Month: March 2016
It’s soup weather! This vegan split pea soup is a pleasant surprise. The addition of mushrooms and miso gives it a richness that makes me almost not miss the usual ham hock. Almost.
Cha-Cha-Cha-Chia! Remember when chia meant a clay pet that grew green fur? Well chia has come full circle. People now recognize chia seeds for their nutritional benefits just as the ancient Mayan people did. (Chia means “strength” in Mayan). Chia seeds are high in fiber, protein, minerals, omega 3 fatty […]
I’ve been thinking about all the suggestions I received a few weeks ago and here’s a recipe I developed for “quick protein breakfasts” that someone suggested. I’m calling them Quinoa Black Bean Mini Breakfast Casseroles. Yummy! Protein comes from the quinoa, beans, eggs, cheese and milk. They also provide energy […]
It’s Farmer’s Market time again! The Growers Market is open for the season and this year it’s at Hawthorne Park. That’s only ¾ mile from my house! I can easily walk or ride my bike there. 😃 Last Thursday I found beautiful leafy celery at the Fry Family Farm […]