I’ve had avocado toast before, but this is a new and better spin on what most people think of. In this recipe, the avocado is the main ingredient. Top it with an egg, lettuce, tomato, onion, and breakfast is served.
My garden did really well last summer. As a result, I have had an abundance of butternut squash that I’ve needed to use. Recently, I stumbled onto this recipe that proved to be a hit with a group of folks I had for an herbal workshop. It was so attractive in the dish, how could it not be tasty too? Eat the rainbow…this dish checks that off! Enjoy!
Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body. I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy
Mushrooms have moved up in the culinary space with their many uses! Mushrooms like shiitake, oyster, and lions mane are showing up at farmer’s markets, restaurants, and even perhaps your kitchen table!
At a recent stroll through a farmer’s market, I was captivated by the wonderful display of medicine that lay before my eyes! Since COVID, I’ve battled off and on with brain fog. I have found lions mane mushrooms to really be a supportive ally in this regard.
As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.
With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!
Lentils are a staple in my house. As a vegetarian, lentils provide me with a good source of protein and fiber that my body needs. This is soup season, and I’m loving it. Warm and nourishing, soups can be a side or the main event. This recipe calls for butternut squash, which is loaded with nutrients, as well as, fresh spinach that added at the end. Feel free to leave it a little chunky or blend it until it’s to the consistency you wish.
Can I just say, “Oh my gosh?” It was probably over 10 years ago that I first tried Indian food. Let’s just say I wasn’t well versed in ethic cultures or their food. Since that moment in time, I’ve been hooked. As a matter of fact, I would say that Indian is one of my favorite go to foods. Lately, i’ve had a desire to prepare Indian cuisine, and I’ve search and tried quite a few recipes.
Recently, I had guests and decided to serve a few Indian dishes. Of the three I served, this one stole the show. Frankly, I think it’s the heavy cream combined with the spices that give this dish an A+ . Everyone agreed this is a keeper. I found there to be a lot of sauce, which I like. But if you prefer less sauce, just add more chickpeas.
It was one of those days. I got home late from work, hungry and unprepared for dinner. On the way home, I was trying to think of all the food options. Remembering I had about a cup of the left overs from the previous recipe….Quinoa and Black Bean Bowl, I decided to add a few items and make a new dish. Before I new it, I was sitting down to a nice meal in less than 30 minutes. Another reason to love leftovers. Add just a pinch of creativity, and something new emerges. No leftovers, no worries. You can still enjoy the dish.
I needed something quick to make on a busy day. Knowing I had limited food in the refrigerator, I had this looming thought….I should have stopped at the grocery store before now. Then I remembered my pressure cooker/InstaPot. I began to formulate a plan in the back of my mind. I knew I had lentils, quinoa, chick peas, and black beans. Surely there was something I could create with those staples. A search on the internet, bombarded me with many recipes to choose from. In my normal style, I looked at two or three to compare and contrast, and came up with some version of my own. Within 30 minutes, dinner was done and my belly was satisfied. The best part of this recipe, is it didn’t require many fresh ingredients. So if it’s been a bit since the groceries have been replenished, this may be one of those recipes you can pull out in that emergency….just like I had to.
Warm and flavorful, this dish is an easy recipe for a busy work night. I found this recipe while visiting one of my daughters. This is a one pot meal if the polenta is already prepared, so clean up is a snap. This day I made my polenta from scratch while the spinach was sautéing. Just follow the recipe on the package. Personally, I use non GMO corn meal/polenta. This can also be made a day or two ahead of time.
When beets showed up on the dinner table when I was a child, I turned up my nose to them because of the color. Plus, I thought they tasted like dirt. It wasn’t until I was in my twenties that I gave this root vegetable a second try. Now I purchase beets a couple times a month, steam them and use them in my salads or as a side for a meal.
Last week, I had a craving for egg rolls, but I didn’t want to go through the process of rolling and frying them. I thought, why not just make the inside portion and serve them over noodles or rice? With less prep work and lower calories, this was a win for me, plus it was better the next day as left overs. This recipe is not expensive to prepare and only uses one pot. The labor takes some time with chopping, but I used a
There’s something about chickpeas that keeps me coming back for more. Hummus, patties, or toppings for salads, chickpeas are quite versatile and taste good. Chickpeas, or garbanzo beans, are in the legume family. Like any real food, it has nutritive benefits to help a body stay healthy and strong. As a vegetarian
Hemp has taken our nation by storm. Each day there seems to be a new way to use this weed in one way or another. Hemp is the fibrous portion of the cannabis plant used to make things such as rope, paper, and fiber. Hemp seeds (or hearts) are, of course, the seeds of the hemp plant and is in the same family as cannabis. Hemp seeds can be used in a variety of ways and have scientific health benefits including:
Jackfruit is one of the newest trends among vegetarians and vegans. Even some meat eaters are excited about jackfruit. What is jackfruit? it’s a relative to the fig family and grows in Asia, Africa, and Brazil. It contains no cholesterol, very low in sodium and calories in general. Even though the fruit itself is not loaded with protein, but eat the seeds as they have more protein than the actual fruit. In this recipe, the stems and seeds are removed, but enjoy them separately…with BBQ sauce! Here is the nutritional count:
My southern upbringing did not expose me to mung beans. Although they are called a “bean,” they are actually an edible seed in the legume family. Today, I was craving some flavorful Indian food, and I saw this recipe. I’ve had these mung beans for sometime, so today is the day to use them. I used sprouted mung beans, and found that I did not need to use as much water as the original recipe called for.
The bounty of late summer yields a rainbow of color in this French classic. The farmer’s market today had an abundance of yellow squash and bell peppers. I wanted to use zucchini as well, so I purchased them from the organic section of my local co-op. Zucchini and bell peppers are on the dirty dozen list, to be sure to choose organic when not purchasing from the local stands.
oday at the farmer’s market, there was a stand with fresh broccoli. There is no better way to capture the nutrients in broccoli as when it is first cut. Broccoli is one of those finicky vegetables that rapidly releases nutrients soon after it has been cut. The loss can be slowed by keeping it on ice, but most grocery stores have fresh broccoli sitting
The season is just right for summer squash and eggplant. When I think of those two vegetables, I think Italian. Most people associate eggplant with the popular parmesan, but that requires breadcrumbs along with cheese. Although this recipe is vegan and gluten free, it doesn’t have to finish that way. There is the option to use Parmesan cheese in the polenta and can be sprinkled on the top just like spaghetti.
