Am I the only one who feels bombarded by coconut lately? It seems that coconut has replaced kale in the past year as a foodie favorite. People are eating it as coconut oil, drinking it as coconut milk or coconut water, and even wearing it...to moisturize hair and skin. I can't escape it as coconut … Continue reading Nuts Over Coconut: Is It Really Heart Healthy?
Why I Love Bliss Balls
If you're an Instagrammer and search the hashtags #healthysnack or #energysnack, you may be surprised to see photos of little dough-like balls instead of the expected fresh fruit or protein bars. They have various names—bliss balls, energy bites, energy balls. I find them to be truly blissful for two reasons: 1. They're easy to make, quick … Continue reading Why I Love Bliss Balls
Mediterranean Style Couscous with Roasted Veggies and Cashew Cream
I love cashew cream, a vegan sauce that can top a salad, pizza or grains, adding a rich robust flavor. It's easy to make and can freeze for up to 6 months. A recipe for Mediterranean Quinoa with Cashew Tzatziki by Contentedness Cooking caught my eye because it has components I often make...some sort of whole grain and roasted vegetables. … Continue reading Mediterranean Style Couscous with Roasted Veggies and Cashew Cream
Krazy About Kale
Why kale? Kale falls into the family of cruciferous vegetables that includes broccoli, collard greens, cauliflower, Brussels sprouts and cabbage. I'm sure we could all identify cruciferous vegetables blindfolded from their distinctive foul odor or bitter flavors that can result from improper cooking that have made some folks steer clear. The chemicals that create those … Continue reading Krazy About Kale
Soft Pretzels
Who doesn't love big soft pretzels? I tasted my first one in New York City from a streetside pretzel vendor: super velvety soft on the inside, chewy on the outside with sparks of saltiness from those big crystals. I haven't been able to find anything like them here. Auntie Anne's mall pretzels are too greasy, … Continue reading Soft Pretzels
McDonald’s-Flavor Inspired Baked Tofu
Tofu has come a long way baby. One of the tastiest ways to prepare this super nutritious plant food is pressed and baked. This causes a chewier "meatier" texture than regular tofu. Supermarkets now sell flavored baked tofu, but they're often high in sodium. Here is my version inspired by the flavors of McDonald's new Artisan Grilled … Continue reading McDonald’s-Flavor Inspired Baked Tofu
