My (Honest) Foodtography School Review

You may have stumbled over here because you too are interested in learning more and expanding your food photography skills and business. Let me tell you, I've been there, many, many times. Over the past seven years running Holistic Foodie, I've learned a lot along the way. I've invested in myself and my business with in-person photography classes, business coaching, life coaching and lots of hours spent researching everything to do with running an online business/food blog and how to take better food photos.

I want to create this post to simply share with you my very honest review of all things foodtography school, the online food photography school run by Broma Bakery. Let me walk you through the courses and products I've personally purchased over the years and share with you what I loved, what I learned and share the progress I've made along the way.

I am a Foodtography School affiliate and this post contains affiliate links. If you decide to purchase Foodtography School through any of the links in my post or with my coupon code, I will receive a commission that will come at no additional cost to you. Use my discount code ‘holisticfoodie’ for 15% off everything at Foodtography School (excluding bundles and payment plans).

Let's kick things off with a photo comparison. The first photo was taken around 2017/18 and the next one was taken after Foodtography School in spring 2021.

iced matcha in glass
iced matcha with splash

Foodtography School

The first course I bought was Foodtography School back in 2019. At this stage of my life, I had one freelance client that I worked with on developing recipes and it required me to take one photo of the final product. I also had this blog, which was sort of a mess at that point. I didn't really have a clear direction in where I was headed and I had no idea how to pitch myself, or land more clients. At this point, I was still a beginner in terms of food photography and it showed.

Here are some great before and after photos that I've redone since completing Foodtography School in 2019.

before and after with energy balls
before and after chia pudding
before and after pasta
before and after cookies

What You'll Learn from Foodtography School:

This is a course for those who are in the beginning stages of their food photography journey. For example, when I purchased the course, I was shooting with a DSLR camera (a very basic model) and had a basic level of understanding my camera settings.

Here's what you can expect to learn:

  • The fundamentals of photography: learning about the settings of your camera and shooting in manual mode. Plus, setting up your scene and props and background recommendations.
  • Composition: the main composition techniques for taking a great food photo, how to capture movement, working with bad lighting and more.
  • Light: how to detect and work with different types of light, common lighting mistakes (a BIG one for me!), and how to make your lighting more standard for all of your photos.
  • Branding: how to find your own visual voice and tell your own story, brand messaging and the importance of branding in your career.
  • Editing: how to edit your photos in Lightroom for both soft and moody and dark and bold, plus you'll learn how to find your own editing style.
  • Social Media: an introduction to social media and how to use it to leverage more clients, plus a reels and TikTok training.
  • Business & Marketing: how to reach out to brands, price your work, plus a brand pitch guide.

The other great thing about this program (and others from Foodtography school) is the online community from other members. The Facebook group is super helpful and filled with others just like you that are starting out and ready to support you.

foodtography school image of course

Would I recommend Foodtography School?

Absolutely, without a doubt, I'd recommend Foodtography school to anyone wanting to get started in food photography. It was the catalyst for me in my own food photography career and was one of the reasons I was able to leave my secure 9-5 government job (which I had grown to loathe).

With all this being said. This wouldn't be an honest Foodtography School review if I said this is the course that will teach you everything, or that it will drastically change your career/life overnight.

Photography (of any kind) takes SO MUCH practice. If you're willing to also put in the work and be comfortable being uncomfortable behind the camera then this can work for you.

It will take time. And lots and lots of practice.

The Investment

When I first purchased the course, I was very, very limited with my budget. I only had one freelance client, had come out of a messy long-term relationship and breakup and didn't have a lot of money to invest in myself.

So when I purchased the course, I knew I had to make it worthwhile.

After completing Foodtography School, I went from one freelance client to five over the course of one year. This gave me the confidence to know that I could run a successful business and support myself on my own.

Use my code holisticfoodie for 15% off courses, presets and guides. This code cannot be combined with other sales.

How Foodtography Changed My Business (& My Life)

I learned A LOT about the basics of food photography and how to take better photos, plus how to edit them in Lightroom properly.

