Tips For Eating and Living Well
I used to joke with my husband that I was going make him carrot dogs, as if putting a carrot in a bun would be the saddest and most pitiful meat substitution in the vegan world. It was not until I received the latest PlantPure Nation newsletter, which praised the carrot dog, did I realize that carrot dogs are more than just placing a carrot in a bun and adding toppings. …
It’s officially spring, so naturally I’ve been craving the spring vegetables in pasta primavera. And since I prefer potatoes as my starch over pasta, I concocted this beautiful and comforting gnocchi primavera with walnut Parmesan!…
I love beans so much that I decided to share the recipe for this delicious big bean salad with broccolini and Dijon-dill dressing I whipped up last week. I call it the big bean salad because I don’t want to single out a specific bean, but for salads I prefer the big beans you can easily spear to the tiny ones you end up chasing around the plate with your fork. Top this beautiful salad with my Dijon-dill dressing, and you veggie lovers will be in heaven! You may even find yourself dipping the beans in the leftover dressing for a quick snack! …
Happy Friday! To make sure you have a great weekend, I’m sharing this awesome Mexican tortilla soup recipe that would be a perfect football-watching meal! You’re welcome 🙂 …
Happy New Year!!! I hope you all enjoyed the holidays and are ready for a new year of healthy choices 🙂
Trying to make better food choices this year? I suggest checking out last year’s post, How to Pack a Lunch For Work, for some healthy lunch ideas.
If you’re new to eating a plant-based diet, or if you’re someone who likes flavor but doesn’t want to spend hours in the kitchen making dinner, I highly recommend you try this Moroccan lentil stew! …
With only 10 days until it’s officially winter, I’m all about soups. They’re relatively simple to make, are hot, filling, and — as long as you don’t add cream, oil, or a ridiculous amount of salt — great for your waistline….
Last night I decided to change up my usual dinner routine and make sushi for my husband. Dinner was tasty, but making the sushi was nothing short of an ordeal.
First you make the rice, cook whatever is to be your filling, then you have to roll it all up in nori paper and slice it very carefully. The rice is a sticky mess, the insides of the roll fall out at the ends, and the slices are typically uneven.
With the leftover ingredients, I decided to create a meal that maintains the sushi flavors but is much easier and faster to make. From now on, this is going to be my go-to sushi method: sushi stacks!…
A couple of weeks ago I was at a nutrition conference, and I spoke to someone who asked me if I’d ever tried barbecued jackfruit. I hadn’t, but I was certainly intrigued. The next day I ordered six cans of jackfruit from Amazon and began looking at recipes online. I immediately tried a recipe I found on Pinterest, and I really didn’t like the seasonings or the sauce I chose. So, it was time for me to experiment with seasonings until I found the barbecue flavor I desired.
I decided to look for inspiration from the Queen of Southern cooking herself, Paula Deen. I ended up basing my BBQ jackfruit recipe off of her barbecued pork roast recipe — and it’s life-changing! …
Earlier this week I was asked to make a side dish to go with a chicken entree for a church small group dinner. I knew I wasn’t going to eat the chicken, so I decided to make my favorite hearty salad that can be eaten as a side or an entree: black bean salad!
I also made my vegan queso, which, if you haven’t tried it yet, you need to make ASAP!…
If you’ve been vegetarian for a while, you might have seen the title of this post and rolled your eyes. Sweet potato and black bean enchiladas are quite common in the vegetarian recipe repertoire, so I’ll admit this isn’t my most creative post.
BUT it’s simple and delicious, so if you’re not someone who has made sweet potato enchiladas before, here is a recipe for you to try! …
I’m just going to go ahead and say it — this recipe is a winner!
Now that Abby is able to feed herself, I decided to come up with a super nutritious finger food that I can keep in the freezer and thaw whenever I need an easy meal for her. She loves quinoa, but I have to feed it to her because of her poor utensil skills. And when I’m feeding Abby, I’m not able to feed myself.
So . . .
I came up with these veggie-filled quinoa pizza bites, and Abby LOVES them!…
It’s hard to beat a summer tomato picked fresh from the garden, which is why I’ve been waiting all year to come up with this vegan, gluten-free tomato pie! …
