Taste: Don’t skip the salt, it helps brighten the flavors.

How to Make Green Salsa!

The longest part of making this salsa is roasting your tomatillos, and even that does not take that long. You will love the deep flavor in this salsa verde that comes from roasting!

1. Tomatillos: Husk the tomatillos and rinse. Lay on a baking sheet. Heat the broiler to high and roast for about 10 minutes, turning half way through. Remove from oven and let cool.
2. Combine: In a food processor or blender add the tomatillos, onion, jalapeño, garlic, cilantro and salt to taste.
3. Blend: Pulse until it reaches the desired consistency. Serve as desired.

Tips for Incredible Salsa Verde

You and your family will love the mellow flavor of this salsa, you can add or delete according to your tastes.

• Jalapeño: Get more of that roasted flavor by roasting your jalapeños with the tomatillos. If you want a bit more spice leave the seeds in your peppers or just remove part of them.
• Tomatillos: Pick ones that are roughly the same size so they roast at the same rate. Be sure to peel back the husk before buying and check for that nice bright green color and smooth firm skin. Once peeled be sure to rinse them. Unlike tomatoes, you can store tomatillos in the fridge which will help them keep longer.
• Thin it: If your salsa needs thinning add a Tablespoon or two of water.
• Do not over process: This salsa shines when it is a bit chunky. Do not puree, unless you want to.
• Better With Time:  Salsa Verde is amazing fresh, but it is divine when the flavors have time to really meld together too. Make this at least a day ahead for delightful flavor.

Variation of Homemade Salsa Verde

There are different ways to achieve the incredible flavor of a salsa verde, which you prefer is up to you.

• Roast: You can roast your tomatillos in a pan on the stove over medium high heat. You want a good char on the skins, but not burned.
• Boil: Another way to cook your tomatillos is to boil them. Place in a large saucepan and cover with water. Boil for 5 minutes then drain.
• Sugar: You can 1/2-1 teaspoon of sugar to help balance the acidity from the tomatillos if you desire. Do not worry, you cannot taste it.
• Canned Tomatillos: Yes you can use canned, you won’t need to char them and the flavor will be incredible but slightly different.
• Boil it: To intensify the flavors once you have blended it place in a large pan or saucepan. Bring it to a boil then turn it down and let it simmer for about 10-15 minutes. Let cool before serving.

How to Use and Store the Best Salsa

• Store: This will keep up to 10 days in a tightly sealed container in the fridge.
• Use: If you don’t eat it all with chips use this homemade goodness to make Slow Cooker Pork Chili Verde, Salsa Verde Chicken Tacos and Queso Verde Corn Dip.

More Mexican Inspired Dishes

I love Mexican food. It is so fresh, full of flavor and easy to customize. It is also super fast whip up. When I have trouble figuring out what to make, and no time, Mexican food is one of my all time favorite go to recipes. It is a food we can all agree on. Rich with spices and full of flavor and fresh ingredients, it is no wonder it is one of the most popular foods around.  Next time you are craving Mexican reach for one of these tried and true favorites.

• 8 Can Chicken Taco Soup
• Homemade Empanadas
• Chili’s Copycat Skillet Queso
• Slow Cooker Barbacoa Beef
• Homemade Chimichangas 

Print

Salsa Verde

Salsa Verde is fresh, spicy and way better than anything you will find in a jar. Super easy and quick, whip it up for a party in no time!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword salsa verde

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 cups

Calories 143kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 pounds tomatillos
• 1 small onion coarsely chopped
• 2 jalapeño peppers seeded and roughly chopped
• 3 Garlic Cloves
• 1/2 cup cilantro packed
• salt to taste

Instructions

• Husk the tomatillos and rinse. Lay on a baking sheet. Heat the broiler to high and roast for about 10 minutes, turning half way through. Remove from the oven and let cool.
  
• In a food processor or blender add the tomatillos, onion, jalapeño, garlic, cilantro, and salt to taste.
  
• Pulse until it reaches the desired consistency. Serve with chips.
  

