I think this has always been my most popular soup - both in my home and with all of you. I make it weekly during many times of the year. I thought I'd share it here so you can have it at the ready.
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Maybe you saw me mixing this one up on IGTV !
Cashew Dips and Spreads…Savory and Sweet
Just in time for your Superbowl treats!
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When the temps fall, so does the soup ladle…right into a pot of this bean and barley chili, preferably. Make it tonight for a Meatless Monday win! And if you’re aware of gluten when cooking, simply substitute quinoa or buckwheat to make a gluten-free version.
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I went blueberry picking with my family last week and we’ve been pulling raspberries out of the garden for a month now. Whatever berries you have on hand this summer will brighten this breakfast bowl in the most healthful way.
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This recipe was inspired from a diet recipe for breakfast bars. I took that recipe and turned it upside down, added fiber, protein, antioxidants and lots of healthy goodness. These are incredibly easy to make and keep on hand for grab-and-go mornings.
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This is a simple soup to make, but is full of flavor and fresh, healthy ingredients. Be sure to use organic ingredients whenever possible, especially for the chicken and the tomatoes (giving it an extra punch of antioxidants). This soup is delicious for a Sunday afternoon or a busy week night supper.
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These days we’ve been Quarantine Cooking and I’ve found myself pulling out recipes from years ago. This recipe, Leek and Potato Soup, is a long-time favorite. It’s quick to make and an absolute crowd pleaser!
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I drink green juice almost daily. But I don’t like to have to run to a juice shop for it each time because that gets pricey and it takes time! So here’s a quick video showing how I make my own green juice.
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This week I made the most delicious chili. A vegetarian chili, to be exact. In fact, if you don’t add in extras at the end like sour cream or cheese, then it’s a delicious and fresh vegan chili.
Here’s the recipe so you can share in our veggie love!
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I prefer to blend my fruits and vegetables in the Vitamix rather than running them through the juicer. But this delicious recipe will work either way!
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I’m a big fan of soups. I make a pot at least weekly and we eat it for lunches and one other dinner before the pot runs dry. While Split Pea Soup isn’t in my weekly rotation, I made it the other day and loved it so I thought I’d share with you.
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Personally, I love any recipe that involves a mortar and pestle. This one fits the bill and is delicious, too!
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Eggs are great for breakfast. We all know that. But what about lunch and dinner too? This recipe fits the bill any which way you turn it.
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