A two thumbs up kind of bar, according to my son, Max, which says a lot!
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I am very conscious of where my meat comes from, just as I am about where my eggs come from and my vegetables and other food.
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We are deep in soup season. And the upside of the cold weather is spending time inside a warm house, cooking.
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This is what I plan on enjoying Christmas morning as I watch my kids tear open wrapping paper in a mad fury.
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Here is an Artichoke Soup that I hope you enjoy!
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A recipe, as well as a Q&A about being vegan.
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My go-to dish for camping trips, barbeques, and picnics.
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This is what I am making today. Tacos. These are vegetarian but feel free to replace the tofu with chicken or fish.
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I know it doesn't sound like much. A bit boring I suppose. But it's my new morning must-have.
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Red Cabbage is not only an antioxidant powerhouse, it's also anti-inflammatory, it reduces cholesterol, boosts energy, and is supposed to be great for your skin.
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It’s party time!
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A more satisfying alternative to frozen veggie burgers.
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Tip when using tofu: REALLY drain the water!
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It tastes so much fresher than the store-bought brand and is quick to make.
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Some items I use regularly or that are nice to have in the pantry.
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This might look like a rare burger, but fret not. It is an delicious vegetable "burger" with added nuts and seeds. It is full of protein and healthy fats and is oh so flavorful.
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A lighter dish than a big bowl of pasta, and better for you, too!
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My first post!
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