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Healthy Spring Vegetable Lasagna

Healthy Spring Vegetable Lasagna

Put those nutritious vegetable scraps to good use this Earth Day! Try this Healthy Spring Vegetable Lasagna and learn more about ways to reduce food waste!   I am very happy to introduce you to a new colleague of mine in the food blogging world! Jenna Gorham, a […]

Creamy Spring Pea Guacamole

Creamy Spring Pea Guacamole

The warmer weather is here, and so is guacamole season! For a fresher taste this spring try this Creamy Spring Pea Guacamole!   I think we can all agree that guacamole is absolutely delicious! Is it the rich taste of avocado or creamy texture that […]

Healthy Vegetarian Matzo Ball Soup

Healthy Vegetarian Matzo Ball Soup

For a healthy take on a traditional favorite this Passover, try this vegetarian matzo ball soup with inflammation-fighting turmeric and fresh dill!

It turns out that matzo ball soup, one of the most traditional and simple dishes at Passover, is not so simple!  There are many factors involved in making the perfect matzo ball. First, the weight of the matzo ball.  Are you a fan of the fluffy floater, or the dense sinker?  Personally, I absolutely love matzo balls and will eat them either way! Another factor to consider is the type of broth, which will have a major effect on flavor.  In my home, our broth of choice is vegetarian, and that means adding lots of spices and fresh herbs to give it more taste.

matzo ball soup
Fluffy, floater matzo balls using baking soda

Perfecting the Matzo Ball

Growing up, my family was not particularly religious–my mother came from a Christian household and my father from a Jewish one.  Our holidays revolved around family traditions like decorating the christmas tree, dying easter eggs, and yes, making matzo ball soup. Traditions at home always included a delicious holiday meal, as food was always a focus. My mother was an extremely intelligent and successful woman that was a pioneer in the medical field.  She also made some very unique (and delicious) matzo balls. Instead of small matzo balls in a soup, my mother would make ostrich egg sized matzo balls with Mrs. Grass’ noodle soup mix.

 

This spring, I decided to finally make my own matzo ball soup with the same Jewish American Cookbook that my mother used during my childhood.  Instead of using matzo ball mix like we did growing up, I decided to make mine from scratch. After some researching, I came across an amazing article online about the basics of matzo ball making by Serious Eats. There is a true technique to making a fluffier matzo ball if you are not a fan of the dense version. This blew my mind! The trick is using either seltzer water or baking soda (or a combination of both). Also, simmering the matzo balls in broth instead of water will add in more flavor.  I used these different techniques in my recipe and I was really impressed!

 

matzo ball soup
Matzo ball soup with fresh dill

Turn it up with Turmeric!

To spice up the traditional matzo ball recipe, I decided to add in turmeric for a hint of color and additional nutritional benefits. You may recognize turmeric in Indian dishes such as curry, yellow rice, and even tea.  There’s a reason it is starting to pop up more and more in our favorite foods.  This magical spice may delay the effects of aging and reduce the risk of certain chronic diseases. More specifically, preliminary studies have shown that it may reduce the risk of cancer and diabetes, and help fight inflammation. Even with ongoing research showing promising results, don’t go overboard with turmeric supplementation.  Using the spice in cooking is a healthy way to sneak in the anti-inflammatory benefit.  Just as I did with this soup broth, sprinkle it in your favorite stews, rice dishes, and even scrambled eggs. If you are feeling bold, try it in a smoothie!

 

matzo ball soup
Vegetarian stock with colorful carrots and a hint of turmeric!

 

 

Over the summer, several brands issued a recall of their ground turmeric, because of concerns over traces of lead. I highly recommend a high quality turmeric that is certified organic and free of contaminants.  For more information, visit the FDA’s website for product recalls and food safety alerts.

