Looking for an alternative to stuffing or basic roasted vegetables this Thanksgiving? Take a flavor-driven trip to India with this Curry Cauliflower Quinoa Salad oozing with the ideal balance of spicy and sweet. This flavorful powerhouse salad is light and satisfying with additional immune boosting antioxidants and anti-inflammatory properties from the curry and the turmeric. Think outside the box this holiday and start a new tradition with this curried cauliflower crunch fest.
Read morePotato Party: Part II
I hate to choose favorites when it comes to my veggie babies, but sweet potatoes take the title in the tuber category. They are versatile and adaptable, whether you steam them, mash them, roast them, turn them into chips, fries or patties they know how to make a potato party pop.
Read morePotato Party: Part I
There are many ways to eat potatoes this holiday-mashed with butter, gratin with cream and cheese, or topped with marshmallows. Despite the allure of these calorically-laden dishes, there are many ways to make potatoes healthy and satisfying that won’t leave you craving the cream or regretfully loosening your belt buckle. Here are two of my most favorite ways to prepare potatoes- Part I.
Read moreThe Crunchy Radish x Siggi's
a fall breakfast to impress any brekky skipper
This is the perfect "make-ahead" brekky that works well for a holiday brunch. Use this recipe to impress your visiting in-laws or to simply set yourself up for a breakfast time success story.
Read moremorning stories
Morning rituals manifest different identities for every individual. Whether they consist of frantically running out the door to catch a train or having the pleasure of making French pressed coffee and steel cut oats, everyone has their ritual. Everybody has their story. These are my morning stories...
Read moreSuper Simple Soup
Tomatoes can be fickle, sometimes emanating pure summer in a mouthful, while at other times promises of juiciness and the pristine balance of acid and sweet turn out to be mealy and bland. A surefire way to elevate your tomato game is a slow and leisurely roast. Slow roasted tomatoes have endless possibilities- tossed with brown rice pasta, pureed into tomato sauce, submerged in a grain bowl, or blended for a simple and flavorful soup. Here is my super simple slow roasted tomato soup.
Read moreIs This The New Hummus?
Squash can be utilized in many ways. For this recipe, I took roasted butternut squash and garlic and blended them together to create a simple, nutritious, and delicious spread. The ingredients and process are minimal, but the end result is quite robust. The squash is simply served-spread on toasted whole grain nut and seed bread, garnished with chives or pomegranate seeds. Use it as a dip with baked whole grain or corn tortilla chips and vegetables or in place of mayo or hummus on your next sandwich.
Read moreSoup Session
Like a moto boot or a classic camel coat, squash is the “must have” item for fall. It comes in various shapes and sizes and can work well when paired with accessories like paprika or caramelized onion. For a warming fall soup, I melded roasted vitamin A and C rich squash with caramelized onion and pear for a nutrient rich and colorful dish - the perfect way to continue to embrace fall essentials. The soup pairs well with a simple green salad or is hearty enough to enjoy alone. Play up the garnishes with some fresh dill, spiced yogurt, or toasted nuts.
Read moreSummer Soba Solution
Summery soba noodle bowls with raw and roasted seasonal vegetables is the ideal simple and satiating end-of-summer meal. For this bowl, I tossed broccoli with cayenne pepper and chili powder to create a spicy coating and roasted until tender and slightly crisp. Thinly shredded raw zucchini and squash paired nicely with brown rice and wakame soba. To bring all the ingredients together, a quick lime and herb laced ginger tahini sauce was the ideal dressing for this light and summery bowl.
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