These Gluten Free Stuffed Mushrooms with Zucchini Quinoa Stuffing make a great starter or light meal. It’s an easy vegetarian recipe, and a good way to introduce quinoa to the uninitiated. I’ve also made sure to keep the sodium levels down on this, no one… [read more]
This Ratatouille Quinoa Soup recipe is a dieter’s dream. The recipe is quick to make, low calorie, gluten-free and vegan, but packs also a lot of flavor and nutrients. While summer is ideal for making this fresh low-calorie soup under 100 calories per serving. The vegetables… [read more]
I made this Roasted Delicata Squash, Golden Beet, Carrot & Poblano Red Quinoa with Quick Turmeric Lemon Dressing as a late lunch this afternoon. It turned out to be a satisfying vegetarian (vegan) meal, so I decided to share the recipe. I guess I’d sort… [read more]
Focusing on lean proteins, whole seed grains, richly colored vegetables and healthy fats in our meals is not only a nutritious way to eat, but quite satisfying as well. With minimal preparation, some smart product choices, and the bountiful produce choices of summer this style… [read more]
I am a big fan of roasted vegetables, but don’t make them as often as I like, especially when in a hurry, because of prep time. Perhaps, it may have occurred to some of you already, but I had never tried roasting frozen vegetables before. The veggies were already prepped, and the freezing process locks in nutrients, so if it worked, I would have a very handy little trick.
My daughter and I have sort of fallen in love with Russian Kale. This was my first year planting it in our small raised bed vegetable garden, and it will now be a yearly addition. This variety of kale is more tender and less bitter… [read more]