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!
I have a friend who live is a large city where ethic foods are more commonly found. Often she stops by an Afghan place that makes the most delicious pumpkin. When I think of pumpkin, I think of halloween carving and pies at Thanksgiving. It’s been an eye-opening experience to try pumpkin in any form. I will admit, I cheated in this recipe and used butternut squash as it was what I had on hand. The next time I make it, I’ll turn up the heat just a bit by adding a few more jalapeños.
