I allow myself a few cheats when it comes to the new eating regimen. Goat cheese is one thing that I can’t live without. That’s why I will never be a true vegan. (I also still use the tiny sample tubes of Lansinoh I snagged from the hospital when I gave birth. It makes my […]
Chard with Potatoes and Tomatoes
Leafy greens. We hear so much about them these days. The world, including me, has woken up to the fact that we need to eat these super greens daily for optimal health. Now, if you are like me, you might be a little scared to try them. Believe me, I was. I mean they’re totally […]
A.B.C. Salad with Lemon Vinaigrette
Around some circles, I have the reputation for throwing together a tasty salad. Oh, yes. I do make good salad. I even wrote a post about it awhile back. Listen, if you are trying to switch to a healthier diet replete with veggies and fruit, salad is an easy way to do it. You don’t […]
Quinoa For Breakfast.
Quinoa, how I love thee. One night when I was perusing and feverishly printing off recipes to try from 101 Cookbooks, I saw Heidi’s recipe for Warm and Nutty Cinnamon Quinoa. Quinoa for breakfast? Interesting…I thought to myself. I tried it the next morning and was completely converted. But then I eat quinoa almost every day anyway. […]
Teriyaki Tofu with Peanut Noodles
I’m trying to do more meatless/vegetarian meals. It took a very long time for me to get up the courage to eat tofu. It looks strange. It has a distinct texture…right? And it is practically flavorless. Aha! That’s why it’s awesome. You can make it taste like anything you want it to. And if you […]
Pan-Fried Potato Slices
Pan Fried Potato Slices original recipe Ingredients: 4-6 whole potatoes, unpeeled (we always use Yukon Golds) 1/4 cup canola oil (or if you are naughty….bacon fat) salt and pepper, to taste Instructions: Boil the whole potatoes until easily pierced with the tip of a knife. Drain. Slice the potatoes into 1/4″ slices. Heat the oil […]
Mixed Greens Salad with Poppyseed Dressing
Mixed Greens Salad with Poppyseed Dressing Serves 4 Ingredients: For salad: 1 bag mesclun greens (can use spinach instead) 1-2 tart apples, thinly sliced 1/2 cup (or a little more) dried cherries 1/2 cup chopped candied pecans 1/2 cup crumbled Gorgonzola 1/4 lb. cooked bacon, crumbled For Poppyseed Dressing: 4 Tbsp. sour cream 4 Tbsp. […]
Apple-Blueberry Salad with Apricot Vinaigrette
I bought some awesome blueberries the other day and wish I’d bought more. My little girl has eaten almost all of them by herself. I managed to steal a few of the remaining blueberries and toss them into my salad for lunch. I used leftover Apricot Vinaigrette, but I think this salad would be awesome […]
Chickpea Salad
This was supposed to be a new menu in the Summer Menu series. Alas, I cannot lie. The crab cakes you can barely see in the picture (on the left with roasted red pepper coulis) were terrible! I’ll have to revisit that recipe sometime. So, as a peace offering, I am giving you the recipe […]
Mixed Greens with Pears, Dried Black Currants and Apricot Vinaigrette
This is a play on a recipe my husband’s Aunt Robin made a few summers ago for a family party. It was such a huge hit that several of our family members continue to make it today and LOVE it. Aunt Robin’s original recipe calls for Arugula, Maytag Blue Cheese, sliced pears, and a sweet […]
