Tips For Eating and Living Well
Is anyone else as excited about summer produce as I am? We finally have good tomatoes, fresh corn, and home-grown herbs galore. Abby and I have also been tearing up quite a few peaches and cherries.
Even though my Black Bean Salad is usually my go-to summer salad, I decided I wanted something a bit different to eat for lunch over greens or to serve warm as a side dish. Hence, this Summertime Succotash Salad! …
This glorious golden soup started out as a corn and potato chowder, but I couldn’t stop adding vegetables! And why not? The more variety of veggies you eat, the more nutrients your body can use to build, restore, and protect itself. And what resulted may be my new favorite soup of the season —Ā my Summer Vegetable Chowder! …
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 š …
Earlier this week I was asked to make a side dish to go with a chicken entree for a church small group dinner. I knew I wasn’t going to eat the chicken, so I decided to make my favorite hearty salad that can be eaten as a side or an entree: black bean salad!
I also made my vegan queso, which, if you haven’t tried it yet, you need to make ASAP!…
I’m getting very antsy waiting for summer vegetables to arrive. Every day I go out to my garden to check my tiny green tomatoes, hoping they will suddenly ripen and I can pick them and start using them in recipes. Unfortunately, I have to be patient and hold off on making any recipes that include produce from my garden.
One summer vegetable I’m not growing, however, is corn! And since I purchased a donut pan last week, I decided to make vegan, gluten-free cornbread donuts! …
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 “PiƱata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeƱo peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special.Ā …
Well, I’ve officially destroyed my kitchen. But hey, it was for a good cause! I’ve been working on coming up with nutritious Super Bowl party snacks, and I decided to make potato bites. The problem was, I couldn’t stop at just one type, so I made three! …
