Vegan Chocolate Mousse: Avocado vs Tofu

I have been playing around with avocado based chocolate mousse for a few months.  It’s rich and smooth, but I found myself adding more and more chocolate, vanilla, and cocoa powder because I didn’t love that little lingering background flavor.  My taste testers didn’t even notice, and a few drops of orange oil or mintContinue reading “Vegan Chocolate Mousse: Avocado vs Tofu”

Eating a Rainbow: Red

So last week I started the rainbow series by discussing why it’s important to get a variety of fruits and vegetables (and legumes) in your diet.  This week we’ll take a closer look at the red part of the rainbow.  Strawberries and raspberries, tomatoes, red peppers, rhubarb, and more, but also think more widely andContinue reading “Eating a Rainbow: Red”

Fruit Roll Ups – Strawberry Chia

A simple one that’s worth a little work this week.  I’ve got red on the brain for the next nutrition article and the strawberries were just too beautiful at the store.  Homemade fruit roll ups are going to be more work than store bought, but healthier too and you can even make them with justContinue reading “Fruit Roll Ups – Strawberry Chia”

Eating a Rainbow: Variety is key!

You may or may not have heard that it’s important to eat a variety of colors (aside from the international candy slogan).  In the next few articles, I’ll break down a few of the multitude of benefits found in diverse fruit and vegetable consumption.  Health benefits aside, it’s nice to not get bored with yourContinue reading “Eating a Rainbow: Variety is key!”

Papusa: stuffed corn flour flatbreads

These are Salvadorian packages of deliciousness.  A savory filling, generally including beans, is flattened inside of a corn flour exterior that’s a bit thicker and fluffier than a normal corn tortilla.  The preparation and cooking of a papusa creates a softer wrap than the dense dough around a tamale.  The outside gets toasty with aContinue reading “Papusa: stuffed corn flour flatbreads”

Nutrition Discussion: Sprouts!

A silly, personal story first, because if I don’t say it now, I’ll be thinking about it the whole time.  Two important facts: when I was young I had long hair, like past my behind long, and I grew up eating weird food.  I still do, obviously, but as a child I ate more carobContinue reading “Nutrition Discussion: Sprouts!”

Slaw: a vibrant rainbow

Alright, let’s talk about slaw.  It’s brilliant for using up all sorts of vegetables, it’s fresh produce ready to eat but fridge stable for a few days, and crazy versatile.  Slaw gives a fresh crunch with a zingy dressing that can perk up almost any meal.  I mix it with salads, even pasta salad typeContinue reading “Slaw: a vibrant rainbow”

Nutrition Discussion: Nuts

It’s definitely safe to say I eat at least one serving of nuts a day between granola, snacks, nut butters, and sauces (cashews to the rescue for creamy substitutions!).  They are calorie dense, flavorful, and full of healthy fats with a bit of protein.  I throw together a trail mix with nuts, seeds, and oneContinue reading “Nutrition Discussion: Nuts”

Sweet Potato Flatbread

Sometimes the youtube algorithms really get a random recommendation right.  Today’s inspiration is from Off Grid with Doug and Stacy. https://www.youtube.com/watch?v=WP4-TxVvlKc&t  I’d never heard of the channel or seen any of their videos but there it was, the thumbnail tempting me with that beautiful orange shaded flatbread that I was sure had to be yamContinue reading “Sweet Potato Flatbread”

Nutrition Discussion: Legumes and Beans

Considering the first two recipes on this blog have included legumes, I simply had to write them up as my first nutritional article.  To clarify, legumes are the overarching plant family while pulses are the edible seed of the legume plants, the bean or lentil (or pea).  I will likely use them interchangeably within theContinue reading “Nutrition Discussion: Legumes and Beans”

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