Food

I make a big batch of quinoa every week in my rice cooker, so I have it ready to go for various different meal options. A tasty way to top quinoa is with lightly fried tofu slabs, fresh vegetables drizzled…

Taking the bounty of summer – fresh corn, bell peppers, zucchini and tomatoes, I’ve created this delicious vegetarian Summer Harvest Chowder that is hearty, yet low in fat.   Although I’ve made recommendations of how many vegetables to use in…

I recently had some spicy bread & butter pickles that were OUT OF THIS WORLD. When all of the pickles were gone, I strugged with throwing the jar away. I actually left it in my refrigerator for a few days…

One of the things I miss most about traveling during the summer, is rolling into little seaside cafes and ordering fresh crab cakes. Paired with a sweet and spicy pepper jelly or lemony tartar sauce, they are one of my…

This is a great way to use up extra lacinato kale! My family doesn’t exactly LOVE kale, but I do try to incorporate it into recipes because it is a healthy, leafy green chock full of vitamins and minerals. This…

Are you looking to switch to a more plant-based diet? Check out this scrambled eggs substitute recipe using tofu. The key for making a tofu scramble is to season it more than you need to! Tofu doesn’t have much of…

It’s bell pepper season! These stuffed bell peppers are easy to prep in advance and then roast right before dinner time, or even pop them on the grill for some yummy outdoor vegetarian eats! These slightly spciy stuffed bell peppers…

Dinner plans fall through? Need something tasty to bring to a socially-distanced picnic? This is a fail-proof pasta salad that everyone loves (except for Gluten-free folks – sorry!) and can be put together in less than an hour with mostly…

We get a weekly vegetable box, and it always seems like the ‘hearty’ vegetables are what’s left at the end of the week. If you find yourself with extra zucchini and russet potatoes, this is a delicious way to use…

I’ve been doing a LOT of baking during the pandemic, and after hand tossing pizza dough and kneading dough for olive loaves, I have come full circle to appreaciate my good ol’ bread maker! This recipe is fairly goof-proof and…

I love making homemade granola because it makes my home smell amazing and truthfully it just tastes better than anything I can buy in the store! Store granolas can often be hard and loaded with sugar. My granola used 1/2…

Spirituality is a term that is difficult to define. It means something different for each of us. Generally, it means thinking about something bigger than ourselves, focusing less on material things and more on the human spirit. It might mean…

I haven’t been able to get hummus for WEEKS during this pandemic, so I’ve resorted to making my own bean dip with some pantry staples. Here’s a combo using garbanzos, white beans and adobo chili that  that is delish and…

This is a twist of traditional tabouleh, but instead of using cracked wheat, I used couscous to make it gluten free. This recipe is part of my pandemic pantry meals collection, whereby I’m using what I have in my fridge…

These twice baked (cooked) potatoes are filled with eggs, cheese and green chiles. They do take some time to prepare, but you can make a big batch and then reheat or keep warm – perfect for family brunches (since we’re…