roasted cauliflower 3 waysNo CommentsRead more
Cauliflower is probably one of the most overlooked vegetables and has been given a bad rap since the only way our parents knew to cook it was steam it in a pot, bleh. I distinctly remember the cauliflower being the only thing left on the crudite platter at every single family gathering, so it must be gross right? Turns out, it is delicious if it’s roasted! I could literally eat an entire roasted cauliflower in one sitting, it’s that good!
pasta with butternut squash & sageNo CommentsRead more
Today I’m sharing a simple weeknight family friendly dinner… pasta! Not white pasta of course, not even whole wheat pasta (bleh), instead pasta made with beans and lentils. If you know me, you know I talk bean and lentil pasta up all the time. It is actually a pretty close second to your regular white semolina pasta, except loaded with protein and cancer fighting nutrients instead of giving you a blood sugar high followed by a crash and taxing your pancreas. If you haven’t tried it yet, do it now!
spaghetti squash with kale & chickpeasNo CommentsRead more
Spaghetti + squash + no spiralizer needed! Yes, you read correctly! If you’ve never experienced the A M A Z I N G N E S S of spaghetti squash, you need to try it STAT. All you have to do is roast it for an hour, scrape it with a fork, and you have sweet buttery spaghetti! It is packed with antioxidants in that bright yellow color. 1 cup of squash will provide you with 59% of your daily vitamin A and 26% of your daily vitamin C.
spring quinoa saladNo CommentsRead more
As I’ve mentioned before, quinoa salads are one of my favorite dishes to bring to family gatherings or parties because they are easy, filling, healthy and delicious! If you are unfamiliar with quinoa (pronounced keen-wah), it is a gluten free grain-like seed that originated from South America. I love that it is versatile, easy to prepare and best of all is a complete protein; meaning it contains all nine of the essential amino-acids that our bodies need to thrive. Quinoa is also considered a valuable source of heart-healthy fats as well as packed full of vitamins, antioxidants and anti-inflammatory nutrients.
shaved asparagus saladNo CommentsRead more
One of the very first spring vegetables to emerge on the east coast is one of my favorites, asparagus! One cup of asparagus provides you with 100% DV of vitamin K and 67% DV of folate, both super important for women who want to become pregnant or are pregnant. It’s also an excellent source of copper, vitamin B1, selenium, vitamin B2, vitamin C and vitamin E. Asparagus is sensitive to heat so to get the most nutrition out of it, it’s best to eat it raw or steam it only for a few minutes. The first time I heard of shaving asparagus and eating it raw was probably six years ago and I’ve been hooked ever since!
roasted spring vegetables & brown riceNo CommentsRead more
I like the motto “cook once, eat twice.” Making a large batch of roasted vegetables and quinoa or brown rice and using it for multiple meals makes eating healthfully a whole lot easier. We are all busy people and if there’s not something healthy easily available, we’re much more prone to go without eating or buy something unhealthy on the go. Eating whole foods is as simple as chopping up a variety of seasonal vegetables, sticking them in the oven while your whole grain of choice simmers away on the stove, and there you have a handful of meals all ready to go!
valentine’s day beet soupNo CommentsRead more
I’ll be honest; I’m not one to celebrate Valentine’s Day. Roses and chocolate and a rushed dinner at a packed restaurant aren’t my thing. Ok, well I wouldn’t turn down ranunculus and organic 80% dark chocolate but I’d rather have it on a random day than a commercialized holiday. I am however, always for a nice relaxed dinner at home and I’m sure many of you are too, especially those with littles who can’t get a sitter. So if you’re staying at home with your love, here’s a delicious, festive (make-ahead) recipe that makes a lovely first course.
comforting french lentil soup1 CommentRead more
With the cold winter weather on the east coast I thought it would be appropriate to share my favorite lentil soup recipe. Like most soups, this one is much better the next day, so much so that I always make it a day in advance. I also thought it would be a good time to weigh in on what I think about the popular Paleo/Whole30 diet since those diets do not allow you to eat beans or legumes (and therefore lentils).
stuffed acorn squash with quinoa, kale & shiitakesNo CommentsRead more
Today I am sharing yet another squash recipe, because well, they are in season! I absolutely love winter squash and I am thrilled that my husband who used to hate all types will now eat (and enjoy) anything I make with any type of squash!
moroccan chickpea stewNo CommentsRead more
There are some recipes that I just keep coming back to every season and this is certainly one of them. It comes from one of my most used cookbooks “at home in the whole food kitchen” by vegetarian chef Amy Chaplin. She lays this cookbook out so beautifully from a stunning breakdown of pantry essentials to dozens of DIY spice mixes and nut milks and nutrition packed recipes for every season.