This is an Italian classic with the added goodness of spinach and mushrooms. In fact, it's such a "forgiving" recipe, you can throw all sorts of extra veggies in there and it still simmers to a wonderful sauce! I have added fresh zucchini, carrots, and even thinly sliced butternut squash on occasion, and sure enough...delicious! I use a store-bought simple tomato marinara ... Read More »
Carrot Miso Quinoa
Did you know that Quinoa contains almost twice more fiber than any other grain and is one of the most protein-rich foods we can eat, containing all 9 essential amino acids? Well...I just found out myself!! All I knew is that I just LOVE the taste and texture of quinoa and the carrot juice in this recipe brings out its flavor beautifully! The chickpeas add a heartiness to this ... Read More »
Stuffed Portabello Mushroom
The stuffing for these stuffed portabello mushrooms is a delicious and nutritious alternative to regular white bread stuffing. The bulgur wheat and walnuts add fiber, protein and healthy omega 3's fatty acids and they blend so well together with the sautéed vegetables. You can prepare the mushrooms in advance and refrigerate them so you can pop them in the oven when you’re ... Read More »
Moroccan Lentil and Chickpea Soup
The lemon juice added at the last minute gives this hearty Moroccan Lentil and Chickpea Soup a great tangy flavor. It’s slow cooking as most soups are but the assembly is right out of your pantry and quick and, if you have a crock pot, you can even let the cooking part take place while you are out! I love to use red lentils for this soup because they are nice and soft when ... Read More »
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