I really adore peas, but I’m used to buying them in a can, when they’re already softened by a brine and somewhat at a loss of nutrients. Using fresh peas, I was able to enjoy peas in a healthier, unprocessed way. And green beans were never my cup of tea, until I learned how delicious [...]
Tag Archives: salt
Corn Ball Bread
April 25, 2013 – 10:43 am
Instead of corn bread, why not corn balls? They complement a meal with a starchy side note and offer a warm, comforting flavor to the experience. These simple corn bread balls are done in minutes and spiced lightly with black pepper. Enjoy!
Low-Carb Hash Browns
April 13, 2013 – 7:28 am
There is no way I’ll feel compelled to go back to the white potato after today’s recipe. I’ve skinned, chopped and cooked celeriac (celery root) in butter with a dash of salt and pepper. That’s it. The great thing about celeriac is that it softens quickly – within 2-3 minutes of cooking – and develops [...]
Poached Eggs and Roasted Tomato Open Face Sandwich Bites
April 6, 2013 – 8:28 am
Ever make a poached egg? It’s not the most fail proof of processes, but there are ways to make sure it always comes out okay – and the trick is in adding vinegar to the boiling water! You can toast the bread if you like, and the result is a half sandwich that oozes with [...]
Homemade Soft Pretzels
April 2, 2013 – 7:49 am
These ended up being a lot easier to make than I expected. This recipe doesn’t make you wait for the dough to rise, so you get to the end result faster. The texture is bready and the aroma just as you would expect! Enjoy!
Broccoli, Carrot and Peas with Coconut Curry Sauce
March 27, 2013 – 9:28 am
I’ve made this dish before, but think it deserves another spotlight. To me, broccoli is best when it’s soft and swimming in a creamy sauce. This recipe lets me have that experience without feeling weighed down. This is a rich and filling recipe that is vegan and only involves a handful of ingredients.
Brussels Sprouts Baked Egg Scramble
February 10, 2013 – 11:18 am
This Brussels sprouts and egg recipe is very versatile. You can replace the Brussels sprouts with just about any vegetable you’d like. To bind it all together as well as add more protein and Sunday brunch-worthy taste, you crack a few eggs over baked vegetables and bake until ready to eat. Enjoy!
Salmon-Stuffed Mushrooms
January 22, 2013 – 10:16 am
Mushrooms make the best serving plates. Because of their neutral taste, they act as somewhat of a palette cleanser next to the more flavor-packed filling. This recipe uses a simple salmon stuffing and bakes it atop open-faced crimini mushrooms. It’s a serving size made easy for the gut and the eyes. Enjoy!
Light Roasted Red Pepper Party Dip
January 10, 2013 – 9:31 am
Many party dips are deceivingly light. With each scoop, though, you are packing in the calories and unnecessarily so. Store-bought dips are not only packed with fat, since they often use cream cheese or mayonnaise as a base, but also with preservatives, colorings, and other additives. This recipe is for a creamy red pepper dip [...]
Vegan Spaghetti Bolognese
December 7, 2012 – 9:42 am
Yesterday, I posted a vegan recipe for ground beef. Today, I put that ground beef to use in a spaghetti bolognese. Without the animal protein, you get yourself a delicious and filling pasta dish. Enjoy!
