I am obsessed with Indian food. I think it is so comforting, and full of amazing spices and scents. Often, when you go out for Indian, there are a lot of added oils. I prefer to eat my fats in their whole form, like avocado, nuts, and seeds. With oil, you get just fat calories…
Buckwheat Tabbouleh
Tabbouleh is a traditional, cold Middle Eastern Salad made with bulgar wheat. Since that’s out of the picture for me and my gluten issues (sigh) I make this now with either quinoa or buckwheat. Both are great substitutions. I love serving it alongside of my chipotle hummus, falafel, and Israeli salad (combo of cucumbers, tomatoes,…
Black Bean Enchiladas
Cinco de Mayo is approaching and we love Mexican food! !Ay caramba! Mexican food however, often comes with added oils and queso (cheese) and we wanted to lighten up this meal. The beans on their own make awesome taco filling for a fast weeknight meal. For something a little more elaborate, make these enchiladas. Great…
Spicy Red Lentil Soup
This soup is one of my go-to meals. It’s so fast and fulfilling. It makes an amazing weeknight meal and freezes fantastically. How much more can you ask for?? Oh wait, it’s also packed with plant-based protein, fiber, and antioxidants. It’s easy to make a large batch, costs pennies to make, and feeds a crowd….
Springtime Tahini Quinoa
Quinoa-the food for all seasons! This dish gets a springtime push, with fresh asparagus and kale to welcome in springtime!!! Today I was celebrating because 1) I rode my bike! 2) I can see the grass, and 3) asparagus is down to $1.99/lb! All things that shout springtime! I can’t wait until asparagus is coming up…
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