Nutrition

Calories: 143kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 1066mg | Fiber: 8g | Sugar: 16g | Vitamin A: 810IU | Vitamin C: 63mg | Calcium: 49mg | Iron: 2mg

Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies.

Here’s a Tex Mex favorite that no one can turn down…and it’s a great way to infuse loads of veggies without giving it a second thought. Try these Vegetarian Faijtas! These are so full flavored and satisfying, they please everyone around the table: even the meat lovers! This fajita recipe stars our favorite fajita veggies, blackened in the oven and finished on the stove, with pinto beans cooked in a flavorful fajita sauce. It’s so satisfying, you’ll promptly add it to your regular rotation.

How to make vegetarian fajitas: an overview

These vegetarian fajita recipe can come together in about 30 minutes, and the concepts are very simple. There’s a little back and forth between the cooking methods, so here’s a bit more about the why behind the what:

• Prep the veggies: There’s quite a bit of veggies here, so use your most efficient knife skills! Head to How to Cut a Pepper or How to Cut an Onion if you need to brush up.
• Broil the veggies (10 minutes): Throw the veggies in a broiler first. This gets them to release their liquid so they’ll all fit in one saute pan, and gets them lightly charred. Why broil instead of baking? You don’t have to wait to preheat your oven, and it’s a quicker broil time.
• Meanwhile, get the beans started: Make our homemade fajita sauce (more on that below) and throw it in a skillet with the beans.
• Finish the veggies in a skillet: Finishing in the skillet gets them nice and tender. This makes it much quicker than roasting and gets that classic fajita skillet sizzle.

Pinto beans add plant-based protein and flavor

The key to vegetarian fajitas is finding a stand in for meat that has great flavor and a good amount of protein. We’ve used portobello mushrooms in the vegetable mix to add big meaty flavor. But mushrooms don’t have protein, so on their own they’re not very filling.

Pinto beans are perfect for vegetarian fajitas! They’re savory with a robust flavor, and they taste incredible with homemade fajita sauce (we’ll get to that next). If you prefer, you can use black beans instead. Just don’t skimp on the beans, since they’re the major protein source.

Homemade fajita sauce is key

We highly recommend our homemade fajita sauce for this recipe! It’s got a great zing from the lime juice, and a smoky body from the adobo sauce. Here’s a little breakdown of the ingredients, and make sure to head over to Homemade Fajita Sauce for the full recipe:

• Lime juice
• Cumin
• Adobo sauce: from 1 can chipotle peppers
• Garlic powder
• Salt
• Olive oil

What are chipotle peppers in adobo sauce? They’re easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices. All you do is use a spoon to remove adobo sauce from the can. Refrigerate or freeze the remainder, and use it for more adobo sauce recipes, like tortilla soup or enchilada sauce.

Toppings for vegetarian fajitas

Once you’ve made your veggies and pinto beans: let’s talk toppings! You can use any of your favorite fajita toppings here. In fact: the toppings are the only thing that make this vegetarian fajita recipe! Otherwise, all the ingredients are vegan. So you can make this a vegan fajitas recipe with plant-based toppings. Here are our must-have fajitas toppings (what are yours?):

• Pico de gallo: It adds just the right zing
• Sour cream: Always. For vegan, substitute Cashew Cream
• Fresh cilantro: Another must! It’s the perfect contrast to the savory veggies
• Guacamole: Optional — or use a mashed avocado
• Cheese: Optional too! You can add shredded cheddar, feta, queso fresco or cotija cheese: but the flavor doesn’t need it! It’s ultra flavorful as is.

Make it a meal: sides to add

These vegetarian fajitas are fantastic on their own: most nights we don’t even make a side to go with them! (Truth.) But here are a few easy side ideas for adding to make it a meal:

• Chips and guacamole: Quick and easy! Look for organic chips with just 3 ingredients (corn, oil and salt)
• Easy green salad: Try this crisp green Mexican Salad
• Avocado salad: Try an easy Cucumber, Tomato & Avocado Salad

This vegetarian fajita recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free (with corn tortillas).

Epic Vegetarian Fajitas

---

(6 votes, average: 5.00 out of 5)

5 from 6 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies. 