But beyond the photography aspect, the fact that this course has so much more in terms of branding, marketing and social media make it a very well rounded course.

Anyone can learn how to use a camera and take better photos, but what do you do with that after?

This is where the marketing, branding and social media come into play. I learned how to pitch myself to brands, gain more freelance clients and get paid for it.

With my skills improving combined with my new knowledge on how to market myself, I was able to go from one freelance client to five over the course of one year.

This course helped immensely with my confidence in terms of both taking better photos and knowing my worth when it came to pricing.

Overall, I highly recommend this course, it changed my life and for that I'm so grateful.

I have made back my investment into the school many, many times over.

You can learn more about Foodtography School here!

Use my code holisticfoodie for 15% off courses, presets and guides. This code cannot be combined with other sales.

cookie split in half with melted chocolate

Foodtography School Presets

The next purchase I made through foodtography school was their presets. I purchased the light and bright and the dark and moody.

I still use them to this day and here's why.

  • They make editing a breeze: I simply pick the preset I want to use and then make my own slight modifications, adjusting things like exposure, shadows, white balance and minor colour editing.
  • Consistency: this is one of the best things about using presets. Your photos will look consistent which is super important for building your own brand, unique voice and for clients.
  • Time saving: I spend way less time adjusting every detail in Lightroom.
  • Easy to install: and once you have them installed in Lightroom, they're with you forever!

I very highly recommend the presets for editing your photos. They really will save you SO MUCH time!

Here's a raw photo I've taken and the edited photo after using a preset from the Light & Bright preset.

Use my code holisticfoodie for 15% off courses, presets and guides. This code cannot be combined with other sales.

before photo of orzo with mushrooms in pot
after photo of orzo with mushrooms in pot

Advanced Foodtography School

The next major purchase I made was the advanced foodtography school.

I'm actually still completing the modules for this course, but so far, it's been very helpful in terms of styling and pushing my out of my comfort zone.

As much as my own food photography skills have grown over the years, lately I've felt stagnant in terms of my own styling and composition.

Here's what you can expect to learn:

  • Structuring your scene: learn how to style your scene in terms of colour, texture and storytelling.
  • Advanced placement principles: learn artistic principles that are universally proven techniques used for thousands of years.
  • Advanced styling: finding your own unique style different from everyone else out there.
  • Styling sweets: cookies, muffins, brownies, bars and cakes. Plus styling sessions are included!
  • Styling savoury: soups, salads and bowls, casseroles, and pasta. Plus styling sessions are included!
  • Properties of light: how to tame pesky light and understand the characteristics of light.
  • Advanced editing theory: why editing is critical, the four main food photography editing styles, how to edit difficult colours like reds and oranges.
  • Cohesive branding: defining your audience (this is key!), exploring your own content strategy, how to define your own unique selling proposition, and how to put it all into practice.
  • Growing your social: the importance of niching down, authenticity and vulnerability, plus the three things every successful IG account has.
  • Skyrocketing your business: how to develop a business mindset, create long term partnerships, create passive income and how to scale your business.
foodtography school image of course

Would I recommend Advanced Foodtography School?

I'm still enrolled in this course, so I haven't completed everything myself yet. But, from what I have taken, I love it. I'm about halfway through.

In regards to my own styling I've felt a little stuck lately but I'm already noticing a difference in how I approach my own styling. And I'm excited to see how my own journey continues to expand and grow.

I would say, if you've taken Foodtography School and you're looking to expand, this course is jam packed.

Here's a photo I've recently taken since completing more of the Advanced Foodtography course.

Use my code holisticfoodie for 15% off courses, presets and guides. This code cannot be combined with other sales.

soup in bowls with bread

The Influence Course

If you follow Sarah from Broma Bakery (you should!), then I'm sure you've seen her viral, engaging and high quality videos.

Since short form videos aren't going anywhere, you need to learn how to create high impact and high quality videos. If, of course, you want to use social media as a primary means of your business.

