I love the challenge of trying to recreate a dish that I fell in love with at a restaurant. This vegan and gluten-free Kung Pau Rice Salad with Tofu is my rendition of a deli salad I recently devoured from a natural food grocery market on my trip to Missoula. I seriously couldn't stop thinking about it. Give it a try and you will see why!
Last weekend, I ran 51.5 miles...in one shot. Most of you that follow me know that I have two rare diseases and that I run ultras. This was one of those pie-in-the-sky goals I have had since being diagnosed three years ago. I have never heard of someone with my conditions who has run this far, although they may certainly be out there. This week's blog is my non-race race report and is about living large and beating the odds—with or without chronic diseases.
This week's recipe is perfect for those busy work-week summer nights when you are just too tired to make dinner but are trying to be good and not eat out. It's a Jerk Veggie Burger with Grilled Pineapple that is made with your favorite pre-made veggie burger patty from the grocery store, my own jerk seasoning mixture, and sweet grilled pineapple rings. Fire up the grill!
Plant-based diets have gotten a lot of attention lately. In this week's blog I discuss the difference between plant-based and vegan diets and continue to encourage you to ditch the dairy with a sun dried tomato and basil chevre style cashew cheese recipe. This recipe is easy and creamy and brings the flavors of summer to your table.
I could live off of salsa. Like, real salsa—not the stuff you buy in a jar. Although I am a fan of traditional ingredient salsa, I am also very fond of the "everything but the kitchen sink" variety as well. That's what this recipe is. It is all the flavors of the tropics that I love combined in one recipe. This recipe speaks of the beauty of fresh, real food ingredients—fruits and vegetables—combined in a way to bring delight to your taste buds.
Start your morning right with a bowl of strawberries and coconut cream overnight oats. By now, you all know of my love for overnight oats. They are easy, healthy, delicious, convenient, and filling. Eating a breakfast that encompasses all these qualities is essential for living a healthy lifestyle.
As a side note, I wanted to let you know that I won't be posting as regularly as I have in the past. You can still expect to see 1 to 2 new blogs each month, so please know I am not going anywhere! It's going to be a busy spring and summer and I want to start writing a bit.
It's Girl Scout cookie season again and I'm doing another raw bite rendition of a classic. Last year I posted a raw recipe for my favorite cookie, the thin mint. This year I created a raw bite for my Dad's favorite, the beloved samoa. I think you will be surprised at how delicious these are and how easy all the layers are to make.
I first fell in love with peanut butter soup twenty-plus years ago when I was in West Africa doing humanitarian work. I was hesitant to try it at first, because peanut butter in soup just sounds, well, weird. But it's not. It's delicious. Be prepared to be blown away. Seriously. This is that good. And your house will smell like heaven.
I have to admit, I used to love corned beef and cabbage. For me, it really wasn't about the beef, but more about the salt, seasonings, and vegetables. For the last few years, I haven't really made food for Saint Patrick's day because, why bother, right? Well, this year I decided to bother and I'm glad I did. This recipe is simple and made in the crockpot. But with all the flavors of traditional corned beef and cabbage, it gives everyone the ability to partake in this favorite Saint Patrick's day meal.
Let's go back to France with this simple, yet elegant Mushroom Bourguignon. Eat it as is or ladled over a bowl of mashed potatoes for the perfect comfort food. Your guests will never notice that it is gluten-free and vegan.
Ever wonder how cashew cheese is made? It's not hard. In fact, it takes zero culinary talent to make. All you need is a little patience, a few simple ingredients, the right kitchen tools, and you will have creamy and delicious spreadable cashew cheese. Try it on crackers, spread it on your sandwich, or serve it up with fancy accompaniments for a dinner party.
I know, I know, I know. But you could never give up cheese. Instead you choose to increase your cholesterol and heart disease medicine and grab a grilled cheese sandwich. Dairy is not good for you—in fact, it's downright dangerous for your health. The vegan food world is growing leaps and bounds and this week I am reviewing the best non-dairy cheese I have ever had—Treeline Treenut Cheese. You won't believe how much it tastes like the real deal.
This week I am giving you one of my oldest and most prized recipes—Provencal Lentil Soup. Made with vegetables, fresh rosemary and thyme, and lentilles du puy, this delicious and extremely nutritious soup is sure to win over even your harshest health food critics.
You often hear about people making life-changing decisions based on the concept that "the grass is greener on the other side of the fence." This week's blog is challenging that old adage. I prefer to think that the grass is greenest where you water it—you just have to choose where you sprinkle your water. A New Year is the perfect time for reflection and intention setting. Hope you will join me in setting your own intentions and watering them throughout the year.
Warm your belly and warm your soul with this Rosemary Butternut Squash Soup recipe. Made with just a few ingredients, it is the perfect soup for an elegant dinner party, for a snowy winter day, and perfect for a post-holiday detox meal. It's simple, delicious, and packed full of nutrition. It's sure to become a family favorite.
