This is one of my favorite ways to eat potatoes. We probably have this at least twice or 3 times a week. If you already have baked potatoes on hand, perfect. One less step and you are even closer to a fast and delicious meal :-). Continue reading
Tag: Side Dishes
Mushroom Medley Gravy
My favorite mushrooms are shitake. For this recipe pick the ones that you like the best and are available in your area. This a thick, hearty and very flavorful gravy that you can sink your teeth into. Serve it over potatoes, rice or other whole grains. Continue reading
Un-Tuna Salad
This recipe includes everything that the non-plant-based version has to offer: pickles, onions, creaminess and, yes, of course, deliciousness! Instead of a vegan mayonnaise, I made a “dressing” out of artichokes, mustard and lemon juice; which is a fantastic low-fat alternative. This may become a new salad favorite! Try it on whole grain bread, celery sticks or wrapped in a lettuce “bun”. Enjoy! Continue reading
BBQ Pulled Hearts of Palm
This recipe comes together very quickly. So, if you stock your pantry with a few cans of Hearts of Palm, lunch and/or dinner can be ready in 25 minutes. I can’t believe how delicious this tastes: smoky, spicy and soo yummy. After I took this photo, I sat right down and ate the whole burger. Just like that! For large appetites (like mine) this recipe just makes enough for two. Enjoy, over and over again! Continue reading
Collard Wraps with Smoky Sweet Potato Hummus
These collard wraps take a little more time, but are definitely worth the little extra effort. Smoky Sweet Potato Hummus fills the wraps together with crunchy veggies, creamy avocado and tangy Roasted Red Pepper Sauce. Make these for yourself or take them to any gatherings , where you want to please the crowd. Continue reading
Red Cabbage & Jicama Slaw with Sweet Corn Dressing
This slaw is so light and refreshing, you’ll want to make a big batch and take with you to a potluck or have it for lunch and/or dinner. The sweet corn dressing gives it a hint of creaminess and another flavor dimension. Enjoy! Continue reading
Roasted Potato “Fries”
This is one of my favorite ways to eat potatoes. I make these “fries” sometimes as often as 3 times a week. So yummy and most importantly, easy and quick to make. I love to use Yukon golds, but the recipe works equally well with sweet potatoes. Quantities are approximate. It really depends on your appetite. Enjoy! Continue reading
Mashed Potatoes and Turnips
This is a tasty twist on mashed potatoes and takes no extra time. You boil the potatoes and turnip together, drain and you are ready to do the mashing. That easy! Great as a side dish or as your main starch as the center of your plate. Enjoy!
Creamy Rice with Roasted Cauliflower Crema
I was listening to an interview with Jennifer Marano, DC, co-founder of TrueNorth Health Center in Santa Rosa when she was asked by interviewer Chef AJ what her favorite food was. Ms. Marano answered: “a bowl of just cooked brown rice”. I have to admit, I can sooo relate to this. I, too, love a bowl of just cooked brown rice (basmati is my favorite). Just plain brown rice, nothing on it. Oh, it’s so nutty and yummy. Although my absolute favorite food is a freshly baked Japanese sweet potato.
Are you wondering, if I am going to get to the point, or better yet , the recipe? OK, here it is is. After posting the recipe for the Roasted Cauliflower Crema, I heard from several of you, how much you liked it. So, this got me thinking: brown rice AND roasted cauliflower crema put together in one dish! I tried and really liked it and wanted to share it here.
Very simple and simply delicious. Enjoy! Continue reading
Super Easy Beans
At first I didn’t think this bean recipe was blog-worthy, but then I got thinking: this is how I eat every day. These beans are so quick and super easy to prepare and taste delicious, too. Beans are part of my daily meals in some form or other; they are so nourishing and filling and satisfying, that I wanted to share this with you. Most of the time I eat these beans for lunch , maybe over a few slices of baked sweet potatoes. I recommend using this recipe as a template and choose the beans you like, perhaps kidney or pinto beans instead. Make a big batch, and you are all set for a few days, whether you eat these beans by themselves, over baked (sweet) potatoes or in a wrap. Enjoy!
Nourish Yourself Now 