Cathy Vogt is a Health & Culinary Coach, focused on educating clients on how to adopt healthier eating & lifestyle habits. She is a professionally trained chef, Integrative Nutrition Coach and Eating Psychology Coach. Cathy’s first book; Cultivating Joy in the Kitchen, offers plant-forward recipes along with nourishment practices, empowering reader to change their thoughts regarding health and get cooking! Learn more about her work, recipes and resources at www.anaturalchef.com.
Once you realize how easy it is to whip up a batch of this dreamy mocha fudge, your freezer will never be without a stash. Made without nuts, dairy or refined sugars, it’ll change the way you do dessert.
French toast roll-ups are a fun twist on tradition. Cinnamon raisin bread is spread with nut and apple butters then rolled up, dipped in an egg bath and sautéed until golden brown and melty. Roll some up!
This sophisticated yet simple appetizer tucks gooey brie, tart cranberries and crunchy walnuts inside a flaky pastry cup for a fuss-free finger food that guests will happily gobble up this holiday season.
Holidays and sweets go hand in hand, but no one wants to fill up on just one type of dessert. These mini pecan tarts have the same complex flavors of your favorite pie, but in a size that’s perfect for sampling.