Spaghetti Squash
It’s really fun to make spaghetti squash because it’s so amazing how spaghetti-ish it is inside the squash! It’s really a fun ingredient to cook with and the easiest thing
10/22/14
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Category: Recipes
Caramelized Brussels Sprouts
One time I had some great Brussels sprouts at a restaurant, I don’t remember the name of it but it was a tapas place — where you order over-priced, appetizer-size
10/21/14
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Broccoli Raab
Walking through the backyard the other day I suddenly realized the broccoli raab (rob) my daughter planted a few weeks ago is starting to go to seed/flower. I looked back
10/20/14
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Blueberries
Blueberries get their color from the flavonoid class called anthocyanins. They contain 15 different types of these anthocyanins which are powerful antioxidants that are as strong in your frozen blueberries
10/19/14
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Applesauce
Applesauce at the grocery store, particularly those single-serving brands that go into kids’ lunchboxes, usually contain either sugar or fake sugar, such as Sucralose (like Splenda). Unfortunately Mott’s Original and
10/18/14
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Mashed Cauliflower
At first, it didn’t seem possible to me that cauliflower could substitute well in mashed potatoes but, except for a slightly different texture, it’s excellent. I’m not big on using
10/17/14
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Carrot Cake Mix
On my top ten never-buy processed food list is carrot cake mix. Besides partially hydrogenated oils (trans fats) and other chemicals, there are absolutely no carrots in it whatsoever. The
10/16/14
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Empanadas
In case anyone wonders why I suggest my pie crust for the empanadas, I ran a little taste test today. I made half of the empanadas with a coconut oil
10/15/14
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Buttermilk Biscuits
These are easy biscuits to make when you want to use up buttermilk. I will add a tag to the site for buttermilk recipes to make it easy to search
10/14/14
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Protein: Fish and beans
Still looking for another way to use up the last of the cherry tomatoes, I came across today’s recipe which I modified from the October 2014 Cooking Light (pg. 26).
10/13/14
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