Tips For Eating and Living Well
♣ 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!…
After tasting the strawberry cupcakes I made for Abby’s birthday, my husband told me that the icing reminded him of a sweet yogurt. He also just returned from a business trip to Vermont, where he tried some homemade granola that he loved. I think you see where I’m going with this.
I quickly began researching the best method for making non-dairy yogurt for my yogurt and granola parfait, then headed straight for the kitchen. …
Yesterday my baby girl turned one year old, and I can’t believe it!
One year old already?! How did this happen?
In preparation for Abby’s birthday, I worked two weeks on a smash cake recipe that’s vegan, gluten-free, oil-free, dye-free, and refined sugar-free — and it was no easy task! I’ll admit I almost caved and added eggs and confectioner’s sugar, but I was determined to start Abby’s second year of life on the right foot.
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Lately I’ve been craving a simple dish of savory vegetables over creamy polenta, so I decided to make a grilled vegetable napoleon with portobello mushrooms, asparagus, artichoke hearts, and cherry tomatoes. This dish wouldn’t be complete without a flavorful sauce to bring out the flavors of the vegetables, so I created a fire-roasted tomato and red pepper harissa with the perfect amount of heat and acidity. The resulting dish was exactly what I wanted — warm, filling, flavorful, and so easy! …
I’ve been seeing several recipes for chicken marsala on Pinterest, which has made me crave that savory mushroom gravy and meaty bite. I was thus inspired to develop a vegan version using tempeh instead of chicken, and nondairy creamer/milk instead of cream in the gravy. This recipe ended up being very easy and so satisfying!…
When experimenting in the kitchen, I accept that there will be failures as well as successes. But this vegan crème brûlée recipe is one that resulted in my texting my husband, “I AM A CULINARY GENIUS!!!” …
I’ve been craving kale salads lately, so I decided to share my favorite kale salad recipe. I’ve been making it for years, so I’m not exactly sure where I found it. And don’t let the name fool you — it doesn’t actually contain any cream! The creaminess of the dressing comes from ripe avocado, and the apple, beet, and walnut toppings add sweetness and crunch. This is one of my favorite lunch salads! …
As often as I recommend doubling a recipe and putting one half in the freezer for later, I must admit that I have yet to actually follow my own advice. The freezer space in our kitchen fridge is extremely limited, so over the weekend we bought an extra freezer to keep in the garage. Now I have no excuse! …
I’ve been on a bit of a cookie kick lately, which I know isn’t great for me. But because my family is in town, I decided to make some mostly-good-for-you Valentine cookies for everyone to enjoy. And what Valentine’s dessert is better than chocolate covered strawberries? Chocolate covered strawberry cookies!…
Although it seems that most couples prefer to dine out for Valentine’s Day, others of us choose to dine in for various reasons. And since Valentine’s Day is all about your heart, why not cook something that is heart-healthy?…
With my mom and brother coming into town to stay with us for a week, I needed to come up with something to serve for breakfast the next few days. I looked at several recipes and came up with these super nutritious breakfast bars. The base is a blend of oats, bananas, almonds, Chia seeds, cinnamon, maple syrup, and a touch of coconut oil. The topping is a mix of oats and superfoods — blueberries, sunflower seeds, pumpkin seeds, and almonds. …
Although I spend most of the winter missing summer vegetables, there is one winter squash that excites me every time I see it in the grocery store — the kabocha squash. This is perhaps the most underrated squash because it’s not in nearly as many recipes as butternut squash, yet it is so much better. …
