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“Be content with your lot. One cannot be first in everything.” That was the message I found in my fortune cookie after eating dinner with my parents in August 2007. I’ll never forget it because that August was my first break after my first set of law school exams. I don’t usually talk about law [...] I’ve been working on a recipe for chocolate bark that’s also low carb and grain free. For this recipe, I used Truvia instead of agave, which makes the bark technically not grain-free, since erythritol, which is used to make Truvia, is made with corn. Still, Truvia adds no additional calories and provides a nice, aftertaste-less sweetness [...] I debated whether to go healthy or naughty with these bars. In the end, I think I ended up somewhere in the middle. Raspberry streusel bars was the very first recipe I made from The Joy of Cooking several years ago. I still remember how buttery and sweet those bars were when they came out, albeit delicious. [...] Here’s a simple, one-bowl recipe for corn muffins. These muffins are sweetened with Truvia for those looking for a break from agave nectar. They make a great breakfast muffin — with the bright note of lemon zest for added flavor. I used corn flour in this recipe instead of cornmeal, since it has a finer grain for [...] I’ve been experimenting with different sweeteners, since not everyone is a fan of agave nectar. Truvia — a stevia-based sweetener — makes a really nice sugar substitute, since it doesn’t have a bitter aftertaste like some stevia products. One problem with this product is that it is only sold in packets, making it a little more difficult [...] |
  Hi there! I'm Beth and this is my recipe blog. I live in New York City with my husband, Gennaro and our dog, Woodley. My recipes are gluten-free, sugar-free and mostly vegan. For more about me, go to my story. 
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