Tips For Eating and Living Well
I’ll admit, I like asparagus, but I don’t love it. For me, it really depends on how it’s cooked.
I had a bunch of asparagus in the fridge, so I decided to dredge each spear in my super-nutritious flax batter and bake them. What resulted was a delicious appetizer or side dish that I believe even kids would love! I call them asparagus fries, even though they’re not technically fried. I dipped them in a store-bought maple champagne mustard, but any honey mustard would do. …
If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!
I call this dish “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special. …
Yesterday I posted a recipe for Peanut Butter Chocolate Chip Granola Bars, and since granola bars are so customizable, I decided to make another flavor: Banana Berry with Toasted Coconut.
Dried fruit, although fairly high in sugar, is a convenient snack (especially for toddlers!). I decided to combine my two favorites — freeze-dried bananas (a.k.a. “space” bananas) and dried wild blueberries. And since I had some toasted coconut on hand, I crushed some of that and added it to the mix. All of these flavors, in addition to the almond butter and ground cinnamon, come together to form a granola bar that tastes like a blueberry muffin with a hint of banana. It’s a great bar for breakfast on the go! …
A few weeks ago I posted a recipe for homemade granola, so it’s no surprise that I decided to make granola bars, right?
My husband has been leaving for work early for meetings lately, so he has been requesting a breakfast he can grab and take with him. Loose granola lacks the convenience factor you get with granola bars, so I obliged and made two different bar flavors — peanut butter chocolate chip and banana blueberry with toasted coconut. After a few tweaks, I’m now very happy with the results — perfectly chewy, crunchy, slightly sweet, and nutritious! …
I know what you’re thinking: peanut butter and Brussels sprouts??? Weird…
But please trust me on this one. Give this quick recipe a try, then thank me later. All you need is about ten minutes and six ingredients, and you have an amazing side dish that your kids may even love! …
Here’s a quick and easy recipe for those of you who are super busy but still want to eat right and/or lose weight (in other words, this recipe is for just about everyone). Even though this recipe contains more than beans and greens, as long as you have those two ingredients, the rest can be whatever you have on hand that you feel like adding.
The result is a low-carb, low-calorie, nutrient-dense meal that comes together in just a few minutes! The garlic and herbs give this dish its savory flavor, while the greens add chewiness and the beans create a creamy bite. …
Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.
I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful! …
When I was in high school, I thought good eatin’ was a bowl of queso dip made out of a melted block of Velveeta and a can of Ro-tel tomatoes. I now know that Velveeta more closely resembles the inside of a yoga mat than actual food, so I avoid it at all costs. But like the trans fats I consumed, the memory of that delicious, spicy cheese dip sticks with me.
I’ve been working on developing a better cheese sauce lately, and I stumbled upon a sauce that reminds me of a slightly less rubbery version of melted Velveeta. I added a can of Ro-tel tomatoes, and BAM! I flashed back to my high school days of devouring a whole bowl of queso washed down with lots of regret — but this time, no guilt!
I know food bloggers are prone to hyperbole, but this recipe is gold, I tell ya! Pure gold!…
If you search the Internet for Easter recipes, the results will undoubtedly be sugar-laden treats full of artificial dyes. But why is this the case? Why must we celebrate every holiday with ungodly amounts of sugar and fake ingredients?
To counter the Easter junk food, I created a colorful spring salad that would make a beautiful starter salad for your Easter lunch. This salad is a blend of mâche and baby greens topped with roasted golden beets and carrots, watermelon radishes, goat cheese crumbles, hemp seeds, and a homemade apple shallot vinaigrette. …
Well it’s finally spring here in the south, and the sunny days are encouraging the flowers to bloom, families to hit the parks, and pasty winter skin to be exposed. The warmer weather is also making me crave bright, crisp salads as opposed to the hearty soups that keep me going through the winter….
If you’re a breastfeeding mother, you might discover that your milk supply dips on occasion. As I mentioned in my Lactation 102: Improving Lactation post, there are certain foods that can help boost your milk supply. Among these foods are oats, flax seeds, and brewer’s yeast, which are all ingredients included in my lactation cookie recipe!…
♣ Happy St. Patrick’s Day, everyone! ♣
In the spirit of the holiday, I decided to post a green recipe (like I do most days), but I wanted something that’s more fun than, say, a green salad. I chose a simple dessert made with coconut milk and green tea: matcha ice cream!…
