Looking for a new, healthy lunch option? What about a sophisticated appetizer? You can put this Tofu Egg Salad on whole grain bread, a grain-free wrap (like Blue Mountain basil coconut wraps) for lunch…or put it in a pepper bowl (ooh – what about stuffed into a baby pepper?!) for a sophisticated appetizer or first course. Let me know how you use it!
Tag: vegan recipe
At Rosh Hashanah we wish one another a happy, healthy and sweet new year. Unfortunately, sometimes the sweet is a bit too much of the focus! Heavy, calorie and meat-laden meals are not the best way to start a happy and healthy New Year! We think that tons of sweets and big meals will make us happy, but in the end they don’t…not in a physical or mental way.
The last few days I’ve noticed that the wind is picking up and each time the wind blows, leaves are raining down on the street. It may be September 4, but it is still summer and we’re enjoying the last days of its bounty. With this bounty, my daughter invented an incredible dessert! Frozen Watermelon Cupcakes!
A Mexican Feast. Here is the complete menu, for your copying pleasure, along with the recipes, resources and shortcuts that I used. The point is healthy and delicious, not to kill yourself in the kitchen. Even with shortcuts, there is already plenty of that around here! New Jicama salad recipe.
Watching those Chia Head commercials growing up, did you ever imagine it would become the next Super Food? Per your request, here is the basic recipe (and some fun options) for the chia pudding I tricked my kids into eating.
Inspired by a recipe in Dr. Neil Barnard’s, “Get Healthy, Go Vegan,” cookbook, I went to town preparing for Mother’s Day Brunch. This vegan Spanish Frittata, non-vegan eater approved, is the result!