I really love asparagus. I think it is the seasonality of it, the fact that it grows for a short time and then it’s gone for the season. Growing up, I ate farm fresh picked asparagus and now I refuse to buy it from the store; it just doesn’t taste the same. I love asparagus so much that I created an Asparagus Mini-Series last year that I am challenging myself to continue! Today I am sharing Lentil salad with Asparagus and Radish for the first Asparagus Mini-Series of 2017! Continue reading →
Welcome to my first Recipe Redux post! I am so excited to be a new member of this healthy food bloggers network. This month we are sharing recipes and tips to reduce food waste, in honor of Earth Day on April 22nd. I am sharing my recipe for samosa potato and chickpea patties with cilantro chutney. In my samosa patties recipe I use the potato skins, and the cilantro stems to reduce food waste. Check out my tips below on how to reduce food waste! Continue reading →
Turmeric is all the craze right now because of its huge number of health benefits. Have you heard about all the things turmeric can do for you? It is most well known for reducing inflammation, but also reduces risks of Alzheimer’s disease, and has been equally as effective at preventing and treating cancers as pharmaceutical drugs (Duke 2007). In the past, I have only used turmeric in my curry dishes. Now, I am trying to put it into more and more dishes to enjoy it’s health benefits. Try it in my turmeric fried rice with edamame recipe! Continue reading →
Wheat berries are my favorite grain to cook with. They are inexpensive, and the texture is outstanding! I feel like they get overlooked so often because gluten free grains are popular right now. Also, fancier wheat grains are often used by recipe developers, so they get all the hype. I have tried both farro and kamut (ancient wheat grain varieties), and I don’t think they are worth the extra money when compared to standard wheat berries. This one pot Spanish wheat berries with chickpeas and olives is a take on arroz con pollo, made vegetarian of course! Continue reading →
I love comfort foods that are loaded full of veggies. You can feel like you are treating yourself, while you’re getting your quota of veggies for the day. It’s a total win-win scenario. Pot pies were a favorite meal of mine growing up, therefore this vegetable lentil pot pie fits the best of both worlds for me. It’s a total comfort food, and still very healthy. Continue reading →
I first came across paella in a cooking magazine. It was a seafood paella and used whole lobsters and shrimp. I didn’t know what the dish was at the time, but I could tell it was very extravagant indeed. I was a poor college student and would never be able to afford such a luxury. However, the dish intrigued me and stayed in the back of my mind for some time.