Tips For Eating and Living Well
According to what I’ve been seeing on social media lately, butter beans are having a moment. People are cooking them in rich, creamy sauces and serving them with crusty bread for an easy and nutritious meal. It turns out that this is the type of meal I crave when Picky Husband isn’t going to be having dinner with us — a comforting, satisfying dish that comes together quickly. …
You may find that you’re at home with your family for the next few weeks, trying to cook meals that are nutritious and utilize those dried beans you’ve stockpiled to avoid going to the grocery store. Fortunately, beans are the perfect food! They contain protein, soluble fiber, good carbs, and a variety of beneficial phytonutrients. It’s a good idea to eat at least one cup of beans a day; your gut microbiome will thank you! To help you achieve this goal, I’ve given you one new recipe (Creole Beans & Rice) and linked 12 more bean recipes that are easy and family friendly. …
Every year I have a soup recipe that I just can’t get enough of. I make it over and over again, always excited to heat it up for lunch throughout the week. Well, I’ve found my soup for this fall/winter — Kenyan Maharagwe. …
I often find myself wanting to serve my family spaghetti squash for dinner, but not knowing what to have with it to make it more nutritious and filling. If you’re not familiar with spaghetti squash, it’s a great gluten-free, low-calorie substitute for pasta. It’s also mostly water and needs veggies and a protein source to make it a complete meal. To remedy this problem without topping my spaghetti with processed/oily vegan “meat,” I decided to make some bean balls full of veggies that kids and adults will love….
It’s Friday, the Super Bowl is in two days, and all I want to do is eat this creamy white bean chili for every meal until I run out. Then I will make more. It’s that good….
I’ll admit, this is the most excited I’ve been about a recipe in a while. I haven’t had much time to spend experimenting in the kitchen lately, thanks to the craziness of the holidays, but now I’m back on the health train (and thus, back in the kitchen!). Last night I threw this cornbread taco casserole together after seeing a not-even-close-to-vegan version on Facebook, and my family loved it! I’m thinking this recipe will be added to our dinner rotation!…
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! …
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 🙂 …
Last week I decided to change up my usual soup routine and come up with a nutrient-packed, low-calorie soup recipe that I can make over and over again and love every time.
Well . . . mission accomplished!
This Tuscan bean and kale soup is a delicious combination of cannellini beans, kale, sun-dried tomatoes, carrots, onions, celery, and a blend of flavorful herbs. And like most soup recipes, it’s easy to make and tastes great as leftovers! …
Last week in my CSA crate I received a beautiful head of cabbage, so I decided to concoct a flavorful entree that features cabbage! Cabbage is often used in Ethiopian cooking, which I love, so I knew this dish would be one of my favorites.
I combined the commonly-used Ethiopian spices — turmeric, cumin, garlic, and ginger — with a naturally creamy mash of potatoes, carrots, white beans, and onion, and served it all stuffed into steamed cabbage leaves. If you don’t want to take the time to stuff cabbage leaves, you can always chop your cabbage and cook it with your other vegetables!…
It’s unofficially summer, which means it’s time to give the soup bowls a little break and get excited about cold salads again! One summer picnic and potluck staple is the three-bean salad, which seems to have been forgotten by my generation.
Well it’s time to bring it back! Try this super easy three-bean salad recipe, and you’ll wonder why you don’t keep simple hearty salads like this one in your fridge at all times! …
I’m continuing my Asian-inspired ice cream flavors this week with this red bean ice cream made with sweet red bean paste! Last week I posted a black sesame ice cream, which you absolutely must try!
Red bean paste (known as anko) is a common filling to mochi, dumplings, cookies, and other Chinese and Japanese desserts. At first the idea of beans in my desserts made me cringe, but after I tasted that sweet red paste, my mind was filled with new dessert recipe ideas!
But first, ice cream . . . 🙂 …
