Archive by Category Plant-based Recipes

Lentil Soup, Moroccan Style

Move over vegetable soup, this Moroccan Lentil soup will knock your socks off! My friend Pam, the head honcho of[...]

7 Grain Winter Salad

This article appeared in print in The Reading Eagle. To view it, click here. When most people think of whole[...]

The Green Smoothie: To Juice or not to Juice?

Everyone seems to be juicing, whether it’s a smoothie infused with vitamins and probiotics or the latest and greatest kale[...]

Butternut Squash Lasagna

Winter squash, winter squash, what do I do with this enormous winter squash? Other than looking pretty in the fall[...]

Tips for a Heart Healthy Thanksgiving

Celebrate a heart-healthy Thanksgiving with roots and tubers! Here are a few tips to get you started: 1. Avoid processed[...]

Think Pink with Cranberries

Fresh from this week’s farm share and just in time for fall harvest: cranberries. October is Breast Cancer awareness month,[...]

Maple Hazelnut Brussels Sprouts

I have yet to walk through my grocery store or farmer’s market without someone commenting on the stalk of brussels[...]

Chocolate Zucchini Muffins

To celebrate the first day of school, I baked these super-healthy muffins for the teachers at my daughter’s elementary school.[...]

Peach, Lemon, or Apricot Bars

Ingredients Fruit 4 peaches 4 tablespoons of dry pectin 2 tablespoons of sugar or agave Crust 1 cup of unsweetened[...]

Your “go-to” Potato Salad

I received these absolutely gorgeous red potatoes with my CSA delivery this week and just knew I had to make[...]