I used to think of things like my One Pot Mac and Cheese as pretty much the ultimate comfort food. But then I tasted Indian Butter Chicken, (while we were living in Calgary where they have amazing Indian food!) and that was all it took for me to change my mind about comfort food. While I’m not saying anything against … Read More
I really love making noodles out of veggies, and I think sweet potato noodles might be at the top of my list. They’re just so versatile, and their mildly sweet flavor works well with so many things.
It’s taken me a long time to start warming up to the Instant Pot. For starters, it seemed like everything I tried ended up with the dreaded ‘BURN’ signal beeping at me. Then there was the fact that if I didn’t somehow set off the burn mechanism, then my food was always under or overcooked.
I’m back with another Instant Pot recipe today, but don’t worry if you don’t have one! I’ve included instructions on how to make this in a slow cooker, and an outline for cooking it in the oven.
Lunch has always been my weakest link when it comes to healthy habits. I find it all too easy to breeze straight through lunch, and just work until the end of the day. In fact that particular habit started so far back, that’s it’s more deeply ingrained than I’d like.
This post has been a long time in the making, but I’m so excited to finally get it to you! I developed these simple marinades to make dinnertime easier, but also still flavorful.
Once upon what seems like a long time ago now, it was recommended to me to try eating grain free. My first thought was ‘grain free? what on earth is left to eat?’. Eating grain free to me seemed like trying to go gluten free, but so much worse!
I used to make a spinach salad all the time that had crumbled gorgonzola in it, where you poured a warm bacon dressing over the top. It’s really beyond fantastic, but it also presents 2 problems, the first of which is that so many people don’t like blue cheese of any kind.
I’m having what they call ‘a minute’ with brussels sprouts right now! Although to be more specific that ‘minute’ has been going on for about a year now. Last fall when they started arriving at the supermarket, I started getting pounds and pounds of them to take home and roast.
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