Farro is one of those great whole grains that you can cook in bulk and keeps well in the fridge. There’s nothing more unappetizing than day-old, seriously hard grains. Not the case with farro. You can eat leftover cooked farro straight out of the fridge and it still tastes great. I put this Curried Roasted…
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BERRY BUCKWHEAT PORRIDGE
Are you looking for breakfast options for chilly mornings? This buckwheat porridge is for you. It’s so warming on cold mornings and fills you up like no other whole grain porridge. As my breakfast of choice on winter weekends, it fuels me through a morning of skiing and well into the afternoon. I mean, who…
HERBED BRUSSELS SPROUT WILD RICE
Winter is always my super busy season when I’m looking for the best ways to be efficient in the kitchen. Brussels sprouts can be another great option when you’re short on time. Surprised? Shaved Brussels sprouts not only cook really fast, but also tastes amazing raw. Not into shaving your own Brussels sprouts? You can…
PAD SEE EW NOODLE BOWL
I’ve been on an Asian food kick these days. I’m not talking authentic Asian food, but rather the flavors, textures and types of foods that I guess could be called Asian fusion. There is only one Asian grocery store in my area – a cute little Japanese market where I can find some Asian vegetables,…
“FRIED” CAULIFLOWER RICE
We all have those crazy days when there doesn’t seem to be enough time for anything, let alone cooking. In times like these, try cauliflower rice instead of calling for take out. It is readily available in many grocery stores and cooks in minutes. With cauliflower’s mild taste, it also easily assumes any flavor of…
SPICY MARINATED TOFU WITH ASIAN GREENS
Sick of turkey? Here’s a change of pace – an Asian fusion rice bowl! Anything Asian-inspired is a big win with my family. Plus, a rice bowl is super easy to make and you can throw anything in it – a win for everyone involved. I make different varieties of this bowl depending on my…
BRUSSELS SPROUT SWEET POTATO TACOS
I had some leftover shaved Brussel sprouts in my fridge from making my favorite Brussels sprout salad. This week, I made this salad without the roasted chickpeas and put it on top of soccas (chickpea crepes). Highly recommend – seriously delicious. I got the idea for Brussel sprout tacos from picking up my daughter at…
BLACK BEAN BROWNIE BITES
I made these delicious brownie bites as healthy(er) Halloween treats this week. I have a serious sweet tooth and love finding ways to make desserts offer some nutritional value. As a result of its black bean and nut butter content, these flourless black bean brownies are particularly high in protein. Black beans, in particular, are…
ADZUKI BEAN RICE BOWL, TURMERIC PICKLED DAIKON
I picked up the most beautiful daikon at my local farmers market this week. I love to cut them up raw for salads, but wanted to try something new (for me, at least). Making rice bowls is an easy go-to option when I have no plan for dinner. It’s really conducive to throwing anything you…
QUINOA CHICKPEA BURGERS
Veggie patties are one of my all time favorite things to make in bulk. They’re a great option to make ahead and freeze for those super busy days. You can serve them to your family as burgers loaded with toppings (avocado, pickled onions, caramelized onions, sautéed mushrooms, cheese, etc). They’re also great salad toppings and…