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A great family recipe for the fall season, brought to you by Rebecca Bradley's Illustrating the Edible's class at the Maryland Institute College of the Arts.
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Protein cheesecake, commonly called "procheesecake" is very trendy in the fitness community right now (seriously, search the hashtag on instagram and you'll see!). This is my spin on a pumpkin version of protein cheesecake. It's super easy, and is totally guilt free, with only 7 grams of carbs and 1.5 grams of fat per slice! It's also very high in protein, making it the perfect post-workout treat.
The nutrition facts reflect 1/8 of the whole cheesecake, with about 1/4 cup of stevia used. Enjoy!
Smells like home, tastes like fall. This muffin recipe is magical for many reasons: a golden/pumpkin-hued crust, moist/melt-in-your mouth interior and, as all things magical should include, a secret ingredient (in this case: THE MAGICAL CHICKPEA). Aromas of pumpkin pie spice stir up nostalgia of autumns past the minute these escape the oven. Even better? They're made for anyone to love - vegan, gluten-free and refined sugar free. Hooray!
A few years ago I visited Antwerp with my friend. We had (kind of) this pizza at a very nice and tiny restaurant. Sometimes I make this pizza to bring back the good memories, and because it tasted really nice of course!