Side Dish: Rebel Green Potatoes
Anything with the word “rebel” appeals to me so when I was shopping last week, a container of Organic Girl “Rebel Greens” caught my attention. Upon closer look, the container also said ” “not kale. not sorry.” Chuckle, Chuckle.
Someone at Organic Girl has a good sense of humor and has decided to address the elephant in the room: kale, that dark green leafy vegetable known for being a powerhouse of nutrients that also tastes like a dose of bitter. The dilemma is often how to get the greens and enjoy the meal. After all, eating is supposed to be pleasurable and satisfying, right? Read more 
Asparagus Carrot Masala with Quinoa
The Purple Carrot meal kit service continues to inspire me with the weekly delivery of ingredients and recipe cards to make delicious plant-based meals with three noteworthy changes: I use less oil than the recipes call for, omit the jalapeño or hot peppers, and add more vegetables which generally turns a meal meant for two persons into four servings, or as a side dish for 6-8. The meals rely heavily on spices which add flavor to the dishes (which is why I leave out the jalapeño or hot peppers) and is a great way to introduce plant-based dishes to carnivores and vegetarians as a side dish. Read more
