This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding…
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On this 4th of July, when burgers are king, try portobellos instead – or in addition! This recipe come to us courtesy of my sister-in-law Amy, adapted from “Veganomicon –…
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Here’s a moist but crunchy salad, inspired by my trip to Vietnam, but actually provided by Jennifer Segal on her great website Once Upon A Chef. I made it for a…
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If you’ve ever planted mint, you know that it needs to be in a planter of its own, not in a bed with other plants. It grows well so abundantly…
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For our recent health fair, I wanted to show that I could make a simple refreshing bean and veggie salad by just opening a few cans from Costco, but of…
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The impetus behind this recipe was to provide an easy-to-serve healthy snack at Lady Docs’ first health fair this weekend. It is adapted from the Canyon Ranch cookbood, Nourish. In addition…
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Lentils are my new favorite protein source – a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Lentils are…
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I must start by saying that I am NOT a fan of green shakes! I had a few bitter awful ones years ago and have avoided them ever since. HOWEVER,…
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Adapted from epicurious: http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into “noodles” along with quick pan-seared cherry tomatoes and eggplant. The…
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As we move toward colder weather, there’s nothing like a prepare-ahead hot meal to warm the soul. This season, I plan to increase my use of the slow cooker in…
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