Plated + Served: Guilt Free Holiday Appetizer: Mini Quinoa Meatballs

Ready for a holiday party appetizer you won’t feel guilty about eating? Here it is: Mini Quinoa Meatballs with Avocado Dipping Sauce....more

Homemade Coconut Milk Using Fresh Coconut

I must say, I never cooked with coconut milk growing up.  It’s not a very common ingredient in Puerto Rican savory dishes.  The only time I ever remember eating coconut related food as a child, it was always in a dessert of some sort, like flan, coquito, coconut candies or macaroons.  So after meeting the hubby, I learned that many dishes from his dad’s hometown, Barranquilla, Colombia use coconut milk....more

Meatless Monday: Quinoa with Roasted Brussels Sprouts

We're in the season of frantic busyness and also the season of too much sweet, rich food, which is partly why this simple recipe for Quinoa with Roasted Brussels Sprouts from Culinary Types caught my eye for a Meatless Monday recipe.  Both quinoa and Brussels sprouts are listed among The World's Healthiest Foods, so this is a meal that's loaded with nutritious goodness.  And th ...more
What a rude comment.  Just because something does not appeal to you personally doesn't make it ...more

Strawberry Salad on a stick

My kids used to eat spinach when they were younger until they discovered how healthy it was and how much it failed in taste comparison to sugary candy.   I used to get them to eat spinach by calling it "incredible hulk" and collard greens by naming it "tree stars" (from the land before time) but our youngest is now 11 and he caught on long ago.   Although they wouldn't fight over the last bag of spinach, My kids really love this salad.  It's not because they have a new found love of spinach, trust me.....more

Eggless Cake

Have a need to make a cake but don’t have eggs on hand? Don’t worry, I have a solution for you. This Eggless Cake is an easy no-egg and no-butter sponge cake that can become a base to almost any birthday cake or party cake you want to assemble. It can be used to make many other delicious desserts. If you are vegetarian or vegan you don’t need to miss out on cakes because they are made with eggs....more

Quinoa Pizza Balls

I have found this recipe for Quinoa Pizza Balls on The Vegetarian Ginger blog, but it seems that the creator of it was Anna from On Anna’s Plate blog. It is very simple to make and combines unbeatable pizza flavor with super-healthy quinoa. Crunchy on the outside and soft in the inside with a center of melted mozzarella (vegans can just leave out mozzarella cubes).You can make them smaller and serve as an appetizer, or make larger and serve as a main dish. They are great alternative to meatballs. Since they are baked, not fried, they are also low in fat....more

I believe an introduction is in order!

Hello BlogHer community! My name is Danielle, I am 25 years old and live in the Boston area. I got my bachelor's degree a couple years ago, but am still undecided on where I want to go as far as a career. Currently I have a full time job, but I am hoping it is not a long term deal. This past September my boyfriend and I found out that we are expecting our first child (a little girl!) come April, so that is taking up most of my attention right now. I decided to start blogging on this site because I love the ideals and the community so far....more
Welcome, Danielle!  I can't wait to hear about your pregnancy journey. :)more

Oven Raosted Carrots 100% Vegan

52 days until baby is due! ...more

Italy the Healthy Way

Whether you are looking to stave off the pounds or have special dietary needs, travelers can still indulge and enjoy all the deliciousness that Italy has to offer. In the birthplace of pizza, where pasta flows as freely as the wine, Italy may seem like a tough place to keep an eye on your waistline. However, it’s not as difficult as you may think! From gluten free pastas to naturally vegan pizzas and soy gelatos, get your taste buds ready for the healthy side of Italy....more

Chloée Salon de Thé in Pau, France

Nancy Anne HarbordThis was my introduction to Chloée. A delicate carrot mousse amuse bouche that I have been trying to recreate ever since (minus the gelatine it probably contained). It tasted of pure carrot – clear, unadorned, simple. But delicious....more