We've got a new routine--eating a healthy breakfast of Greek yogurt made by us in our Instant Pot. It's creamy, tangy, and packed with protein. We’re hooked.

This summer Cobb salad with garden-fresh tomato is a grand slam, especially its dressing, a non-creamy, clean-eating riff on honey mustard.

These chicken kebabs with lemon coconut aminos glaze won the night. We served them over wholegrain rice—an ultimate summer meal.

We planned to make peanut butter bars but couldn't resist tossing in walnuts, almonds and Macadamia nuts. Crunchy. Satisfying. Decadent.

As lovers of chicken wings, we’ve begun developing healthier recipes. Our pressure cooker is key. It develops bold flavor and rich sauce.

Being June, and having a garden brimming with early arrivals, we decided to incorporate ripe strawberries and fresh mint into our Friday night cocktail. The result? Great success! We’ve dubbed it “Early June.”

We transformed a bowl of homegrown strawberries into jars of honey vanilla strawberry jam. Toast never tasted so good.

This isn’t the banana bread you instinctively think of when you hear banana bread. That’s cake. This ain’t cake. It’s bread with banana as an ingredient made in our Zojirushi bread maker.

For this bread maker recipe, almond milk’s vanilla combines quite pleasantly with the honey, and the result is a sweet, hearty wheat bread.