Recipe: Potato Curry

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”

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Why healthy people don’t need to “juice”

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While juicing may still be all the rage in some circles, I can’t find it in my heart to fully get behind it as a well-person’s go-to health fix.

Here are some reasons why: Continue reading “Why healthy people don’t need to “juice””

The paradox of positive thinking

Positive Thinking POS

It’s everywhere, isn’t it? The power of positive thinking.

It will solve all of our problems, it seems to say. We are told to, “Look on the bright side,” “Think positively,” “Cultivate gratitude,”…

While these can be helpful to help us correct gross imbalances of negativity, it isn’t actually the whole answer to a life well-lived. Continue reading “The paradox of positive thinking”

Recipe: Apple Pumpkin Muffins

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

muffins

INGREDIENTS

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

PREPARATION

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!

 

Vegetarian Chili

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!

Vegetarian Chili

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SERVES 10-12 Continue reading “Vegetarian Chili”

Recipe: Tomato & squash medley with noodles

Tomato & Squash Medley with Noodles

squash medley

SERVES 2

INGREDIENTS

1/2 of a yellow onion
1 tbsp mined garlic
1 tsp turmeric
1 tbsp Italian seasoning
Water
2 carrots, chopped
1 cup stewed tomatoes
3-5 button mushrooms, sliced
Half cup chopped Yellow squash
Half cup chopped zucchini
1 package of noodles

Peanuts (optional)
Shrimp (optional)

PREPARATION
Stir in ingredients up to water (enough to coat bottom of pan) and put on low heat for 15 minutes with a cover, stirring frequently. Add carrots, and a little water if necessary, and cover for another 10 minutes. Stir in tomatoes, and let sit for five minutes, stirring frequently. Allow to simmer lightly.

Fill another pot of water for noodles. When at a boil, pour in noodles and bring down to medium heat. Here, add the rest of the ingredients to the tomato mixture, mix well and cover while noodles finish cooking (7-9 minutes).

Place noodles on plate, top with tomato squash sauce and sprinkle with peanuts (if desired). This meal also can be augmented with shrimp. Serve warm, and enjoy!

 

Hold the Salt: Healthy flavoring alternatives

If you have high blood pressure, or have it in your family, or are just trying to reduce the amount of sodium in your diet, I have great news for you – your food doesn’t have to be “tasteless!”

Try these great alternatives to the salt shaker, and enjoy!

 

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