There’s something new you might want to reconsider for your next meal: the humble bowl. Turns out, if you pick a mix of ingredients that are good for you and taste good together, you might be able to meet your nutrition needs and have an Instagram-worthy meal, too—all thanks to the bowl. In fact, bowl meals are sweeping food trends, inspiring lots of people to rethink how they can eat well and eat beautiful, too. Continue reading “How to Make a Healthy Acai Bowl”
I love skillet meals, they make clean up so much easier and I love using my cast iron skillet to make things because it cooks everything perfectly. This Egg and Black Bean Hash is full of delicious goodness like crispy potatoes, baked eggs, and spicy black beans! I was in love with this dish at first bite and it’s the perfect lazy Sunday dish for your house. Continue reading “Egg and Black Bean Hash”
I was recently contacted by Tracey Medeiros, an amazing cook and author of Dishing Up Vermont and The Connecticut Farm Table Cookbook, who told me about a great local event coming up. The Aldrich Contemporary Art Museum in Ridgefield, CT with be debuting a new lifestyle event series called Contemporary Social on Friday, March 2, 2018. It’s a festive evening that celebrates culture, cuisine and craft. Tracey will be featured there doing a book signing and cookbook food samples. She will also be discussing her latest projects and the farm to table and non-GMO movements.
In honor of the event, I’m featuring a recipe from Tracey, Brussels Sprouts with a Creamy Sriracha Dipping Sauce that was quoted as “Brussels sprouts with creamy sriracha dipping sauce will convert even purported sprouts naysayers.” by Maria Buteux Reade from Edible Green Mountains Magazine. Tracey is becoming a great local voice on non-GMO cooking and more wholesome, farm to table eating. If this is a topic that interests you, I recommend you check out more of Tracey’s books! You can find The Vermont Non-GMO Cookbook here and The Vermont Farm Table Cookbook here. Don’t forget to check out the event in March to be able to speak to Tracey in person!
Continue reading “Brussels Sprouts with a Creamy Sriracha Dipping Sauce”
It’s officially cold and flu season and the temperatures are dropping so it’s hard to keep warm sometimes. Luckily this Mexican Chicken Soup is full of spice to keep you warm and keep your sinuses nice and clear! This is the perfect recipe to use if you have leftover chicken, you just shred it up and you are on your way to delicious soup! Continue reading “Mexican Chicken Soup”
If there are two vegetables that I love and use frequently, it’s asparagus and zucchini. It was to the point where I just always had extra on me and needed to use it up. So this creation of Cajun Stuffed Chicken happened. I made it and was given complements about how delicious it was. The veggies mixed perfectly with the Cajun seasoning for an awesome mix of flavors. If you want to make something that doesn’t have any added extras to add up the calorie count then this is the way to go! Continue reading “Cajun Stuffed Chicken”
