Today’s guest post comes from one of my good friends. She’s a pharmacist, and also a very healthy eater. She saw the lasagna recipe I posted last week and wanted us all to consider a healthier version. Thanks to her, we now have a terrific and tasty option. 🙂 Her sharing continues now…
I was in the public library the other day, and as I walked past a display of fall cookbooks, one caught my eye.
Entitled An Everlasting Meal, it was the subtitle which led me to pick it up: Cooking with Economy and Grace. Wow, if I could just master that. 🙂
Honesty is important in blogging, don’t you think? So, I want to admit that when I first saw this recipe in a magazine, I wasn’t too excited to try it.
I was on a layover at the Phoenix airport, and browsing a magazine rack, I picked up the latest edition of Phoenix Home and Garden. With plenty of time to burn, I flipped through the pages and found an article entitled Cabbage Is King.
A few days after Christmas, some of my family came together again for a simple dinner.
My mom had asked Deirdre, my brother’s wife, to make this tart, which she found in The Tuscan Sun Cookbook by Frances Mayes. Dierdre did a superb job, and the tart tasted as good as it looks 🙂 I hope you’ll enjoy it as much as we did. Grazie mille, Deirdre!
Now that the big Thanksgiving feast and the leftovers have come and gone, it’s time to get back to some simple food.
The temperatures in my area continue to drop, and it’s time to begin try out some new hot soup and chili recipes. This chili hails from Whole Foods. With only eight ingredients, it’s quick and easy. Did I mention hot and tasty?
A few weeks ago, a couple of my brothers and I attended a conference in San Diego on diabetes.
Overall, we learned a great deal, and I loved one of they key thoughts for the day: “What are the complications of controlled diabetes? Absolutely nothing.” Certainly an important thing to remember if you’re dealing with this disease. Now, on to the gumbo recipe, which was given to us by Bobby Deen, the son of Paula Deen. We all had it for lunch at the conference, and I hope you’ll give it a try. It was fantastic.
I just got back from a weekend conference called Kickstart Intensive. Put on by Dr. Neal Barnard, the goal was to help the 125 people from all over the world “Lose Weight. Get Healthy. Test Drive A Vegan Diet.”
I was really happy that I attended the event, and I brought back tons of helpful information that I hope to pass on to you over the next few weeks. For now, I trust you’ll be satisfied with this recipe for the carrot soup we had for lunch today. I know I just posted a similar recipe in the past couple of weeks, but I actually like this one a little better. 🙂 Give it a try.
While on vacation in California this summer, I picked up a couple of bags of pistachios, one of my favorite nuts.
Frankly, I was surprised they’ve lasted this long, but when I saw this soup on the cover of the latest edition of Vegetarian Times, I knew they wouldn’t last for long.
This is a super easy and tasty recipe, perfect for the cool fall days ahead. Labeled “guilt free comfort food,” you can go ahead and have two bowls if you want. 🙂