Eat whole foods. Move every day. Balance your life.
“It tastes like dessert . . . . but it’s a vegetable.”
That was Bob’s first comment as he tried this experiment that I had been dying to test. At first, I thought that was an excellent response! However, you can take that statement one of two ways.« Continue »
Where did my spring break go?!? Chicago didn’t provide much warm weather, but I’m hoping today and tomorrow finally get us in to the 50′s. That would at least finish spring break on a good note. « Continue »
My favorite salad dressings are always homemade. Once I finally experimented with making my own, I have preferred to do so.« Continue »
Not a week goes by, that Bob and I don’t have Mexican for dinner at least once. Salsa is a pantry staple in our home, and we always have fresh jalopeno peppers in our refrigerator.« Continue »
Simple. Delicious. Healthy. Hearty. Kale is definitely a superfood!« Continue »
I saw “Roasted Beets with Wasabi Dipping Sauce” on a restaurant’s menu recently, and thought the combination was quite unique. Since I enjoy roasted beets and love all things spicy, I figured I could try creating this at home.
What a great long weekend. Having the extra day off really made a difference in slowing down and catching up. I was able to enjoy some much needed down-time, cook some delicious meals, and listen to a few lectures/classes through IIN. « Continue »
After thoroughly enjoying my first experience with roasted celery, I was itching to incorporate it into a dish. On Sunday, I had volunteered to bring a vegetarian side-dish to Jeff and Marla‘s house, since Jeff’s mom does not eat meat. It was the perfect opportunity to introduce roasted celery to everyone!« Continue »
There have been two vegetables that I’ve been dying to try roasted. Inspired to go beyond my usual squash, brussels sprouts and sweet potato, I tried roasting celery and cabbage. One night last week, Bob had to work late so I figured it was the perfect time to play around in the kitchen.« Continue »
I received a tip (thanks John!) that my local Mariano’s had some colorful carrots that I should check out. Sure enough, I located them this weekend . . . and they were organic to boot!« Continue »
For me, any recipe that says “stuffed” is code for “Fancy, shmancy”! Especially one like this.
I’ve made Italian Stuffed Chicken Breasts in the past, but this time I wanted to change up the flavors a bit. I scrounged around for a couple of ingredients that I thought would work well together. The result did not disappoint!« Continue »
Whew! Made it through the first full work-week of 2013! I’m feeing back in the swing of things, and ready to take my students through final exams and begin 2nd semester!« Continue »
Usually a KISS meal would be baked salmon and roasted butternut squash. But this time, I jazzed it up a bit–without really adding any extra work or time to preparing dinner! « Continue »
Turnips are a fantastic root vegetable–why did I not include them in my diet sooner?!? My favorite way to enjoy them is cubed into pieces tossed into a soup to cook (like my favorite Manhattan Clam Chowder), or sliced into fries that I bake in the oven.« Continue »
I know that for some people, kale chips are nothing new. But if you haven’t tried them, you should!« Continue »
I love sweet potatoes, and when I spied this variety at Mariano’s recently, I had to bring some home to try. They did not disappoint!« Continue »
Here’s a quick, refreshing, light, side-dish idea! I saw bean sprouts at Mariano’s, and had the urge to buy them. I thought I’d make a stir-fry with them–which is delicious–but when it came time to make dinner, I opted for a raw veggie side-salad.« Continue »
One of our recent dinners consisted of roasting brussels sprouts in a different seasoning than usual. I thought I’d share the (Martha Stewart) idea in case you haven’t tried this combination yet. It was a delicious change!
Sweet potatoes are one of my favorite vegetables. And with potatoes being readily available at the grocery store right now, I keep stocking up.
Of course, we all know potato fries. And sweet potato fries.
And then some of us have been introduced to butternut squash fries.
Here’s a new one to add to your repetoire. Turnip fries!« Continue »
