This week has just been one endless, mad social calendar…parties, weddings and invites galore, so I was in desperate need of some very healing, very light and absolutely simple healthy food. I’m so glad that it’s my big vegetarian recipe drive this week and so it was the perfect excuse to create a very appropriate dish for the way I am feeling! So, to get back onto track and get my mojo on the go, I’ve rustled up a lovely grilled tofu dish teamed up with bright, fresh greens…I’m already feeling better as I write this!
Minestrone soup. Otherwise known as "let's toss in all the random produce I've got on hand" soup. Well, technically I put almost the same veggies in my soup every time, but I do tend to keep the same veggies around all the time.
Whenever I have zucchinis and yellow squash around this is my go-to dish. I'm trying to branch out and use them for other meals, but this one is so good I still make it often.
Start out by sauteing the onion and garlic in the olive oil with a big pinch of salt. Stir often to avoid burning. They should be soft and sweet smelling.
Last week I visited the Collingswood Farmers market and picked up some patty pan squash. I had a great idea for them, and now that they are in abundance and the weather is still warm, these make for great grilled faux pizzas. Chance always thinks that there is something for him on the grill. As he looked on, I cut the patty pan squash down the middle....more
This rice. Oh man. This rice. It’s so good.
Do I start a lot of my blog posts that way? I feel like I do. Hey. I’m passionate about these recipes. That should make you feel good. I don’t post gross stuff.
Every weekend we have pancakes as a special treat because Paul gets to enjoy breakfast with the kids. I usually always make the same two pancakes ... either my Honey Pancakes or Fruit & Nut Pancakes. With lots of delicious zucchini in the fridge I decided that we should forgo the pancakes and I would just make zucchini bread instead.
Chard is an easy vegetable to barbeque using a grill pan. Brush the bottom leaves with oil before placeing them on the pan, pile up layers, sprinkle on the cheese of your choice in between those layers, and grill for about 10 minutes. Fast, easy, delicious! Recipe at Coffee for Roses....more
It's zucchini season, and gardens and farmers markets are overflowing with this versatile veggie. If you've ever grown zucchini, you realize all too well the need for recipes where zucchini is the main ingredient, which is one of the reasons stuffed zucchini has become such a classic.
Amber @ Fit, Foodie Runs: Visit fitfoodieruns(dot)com for more recipe!I spent yesterday strolling along outside all day. Researchers say people in general don’t get enough Vitamin D so I make sure to live outside.Saturday mornings are by far my favorite time of the week. We have a fairly large Farmers Market filled with a variety of items. You see, I’m a food advocate and healthy living is very important to me....more
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