If you’ve been following my blog for the last few months, you probably can tell I like my stuff spicy. And during the winter, I always crave the warmth of Indian foods, like curries. So I looked through my cupboards and fridge, and whipped this up. Continue reading “Recipe: Potato Curry”
“Never eat what your grandmother wouldn’t recognize as food.”
It’s a pretty ubiquitous caveat today. Somehow that one sentence is supposed to conjure up a homey, heart-tendering scene of all of our grandmothers, and the wisdom she brought to the kitchen. If it doesn’t for you, don’t worry. You’re not alone.
Because in America, we still have a very outdated vision of what that looks like. Continue reading “The trouble with my grandmother …”
Here is a recipe I whipped up recently. Because I never make anything small, this makes a lot…but easy enough to freeze some for later meals!
Butternut Squash Spaghetti
1 butternut squash, peeled and cubed
1 jar (25-oz) spaghetti sauce
1 can (13.5 oz) light coconut milk
Cook together on medium heat covered until squash is cooked.
2 small yellow onions, diced
4 or 5 cloves of garlic, minced
Sprinkle of turmeric and black pepper
Fry three ingredients together in a separate pan in a small quarter sized amount of olive oil on medium to low heat for about 20 minutes. You may add lemon juice to lubricate.
When squash is ready, mash together until even (I used a potato masher).
1 28-oz can diced tomatoes
5 mushrooms, sliced
2 celery stalks, sliced
Add onion and garlic along with these three ingredients to sauce and mix, then take off stove and cover. Let residual heat cook the veggies in the sauce while making noodles (about 15 to 20 mins).
Although spicy foods are not recommended for the first trimester (it can aggravate nausea and morning sickness), I added a tablespoon of red pepper flakes for a nice sweet and hot taste. Feel free to add nutritional yeast (like I did), and a few leaves of spinach for color.
Mix with noodles, add fresh cilantro and enjoy.
I was eating breakfast and settling down for a little light reading this past month when I came across this article in the Journal of the Academy of Nutrition & Dietetics that grabbed my attention. I actually had to do a double take at the headline. Continue reading “Fork Or Fiction: The fault in pairing your plate with technology”
I’m a little embarrassed to admit this, … but Thanksgiving dinner got the better of me this year. Continue reading “9 tips for eating sanely during the holidays”
I am not usually into baking. But I married a sweets lover, so I decided to surprise my husband with this little treat when he came home from work this weekend.
Since it’s officially fall, my inner tastebud clock was jonesing for something pumpkin flavored. And ta-da! A completely fall-themed muffin recipe for you to try. These are so amazingly moist, it almost tastes like cake. It’s also gluten-free and completely vegan if you leave out honey. I would love to hear your opinion if you’ve tried it!
Apple Pumpkin Muffins
1 cup brown rice flour
1 cup almond flour
3 tbsp chia seeds
1/3 cup coconut sugar
1/2 tsp baking powder
1 tsp baking soda
2 tbsp (heaping) flaxseed meal
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup raisins
1/4 cup maple syrup or honey
1 cup pumpkin puree
1.5 cups of apple juice
Coconut oil shortening
Preheat oven to 325 degrees.
Mix dry ingredients together, and slowly mix in wet ingredients until all is moist. Coat a muffin tin with coconut oil shortening, and spoon in mix to top of tin. Cook for 15 minutes. Check muffins and keep cooking until an inserted toothpick comes out clean. Enjoy!
Fall is officially here! Cold weather is coming and so are the holidays. In our family, there is nothing more heart (and tummy!) warming than having a pot of chili on the stove that everyone can pick from throughout the day when hanging out for a visit. This was one of my recent creations, and it was an immediate favorite. Enjoy!
SERVES 10-12 Continue reading “Vegetarian Chili”