Up until last year, I had almost given up on social media. I very much resisted video and TikTok and I hated the way social media was going. I told myself that video wasn't for me and was too difficult to learn.

But..... then I started creating video. And you know what? I really, really liked it. You can see my instagram now, it's a lot of video for that very reason.

And within one year, my account on Instagram has grown from 15k to over 170k. The number's don't lie. The engagement from video is where it's at, and you can see some of my stats below.

I wish I had taken screenshots from my account earlier this year to show the growth but here's what I could get from my insights on Instagram.

stats showing instagram growth
stats showing instagram growth

So how did I learn?

I took the free Influencer Bootcamp course from Foodtography School. The FREE one!

I also practiced A LOT.

At the time, the Influence course didn't exist yet. Had it existed, I'm sure I would have purchased it.

Would I recommend Influence?

I would highly recommend it if it's something you want to learn. Having taken the free mini version of it with the bootcamp, I can see the value.

And the full course has even more info, more in depth knowledge from Sarah, plus a video blueprint for shooting viral video content. You'll also learn more about reels and TikTok in depth.

If you want to grow on social media and you're tired of seeing your posts get less engagement, it's time to make a change.

There is a blueprint for this, and it's much easier to learn from an expert than try and figure it out all on your own.

I highly recommend the course Influence.

Use my code holisticfoodie for 15% off courses, presets and guides. This code cannot be combined with other sales.

foodtography school image of course

Foodtography School Review: My Thoughts

I hope that you found this Foodtography school review helpful. I always want to be completely honest with you, as I take this career I've created for myself very seriously.

Within the last year, I've become an affiliate for this course, and as such I believe in being 100% transparent about that.

Either way, even if I was not an affiliate, I would still happily praise Foodtography school and tell anyone wanting to get into this profession to enrol.

Foodtography school helped me at a time where I very much felt lost and confused about my career and future. I know that it can do the same for you.

If you have any questions about the products or courses, please send me an email, or leave a comment below. I love talking about this stuff!

And if you found this review helpful, and you'd like to make a purchase from Foodtography school, you can use this link. I earn a percentage of the sale, however it doesn't cost you a thing. And that money goes directly towards helping me run this blog.

Thank you!

Oh! And if you're reading this in time for the sale happening site-wide right now its 25% off for Black Friday.

Use my code holisticfoodie for 15% off courses, presets and guides. This code cannot be combined with other sales.

Happy shopping friends!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.


