Tips For Eating and Living Well
Happy spring! It’s warm and colorful outside, which typically makes me more interested in eating salads. But I’m a soup-all-year kind of person, so a couple of weeks ago I created this Cheesy Vegetable Soup to satisfy a craving for an uncomplicated cashew cream-based soup. I loved it so much, I’m already wanting to make it again! …
Is anyone else feeling the urge to try new recipes during this COVID-19 lock-down? I tend to crave Asian and Mexican flavors, so I’ve basically been alternating between the two (with a few pizza dinners in there, of course!). Earlier this week I pulled out my last remaining fresh veggies, a block of tofu, and two packs of ramen noodles and set to work on a Tofu Veggie Ramen. I started with a mild coconut ginger broth and whisked together a flavorful Pad Thai sauce to drizzle over the noodles, veggies, and tofu. The final result was so good, I decided this recipe needs to be on the blog! …
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….
I know I say my recipes are great all the time, but I’m going to say the same thing about this Enchilada Casserole Supreme. I’ve been making a simplified version of this for years, based off of a recipe in Dr. Joel Fuhrman’s Eat to Live book. I’ve served it to family, friends, and even non-veggie-eating teenagers with rave reviews. And now, finally, I’ve improved upon it and published it so all of you can try it, be nourished, and hopefully love it as much as I do! …
A question I’m often asked is, “If you suddenly didn’t have lupus anymore, would you go back to eating the way you used to (as in, eating a standard American diet)?” My answer: absolutely not. The purpose of that question is of course to determine whether a plant-based diet is “worth it” for a seemingly healthy person, or if I regularly choke down my vegetable dinner then go to my room to cry over how much I miss chicken fingers and baked brie. Trust me, it’s so worth it….
Every Sunday at my parents’ house, we’d get home from church, go change into our comfortable clothes, and get ready for an afternoon of watching football, reading, or napping while my mom made soup for lunch. One of our favorite go-to soup recipes is this simple black bean soup. As long as you have a can of black beans, frozen corn, and a can of diced tomatoes, the rest is just whatever you have on hand. The additional ingredients are vegetables I try to keep in my fridge, so they are usually in my soup. …