 

In this recipe…

The trick to matzo balls is to have the right consistency. To set the mixture, place the blended matzo batter in the fridge for at least a half hour. To save time, I prepped the vegetables for the soup while the matzo batter was cooling in the refrigerator.  Once ready, the matzo balls are best when cooked separately from the soup broth. This keeps the matzo balls from absorbing too much of the soup broth and preventing a cloudy, starchy broth. Some recipes call for boiling them in water, but I felt the broth gave a better flavor. This soup can easily be adapted based on your preferences, whether it is using chicken broth instead of vegetable stock, or making denser matzo balls without the baking soda.  For those of you celebrating Passover, I wish you a very Happy Passover and a very delicious matzo ball soup!

 

 

Healthy Vegetarian Matzo Ball Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6 servings

Healthy Vegetarian Matzo Ball Soup

Ingredients

  • 1 cup matzo meal
  • For the Matzo Balls:
  • 3 whole large eggs plus 1 egg white
  • 2 tablespoons cold water
  • 3-4 tablespoons oil oil or melted butter
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic
  • 1/4 cup fresh parsley, chopped, optional
  • 1/4 teaspoon baking soda, optional
  • 10 cups water (or half of liquid using vegetable broth for more flavor, about 4-5 cups)
  • Vegetarian soup stock:
  • 1 tablespoon extra virgin olive oil or butter
  • 10 cups water
  • 2 celery stalks, trimmed and sliced
  • 1 1/2 cups carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 medium yellow onion, peeled and diced
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • 1 teaspoon kosher salt or pinch of sea salt
  • 1/4 cup fresh dill, chopped

Instructions

  1. To make the matzo balls:
  2. Stir all of the matzo ball ingredients in a medium mixing bowl. Mix thoroughly. Cover the bowl and place in the refrigerator for 30 minutes to set the mixture.
  3. Once matzo balls are ready, in a large pot bring 10 cups of water or vegetable broth to a boil.
  4. Using a cookie scooper or small spoon, scoop out mix and roll with wet hands to make a one-two inch ball. This prevents the mixture from sticking to your hands.
  5. Slowly place into the boiling water. Once all of the matzo balls are in the pot, reduce to simmer and cook for 20 minutes, covered. The matzo balls should be soft all the way through (use a fork to test).
  6. Once cooked, turn off the heat.
  7. For the Soup:
  8. While the matzo balls simmer, it is time to prepare the soup.
  9. Heat a 4 quart pot with the olive oil on medium high. Add the onion, carrots, and celery and sautee for 5-7 minutes or until tender. Do not brown the vegetables. Add the garlic and turmeric and sautee for 30 seconds to one minute until fragrant.
  10. Pour in the water and add the salt and bay leaves. Simmer for 20-30 minutes until vegetables are soft and the broth is flavorful. Adjust the salt and spices to your liking.
  11. Once the broth is ready turn off the heat and remove the bay leaves.
  12. Slowly spoon in the matzo balls into the broth using a slotted spoon. Toss in the fresh dill and let the soup cool down for a few minutes before serving.
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Asparagus Salad with Lemon Tahini Dressing

Asparagus Salad with Lemon Tahini Dressing

Don’t forget the sides this Easter! Try this nutrient-packed Asparagus Salad with Lemon Tahini Dressing for your next holiday feast!   Move over mixed greens!  Aspargus, a spring vegetable favorite, is the new salad star! This shaved asparagus salad is light and filling, and paired with a […]

Socca: Sweet, Savory, Simple

Socca: Sweet, Savory, Simple

Try a delicious, gluten and dairy-free flatbread for your next sweet treat or savory meal! If you’re craving a pizza, crepe, or taco shell, Socca is simply satisfying!   This delicious and versatile flatbread, originally from the regions of France and Italy, is naturally gluten, dairy, and nut-free.  Made […]

Dukkah: The Ultimate Spice Mix

Dukkah: The Ultimate Spice Mix

Does your kitchen need spring cleaning? Try this simple and versatile recipe for Dukkah!

 

Move over fairy dust! Dukkah, a delicious Egyptian blend of nuts and spices is pure magic! This versatile topping combines a sweet, savory, and nutty taste all in one. Use it as a crust on on your favorite protein. Or, try it sprinkled on roasted vegetables, eggs, dips, or even popcorn! The options are endless!

