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Read More →Popular Posts
Sweet, creamy, and versatile. Bananas can be made into bread, ice cream, and much more!
Do you wish you were happy all the time? What if true happiness meant you weren’t happy during all times of the day? Perhaps it sounds outlandish to be happy under adversity,…
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What to do when your child is allergic to certain foods
Welcome to part two of our article on grains. Grains are great! They’re a foundation of our diet and…although you’ve heard of many of them, you may not be totally sure what…
In a previous article, I addressed the definition of emotional eating, how to identify the differences between emotional and physical hunger, and ways to combat stress without reaching for food. However, the…
Popular Recipes
This is one of my all time favorite ways to have oatmeal. Toss the ingredients together the night before and it’ll be ready to go in the morning.
You probably read “Thousand Island Dressing” and immediately thought of salads. Well, California is home to an world-famous burger shop called In ‘N’ Out. They make simple burgers—toasted bun, burger, tomato, lettuce, onion, etc.—but they also slather on a generous amount of Thousand Island Dressing instead of ketchup and mustard. I say all of this to tell anyone who’s tried and loved this burger that you can recreate this burger at home, but with all plant-based ingredients! This Thousand Island dressing is completely vegan (as long as you get vegan Worchestershire sauce) and is great on burgers, sandwiches, as dip, and of course, on salads.
This burrito recipe is pure wow, from head to toe. Fragrant coconut-cinnamon rice, fresh and zingy mango-lime salsa, hearty black beans, and exotic toasted coconut flakes…you get the picture. If you’d like to reduce the carb content in this recipe, turn it into a “grain bowl” by omitting the tortilla and just spooning the beans and salsa atop a pile of coconut rice.
Schiacciata is the Tuscan word for what most English-speakers might recognize as “focaccia.” Aptly meaning “squashed” or “flattened,” schiacciata is flattened with the fingers of the baker, leaving characteristic pockets along the top of the dough that hold little dredges of olive oil and salt. This recipe for focaccia embeds a variety of herbs and thin slices of garlic in the dough before baking. It’s the perfect base for a heaping pile of fresh ingredients, like cherry tomatoes and torn basil.