I must be in the mood for spring – I see a lot of green in my food lately! Here is a new recipe for Spring Pasta and Sprouts that I tried (simply to finish off some leftover silken tofu). This is a riff on a vegan creamy Alfredo pasta sauce with some green color …

So for obvious reasons, we missed our family tropical getaway this past year. You know what they say, if you can’t go to the mountains (or beach in this case)…! These low-sodium, gluten-free, and absolutely decadent banana coconut muffins are a way to bring the tropics to you! Make a double batch – seriously! Ingredients …

It’s February and the winter is just about getting tedious. While waiting anxiously for signs of spring, sometimes you just want a really simple tomato soup and toast for dinner! Here’s a lovely low-sodium, vegan, gluten-free, creamy tomato soup that is actually healthy for you and uses no cream! Make a large batch and freeze …

Many years ago, I had to make this amazing red wine-braised short ribs recipe from Bon Appetit for our gourmet group. I remember that it took all day but the result was amazing! So this year, I tried it for the second time, for a special family dinner. Only now, I was tweaking it to …

Here’s a fresh take on the original Thai Turkey Lettuce Wraps recipe. This super-quick, low-sodium, gluten-free, and healthy recipe is vibrant, flavorful, and full of healthy herbs! Recipe adapted from Good Housekeeping to make it low-sodium friendly. Ingredients 1 lb ground turkey (or chicken or plant based protein) 2 colorful bell peppers, seeded and chopped …

A biryani is a layered, slow cooked, spicy, Indian rice dish that can take a bit of effort to put together. This recipe is a quicker version that can come together fairly quickly if you can work some of the steps simultaneously. As the name implies, this is a layered marinated paneer and rice dish. …

I’ve recently started ordering organic produce from Misfits Market and so far it’s been great! Last week, I got a taste of summer in my order with zucchini and yellow squash along with sweet potatoes. Usually I make my quinoa salad in the summer when my garden produces more zucchini than I know what to …

I am always surprised and amazed by the intensity of true Tex-Mex cuisine. I have been to Texas many many times in my life (went to graduate school in Austin) and yet, each time I am there, sampling the fantastic food, it takes me by surprise. Everything is more (then again, it is Texas!) – …

Starting in fall and all through winter, it’s soup season in my kitchen! It’s so healthy, easy to eat and the perfect make ahead meal – not to mention an easy way to finish up the random veggies in the fridge. What could be more delightful than a warm bowl of butternut squash soup on …