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April 18, 2024
This is one of my favorite recipes ever!!! I make this often & always make a double batch so I can have leftovers. I'll eat this for days, the flavor is so incredible. I like a lot of hoisin & ginger in mine.
April 18, 2024
Do you have a peach color you’d recommend? I’m trying to switch to non toxic I can’t bring myself to give up the peach eyeliner on my waterline and I cannot find a non toxic version anywhere :(((
Jennifer Furtado
April 16, 2024
I just have to say this blog was super helpful thanks for the pros and cons on all of the natural mascaras!! I really appreciate it! Have you tried Thrives Cosmetics( Volumizing Lash Lengthening) Mascara? Also have you tried Beauty from Bees or Toups and Co mascaras?
April 3, 2024
Hi Jen! For this, I serve with crackers and veggies such as carrots, radish and cucumber. I also included figs in the photo, but I'd stick to veggies and crackers for this. It can be made in advance and kept in the fridge, I'd recommend storing it separately from the dukkah topping. It tastes best at room temperature so leave it out for 20 minutes or so prior to serving and drizzle with the olive oil and top with dukkah then. Hope this helps. Enjoy!
April 3, 2024
I’m goin to make this for my book club, I’m curious to know what fruits and veggies are on the board (picture) also can i make this a few days prior?
April 1, 2024
Hi Sue! Thanks for the review. There is quite a bit of butter from puff pastry, plus melted cheese so it can be a bit heavy. Sometimes, I'll blot the top of it with paper towel to remove any excess oil. If you make it again, I hope you enjoy it better the second time :)
April 1, 2024
Followed the recipe. It was ok. Perhaps a bit greasy. Used smoky gouda. Might try again…just a bit disappointing.
March 26, 2024
Hi Alison! The light orange and pink things are beets, I used candy cane and orange beets in addition to regular ones. In the opening paragraph I explained you can use any variety of beets. I also have photos of regular beets as well :)
Alison Stroebel
March 26, 2024
But there are more items on your photo plate than are in the recipe. What are the light pinky/ orangey things? They not on your ingredient list. 😩😩
March 16, 2024
This is delicious and can be used with so many things. Thanks.
March 10, 2024
Hello! Ive recently been sent down the dairy/gluten free path. Not gonna lie its not ideal. I adore food and cooking and all things food. In a very sort space of time ive tried one million + recipes, the thing is, nothing comes close to your tahini sea salt cookies. Theyr ethe most sublime thing of all time, even pre cutting every out if have thought so. Its not too dramatic To call them my saviour. In fact without them i may have lapsed. Thank you a thousand times…. I’ll continue spreading the word and try and chill on how many im ploughing through.
March 9, 2024
I made this today and it's delicious. Saving it for a healthy bedtime snack.
Teresa vargas
January 31, 2024
loved it!!
Lori Haskings-Barber
January 24, 2024
This was yummy and the instructions were easy to follow and even when I didn’t follow them I was able to save the sauce
Franklin Cardiovascular
January 4, 2024
Hello Jaclyn, Your slow-roasted salmon with citrus and fennel recipe is a culinary revelation! The method of slow roasting to achieve that perfectly juicy salmon, combined with the bright, bold flavors of the marinade, is a testament to your skill and creativity in the kitchen. I particularly appreciate the focus on simplicity and the infusion of fresh, vibrant ingredients which elevate the dish to a new level of deliciousness. Thank you for sharing this, and keep those flavors coming!
January 2, 2024
Hi Georgia! Each can is 400ml.
Georgia Morgan
January 2, 2024
Your coconut cream matcha green tea ice cream you say 3 cans ? What size can ? Thank you
Mark Bono
December 18, 2023
I was looking for an appetizer for the holiday, made this for my wife tonight as a dry run. It was awesome!!
December 6, 2023
Hello Jaclyn, I understand it when you say, "...I know how hard it is (for women especially) to look in the mirror and hate what they see". I also understand the historical targeting of women's bodies to be thin from the promotion of whale bone corsets to Spanx "shapewear". But, as a man currently using incognito mode to Google the phrase "how to love yourself when you hate your weight" (because I'm too self-conscious and embarrassed to have it in my search history) let me just say a lot of us men had parents and other toxic influences that passed along the same warped motto, "look good = feel good". I'm just beginning my journey to self love. I have no doubt it will be HARD AF, but so is looking in the mirror everyday and hating what you see. Thanks for the article - lots of takeaways to start on!
