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joyfalzonewinter salad with blood orange & avocado
No CommentsRead moreAs if the power of whole foods on their own wasn’t enough to excite me, there are some amazing studies being done on the synergy of food! Hort Research in New Zealand did a study showing that if you combine berries and chocolate, you absorb three times the amount of antioxidants than if you were to eat those two foods separately. Today I want to specifically talk about how adding healthy fats to a salad can boost your carotenoid (antioxidant) absorption.
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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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joyfalzoneheirloom tomato salad
No CommentsRead moreWhen I told my husband I wasn’t really sure what I was going to write about in this post (besides for bragging on the health benefits of the ingredients), he said, “tell them that heirloom tomatoes are the best and the tomatoes we grew up on are just no good.” He’s right, and we hate to break it to you, but if you’ve never had an heirloom tomato, you’ve never tasted a real tomato. The flavor has been bred out of conventional tomatoes and the texture is awful; they’re bred for easy harvesting, shipping, and shelf life. Besides for being wildly beautiful, heirloom tomatoes have a wide variety of flavors and levels of acidity. These subtle differences are what make heirloom tomatoes so much better!
Posts tagged with ‘dinner’
hello wholefoods > dinner