June 13, 2012
I love making quinoa “salads”. I get inspired by which vegetables are fresh and in season – add a homemade salad dressing and possibly cheese, meat or beans – and it becomes a perfect, complete meal. The best part about quinoa salads are that they store well for several days in the refrigerator, and travel well – making them an easy take-to-work lunch option.
August 21, 2012
This was my accidental lunch the other day because all I had in the fridge was some leftover quinoa salad and some fresh eggs from the farmer’s market. I really needed to go get some groceries, but I was too hungry so I made up this dish for Quinoa Salad with Fried Eggs in desperation and it was fantastic!
And beautiful too, don’t you think?
January 27, 2012
Quinoa is an ancient grain with South American origins. And technically, it’s not a grain at all, but a member of the spinach and beet family. It’s also a nutritional powerhouse: it contains all 8 amino acids making it a complete and rich source of protein, it’s high in iron, B vitamins, zinc, potassium, calcium, and vitamin E. Plus it is gluten free and easy to digest.
January 25, 2012
I started making my own granola about two years ago and haven’t looked back since. Homemade is cheaper, more healthful, and delicious – once you start making it yourself, you will never want to go back to store bought again.
I grew up eating salads with dressings made from scratch. The sound of the whisk beating the sides of the bowl was my version of the dinner bell. And, although I grew up eating it, it wasn’t until I started living on my own after college that I got my first dressing making lesson. view recipe
January 30, 2012
Lemon Vinaigrette is a homemade salad dressing that can’t get much simpler. This recipe takes just a tiny bit longer than it does to dig out a bottle of store bought dressing out of the refrigerator. Plus, it doesn’t have the excess sodium, sugar, preservatives, or artificial ingredients found in bottled dressing.
October 24, 2012
This recipe is from the Nourishing Traditions
February 8, 2012
Balsamic Vinaigrette is a great, simple, and versatile dressing. Balsamic is a fairly sweet vinegar so it would be a good choice if you are not fond of tart salad dressings. This is my go-to salad dressing if I’m serving Italian style dishes such as homemade pizza, pasta with tomato sauce, or tomato and mozzarella panini.
January 30, 2013
During the colder months nothing hits the spot like a bowl of chili. I like to make my chili with lots of veggies and either ground beef or dark meat turkey. I use bourbon to deglaze the pot after browning the meat, but you could use any alcohol you have on hand – wine, beer, etc. Or skip that step entirely and scrape the bottom of the pot when you add the crushed tomatoes.
March 7, 2012
This is a really easy recipe for steamed broccoli with basic vinaigrette. Broccoli cooks quickly when you steam it, so it’s a good way to go if you don’t have a lot of time. When I steam broccoli, I prefer to leave the florets with a few inches of stem, but give them a quick peel so it’s easier to bite into.
