Kale and Mushroom Pita is a super easy way to get that all important dose of greens and fiber in your diet. Whenever I don’t feel like spending a lot of time cooking, a Kale and Mushroom Pita is on the menu.
With just 4 ingredients: dark green lacinto kale, mushrooms, nutritional yeast, and whole grain pita bread, the Kale and Mushroom Pita takes about 10 minutes to make. The biggest time sap is cleaning and cutting the mushrooms and kale which can be done ahead of time (or buy pre-washed baby kale), covered and refrigerated until later in the day. Read more
To me, a Pitaya – also known as a Dragon Fruit – looks like a fruit worthy of the fanciest fruit salad. With a fluorescent magenta and green outer skin covering a slightly sweet juicy interior that tastes like a melon, the Dragon Fruit is both beautiful to look at and scrumptious to eat.
In fact, it’s so beautiful to look at, that I often use a few as a center piece on the table until ripe (note: as the fruit ripens, the pink color gets brighter and brighter). Then, I place the fruit in the refrigerator to chill for a few hours or overnight because the flavor is best when chilled. Read more
The Double A BCD Salad is a crunchy, colorful, nutritious and delicious salad that takes about 10 minutes to make. Made with 5 primary ingredients: apple, avocado, beans, celery, and dill, the Double A BCD Salad is full of nutrients, fiber, and flavor. So on those days when you don’t have a lot of time for food prep, consider making this amazing salad for lunch or supper. For an added boost of nutrition, serve the salad on a bed of greens. Read more
It’s been said that we don’t change when we see the light, but when we feel the heat.
Those are the words of Dr. Garth Davis, MD – a board-certified surgeon – who specializes in bariatric surgery in Asheville, NC. Prior to moving to Asheville in 2018, Dr. Davis was the medical director of the Davis Clinic at the Methodist Hospital in Houston, Texas. A graduate of University of Texas in Austin, and the Baylor School of Medicine, Dr. Davis completed his surgical residency at the University of Michigan. Read more
Shepherd’s Pie – that quintessential British favorite made with lamb, vegetables, and spices in a gravy sauce topped with mashed potatoes – is one of Britain’s most well-known comfort foods. Tradition dictates that a Shepherd’s Pie cannot be a Shepherd’s Pie without lamb (if beef is used, then the dish is called Cottage Pie) but I beg to differ.
A Shepherd’s Pie made with a variety of vegetables, beans, and spices in a vegetable broth sauce topped with mashed potatoes is one of the all-time great variations of this traditional favorite. And, the plant-based option is more nutritious (no meat, oil, or dairy) than the original version, easy to make, and totally delicious. Read more
When I started making baked apples with a crumble made of oats, walnuts, dates, almond butter, and cinnamon, I often had leftover crumble that tasted delicious sprinkled over oatmeal, muesli, and cereal. Then I found myself making the crumble in bulk and keeping it in an airtight container in the refrigerator because I used it so often.
Realizing that I was on to something, I then made variations (i.e. omitted the cinnamon and add dark chocolate chips) and then found myself with two different types of crumble always in my refrigerator, one with a cinnamon emphasis and the other filled with dark chocolate chips. Read more
Every single day I try to figure out how to get beans and greens into my diet in new and different ways. One morning, I simply took out some of the vegetables (onions, mushrooms and kale) I felt like eating and then sifted through rows of canned beans and decided on kidney beans (which always make me think of chili). I also had a package of whole grain sprouted tortillas so the idea of making Chili Green Quesadillas took over. Read more
Four years ago, Isa Chandra Moskowitz – a vegan chef, author (10 cookbooks), and all-around badass opened a restaurant called Modern Love in Omaha, Nebraska – a city put on the map by Warren Buffet (who holds the annual Berkshire Hathaway meetings in this “best bang for the buck city,” according to Forbes) and a culinary destination known more for steakhouses than vegetables.
Spurred on by the success of the midwest venture (which has since moved and expanded to a larger space to accommodate 80 diners), Moskowitz – a Brooklyn native – opened a second restaurant in Williamsburg in Brooklyn, New York, also called Modern Love. Read more
Blend 11 is a nutritious blend of 11 certified organic superfoods that can be used in smoothies, shakes, overnight oats, fresh oatmeal, hot and cold cereals, and even in recipes (especially in date balls). Crunchy, wholesome, super nutritious, and delicious, Blend 11 is also gluten-free and vegan.
Made by GoodMix Superfoods of Waitsfield, Vermont (central Vermont near Montpelier), Blend 11 differs from other nut and seed blends on the market in many ways. First, the variety of ingredients is vast. There are seeds, nuts, nibs, and more. Second, the ingredients are certified organic (and that’s big). Third, most nut and seed blends don’t have puffed millet, puffed amaranth, or cacao nibs which add terrific texture, flavor, and nutrition to the mix. And, lastly, most nut and seed mixes don’t have buckwheat which is a totally undervalued seed (yes, a seed) loaded with vitamins and minerals. Read more
Beans are one of the foods I try to eat every single day and to ensure I do, I often make a bean salad. Although the recipe below is my go-to favorite, I often change the types of beans or seasoning depending on what I have on hand. The one ingredient always included is a crisp apple because the sweetness and crunchy texture go so well with beans that have a soft texture and mild flavor. But, it’s the avocado and walnuts that really make this salad special. Try the recipe and then be creative and mix it up based on what you have in the refrigerator and pantry. Read more