 

Clean out your pantry!

Do you have any nuts or spices hiding in your back shelf just waiting to be eaten? Perfect! Even though Dukkah is most commonly made with hazelnuts and sesame seeds, other nut and seed varieties are also welcome. The most popular spices used are cumin and coriander seeds, which really come to life when toasted! For this recipe, I chose to use the original ingredient, hazelnuts for their amazing taste and nutritional benefits.

dukkah
Heart healthy hazelnuts are the main feature in this Dukkah recipe

Filberts, another name for hazelnuts, are an excellent source of good-for-you unsaturated fats, calcium, and magnesium.  Magnesium, in particular, is found mostly in leafy greens, whole grains, and of course, nuts, and many Americans are not getting enough of this magnificent mineral. The daily recommended intake for magnesium ranges from 320mg per day for women and 420mg for men. In just a one ounce serving of hazelnuts, you’ll get 46mg of magnesium!

Why fuss with getting enough? Long term research (such as NHANES, the Nutrition and Health Examination Survey) has supported the idea that magnesium can aid in muscle contraction, building strong bones, and lowering the risk for heart disease, but also has suggested that Americans are not getting enough magnesium.

Here are some other sources high in magnesium:

  • leafy greens such as spinach, kale, and collard greens
  • dark chocolate
  • avocados
  • other nuts such as cashews provides 82mg in a one ounce serving
  • bananas
  • legumes (peas, chickpeas, lentils, and beans)

 

dukkah
Dukkah Crusted Salmon

 

This beautiful and exotic spice blend is usually served with olive oil and flatbread, but there are many other ways to use dukkah. Try it as a coating on your favorite meat, fish, or vegetable. Or, in the mood for a savory snack? Top it on popcorn or your favorite dip! This heart healthy recipe is simple and takes only 10 minutes!

 

Dukkah: The Ultimate Spice Mix

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Makes 2 cups total

Serving Size: 1/4 cup for topping

Dukkah: The Ultimate Spice Mix

Ingredients

  • 2/3 cup hazelnuts, unsalted
  • 1/3 cup sesame seeds
  • 2 tablespoons pumpkin seeds (also known as pepitas)
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1/2 teaspoon black pepper, ground
  • Pinch of sea salt

Instructions

  1. In a small or medium cast iron or non-stick skillet, using no oil, heat pan to medium high.
  2. Add the hazelnuts to the pan and toast them, about 3-5 minutes stirring frequently to prevent burning. Empty into a bowl and set aside.
  3. Next, toast the seeds and spices in the pan, about 2-3 minutes. Turn off the heat and add the remaining ingredients to the bowl of hazelnuts.
  4. Transfer the bowl of nuts and seeds to a mini food processor or high powered blender. Pulse until coarsely ground.
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Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, CO. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram, and Twitter.

 

 

Vegetarian Stuffed Cabbage Rolls

Vegetarian Stuffed Cabbage Rolls

Craving cabbage for St Patrick’s Day? Rather than serving it with its famous sidekick, corned beef, try stuffed cabbage with protein packed pulses instead!   These stuffed cabbage rolls are mixed with green lentils and brown rice as a healthy, plant-based meat subsitute to corned beef. Topping […]

Artichoke and Spinach Pesto Pita Pizza

Artichoke and Spinach Pesto Pita Pizza

Pita sandwiches are a classic lunch staple. This soft, whole grain bread as a pita pizza with artichokes and pesto gives it a new look that is healthy and in season!   Spring is such a beautiful time of year! Flowers are just starting to […]

3-Step Mediterranean Style Buddha Bowl

3-Step Mediterranean Style Buddha Bowl

Want to get more balance in your diet? This simple 3-step Mediterranean buddha bowl is bursting with colorful vegetables, healthy proteins and fats, and filling whole grains!

