Tips For Eating and Living Well
Happy 2022! To kick off the new year, I decided to share a fun soup recipe that I’ve been enjoying lately. Ever had mushroom and wild rice soup? Well, it’s like that, but better! For a soup that’s filling and bursting with antioxidants, be sure to try this Mushroom & Black Rice Soup! …
Over the past 11 years that I’ve been eating plant-based, I’ve learned a lot about cooking vegetables with a variety of herbs and spices. I remember my younger self attempting a vegetable curry by adding yellow curry powder and coconut milk to cooked veggies and wondering why it didn’t taste good. I’ve since discovered that the key to a good curry is adding a blend of spices, allowing them to cook a bit before stirring in the majority of the wet ingredients, and layering multiple flavors. Cook this Chickpea and Potato Curry to practice making a comforting and delicious vegetable curry! …
This easy Ethiopian Sweet Potato Stew came from my desire to have dinner cooking in my crock pot while I worked on other things around the house, kept my 3-year-old alive and entertained, and tested other recipes for the blog. The result was too good not to share! Even Picky Husband gave it two thumbs up! 🙂 …
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!…
Yesterday I posted a recipe for Peanut Butter Chocolate Chip Granola Bars, and since granola bars are so customizable, I decided to make another flavor: Banana Berry with Toasted Coconut.
Dried fruit, although fairly high in sugar, is a convenient snack (especially for toddlers!). I decided to combine my two favorites — freeze-dried bananas (a.k.a. “space” bananas) and dried wild blueberries. And since I had some toasted coconut on hand, I crushed some of that and added it to the mix. All of these flavors, in addition to the almond butter and ground cinnamon, come together to form a granola bar that tastes like a blueberry muffin with a hint of banana. It’s a great bar for breakfast on the go! …
A few weeks ago I posted a recipe for homemade granola, so it’s no surprise that I decided to make granola bars, right?
My husband has been leaving for work early for meetings lately, so he has been requesting a breakfast he can grab and take with him. Loose granola lacks the convenience factor you get with granola bars, so I obliged and made two different bar flavors — peanut butter chocolate chip and banana blueberry with toasted coconut. After a few tweaks, I’m now very happy with the results — perfectly chewy, crunchy, slightly sweet, and nutritious! …
I can’t count how many people tell me they won’t give up meat because they’re afraid they’d tire of eating only vegetables all the time. That might be true if you only eat unseasoned steamed vegetables, but there are so many ways to cook and season produce that if you continue to try new things, you will always enjoy a plant-based diet….
If you have ever had a baby, you probably received a pamphlet or read books about how and when to start feeding your baby solid food. In my experience, most pediatricians and nutritionists recommend starting your baby on iron-fortified rice cereal between 4 and 6 months of age. The reason for this suggestion is that a) rice is the food that is least likely to cause an allergic reaction, b) rice is fairly easy for immature organs to digest, and c) babies only have enough iron stored up from being in utero to last them 6 months, and they do not get enough from breast milk. …
