Combined 1/2 cup siggis plain yogurt with same amount of organic cooked pumpkin, added 1/2 tsp pumpkin pie spice, 1 tbsp cashews and 1/2 tsp stevia for a delicious start to my day.
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…
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…
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!
Love the Penzey’s cayenne pepper (known as king of medicinal herbs), I sprinkled on my sliced tomato and Muenster cheese grilled cheese (using Ezekiel bread) this am! It really gave it a nice kick🤸🏼♀️ Details below: https://www.healthline.com/nutrition/8-benefits-of-cayenne-pepper
https://www.google.com/amp/allrecipes.co.uk/recipe/37582/savoury-spaghetti-pastiera.aspx/amp/ Tweeked recipe on link above for a healthier version. Used organic whole wheat pasta, no cream and added 1/2 cup pesto with 2 cups riced broccoli. Nice memories of my mom making it in a traditional style from her Neapolitan heritage (like recipe on link above without cream). Great lunch for Good Friday👍
Followed recipe below using Bob’s Red Mill steel cut oats which I plan to use to make yogurt parfaits (Yogurt, granola and fruit) with to start my day for a scrumptious Spring breakfast or after meal dessert. https://cookieandkate.com/2015/healthy-granola-recipe/
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…
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!
Tossed 1 lb cooked cavatelli with 1 cup cooked quartered artichoke hearts, 1/2 cup pesto, 1 cup cherry tomatoes, 1/2 cup organic baby spinach and 1 cup broad beans to make tonight’s vegetarian plant based dinner. Ready in minutes!