Tips For Eating and Living Well
As much as my husband and I love lasagna, I’ve found that most of the vegan lasagna recipes out there just aren’t worth the effort. Many of them use tofu with several ingredients added to make it taste like cheese, but it never quite gets there. However, a couple of weeks ago I decided to come up with a vegan lasagna recipe that’s simple and delicious. I had an idea to try combining soaked cashews with a can of hearts of palm to make the ricotta, and the result was better than I’d imagined! …
It seems like once a week I realize I don’t know what to cook for dinner and I don’t feel like going to the grocery store. For this reason, I always try to keep a spaghetti squash on hand. I cook mine in the microwave, so it’s super easy to prepare, my whole family likes it, and it’s light and nutritious. When my fridge is really bare, I serve it like spaghetti — with marinara and some type of protein. But to make things more interesting, I prefer to use up as many veggies in the fridge as I can. The solution? This Thai Spaghetti Squash Stir-“fry!” …
As I’ve mentioned in previous posts, I have a major sweet tooth. I try not to indulge too often, but sometimes I need a bite of something sweet after dinner. For someone who loves sweets but tries to eat healthfully, dessert can be a challenge. I created this Magic Bar Fudge to help fuse these two desires — nutrients and treats! …
It’s finally time for Part III of my three-part series of roasted Brussels sprouts recipes, and I’ve saved the best for last! I personally love the “Cheesy” Roasted Brussels Sprouts and the Ethiopian Brussels Sprouts, but these Maple Mustard Brussels Sprouts are a family favorite. They’re slightly sweet, tangy, and savory — perfect for a nutritious snack or a side dish! If you try this recipe and still don’t like Brussels sprouts, I doubt you’ll ever like them. Sorry….
It’s almost time for the 4th of July, which is awesome and crazy at the same time. Where did June go??? Before you know it, the kids will be back in school (hallelujah!) and everything will be pumpkin spiced again. But until then, let’s enjoy the heat with a good old American cookout that isn’t artery-clogging and heartburn inducing, shall we?…
A couple of weeks ago, my husband came up to me and said, “You know what you haven’t made in a long time? Cashew cheese. Can you make that pizza cashew cheese that I like?” Um . . . I’ve never made pizza cashew cheese before, but that sounded delicious! He was probably thinking of a sun-dried tomato basil version I made a long time ago, but regardless, I set out to make him a pizza version. What resulted was my new favorite cashew cheese flavor, so I had to share the recipe! …
One of the most difficult aspects of changing to a plant-based diet is giving up cheese. Many people are unable to make diet changes for this very reason. But once you know that there are many cheese replacements that are creamy and satisfying, you may never want to go back! Today I’m sharing a basic cashew cheese recipe that I’ve been using (and perfecting) for about seven years. I’ve served it during the holidays and at parties with great reviews! Honestly, I can’t believe it’s taken me this long to post this recipe. It’s a family favorite! …
These bright and flavorful Ethiopian Roasted Brussels Sprouts are my second roasted Brussels sprouts post in my series of 3. The first post was for “Cheesy Roasted Brussels Sprouts,” which are great for kids and people who enjoy savory, non-spicy foods. But these Ethiopian roasted sprouts are perfect for people like me who like lots of flavor with a little kick. And since I’m always finding new ways to add turmeric to my diet for its anti-inflammatory properties, I added some of that too! …
Apparently National Donut Day was just last week, but if I’d realized that, I would have gotten my act together and perfected this recipe in time to post it then. But really, do we need a special day of the year to enjoy a good donut? NOPE.
I’d recently bought half a peck of peaches from the Abbott Farms stand, and I was eager to use them in some sort of dessert recipe. I’d also been wanting to experiment with buckwheat flour, so out of my test kitchen came these earthy, peach buckwheat donuts that are surprisingly good for you!…
For some reason I’ve been on a huge roasted Brussels sprouts kick lately, so this post is really Part 1 of 3 roasted sprouts recipes (woohoo!). Now don’t get me wrong — plain roasted Brussels sprouts are great, but it’s fun to change things up every now and then. This first recipe turned out beautifully, which resulted in my eating a pound of sprouts while standing over the baking pan. Seriously, these Cheesy Roasted Brussels Sprouts are addictive! …
Roasted chickpeas are the perfect snack. They’re crunchy, salty, and packed with protein and energy. I love playing around with the flavors of these warm little beans and serving them to my husband and 3-year-old while they watch sports on the weekends. My latest creation — these Smoky Maple Chickpeas — were a must-share! I decided to try for a maple bacon flavor, so I went straight for the liquid smoke, smoked paprika, tamari, and of course, the maple syrup/sugar.
The result? Slightly sweet, slightly salty, smoky, and addictive chickpeas!…
In preparation for the warm weather, I decided to dust off my beloved ice cream maker and get to work creating a new ice cream flavor you guys. And I hate to brag, but this Date Ice Cream with Toasted Almonds is fantastic! The dates are naturally sweet and caramelly (now an adjective), and the toasted walnuts, cinnamon, and vanilla impart their own subtle flavors that round out this perfectly creamy dessert. Add some freshly toasted almonds, and you have arrived at dessert heaven! …
