Friday Foodie: Travel Tips Just a few travel tips for you today. Traveling can be really tough on the healthy eating, so try a few of these on your travels. Enjoy a dessert or two along the way, or whatever your favorite indulgence might be, but limit yourself and you can go home feeling great about your trip. Enjoy and see you next week on [...]
This is one of my all time favorite soup recipes, adapted from the Vegan Piggy, a blogspot that has been inactive for several years now. I changed up the amount of broth, the tomatoes and spices a bit. It is definitely a very tasty, easy to make, delicious soup.
One thing about my videos, I do them as they come. I don’t set a stage or anything like that. I’m cooking just like you are sometimes, in pajamas early in the morning (that would be in this video for sure), or in the evening, tired at the end of a long day. Life happens and taking time to cook, means you fit it in where you can. The great thing about soups, they are easy to do in the morning, as you can chop up everything, throw it in a pot and let it simmer while you dress for work. Ladle some up into a jar, throw the rest in the fridge for later, and you walk out the door with a great lunch. Add an apple and cut up veggies, and you are well fed. Then you have lunch for the week, or dinner the next night.
Here’s the video and the printable recipe is at the bottom.
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Just a few travel tips for you today. Traveling can be really tough on the healthy eating, so try a few of these on your travels. Enjoy a dessert or two along the way, or whatever your favorite indulgence might be, but limit yourself and you can go home feeling great about your trip.
Fall and spring are the best times to enjoy asparagus and so I thought I would share with you a simple way to rid the spear of the woody, chewy ends. This works without fail, and though may seem wasteful, it’s no more wasteful than leaving the uneaten portion on your plate. You’re just getting rid of it ahead of time! I’ve also included a simple recipe you can try with these delicious green spears. Enjoy!
Last week I showed you how to make a basil walnut pesto. This week, let’s make spaghetti squash and serve it up with some of that pesto. This is also good with my Incredible Meatless Spaghetti Sauce and would be a great accompaniment to roasted veggies. If you don’t have a really sharp sturdy knife to cut this in half, then cook the squash whole, but poke some holes into it, piercing all the way to the heart, or you will have an explosion and a huge mess to clean. Let me know if you have questions and if you like this Friday Foodie, please share it with your friends by clicking the buttons below!
With a sharp and sturdy knife, cut the squash in half. Scoop the seeds and threads from the center. Place cut side down on a baking sheet and bake at 400 for 45 mins to an hour. When completely baked, shell should yield to a fork and center should be completely hot.
Cooked spaghetti squash
Once baked, use a fork to scoop out the insides, forming piles of “noodles” ready to be served with pesto, spaghetti sauce or roasted veggies.
Hi Friday Foodies! Today I am showing you how to make a basil pesto. A freeze is predicted here tonight, so I want to use up the basil before it is gone. Many grocers have basil year round, so if you don’t have some in your garden, check for it next time you are in the store.
I use walnuts in this version, though piñon nuts are the traditional, but they can be rather pricey, so I often use walnuts instead. I made this version vegan, by removing the parmesan and adding nutritional yeast to provide the cheese flavor. I also use mostly water instead of all oil. I prefer to use the healthiest fats in my diet which are those provided by nuts and avocados and some coconut.
Use pesto on a bowl of spaghetti squash or on grilled vegetables.
This salad takes not much more than a minute to throw together, yet is incredibly delicious. The avocado makes it rich enough to eat for a meal or divide up into side salads for several. Use cherry tomatoes cut in half or slices of a really great meaty tomato. Try it with cilantro and ancho fruit vinegar, or basil and balsamic. Whichever you choose, this is a great salad that is easy and quick to prepare. Hope you will give it a go!
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Hi Friday Foodies! I am coming to you from Belize today! I thought I would share with you how to use a few tropical fruits that you can find in the super market back in the states. These are all super nutrient rich fruits so I hope you will give them a try some time.
Friday Foodie: Raw Corn and Radish Salad with spicy lime dressing
I adapted this delicious recipe from Food and Wine, by Nick Fauchald. The original recipe called for too much oil in my opinion, so I adjusted it back and added some Ancho Fruit Vinegar which I found at Oleaceae here in Santa Fe. But don’t worry, they are online too and believe me, even if you find this pricey, it is so worth it! Next week I will share another recipe using this same vinegar. Hope you will give this recipe a try!