The name is catchy, but really what is a buddha bowl? This dish got its name because it is overstuffed with healthy foods, which resembles a “round belly” look. Buddha bowls, also known as Hippie bowls, are simply bowls balanced with healthy grains, protein, fat, and vegetables. These bowls are basically a “melting pot” for your favorite nutritious foods!

In just three steps…

Make your own version at home in three easy steps. Talk about easy!

  1. Choose your whole grain or starch

The options are endless!  For example, you could choose brown rice, quinoa, or sweet potatoes, just to name a few.  For this recipe, I chose quinoa (pronounced either as keen-wah or kee-no-ah) for its high fiber and protein content. Don’t let the silly name throw you off, it is easy to make and extremely versatile. Did I forget to say it is also delicious?

      2. Add in a lean protein and favorite vegetables of choice

Again, the varieties here are never ending.  Ideally, you should choose a protein with less saturated fats, such as legumes, lean cut meat, or seafood. For this mediterranean Buddha Bowl, I chose chickpeas and accompanied it with roasted red peppers, fresh kale, roasted eggplant, and green olives. Choose your favorite vegetable and try roasting it for even more flavor!

 

buddha bowl
Marinated chickpeas for a lean protein choice

   

      3. Top it with a healthy fat

Topping these healthy bowls with a dressing really ties everything together nicely. For fun, try avocado, tahini, or yogurt toppings. I combined avocado and yogurt, which adds creaminess. If you prefer no dressing, top the bowl with nuts or seeds for a source of healthy fats.

Adding heart healthy olive oil into your dressing or marinade is also an excellent way to sneak in healthy fats. I used olive oil for a chickpea marinade and roasting the eggplant.  You should try to use a high quality olive oil. Some olive oils go through a chemical refining process with poor quality olives while others even dilute olive oil with other types of oils. To make sure you are not getting scammed look out for poor quality olive oils labeled “pure olive oil” or just “olive oil”, and those in clear or plastic bottles that are easily exposed to light.

 

A new favorite!

One excellent brand of olive oil I have newly discovered is I Love Aceite. This company based in Boulder (also in California and Texas) values good quality extra virgin olive oil and never uses chemical processing or deodarization! I met Oscar Sanchez, the CEO of I Love Aceite, while networking in the Boulder foodie scene. He was so pleasant and could not have been more passionate about his olive oil products.  His mission is to deliver the highest quality olive oil directly from Spain to the U.S. food market and our homes. Not only is the packaging beautiful, but the olive oil was so amazing I used it alone on top of my kale and mixed green salads! Even better, they can ship to your home with an option for a monthly subscription. You no longer have to worry about getting “false” olive oil at the stores any more!

 

buddha bowl
I Love Aceite Olive Oils

 

Disclaimer: I received free samples of the I Love Aceite olive oils mentioned in this post. I was not compensated for this blog post.

3-Step Mediterranean Style Buddha Bowl

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

3-Step Mediterranean Style Buddha Bowl

These ingredients can be made ahead of time and used for other meals during the week. Use the extra chickpeas on a salad and extra quinoa in a soup, salad, or stir fry. The toppings are extremely versatile! If you prefer other vegetables than eggplant, feel free to roast them for extra flavor. Additional toppings used in this bowl were raw kale, roasted red peppers, and green olives.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 tablespoons extra virgin olive oil (split between the eggplant and chickpeas)
  • 1 large eggplant, skin removed and cubed
  • 1 15 ounce can low sodium chickpeas
  • 1 small shallot, finely chopped
  • 1 tablespoon lemon juice (or juice of half lemon)
  • 1 teaspoon crushed garlic (about 1-2 garlic cloves)
  • 1/4 to 1/2 cup low fat Feta, crumbled
  • Optional Toppings: sliced kale or spinach, roasted red peppers, olives, feta cheese
  • Avocado Dressing:
  • 1 medium, ripe avocado, pit removed
  • 1/4 c plain yogurt
  • 1-2 T lemon juice (or juice of remaining lemon half)
  • 1 teaspoon crushed garlic
  • optional add ins: basil, additional tablespoon of olive oil, red pepper flakes

