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joyfalzonecomforting french lentil soup
1 CommentRead moreWith 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).
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joyfalzonestuffed acorn squash with quinoa, kale & shiitakes
No CommentsRead moreToday 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!
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joyfalzonemoroccan chickpea stew
No CommentsRead moreThere 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.
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joyfalzonequinoa salad with butternut squash & kale
No CommentsRead moreHappy fall equinox! My parents gave me a bunch of butternut squash from their garden so I decided to use it for this week’s recipe. This is a simple 2-pot quinoa salad that is great for lunches throughout the week. I’m a huge fan of making a big batch of quinoa at the beginning of the week to add to vegetables and make lunches out of it. The original recipe calls for a vinaigrette but honestly I don’t think this salad really needs it. It’s good with or without. The fresh thyme and shallots give this dish plenty of flavor!
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joyfalzonea simple thai zucchini soup
No CommentsRead moreThere comes a time every September when I find myself in a food rut. Summer produce is still going strong but nights are cool and I crave change. Although autumn produce is starting to show up at the farmer’s market and in my garden, I’m not quite ready to let go of summer. Somehow I make the transition with warm summer soups and cold autumn smoothies. This thai spiced zucchini soup is perfect for cool summer nights. I like to spoon it over quinoa (a complete protein) to make it a filling meal. Making a large batch of quinoa in the beginning of the week allows for a quick add on to weeknight meals.
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joyfalzoneraw zucchini noodles with balsamic marinated tomatoes
No CommentsRead moreYou’ve seen the spiralizer right? This is one of the coolest kitchen tools out there! You can literally turn anything into a noodle in seconds! Sweet potatoes, carrots, beets, zucchini, cucumbers, radishes, you name it. My favorite vegetable to put through the spiralizer is summer squash. Zucchini noodles (zoodles) are so refreshing and are wonderful eaten raw! If you don’t have a spiralizer or don’t have room to store one, no worries, I’ve seen vegetable noodles prepackaged in grocery stores now. The recipe I’m sharing today takes only about 15 minutes to prepare and even faster if you buy the pre-spiralized noodles.
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joyfalzonesummer quinoa salad with cucumber, arugula & sun dried tomato
2 CommentsRead moreSummer is in full swing here on the east coast and I’d like to share my favorite summer quinoa salad recipe with you. I’ve made this dozens of times and love bringing it to parties or family gatherings. 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…
dinner
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