---

Ingredients

• 3 bell peppers (red, yellow, green)
• 1 medium red onion
• 2 portobello mushrooms
• 4 tablespoons oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 3 cloves smashed garlic
• 2 teaspoons cumin
• 1 each teaspoon chili powder, garlic powder, and smoked paprika
• 1/4 teaspoon black pepper
• 2 15-ounce cans pinto beans
• 1 recipe Homemade Fajita Sauce*
• Small tortillas
• For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)

---

Instructions

1. Broil the veggies: Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Then go right to Step 3. 
2. Cook the beans: Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another 1/4 teaspoon kosher salt. 
3. Saute the veggies: Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, chili powder, garlic powder, smoked paprika, and the remaining 1/2 teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.
4. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
5. Serve: Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve. 

Notes

*We highly recommend this homemade fajita sauce! Or you can substitute 1/2 cup store bought sauce. For the fajita sauce, mix together 3 tablespoons fresh lime juice, 1 tablespoon cumin, 1 to 2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce), 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/4 cup olive oil.

• Category: Main DIsh
• Method: Stovetop
• Cuisine: Tex Mex

Keywords: Vegetarian fajitas, vegetarian fajita recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Like most people burrowing in at home during the pandemic, I’ve done my fair share of binge watching, devouring shows with a bottomless appetite. Not even discerning the finer fair from downright junk food, I’ll shallow them all whole in one sitting, pausing perhaps for a breath of air, but not a crumb will be left when the day is done. As a respite from reality, even the worst programs are still tolerable. When it just so happens that I dig into an actual delicacy, however, it’s a treat that transcends the most substantial meal. It satisfies my creative hunger, while often eliciting a greater craving for creativity.

Dear reader, please don’t judge me, but I fell hard for Bridgerton on Netflix. If you’re not familiar, the basic premise centers around one affluent family during the Regency Era in London, full of love, scandal, and strife. If it were a book, you might even call it a bodice-ripper at points, and yet… Of course, I find myself most captivated by the food. Particularly, the elaborate feasts, huge spreads set for even the most mundane weekday meals. The singular dish that I simply can’t shake from mind, despite the fact that it flashed on the screen for not even a full second, barely even coming into focus, was the most magnificent asparagus pastry I ever laid eyes on.

(Please don’t sue me for the screen shot, Netflix.)

Tireless internet troving yielded only a few scant scraps. Promising leads, but nothing substantive; certainly not enough to fill up on. Hungry for answers, I decided to write my own script for this savory plot twist.

Raised pastry crusts were very popular at this time, often decorated lavishly by the impressions of fancy copper molds. Lacking such specialized equipment, my crust is made in the same spirit, but as a simpler springform affair. Contrary to delicate doughs that yield a tender yet flaky texture, recipes dating back to this time were sturdy, utilitarian foundations built upon lard and high-gluten flour. Staying true to the spirit of the task while attempting a more edible base, I’ve employed coconut and oil alongside softer white whole wheat flour.

More importantly but also more mysteriously, the filling posed a unique challenge. Of course, asparagus should be the primary ingredient, but what else? How did they stay so pert and erect after roasting, and what anchored them in place? Most dinner pies, and most foods on affluent British tables in general, contained meat, and lots of it. Mincemeat was a perennial staple across all classes, but for such a special event, only the best would do. Thus, it’s rational to imagine a hidden pool of luxurious pate holding those spears upright. Rich and buttery, perhaps a touch gamey, duck or pheasant liver might be a good choice. For me, though, canned green beans are the new foie gras. Believe it or not, the once off-putting tinned taste is the very thing that give this spread the same distinctive notes of iron, along with a satisfying dose of protein. Bolstered with savory herbs and spices, tasting, more than seeing, is believing in this case.

Pert and perky straight out of the oven, my stalks did admittedly begin to droop after the rigors of shooting under hot lights. Next time, I might suggest cutting the spears a bit shorter, to put less strain on the crust and keep them standing tall. My vision was simply too grand to live beyond the specter of a Hollywood set.

