Tips For Eating and Living Well
I can’t count how many people tell me they won’t give up meat because they’re afraid they’d tire of eating only vegetables all the time. That might be true if you only eat unseasoned steamed vegetables, but there are so many ways to cook and season produce that if you continue to try new things, you will always enjoy a plant-based diet….
Whenever my husband gets a cold, he gives me his sad puppy-dog face and asks if I can make him some “sick soup.” Apparently, when he was little, his mother made him “sick soup” when he stayed home from school. He later found out that this soup was nothing more than hot water and a chicken boullion cube. …
It’s officially six days until the Super Bowl, and whether or not you care about watching football, chances are that you’re expected to come up with some delicious snacks to munch on during the game. And although it’s easy to order a pizza or melt some Velveeta and open a bag of Doritos, those options are hardly low calorie or nutritious.
Why not make something that’s fun to eat, but won’t make you feel terrible by halftime?…
Even though most of my recipes are designed to be easy and family-friendly, sometimes I want to flex my culinary muscles and make something that deserves to be served with a glass of wine. …
I’ve been making this recipe for years, and I’ve found it to be the most kid-friendly plant-based recipe. As an added bonus, it only takes about 15 minutes to make, and the kids can help by mashing the chickpeas! …
I’ve always loved a good potato soup, but I rarely make it because traditional vegan potato soup recipes lack protein, making them an incomplete meal. I decided to come up with a loaded potato soup that works as a complete meal but doesn’t lose that buttery potato texture and flavor. …
Ah, the classic favorite one-dish meal: the pot pie. It doesn’t get much more comforting than a forkful of hot vegetables in herb gravy with a flaky crust.
If you’re like me and you grew up eating chicken pot pie, I promise this veggie pot pie tastes so good you won’t even miss the chicken (there’s plenty of protein from the beans and the chickpea herb crust). And let’s be honest, the best part about pot pie is the crust anyway, amirite?…
Earlier this week I received a request for a vegan, gluten-free crust for veggie pot pie. I’ve been meaning to come up with this recipe for a long time, because my veggie pot pie is a dinner that my picky husband will eat — especially if I’m lazy and top it with pre-made puff pastry (white flour and butter). But then again, he also told me he’d “eat garbage if it were wrapped in puff pastry.” *Sigh* …
I don’t know what it is about roasting vegetables that makes them taste so good, but I’ve really been into this method of cooking lately. Last week I roasted beets for my Caraway Beet Soup, and this week I roasted a vegetable medley and served it on a bed of steamed kale with a mustard vinaigrette drizzle. If you don’t like mustard, you could add balsamic vinegar or just eat this dish plain!…
For those of you who say you don’t have time to cook a nutritious meal, I encourage you to buy a slow cooker. You can wake up in the morning, throw the ingredients into the pot, turn it on, and go on with the rest of your day. And when it’s time for dinner, you can add seasonings and dinner is ready! …
It’s an undisputed fact that vegetables in pancake form are more fun to eat than non-pancake veggies. Also, savory pancakes are great because you can top them with just about anything — hummus, salsa, stewed tomatoes, fajita veggies, sliced tomatoes, etc. — and BOOM, you have a delicious meal! …
I’d say I started the new year off right. I woke up, learned how to poach eggs, made vegetarian Eggs Benedict with potatoes and strawberries, then did a solid workout. It’s all downhill from here . . . …
