When I need some nourishing, I turn to congee for breakfast. With its many health benefits, this ginger congee is a great way to fortify your body and will help you to face the day! This recipe uses brown rice instead of the traditional white rice typically used in congee. Brown rice is less processed…
Blog
MEDITERRANEAN SPAGHETTI SQUASH
Spaghetti squash is one of those fantastic natural phenomenons. Squash disguised as noodles? Nature never ceases to amaze me. Spaghetti squash is the only kind of squash my kids not only eat willingly, but actually like a lot. It has a relatively mild flavor and can easily assume any flavor – making it a super…
GINGERED BLACK SESAME BRUSSELS SPROUTS
In my family, anything flavored with sesame and ginger is a winner. I use this flavor profile across a large range of cooking applications – from seasonal vegetables to noodles to whole grain bowls, as well as fish (for the fish eaters in my family!). I can pretty much get my kids to eat anything…
SHAVED BRUSSELS SPROUT CAULIFLOWER QUINOA
I developed this recipe for our Thanksgiving feast, but I think this is a great dish for any Fall or Winter table. It does take a few steps, but with a little planning, you can whip this together in no time. Every week, I like to set myself up with some ready-cooked options, so I’m…
HOMEMADE VEGETABLE BROTH
Once I feel the slightest chill in the air, I start making veggie broth on a weekly basis. Soups are my go-to meal during cold months. You can pack so much nutrition into one bowl. Plus, soups are so warming and grounding – exactly what you need when it’s freezing outside. Soups also are very…
BRUSSELS SPROUT POMEGRANATE WILD RICE
With its green, red and earthy browns, this Brussels Sprout Pomegranate Wild Rice is a great way to kick-off the holiday season! I love using pomegranates this time of year – when they’re in season and so easy to find at the market. Once intimidated to cook with this fruit, I’ve come around once I learned…
CHINESE VEGETARIAN SOBA NOODLE SOUP
I grew up eating Chinese food. Every Chinese New Year, we would have hot pot, a soupy pork- or chicken-based broth simmering away on a hot plate in the center of the kitchen table. There would be an extensive spread of food to cook in the broth – noodles, a variety of Chinese vegetables, fish…
CASSAVA BREAD
Get ready to have your mind blown. This week, I discovered a healthy bread alternative that is gluten free, vegan, tastes amazing and is super easy to make. It’s a cross between a traditional tortilla and Indian naan bread. It transformed my simple lunch salad into a really satisfying and tasty veggie wrap! I used…
CAULIFLOWER RICE PIZZA
I went a little nuts making cauliflower rice this week. It was just so easy and the possibilities seemed endless…and so exciting! After making turmeric spiced cauliflower rice, I still had a gigantic container of finely chopped cauliflower left. I’m always on the lookout for great kid-friendly ideas and came across this Cauliflower Rice Pizza Crust…
BUCKWHEAT CREPES – TWO WAYS
My crepe obsession continues. This version uses buckwheat flour, but this time, I mixed some whole wheat flour into the batter. The addition of gluten makes the crepe making process a lot easier, so if you’re new to cooking crepes (and not gluten-free), try this version first! The gluten makes the crepes more elastic, and…