This is a great starter recipe and a family favorite. Use it as a winning side dish, especially instead of French fries. This dish is universally well-received by ALL kinds of eaters. In fact, when I served these potatoes at a large family dinner, the potatoes created a stir of excitement amongst the guests before I could get them on the table. Everybody loved them, and even the picky eaters had second helpings.
Whenever we’re thinking about putting something on or in our bodies, it’s good to be skeptical and check out all the ingredients and available facts. Sometimes synthetic medications – whether over-the-counter or prescription – are necessary. Other times, we can reach for something more natural that may not have as many side effects.
This Petrifying Pecan Pumpkin Shake is a treat we all can get behind. It’s easy to make, includes a vegetable, and is thick and rich while still being good for you. I love the flavors of pumpkin and pecan together and it’s a perfect autumn combination for a wholesome Halloween treat.
My favorite element of eating unprocessed is coming up with recipes that utilize the rainbow of colors. I love the level of nutrition that comes from colorful arrays and there is something so satisfying when your food is visually appealing. The bright sunshine of the sweet potato and roasted red pepper coupled with nutty creaminess of the avocado and pepitas makes this soup an absolute fiesta for the eyes and taste buds alike. This is taking comfort food to a […]
Although winter squash are available nearly year round, there’s something hearty and comforting about eating them that seems perfect for colder months. This Quinoa-Stuffed Acorn Squash recipe really makes the squash the star. This dish can stand alone as a vegan-friendly entrée or can be served alongside a nice piece of fish or chicken.
Stuck in a rut with your cooking? Today I offer you a helping hand to pull you out of it: three spices that have existed for thousands of years yet you may never have tried. Each has a unique flavor to excite your palate and entice your family to come to the dinner table.
We know the United States has a problem with ultra-processed foods, and we can point to the well-documented health effects of overconsuming these foods. If the food industry wants to hijack and reframe the dialogue on processed foods, it is important for health advocates to have an alternate strategy that clearly communicates the importance of making room for whole, unprocessed foods.
For nights when I just don’t have it together enough to make a yeast dough in advance, this biscuit crust comes to my aid. The whole wheat pastry flour blends up quickly and bakes up light and flaky.