Tri-Color Coleslaw with Dill & Currants
Summers and coleslaw were made for each other. So when my friend invited me to raid her herb garden, I knew immediately what I wanted to do. I had already planned that morning to make a big batch of coleslaw and the addition of her dill would be perfect. After clipping more than my fair share of everything in her herb patch, I drove straight to … Read More...
Vegan Chopped Salad with Garbanzo Beans, Pea Sprouts & Edamame
There are many things I love about a chopped salad, like the variety of ingredients you can add and that it’s easy to eat since everything is conveniently chopped up. What I don’t love about a traditional chopped salad is that all of the good vegetable stuff in it gets overshadowed by the bacon, cheese, turkey, chicken, hard-boiled egg and … Read More...
Loaded Vegetable Pizza with Buckwheat & Almond Flour Crust
The last time I made pizza I was a kid. I think it came in a box with separate packets for dough and sauce. I guess the reason I haven’t made it since is because it’s so easy to pick up a slice almost anywhere. But as I’m trying to cut gluten out of my diet as well as drop a few pounds, traditional pizza isn’t going to help. There are tons of recipes … Read More...
Cream of Spinach Soup with Arugula & Parsley
I didn’t plan on making this to post on the blog. I was just really hungry and didn’t feel like having my usual afternoon green smoothie. The weather has been cool again and I wanted something to warm me from the inside out. I threw in everything that was green in the fridge and less than 15 minutes later, there it was. It tasted so good that I … Read More...
Kidney & Black Bean Salad with Edamame Cilantro & Lime
Some recipes present quite a challenge for me to create. Others come rather easily, like salads. I’m guessing it’s that way for a lot of people. Salads are usually pretty easy to prepare in that they rarely involve cooking time – just a lot of chopping. We bought a new knife recently in China town – something that probably would cost over … Read More...
Curried Quinoa Tofu Salad with Currants Shallots & Parsley
Summer officially arrives this weekend so it’s time to start cranking out a big variety of salads. This versatile salad is both sweet and savory. I’m always looking for more ways to season tofu and curry works very well. The key is to let the tofu marinate in the dressing for at least 30 minutes so the flavor soaks all the way through to the … Read More...
Spicy Black Bean Tacos
If you want proof that tacos can be delicious without refried beans, sour cream and fried tortillas, give these a try! There is something about this combination of ingredients that is so vibrant and appealing that you completely forget how healthy this dish is. Bonus! And this recipe is easy to scale up or down depending on how many people will … Read More...
Watercress Raspberry Salad with Cucumber Pecans and Creamy Lemon Dressing
Have you ever heard that we eat with our eyes first? Here's the proof. Gorgeous and delicious! If Spring had a flavor, I think it would be watercress. I love it but don’t use it as much as I should. For some reason, it’s not one of those ingredients which is on my mind when creating recipes, but it should be. I found a couple of beautiful … Read More...
Guilt-free Spinach Artichoke Dip
I don’t think I’ve ever met anyone who didn’t like spinach artichoke dip. It’s usually the most popular appetizer at a party. I never knew why I liked it so much until the first time I tried to make it. I searched for recipes and found my answer at the top of the ingredients list – sour cream, mayo, cream cheese, parmesan, butter, cheddar, gouda. … Read More...
Vegan Cream of Asparagus Soup
All of my recipe posts in May were Dr. Fuhrman Eat To Live plan friendly. Although I don’t intend to do the same for June, this recipe just happens to meet the requirements of his weight loss and life plans. I wanted to stay away from heavy dairy cream. I’ve made this before with coconut milk, which works quite nicely, but wanted to see if I could find … Read More...