Tips For Eating and Living Well
It’s finally feeling like springtime here in Winton-Salem, which means the flowers are blooming, birds are chirping, and Abby is playing outside again! After being indoors with my almost two-year-old all winter, it’s such a treat to be able to play outside and work in the garden again. …
I’ve been all about turmeric lately, so it’s only fitting that when we finally had a hint of warm weather, I decided to make turmeric and ginger ice cream — spice cream, if you will. And since I’ve been loving my golden milk almost every night, why not use the same flavors to make a deliciously creamy dessert?
This golden spice cream is unlike any ice cream flavor you’ve ever tried, yet it’s so rich and satisfying. The addition of coconut cream makes it so thick, my husband compared it to custard! You won’t miss the dairy, I promise….
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! …
With Super Bowl 50 less than 2 weeks away, it’s time to start planning your Super Bowl menu. I know, I know, you’ll probably just order a pizza and some wings, but why not have at least one nutritious menu item? And why not serve a secretly nutritious dessert, like this delicious cookie dough dip??? …
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 🙂 …
For Christmas I received Tal Ronnen’s new book, Crossroads, which is a beautiful cookbook full of vegan recipes that he uses in his L.A.-based restaurant. Ronnen’s dishes are colorful, creative, and inspiring — but hardly “plant pure.” Some of the dishes are fried, and almost all of them contain olive oil. And although some people may be into hunting down impossible-to-find ingredients such as black garlic and Kite Hill vegan cheeses (probably only available in California), others of us prefer simple dishes that don’t require an ingredient scavenger hunt.
One recipe that inspired me was his “Warm Kale and Artichoke Dip.” Instead of using store-bought vegan cream cheese or Daiya shreds, he used cashew cream and wine to add richness to this classic appetizer. I thus decided to alter his recipe to make it healthier and simpler to make, and WOW. This recipe is a keeper!…
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! …
When I was in elementary school, my favorite book to check out from the library was Roald Dahl’s Revolting Recipes, which contained recipes with titles such as, “Snozzcumbers,” “Fresh Mudburgers,” and “Bruce Bogtrotter’s Cake.” My absolute favorite, however, was a dessert called “Stickjaw for Talkative Parents,” which was simply a batch of meringue cookies with a chewy caramel inside each.
Thus began my love for meringue cookies. …
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….
It’s officially my favorite time of year — the air is crisp, the leaves are beautiful colors, and the anticipation (but not quite the stress) of the upcoming holidays is upon us. Many of us are making plans for the Thanksgiving feast, which can become slightly more complicated if you adhere to a plant-based diet.
But let’s be honest — even though it’s Thanksgiving tradition to include it, the turkey is the least exciting menu item. So when it comes to Thanksgiving dinner, I’m ALL about the sides! …
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!…
One of the great aspects of eating a plant-based diet is the desire to try a wide variety of produce and grains. For example, I’ve recently started trying sorghum instead of quinoa or rice in my salads, and I love it!…
