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Something to Chew On – Steel Cut Oats

Here’s something to chew on…breakfast is an important part of the day, for both yourself and your children, but it’s[...]

Get Motivated and Transform your Health!

Get motivated with this recipe for a super healthy, super delicious Fall Harvest Slaw!! Our society has unfortunately experienced a[...]

Ballpark Fries at Home

It’s playoff time, and what tempts you more at the ballpark than the smell of french fries? But wait, just[...]

Spice things up with Summer Stew

When people first begin their own journey toward a more healthful diet and eating more plant-based foods, they often have[...]

Arugula Salad and Farmers Market Etiquette

Most of us are more accustomed to hurrying through brightly lit grocery store aisles wheeling metal carts around unblemished produce[...]

Vegan Zucchini Rolls

Did the zucchini in your garden blow up to an enormous size? It can happen in what seems like an[...]

The Secret to Great Potato Salad

This article ran in the Reading Eagle on Wednesday, July 30, 2014. Attaining good health is actually much simpler than[...]

Salad Dressing: Buy It or Make Your Own?

I was listening to the radio the other day and the morning show commentators were talking about salad dressing…whether they[...]

Kiwi Blueberry Salad

Have you ever reached that overtired, non-rational, emotional state where just about anything will push you over the edge? Me[...]

The Plant Pledge: A Children’s Book about Nutrition

[column size=”2-3″ last=”0″] The Plant Pledge: A Children’s Book about Eating Vegetables The Plant Pledge is a very important educational[...]

Chickpea Salad Sandwich

Strength in plants is about feeling happy and balanced. How do you achieve that mysterious state of bliss? Simplify your[...]

Healing with Food: The Power Salad

Can food heal you? I suppose to some people that could be considered a controversial topic, but the reality is,[...]

Stuffed Mushrooms

One of the most rewarding aspects about writing these articles for the Reading Eagle is the feedback I get from[...]

The Rule for Healthy Cooking: Every Ingredient Matters!

While the epidemic of chronic disease continues to sweep our country, every day we learn more about how industry lamentably[...]

Learning to Love Legumes

When people are moving toward a plant-based way of eating, they often ask questions like “will I get enough protein?”[...]

healthy snack

A Pot of Gold: The Class Snack

The elementary school classroom. It’s a wonderful and joyous place filled with energy and dedication from teachers. It’s also filled[...]

Eggplant Kimchi Tacos

I’m definitely an east coast girl. I say that because I used to be the type of person who had[...]

The Mini-THON

[column size=”1-2″ last=”0″] Salad Ingredients Lettuce (I used romaine) Carrots (shred or julienne in your food processor) Kalamata Olives Asparagus[...]

The Plant-based Waldorf Salad

The internationally-renowned Waldorf Astoria, New York’s luxury hotel known for it’s grandeur and elegance, is the inspiration for the century[...]

The Outrageous Vegan Brownie

I’m calling this the “better” brownie because lets face it, it’s still a brownie! A brownie is obviously not a[...]

Super Bowl Party Dip

Everyone seems to be talking about flax seeds lately, and with good reason. Flax seeds have a mild, nutty flavor[...]

Butternut Squash Soup

A version of this article was printed in the Reading Eagle on January 1, 2014. It’s so silky and sweet,[...]

Mini-muffins: Exquisite taste in a tiny portion

This article was printed in the Reading Eagle on December 18, 2013. Sweet. Salty. Sour. Bitter. Every exquisite bite you’ve[...]