Who loves Italian amaretti cookies?!?! I do. What's not to love about those simple, buttery cookie with light almond flavoring? But let's face it, they aren't a healthy option. Processed white flour, refined sugar, and saturated fat butter. That's why I created these little raw amaretti balls with three options—make them plain, with sugar laden melted chocolate, or try my favorite variation of a jam filled thumbprint bite. Any way you make them, they are sure to remind you of your favorite Italian cookie without the guilt.
We can all do with limiting the amount of gluten in our diet. While many of us have to eat gluten-free out of medical necessity, people are really starting to see the danger of eating too much wheat and gluten in their diets. Cup4Cup makes a gluten-free blend that is made with whole grains that are a much better alternative to wheat flour and it just so happens to be vegan. It's perfect in my new Sweet Potato Sage Scones with Caramelized Onion, which are the perfect accompaniment to your big holiday meal, a bowl of hearty soup, or as a snack with a spicy cup of hot tea. Oh, and it's so easy to make!
My BFF discovered green curry at her local Asian restaurant and asked me if I had a recipe so she could make it at home. I didn't, but put it on my to-do list. This recipe is delicious, simple and a much healthier option than the green curry take-out you and I both love. Plus I figured out how easy it was to make my own green curry paste.
Broccoli rabe. Is it broccoli or is it kale? Actually, it's neither. Most people have never cooked with this bitter green, let alone even tasted it. It is my favorite vegetable and I'm bringing you a special recipe this week to turn you into a broccoli rabe lover as well.
I used to love Olive Garden's Zuppa Toscana soup. But unlimited soup, salad and breadsticks is a recipe for disaster. Even though I haven't had their soup in 20 years, I still remember the flavors. My version is healthy, flavorful, and hearty enough to fill and warm you up on a cool fall or winter day.
Rejoice, rejoice! Pumpkin spice season is here! Too bad most of it is full of processed carbs and refined sugar. Give my Pumpkin Spice Granola recipe a try instead. It's easy to make and gives you that taste of autumn you are craving.
Chocolate and peanut butter are the perfect combination. Period. The End. It's just how it is. So the last time I made my no bake peanut butter chocolate bites, I decided to change the recipe a little. And boy did I hit it out of the ball park with this new and revised no back peanut butter bites recipe. Just as easy to make as the original recipe, but these hold together better and have a yummy chocolate coating on them. You are going to love these!
Starting next week, I will only be posting bi-weekly to make time for new content and recipes. But in the meantime, I am revisiting 6 of my raw bite treats for you on this week's blog. Next week I will be revamping one of my favorite no bake chocolate peanut butter bites. Storing up some natural sweetness for you!
You really are what you eat. You might be thinking, "yes, obviously we are what we eat...why are you writing a blog on this?" It may be obvious, but for the vast majority of us, it isn't apparent enough to make a difference in what we choose to eat and drink. We are killing ourselves one bite at a time; that is not an exaggeration. Heart disease, diabetes, cancer—everything we put into our bodies has a profound affect on how our bodies function and disease is not an exception to this. The answer is simple.
Diets don't work. Trust me, I've tried them all. And it wasn't until I made healthy lifestyle changes that I was able to take the weight off and keep it off. This week's blog discusses some of the popular weight loss programs out there and why I don't think they are sustainable.
I love wild rice. It is chewy and nutty and it's full of protein, fiber, antioxidants and copper. It's easy to cook, filling and the perfect base for a summer or winter salad. Get ready for me to re-introduce you to this long and delightful gem of a grain in my Wild Rice Salad with Dried Cherries and Fresh Dill.
This is the last recipe for a few weeks as I prepare to pack up and move. Stick with me though, as I will be blogging on health and nutrition while my kitchen is packed up in boxes. Send me a message if there is anything in particular you are interested in me blogging on!
Let's talk about snacks this week. I'm the first to admit it; I'm a snack-a-holic. When I am stressed, when I am bored, when I just think I am hungry. We all crave snacks. You can say "screw it" and eat a whole bag of potato chips or you can choose an item off your own go-to clean snacking list. I'll start you off with a few of my favorites and you can add your own to it. Happy clean snacking!
Love these individual sized lemon cheesecakes! Stored in your freezer, it only takes 15 minutes to thaw them and enjoy a little bit of cool, refreshing, deliciousness. And if you make them for yourself, you have your own private dessert for the next 12 nights! They are vegan, gluten-free, raw, and refined sugar-free and a definite YES if you are on the Clean 66 Plan.
Did you know that it actually takes closer to two months—66 days—to break a habit or form a new habit? I don't know about you, but my diet has not been very clean lately. So it's time to get back on track. This week I am making spiralized zucchini noodles with my own walnut pesto, sundried tomatoes, olives and toasted pine nuts. You won't believe how fresh and flavorful this recipe is. And it's a great excuse to buy that spiralizer you have been thinking about.
Who would have thought that roasted beets would be the perfect addition to hummus? Makes sense when you think about how rich and sweet roasted vegetables are. And interestingly, the beets are not noticeable at all. Their color creates a stunning dish that is sure to be the star of any gathering. You won't believe how delicious this roasted beet with white beans hummus is. Nor how easy it is to make.