Thai Noodle Salad

I had an Asian Noodle Salad at the tail end of summer and it was delicious. I’ve been thinking of reproducing something similar since then.  I would have liked more spice. So being inspired by the flavors in the version I ate, I searching my pantry and spices.  I kept coming back to wanting a…

Roasted Corn and Green Chili Chowder

I recently saw a recipe for a corn and green chili soup. It was intended to be vegan and finished with a cashew cream. The more recipes I looked at I got several ideas to make this soup appealing to many. First I wanted to use Roasted Corn. Here’s the main recipe and a few…

Roasted Acorn Squash & Red Kale Salad

What a show stopping salad. I have been roasting vegetables all fall and now that we are officially into winter, the roasting continues. Acorn squash looks so pretty when it’s cut this way and you can even eat the peel. I use a simple method of just dusting the pieces with a little coconut sugar…

Chicken Fajita Lettuce Wraps

Since the recall on romaine recently. The varieties of  red and green leaf lettuce and Boston lettuces have disappeared quickly in the produce sections.  So many heads of iceberg have replaced the romaine for a time.  At least I have my kale spinach and arugula, which is always around for salads and dishes.  I wanted…

Kale & Farro Salads

Who doesn’t love a tasty grain-based salad? They fill you up and give you energy all day long.  This recipe is genius because you can switch out the grain, the greens and add all sorts of items in your fridge.  Toss with a vinaigrette/dressing of your choice, and like magic, a delicious and healthy meal….

Lentil Tacos

Tacos are the best!  My ears perk up when I hear how different ingredients transform themselves into a tortilla and the term taco gets assigned. I’ve been wanting to add lentils into my list of go to ingredients for awhile.  Here’s some lentils in taco form. Simple and delicious.  My 7 year old ate these…