After discovering that wheat and soy products bothered me, I tried some gluten-free crackers from the grocery store. Yummy but expensive at the rate I was eating them! Then I found out how easy it is to make your own crackers! 

I found a very easy four ingredient recipe from one of my favorite food blog websites, Eating Bird Food: https://www.eatingbirdfood.com/3-ingredient-homemade-almond-crackers/

I like to chop herbs up and add those as well. My favorite is to add rosemary from our garden. These are yummy crackers to use as snacks for hummus, spinach dip, with cheese, or my favorite - garlic scape/basil pesto like this recipe from the NYTimes: 
​https://cooking.nytimes.com/recipes/1015301-garlic-scape-pesto 

Here is a yummy squash and herb pasta salad that is a staple from our crew member Jessica's kitchen. 

This casserole recipe has been passed down through our family and is always the first empty bowl on the table at all family gatherings!

Mix up the following ingredients and bake at 350 for 45 minutes. Cover with foil if it starts to get too brown:

2.5 cups broccoli chopped, steamed, and drained (we sometimes put more in!)
1 can cream of mushroom soup
1 cup extra sharp cheddar cheese grated
1 cup mayonnaise
2 eggs well beaten
salt and pepper
top with buttered crumbs or croutons

Even if you think you hate beets, we wager you'll love this.

This has become a favorite of ours, shared by our dear friend Barbie! :)

Boil the beets until soft. Let cool and peel off the skin. Chop up into small chunks.
Mix the beets in a bowl with some apple cider vinegar or red wine vinegar, and a little olive oil.
Add some jam to sweeten - raspberry or apricot recommended.
Add some granny smith apples chopped up small like the beets. (the sour of the granny smith is key to the recipe).
Add some currants and nuts (pecans or walnuts) if you're so inclined. Mix it all up. you can even out the sweet-salty balance to your taste using maple syrup or soy sauce.
Enjoy as a lovely side dish!

This is a big deal in Honduras around the holidays. It's so tasty that even after eating 4 or 5 tamales you can still make room for this sweet but light dessert!

Quarter the spaghetti squash and remove seeds. Boil or bake it until it flakes off like spaghetti and is tender when you put a fork in it. Scoop out the squash from the shell and put in a sauce pan. Add water to barely cover the squash and add brown sugar to taste (anywhere from 1/4 cup +? depending on your sweet tooth and the size of the squash. Let it cook in the sugar water until the water turns a little bit more syrupy and the squash seems to have absorbed the flavor.

Serve warm and enjoy!

Whether you just love vegetables or are grain-based pasta averse due to a low-carb or gluten diet, this pasta substitute may be for you!

Spaghetti squash gets it's name because when it's cooked it flakes off like spaghetti and can be used with all of your favorite pasta toppings or sauces!

It's so easy. Here's a simple recipe for preparing this squash as a pasta substitute from AllRecipes.com.

What a colorful breakfast dish and a sure hit with kids!
The preparation is pretty simple! For step by step instructions, check out this recipe from Meatless Monday.