Corn Chowder

Corn and Quinoa Chowder

I realize that most people are seeing signs of Fall, but around here things haven’t cooled down much at all.  However, this week I wanted something comforting for my lunches – something that would let me feel as though Fall is on the way! This chowder is light enough for warm weather and uses corn […]

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Sweet and Smoky Tofu Sandwiches

This weekend we got to enjoy watching the Blue Angels fly!  We look forward to their annual airshow – since they are stationed here, it really is a special time!  One thing we have to be sure to do is already have plenty of food planned.  It’s hard to get on and off of the […]

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Make Ahead Pumpkin Steel Cut Oats

There are hints of Fall in the air now – on some evenings, we catch a cool breeze and you can tell that cooler weather is just around the corner. Between that and all of the great Fall flavors being advertised, I decided I was ready for a hearty breakfast last week! I love Bob’s […]

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SPICY KALE AND QUINOA SALAD

Lately, I’ve been wanting to keep my lunches super simple.  It saves time, and they end up tasting great!  I love the taste of buffalo sauce, so this lunch was absolutely addicting to me.  I utilized a bag of kale I had in the freezer, so I sautéed it a bit.  If you are using […]

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Vegan-ease Review and Giveaway

One thing I often hear from people is that they like the idea of going vegan, but they just aren’t sure where to start. If this sounds like you, then you’re sure to enjoy Laura Theodore’s newest book – Vegan-ease.  I was fortunate enough to get a copy to preview, and it’s a great cookbook.  […]

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Roasted Chickpeas with Vegetables

With a new baby in the house, quick and easy has become even more important when it comes to meals. This comes together really quickly with the bagged Eat Smart vegetables. I used the broccoli and cauliflower mix, but you could use any of the mixes and get great results.  I had some mushrooms that […]

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Creamed Spinach and Mushrooms

This makes a great side  dish and comes together quickly.  You can also do what I did and serve it over sweet potatoes for lunch.  I think it also would be great with pierogies.  Another option would be to leave the mushrooms out and use the filling to stuff some portabellas.  Love all the options […]

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