#RefreshingSummerMeal

Don’t want to get too caught up in meal prep and planning these days. Prefer to spend more time outdoors. During a recent stroll with a neighbor, he reminisced about how to loves reaching into the fridge for pickled beets and eggs in the summer, a meal his wife grew up eating while growing up…

#Seasons’Bounty

Inspired by my grandson’s strawberry picking yesterday, decided to make my twist on an old summer recipe of my mom’s in which she used either plums or peaches that were in season. Although she was not much of a baker, we always loved her fruit tarts. My version combines 2 cups whole wheat flour with…

#Summervegetarianmeal. #Eatingcolorfully

Combined 1/4 chopped basil from my garden with 3 chopped vine ripened tomatoes, 1/4 cup crumbled feta with 2 cups cooked spaghetti squash for a light, vegetarian gluten free summer meal last night!

#PuttanescaSauce. #Newfavmeal

Just added a can of water packed drained light tuna and 1/4 cup chopped green olives to 2 cups of my tomato sauce (with 1/4 cup fresh basil from my garden) and served it over baked spaghetti squash for a delicious, simple and healthy meal last night.👍😋🙏

#Grillingseason

Was inspired to (marinated) #grillchicken for #lunch today and topped it with arugula,avocado, tomatoes, red onions and sautéed mushrooms on an Ezekiel tortilla for a great lunch to start off the season👌🤸🏼‍♀️👍

Fuss Free Oatmeal

Just combined 3 oz steel cut oats (provided by Bob’s Red Mill) , 3/4 cup unsweetened vanilla cashew milk, 1/2 tsp cinnamon and 1/8 c raisins and let it sit in refrigerator overnight to make a serving of a refreshing and satisfying breakfast to wake up to! No cooking required, dairy and gluten free! Details…

Tonight’s Veg Dinner

Sautéed 2 cloves garlic in a tbsp of olive oil, added 2 cups of cooked cannellini beans and 2 cups chopped organic kale with 2 cups of water and cooked until tender to make 4 servings. Top with grated Parm (optional). This soup went well with crusty sourdough rye bread!