I am so excited about this recipe. I have read about sweet potato toast, but this was my first time making it. Basically, you slice a sweet potato lengthwise into 1/4 inch-thick slices. Then you bake it for a half hour. You can choose to eat it then or save it and re-toast it at a later date.
I am always looking for new smoothie recipes to make at home. I recently was in a cute lunch spot in Boston and tried this delicious smoothie made with blueberries, cinnamon and dates. I never thought to put cinnamon in the smoothie, but I absolutely loved it. The cinnamon adds a spicy sweetness and makes you feel like you’re eating a treat.
I have always loved fried rice, but it’s generally not the cleanest food out there. It traditionally consists of white rice , which we know is a processed grain and provides zero nutritional benefits, and it often contains pork which provides unnecessary saturated fat.
Oh my goodness, these are my most favorite meatless meatballs ever! They are made with lots of veggies and two different kinds of cheese. They are so flavorful and very healthy as well. My favorite part is the texture- they’re crispy and crunchy on the outside and moist on the inside.
I’m sure by now you’ve seen recipes for banana ice cream or b’nice cream. It’s essentially just food processing a frozen banana with ingredients of your choice such as various seasonings and/or nut butters. My version is slightly different from that, however, and includes Greek yogurt. The reason why I like to include this is to give the b’nice cream, or in this case froyo some added protein. It also creates a creamy texture and makes you think that you’re eating the real deal.
It’s the first day of October which means (in my head) it’s PUMPKIN season! As much as I love pumpkin, I refuse to bake or cook with it in September, as September is still a summer month to me. October, however, is the first full month of fall, so I decided today was the perfect day to make some pumpkin goodness.
It seems that everyone has their own version of avocado toast these days. I am partial to my version, but let’s be honest, I’ve never met an avocado toast I haven’t liked! I actually was inspired to make this recipe after having it at a local restaurant a couple of years ago. It has honey and red pepper flakes which I know sounds like an odd combination, but trust me… it’s amazing.
What in the world are apple nachos, you ask? Well, my friend, they are delicious slices of apples topped with whatever decadent toppings you have in your kitchen. It’s as easy as that! These “nachos” make the perfect treat for kids as well as adults, as they are super easy to make and super versatile.
This past weekend I went apple picking at one of the local farms here in Massachusetts. I was excited to learn that in addition to apples, the farm also had eggplants and tomatoes to pick. I picked a variety of tomatoes as well as some Chinese eggplants and decided to make something for dinner using both of these ingredients.
This week marks my official first week as a grad student! Just in case you didn’t read the “about me” section of my blog, I have recently made a huge career change. I decided to leave my job in the fashion industry to pursue a master’s degree in nutrition through Maryland University of Integrative Health.
I absolutely love this tempeh stir fry and I make it all the time for lunches for the week. You can serve it over quinoa or brown rice, or simply enjoy it on its own. Totally up to you!
I actually hadn’t tried tempeh until about a year ago and now I am hooked. I’ve always liked tofu, but tempeh is actually more nutritious, and I think it tastes better and has more flavor. Tempeh is a fermented food which means it contains probiotics. Probiotics are incredibly good for the digestive system in helping the body control harmful bacteria in the stomach. Probiotics also help to boost the immune system and ward off disease.
My grandmother is one of the best cooks that I know. Growing up, I remember her always making delicious meals that she learned how to make from her mother. My grandmother was born in Romania, so many of her famous recipes are of the Romanian heritage. This particular recipe is my great grandmother’s recipe for eggplant dip.