It’s January and yes, I am all about “eating your greens.” However, sometimes a salad can get a little bit repetitious. Enter the flatbread -a great vehicle for cumin roasted carrots, lightly dressed greens, and a luxurious spreading of turmeric yogurt. You can get ambitious and make your own flatbread or find a brand that makes a whole grain or gluten-free variety if you’re avoiding gluten. The toppings here are also adaptable. Feeling squashy? Roast up some butternut squash in place of carrots. Not an arugula fan? No worries-swap in baby kale or spinach. The choice is yours!Read More
Unlike the Radish, I have never been a huge fan of mushrooms, but this toast has me second-guessing everything I thought I knew. It hits all the right notes with all the right flavors. Beet greens complement the chanterelles nicely and gives you a wonderful way to utilize all those greens - especially once all the beets start rolling in from your CSA or greenmarket runs. For too long I chucked my beet greens in the trash because I had no idea what to do with them. Now I am beet-green-guilt-free. I keep them around and use them as I would any other dark leafy green. Beet greens are rich in vitamins A, C, and K and are not as bitter as some other leafy greens. Sorry Kale.Read More
We get it. You can only see avocados mashed up on a piece of toast so many times before you scream, “Enough is Enough,”... while taking another bite of your avocado toast. But with this scrumptious combo, the avocado is sharing the spotlight - because there is no "I" in Avocado.Read More
In an effort to best help you set yourself up for lunch time success, I am continuing my mini-series of composed salads. An ideal make ahead lunch is simply thrown together, is up for interpretation pending tastes and ingredient availability, and most importantly, is durable enough to last a few days in the fridge. Kale and wild rice salad checks all the boxes, and leaves you satisfied and sustained from lunch time to slump bump time.Read More
I recently asked the Instagram community what they want to see more of on Crunchy Radish. A large majority of you asked for make-ahead lunch ideas, meal prep, and breakfast recipes. In an effort to give the people what they want, I will be focusing more closely on these topics. First up, a simple bean salad. Easy to make, durable and hearty to store and tote to work or school, and, most importantly, nutritious, plant-based, and delicious.Read More
Assuming that you have not been living under a rock or totally "unplugged", you have heard the latest from the World Health Organization linking the consumption of processed and red meat with colorectal cancer. Although data is not currently available with recommended safe levels, limiting the intake of red meat and meat that has been salted, cured, smoked or fermented is recommended. Luckily for us, we knew this information all along. If you choose to eat meat limit your intake and select lean grass-fed, hormone-free options from a sustainable and reliable source.
Thinking you may never be able to get your bacon fix? Fear not! Here are three nutritious, delicious, and even some vegan alternatives that will leave you healthily and happily satisfied...hold the bacon.Read More
Leave the processed and refined bread products at the store and opt for nutrient-rich collard greens to take your lunch crunch game to the next level. Loaded with flavorful caramelized carrots, creamy avocado, protein-rich hemp seeds, and brown rice - these wraps will fend off any post-lunch slumps that you may typically get from processed bread and sodium heavy deli meats.Read More