Instructions

  1. Preheat oven to 400 degrees Farenheit. Prepare the eggplant for roasting by tossing with olive oil and seasonings (pepper, italian seasoning, garlic powder optional). If using a pinch of salt, top it after cooking to prevent further moisture loss of the eggplant.
  2. Roast the eggplant for 20-30 minutes or until browning occurs.
  3. While the eggplant cooks, prepare the quinoa and water in a medium pot to boiling, then simmer covered for 10-15 minutes or until tender.
  4. While the eggplant and quinoa cooks, marinate the chickpeas with the lemon juice (half of lemon), garlic, shallots, and 1-2 tablespoons of olive oil in a small bowl. Set aside.
  5. One the quinoa and eggplant are done. Place the quinoa in the bottom of a large bowl and fill the top with the eggplant, chickpeas, and desired additional toppings. Drizzle the avocado dressing on top.
  6. Avocado Dressing:
  7. Place all of the listed ingredients for the dressing in a food processor or high powered blender. Blend or pulse until all ingredients are mixed to a smooth consistency.
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No Bake Almond Bars with Berry Chia Jam

No Bake Almond Bars with Berry Chia Jam

Delicious almond bars topped with a berry chia jam rich in antioxidants and healthy fats! Did I mention it requires no baking? Nowadays we all want something simple and convenient. I get it! With our busy lives, we are all on that one mission to find […]


My Food Adventures

Healthy Spiced Zucchini Banana Bread

Healthy Spiced Zucchini Banana Bread

Two bread favorites are combined in this healthy treat spiced with hints of cardamom and cinnamon! Try this zucchini banana bread for a great make-ahead breakfast or post-workout snack!

We have all heard it before. When you have leftover ripened bananas make banana bread!  Well, what if you have an excess of both bananas and zucchini in your kitchen? To prevent food waste, I figured the two quick breads favorites could blend nicely together to make a zucchini banana bread. Could this be the new peanut butter and jelly, or rice and beans? Probably not, but I promise you it is delicious as a quick bread!

 

The Freezer is Your Friend

Since 2015, it is estimated that about 40% of food made in America is gone to waste. According to the National Resources Defense Council (NRDC), up to $120 worth of groceries is wasted per an average household of four in the United States.  If you account for all of these households across the nation, that’s billions of dollars in a year. The NRDC suggests freezing your leftovers within 3-4 days and fresh fruits and vegetables that show no signs of mold. Storing extra foods in the freezer can make it easy to forget it’s there. The NRDC recommends to keep your freezer organized and meals easily accessible.What’s more upsetting is that while we continue wasting food, we cannot forget that there are others having trouble accessing food.

zucchini banana bread
Leftover spiralized zucchini? Don’t let it go to waste!

Social Media is Not the Only Beauty Critic

What would you say if I told you that most produce is wasted because it is either deformed or just “ugly”? Sad, right? These produce items are rejected by retailers and most likely end up in a landfill. This leads to the food waste issue which then leads to environmental issues that we are all unfortunately aware of.

The Ugly Fruit and Vegetable Campaign, mentioned in a recent article by Food and Nutrition Magazine encourages consumers and retailers to buy this “ugly” produce. Retailers can sell the produce at a better value which is a win-win given it makes foods more affordable for consumers. We have all heard the saying that beauty is on the inside that counts. Well, this is true for the “ugly” produce. This campaign is trying to encourage customers that the nutrients are truly the same in both aesthetic and deformed food items.

Ugly Produce is Beautiful is another campaign trying to influence consumers and retailers to be less judgmental.  Sarah Phillips, a pioneer in the food industry, creates gorgeous images and recipes to make our society more aware of these easily rejected food items.

Besides these inspiring campaigns, there is even an app called Food For All that delivers leftover food from restaurants for a cheaper cost. College students, rejoice!

 

Zucchini Banana Bread for Breakfast or a Post-Workout Snack!