December 4, 2023
Thank you so much for sharing Kim! I'm happy to hear you loved it :)
December 3, 2023
Made this for Thanksgiving and a holiday get together and it was so wonderful! 😋 Definitely my new favorite!
November 27, 2023
Love it !! Thanks
November 8, 2023
You don't happen to know what the calories are for this blueberry oat bar do you?
Koe James
October 24, 2023
Delicious! Used cooked andouille and seared for a shorter time - and collards for the greens - it was amazing - thank you
October 10, 2023
Hi Angela! You can omit the tapioca flour here and add more AP flour (1/4 cup). Just be sure to use the spoon and level method when measuring for the best results. Please let me know how they turn out :)
October 10, 2023
Hi, recipe looks great! Just wondering if I use AP flour, do I still also need the tapioca flour, or can I sub the tapioca flour also for AP flour, or leave that measurement out? Just want to be sure I get the measurements right when I sub in AP flour. Thanks!
October 5, 2023
Thank you for a wonderful tasty recipe. Loved the flavour of the sage (from our garden) and I paired it with baby spinach also from our garden. So delicious, quick and easy. Oh and filling! 😋 Yum
Libby Evans
October 3, 2023
September 25, 2023
Hi Kimberly, I'm not sure what you mean by the taste is off as I'm not there to try it myself. You can always try adding more salt, lemon juice or nutritional yeast to taste. If it needs to be creamier, you can try adding a splash of milk (oat, soy or regular) as well. I hope that helps :)
September 25, 2023
Hi! Yes, you could prepare them a day in advance and then reheat them to serve them warm. I have tried them cold, but personally prefer them warmed slightly.
September 24, 2023
I made the roasted butternut squash sauce with nutritional yeast and sunflower seeds as your son has a cashew allergy; the taste is off... I'm not sure what to do to correct it. Any ideas?
September 23, 2023
Can these be prepared in advance ( earlier in day)? Served warm or cooled?
Pam Licht
September 15, 2023
Thank you so much for this article. I love tofu but I’m still trying to learn how to use it. I tried the air fryer method but it came out very dry and rubbery. I did spray it with olive oil and spiced it. Maybe frozen tofu isn’t appropriate for air frying. I’m trying to cut back on oils but I’ll try your way! Thank you again ‼️
September 12, 2023
Hi Bridgette! Yes, you can use regular all purpose flour. Enjoy :)
September 5, 2023
Can you just use regular flour ?
August 21, 2023
My husband and I really enjoyed this! I had to sub thick spaghetti but otherwise followed the recipe. Such a fun, different pasta recipe!
August 20, 2023
This is a delicious decadent cake! Do much like a flourless chocolate torte. Only subs I made was a flax egg, and solid heavy coconut cream for the coconut butter. Definitely keep this recipe!
May 21, 2023
This is the one! I don’t know how many of these I’ve tried, but this one nailed it! Used dried dill and Kewpie Mayo and it was so good. I found you at last!
April 7, 2023
SO YUMMY!!! I've finally made a good baked oats with following your recipe :'). I didn't add the maple syrup or banana, instead a banana flavoured GoGoSqueeze lol! I believe adding the egg is the game changer, thank you for sharing!
March 27, 2023
Hi! That would be psyllium husk powder.
March 13, 2023
Psyllium husk or psyllium husk powder?
February 28, 2023
Thank you so much for this article. I will be 65 on March 4th and have have a struggled with my weight since age 8, my parents divorce. I have had disordered eating, anorexia, & BDD just to name a few. I have gained 45pounds in 2 years after leaving a toxic marriage of 30 Years. I am also embarking on a journey of self exploration & I am enough and not let the scales define my day or life.
February 15, 2023
This is a game changer! I always throw my tofu in the freezer when I buy it… but rarely remember to thaw it on time. And have always soaked it in hot water the sink, it takes f o r e v e r. Giving this a try right now - thank you!
Justine Louise
January 24, 2023
These turned out so good! I am excited to have quick and easy breakfasts that are not toast and bagels. Thanks for such a great recipe!
January 13, 2023
Hi Venetia! LOL, they definitely flatten a bit on the bottom as they cook, but that's kinda part of the charm I suppose haha
January 13, 2023
How do you keep the ball shape? Mine turned out like turkey igloos !!
January 8, 2023
Hi Michele. You add it in step #2 just to season the chicken a little.
Michele Baptiste
January 8, 2023
