Break out your slow cooker folks. That’s how easy I’m making this recipe for Easy Vegan Lentil Tacos. Throw all your ingredients in and, voila! Tacs (pronounced “tahks”) – in two hours, barely any effort required.
…Easy Vegan Lentil Tacos
vegetarian
Sweet Potato Mushroom Egg White Frittata
Sweet Potato Mushroom Egg White Frittata is a healthy, well-balanced breakfast recipe. Dirty details: high protein, dairy free, grain free, and sugar free.
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Roasted Butternut Squash with Tahini and Za’atar
From the cookbook Jerusalem, Roasted Butternut Squash with Tahini and Za’atar is a new staple in my kitchen. You may as well go ahead and double — or triple — this recipe because you won’t be able to put your fork down once you dive in.
Look at me! Blogging away! It has been almost four months since I wrote about Nico and his Ragù alla Bolognese. I know you’re just dying to know the details of where I’ve been and what I’ve been doing, who I’ve seen and who’s seen me. But a lady never tells. Zipped lips.
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Easy Roasted Vegetable, Hummus, and Quinoa Bowls
This sponsored post for Easy Roasted Vegetable, Hummus, and Quinoa Bowls was written by me on behalf of Minute®. I was compensated monetarily and with product.
Cook once, eat twice. That’s my new motto friends. Or – how’s this one – “Cook once, for like 15ish minutes, and eat four times.” Like that one even better? I know I do!
And let me tell you why. Here’s a typical day in the life of Danielle, dietitian and food blogger, food service manager and socialite, marathon trainee and sailor-in-training.
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Farmer’s Market Succotash
Farmer’s Market Succotash is the absolute best way I’ve ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.
I’m not lying when I say this: I don’t think I’ve ever seen something disappear from my fridge faster than Farmer’s Market Succotash. It’s just a pot of vegetables. But really, really well-prepared, simply made, fresh, seasonal, farm-to-table vegetables.
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Meet Katie, Flexitarian + Crispy Baked Orange Tofu
Crispy Baked Orange Tofu is a deliciously sweet and spicy, healthy substitution for your favorite Chinese takeout meal. I don’t even notice the reduction in calories, saturated fat, or sodium and you won’t either!
The Every Kitchen’s Food Stories series continues with fellow dietitian and flexitarian, Katie Pfeffer. Katie’s is a story I think many of us can relate to. She grew up as sous chef in her childhood home, creating meat-based meals with her mother. As she got older, both her palate and her knowledge widened and Katie is now the head chef of her flexitarian home kitchen. If you’re not sure what “flexitarian” means, read her food story to find out!
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Roasted Carrot Spread with Toasted Pistachios and Tarragon
I received free samples of Breton Crackers mentioned in this post for Roasted Carrot Spread with Toasted Pistachios and Tarragon.
I’m just gonna jump right on in, shall I?
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Roasted Cherry, Whipped Goat Cheese, and Thyme Hors d’Oeuvres
I received free samples of Breton Crackers mentioned in this post. By posting this recipe for Roasted Cherry, Whipped Goat Cheese, and Thyme Hors d’Oeuvres, I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.
I can’t decide if this is an appetizer or a dessert. I also can’t decide which summer party to bring these too. And I super can’t decide whether or not to tell you the truth about how many of them I ate. (Hint: Pretty darn close to all of them.)
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