It takes a bit of doing to prepare, but a royal feast demands the utmost of care to pull off. With a bit of planning and patience, even those who aren’t lucky enough to be born into high society can partake in this grand, celebratory pastry.

Yield: Makes 8 - 10 Servings

Asparagus Crown Roast

Fit for aristocracy, this asparagus pastry with meatless pate was inspired by the Regency-era feast seen in Netflix's hit series, Bridgerton. It's a decadent yet surprisingly healthy entree that will delight fans and foodies alike.

Prep Time 45 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

Green Bean Pate:

• 1/4 Cup Vegan Butter
• 1 Small Yellow Onion, Diced
• 2 Cloves Garlic, Minced
• 1 (14-Ounce) Can Green Beans, Drained
• 1 Cup Raw Sunflower Seeds
• 6 Dried Shiitake Mushrooms, Rehydrated and Drained
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Braggs Liquid Aminos
• 2 Teaspoons Maple Syrup
• 1 Teaspoon Dried Rosemary
• 1 Teaspoon Dried Thyme
• 1/4 Teaspoon Dried Ground Sage
• 1/4 Teaspoon Ground Nutmeg
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper

Pastry Crust:

• 1 Cup White Whole Wheat Flour
• ½ Teaspoon Salt
• 3 Tablespoons Melted Coconut Oil
• 1 Tablespoon Olive Oil
• 1 Teaspoon Apple Cider Vinegar
• 1 – 2 Tablespoons Cold Water

To Assemble:

• 6 Pounds Fresh Asparagus, Trimmed
• 1 Tablespoon Olive Oil
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper

Instructions

1. Prepare the pate first so it has time to cool before using. Place the butter in a medium saucepan over moderate heat. Once melted, add the onion and garlic, sauteing until aromatic, tender, and lightly golden brown; about 10 minutes.
2. Transfer the mixture to your food processor along with the drained green beans, sunflower seeds, rehydrated mushrooms, vinegar, liquid aminos, and maple syrup. Pulse to begin breaking down the bigger pieces, pausing to scrape down the sides of the canister as needed. Add in the remaining herbs and spices, and thoroughly puree, until creamy. The mixture should still have a bit of texture to it, but make sure there are no large chunks remaining. Chill for at least 30 minutes before using, or store in an airtight container in the fridge for up to a week.
3. To make the pastry, mix together the flour and salt in a large bowl. Add both types of oil and vinegar at the same time, and stir with a wide spatula until the dough begins to come together. Drizzle in just about a teaspoon of water at a time, until you have a stiff, cohesive dough. Be careful not to go overboard with the liquid, as it should still be thick enough to happily roll out. It may take some serious elbow grease to bring together this mixture, so if you have a stand mixer, this would be a good
   time to use it instead.
4. On a lightly floured surface, use a rolling pin to roll the dough out to an even round about 1/8-inch thick. Transfer the dough to an 8-inch round, 2-inch deep springform pan, gently easing it into the bottom and smoothing out the sides. Place in the fridge until ready to use.
5. When ready to assemble the grand pastry, preheat your oven to 425 degrees. Lightly prick the bottom of the pastry with a fork to allow steam to escape, and bake it empty for 10 minutes.
6. Remove the par-baked crust from the oven and spoon in the pate, smoothing it into an even layer across the bottom. Stick the trimmed asparagus into the pate straight up, filling the entire pastry.
7. Remove the top oven rack if needed for clearance, and increase the heat to 450 degrees. Bake the filled pastry for 15 minutes, until the tips of the asparagus are lightly charred and the stalks are bright green and tender.
8. Let cool in the springform pan for at least 20 minutes before removing and serving, to great fanfare, no doubt. Serve warm or at room temperature.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Hiware 8 Inch Non-stick Springform Pan with Removable Bottom
• 
  MIYOKOS CREAMERY Organic European Cultured Butter, 8 OZ
• 
  Bragg Liquid Aminos 16 Oz Pack of 2

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 292Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 12mgSodium: 1250mgCarbohydrates: 27gFiber: 9gSugar: 6gProtein: 11g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post A Bridgerton Too Far appeared first on BitterSweet.