At what point did you add the kosher salt?
January 7, 2023
I love these recipes, cant wait to start cooking! Thank you for sharing!
January 7, 2023
wow, these pancakes look so delicious and yummy. I just love this recipe. thanks for sharing this wonderful article with us.<a href="">jukitchen</a>
December 23, 2022
Thank you for this recipe. I modified it a bit because I wanted to have it for breakfast. I only used 1 1/2 tsp of sugar and used oat flour in place of AP flour. I omitted the chocolate chips and topped with an all fruit jam after it finished cooking. Delicious and nutritious. Love it!
Lisa kinnaird
December 10, 2022
Am going to make your Thai Meatballs in Red Curry Sauce!!
Gary And Debbie Houck
November 30, 2022
Great stuff!
November 19, 2022
I replaced the chorizo with the impossible sausage, and it was still delicious! Thanks for the recipe!
November 14, 2022
Thank you so much for sharing Jeanette! Aren't easy meals that look fancy the best ;)
November 14, 2022
Thanks Alexandra! My husband loves it too and he loves his cheese lol.
November 14, 2022
Thanks so much for sharing Josh! It's such a great weeknight meal. Enjoy it tonight :)
November 14, 2022
This recipe slays... since you've posted, I've made variations on it at least four times. Going to make it again for dinner tonight.
Alexandra bull
November 10, 2022
Made this recipe for my boyfriend and I on Halloween! It is the perfect fall dish. It is easy to make vegan, nut & gluten free if you use gluten free pasta and do the sunflower seed substitute. My non-vegan boyfriend loved it so much they have asked me to make it again! It is so creamy & has the perfect crunch with the sage and pumpkin seeds.
November 2, 2022
Very easy, directions are clear, like recommended product names. Making this for dinner. Pre-dinner tasting fantastic flavours♥️♥️
September 21, 2022
Hi Marnie! You could use about 3 to 4 tablespoons of nutritional yeast instead of parmesan.
September 21, 2022
Hi, how much nutritional yeast would you suggest instead of cheese?
September 21, 2022
Absolutely LOVE this recipe - it's delicious (especially for those that like a hint of spice)!! My finance and I are obsessed and it's become part of our weeknight recipe rotation. It has a limited number of ingredients, it's quick to make/cook, but despite all of that - looks and tastes like much more time was spent! Thanks for the great recipe Jaclyn!
September 3, 2022
Do these burgers taste at all like beef? Thank you.
September 1, 2022
Just tried your recipe. Holly Hanna..... was that good! I know how to cook but you must try this one. I'm new to the this way of cooking but now I'm a believer. Keep them coming and I'll be trying them. Thanks ! G
August 2, 2022
This was delicious!!! It takes some prep time but each portion is packed with flavour! Will definitely make again ❤️
July 31, 2022
I made this yesterday and HOLY MOLY it hit the spot!!! It’s been so hot and muggy out here, so I was craving something light, cool, and filling. This recipe did not disappoint. The flavor of the peanut sauce was delicious. It had been a while since I prepared something with such color and flavor, which made eating it that much better. I will definitely make this again and try your other recipes too!! 😍🙏🏻❤️
July 25, 2022
Hi Henrik! Thanks for letting me know you made them. Depending on the size of your food processor, it can be a lot to pulse all at once, so maybe working in batches is better. I'm glad you liked them and they firmed up for you :) Enjoy the rest!
henrik bechmann
July 25, 2022
Yep, they firmed up nicely. I'm freezing four, and looking forward to having the other four, dressed with sauerkraut, pickles, mustard, vegan mayo, onions, banana chiles, and maybe even ketchup. Yum!
henrik bechmann
July 25, 2022
Well I ended up baking them for 23 minutes (@400F). They're delicious! A bit soft, but I'm hoping they'll firm up when they cool. Texture is good too. Thanks for this!
henrik bechmann
July 24, 2022
Seems like a good and tasty recipe. But I had to add a generous half cup of water to get any kind of movement in the food processor. I substituted flax seeds for hemp (what I had). The mixture was a bit loose because of the water, but still formed nicely into patties. Baking for 15 min at 400F. Looking forward to them!
July 23, 2022
Hi Roxanne! So for the meatballs photos with feta, I just used regular olive oil. But for the one photo with the red looking oil, that was olive oil mixed with fried green onions and Aleppo pepper. I have that recipe in full on my Instagram account - if you head over there, you'll see it -
July 21, 2022
Hi! The topping on your whipped feta looked delicious. It appeared to be more than olive oil. Or maybe an infused olive oil? Do you mind sharing that recipe? I can’t wait to make this recipe. Appreciate the tip on room temp feta.