Whether it is breakfast, dessert, or a snack, this quick bread provides a good source of potassium, fiber, and carbohydrates. To make it more balanced and hunger-fighting, add a protein like one tablespoon of nut butter. Another option? Serve it with a 6oz serving of protein-rich yogurt (or a dairy alternative).  Adding in the recommended protein will benefit those hard-working muscles post exercise.

The zucchini banana bread recipe includes both whole white and whole wheat flour. If you prefer avoiding the white flour altogether, use 1 1/2 cups of whole wheat flour for the dry ingredients portion. Don’t miss out on the flax seed meal! It adds in beneficial omega 3’s and fiber to make this bread more nutrient dense than other baked goods. Did I mention that this bread only uses 1/3 cup of vegetable oil? Thanks to the nutritious zucchini and banana pulp, this bread is still just as soft as other versions. The warm flavors of cardamom, cinnamon, and allspice will make you forget that this is also refined sugar-free!

I would like to give a very special thanks to my mother-in-law. This recipe was created with her tremendous help and support. Not only is she a beautiful person inside and out she is also an incredible baker!

 

 

Healthy Spiced Zucchini Banana Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Healthy Spiced Zucchini Banana Bread

Ingredients

  • 1 cup whole white flour*
  • 1/2 cup whole wheat flour
  • 1/4 cup flaxseed meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cardamom
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 3/4 to 1 cup banana, mashed (about 2 small bananas)
  • 1/2 cup maple syrup
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini (about one small zucchini)
  • 1/2 cup chopped walnuts, optional**

Instructions

  1. Preheat the oven to 350 degrees Farenheit.
  2. Mix all of the dry ingredients (not including the walnuts) in a large bowl and set aside.
  3. Whisk the wet ingredients and then combine with the dry.
  4. Stir in the zucchini and optional toppings, such as the walnuts, dried fruit, etc.
  5. Pour batter into a greased or non-stick loaf pan.
  6. Bake for 50-60 minutes using a clean knife or toothpick to test if it's done.

Notes

* If you prefer not to use white flour, use 1 1/2 cups of whole wheat flour for the total flour portion. **Optional toppings: dried fruits, nuts, coconut, chocolate chips

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Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, CO. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram, and Twitter.


All Time Favorites

Healthy Spring Vegetable Lasagna

Healthy Spring Vegetable Lasagna

Put those nutritious vegetable scraps to good use this Earth Day! Try this Healthy Spring Vegetable Lasagna and learn more about ways to reduce food waste!   I am very happy to introduce you to a new colleague of mine in the food blogging world! Jenna Gorham, a […]

Healthy Vegetarian Matzo Ball Soup

Healthy Vegetarian Matzo Ball Soup

For a healthy take on a traditional favorite this Passover, try this vegetarian matzo ball soup with inflammation-fighting turmeric and fresh dill! It turns out that matzo ball soup, one of the most traditional and simple dishes at Passover, is not so simple!  There are many […]

Asparagus Salad with Lemon Tahini Dressing

Asparagus Salad with Lemon Tahini Dressing

Don’t forget the sides this Easter! Try this nutrient-packed Asparagus Salad with Lemon Tahini Dressing for your next holiday feast!   Move over mixed greens!  Aspargus, a spring vegetable favorite, is the new salad star! This shaved asparagus salad is light and filling, and paired with a […]

Socca: Sweet, Savory, Simple

Socca: Sweet, Savory, Simple

Try a delicious, gluten and dairy-free flatbread for your next sweet treat or savory meal! If you’re craving a pizza, crepe, or taco shell, Socca is simply satisfying!   This delicious and versatile flatbread, originally from the regions of France and Italy, is naturally gluten, dairy, and nut-free.  Made […]

Vegetarian Stuffed Cabbage Rolls

Vegetarian Stuffed Cabbage Rolls

Craving cabbage for St Patrick’s Day? Rather than serving it with its famous sidekick, corned beef, try stuffed cabbage with protein packed pulses instead!   These stuffed cabbage rolls are mixed with green lentils and brown rice as a healthy, plant-based meat subsitute to corned beef. Topping […]