July 19, 2022
Make these now! Once you buy your ingredients, this is the easiest recipe to's so hands off! I started the beef in the instant pot an hour before we wanted to eat and prepped the toppings while all of that was cooking. I used stewing beef and a home-made taco seasoning. I didn't have any beef broth so I used half of a bouillon cube - worked just fine! The enchilada sauce was store bought (Frontera brand) and it was delicious. Highly recommend the Monteray jack cheese - I used some Violife mozzarella that I happened to have at home but I can see how the sharp taste would add to the overall flavour.
July 18, 2022
Hi Carolyn! I'm so glad you are loving my recipes, thank you so much for taking the time to let me know. I don't provide nutritional information as it doesn't align with my brand or how I personally choose to live my life, having had a disordered relationship to food in the past. I hope you understand :)
July 13, 2022
I love your recipes and have tried them! What would be GREAT is if you could include the nutritional value with calories. It would be beneficial to those of us trying to lose weight. Thank you, Carolyn
July 11, 2022
Just made this for my family today. I can’t have gluten or dairy but they can and this got a RESOUNDING stamp of approval! Love the simple ingredients and it tasted fabulous! Thanks for such nourishing recipes ❤️ 😊
July 3, 2022
Thanks for this! I came across this recipe very late in life, at a family meal. I liked it better than my mother's potato salad of my childhood, and better than my sister's which came from her in-laws. DH likes it very much. Win, win, win! Tip: if you don't want to steam up your summer kitchen nor fight the mosquitoes for the grill, pressure cook the potatoes!
May 12, 2022
I am on a short vacation and came across this recipe, looking forward in making this. It looks really good. Can’t wait.
Whitney Mullenax
April 22, 2022
I have these cookies in the oven right now (2nd time making them in a few weeks). They are perfection and will be a great gift for some coworkers tomorrow. I made the recipe as is, great texture! I saved some for me too, don't worry ;)
Olivia Garcia
April 15, 2022
I love the ingredients in these recipes… Can’t wait to start them all!!
April 14, 2022
Don’t sleep on this wing recipe. It is soooo good! I can see this being a staple for game days, casual dinners or honestly…any day. Such a crowd pleaser as well. Oh and please don’t skip the dip. It’s unreal stuff! I was grabbing random things in my kitchen to eat it with once the wings were done.
Christa Campbell
March 28, 2022
The simplest recipe to make a delicious desert! I left out the cacao and just made vanilla coconut flavor and it was heavenly. I plan to add different flavors in the future; cacao with Orange or raspberry essence, vanilla salted, caramel flour de sel- the options are endless. Glad to find a keto friendly treat that can be made easily at home.
March 24, 2022
When do you add the mushrooms back in the pot?
February 13, 2022
These were good! I've been curious to try making a miso dessert for a little while now, but wanted it to be grain free. I've found that almond flour based chocolate chip cookies always have some kind of nut butter, and since I just use peanut butter, it's like a PB cookie. The miso did a great job replacing nut butter and achieved a great, chewy consistency! It's definitely strong, although I'm sure white miso would have been more mild. I used dashi miso, which in hindsight sounds pretty gross.. the cookies were not at all fishy tasting, but just bold and kind of salty/savory. I think next time I'll try a little less miso. I have a tendency to use less sugar than a recipe calls for, but I definitely needed it in this one to balance the miso flavor. I just used regular butter too, not ghee.
Susan Renee Hennings
January 12, 2022
Yes, I like it a lot. Lentils are nutritious and inexpensive.
January 2, 2022
I’m just learning about adaptogens and trying to incorporate them into my “healthy arsenal”. Thanks for the info!
December 27, 2021
This is the first cinnamon roll recipe i've actually gotten to work! I let the dough rest in the fridge for 4-5 hours and then rolled and filled it, then let it rest in the fridge over night and it worked great for an early morning bake. I looked through the whole recipe and you never mention what temperature to bake at. It just says "place in your preheated oven to bake" I baked at 350. Also it would be really nice if the caramel sauce recipe was included here. All in all totally delicious, worth the effort, and I will be making this again.