If you're looking for a quick and easy Daniel Fast meal, look no further! This recipe is a Troy and Melody original but feel free to cha...
Are you making these mistakes when healing MS?
Trevis Gleason talks about daily living with multiple sclerosis, treating his condition, and his love of cooking.
A warm and filling entrée full of flavor!
When you are tired of going out to eat, then it is time to cook up an amazingly simple dish of creamy mushroom and spinach chicken at home. Dairy-free and temptingly delicious!
This quick & easy nutritious vegan dish is perfect for a meatless Monday!
Este platillo es ideal si no consumes productos de origen animal, prepara unas deliciosas enfrijoladas rellenas de vegetales como calabazas, papas, y rajas. Son económicas, muy rendidoras y si usas tortillas de nopal, serán el platillo vegetariano y nutritivo ideal. Anímate a probarlas.
This take on a classic pasta dish is full of ingredients that keep the nutitious factor up and the flavor back in Italy.
This crispy roasted chickpeas recipe is the perfect salty, crunchy healthy snack! They're spiced with chili powder and cumin.
These M&M Cookies are fantastic. They are insanely soft and chewy and you need to make them. I'm a cookie fanatic, so when I saw these big, soft M&M cookies from Lindsay and Bjork
How do you like to cook your green beans? Here at home we love to fry green beans or bitswelas (in Filipino) because it yields this distinct texture with its wrinkly skin but still with that nice bite.These Fried Green Beans with Garlic is a really easy yet delicious way to cook your green beans.
This Creamy Mushroom Pasta is nutritious comfort food at its finest. Featuring a meaty blend of mushrooms, lots of garlic, and a luscious cashew-cream sauce, this vegan mushroom pasta has it all.
This homemade granola is super versatile and has the added bonus of no unnecessary ingredients, making it superior to all other varieties out there.
An easy Sauteed Green Beans recipe.
A simple combination of veggies, beans, and spices transforms into an easy, flavorful vegetarian chili.
Is there a recipe that you have made for your family over and over again, only to find out at some point that SOMEONE doesn't really like it? Or - have you ever been the guilty party who hasn't 'fessed up about a dish that someone makes for you because they think you really like it...but you don't have the heart to tell them you don't? When my parents were first married, my mother wanted to impress my dad with her baking skills. Her brother had a cherry tree in his backyard, and my parents went over one afternoon to pick some cherries. My father was the one on the ladder doing all the work -- I can just hear my mom giving him directions from the ground -- "That one...no not that one!" Talk about handpicking your fruit... The next day, she pitted all the cherries, made two pie crusts, and hours later, two gorgeous cherry pies were in the oven. She could hardly wait to serve him a piece. He ate a slice...and asked for another. Could there be a better compliment than when someone asks for seconds? A couple of days went by, and she noticed that the pies were just sitting in the fridge. Finally she asked why he hadn't eaten any more. "I don't like cherry pie." Ouch. That story came to mind the last time I made Spaghetti with Eggplant Sauce. I know it's not the best strategy went presenting a recipe on your blog, to admit that someone in the household doesn't like it, but we are keeping it real, here. I can tell you that this is delicious and hearty... ...that is, if you like eggplant in your pasta sauce. You know I'd rather do anything but cook, so when I do, it has to be easy. This recipe came from RW, a former co-worker who is a fantastic cook. He gave it to me a lonnnngggg time ago, and I have been making it for years...at least 20, maybe more. He doesn't remember where he got the recipe, so if it's yours, or your neighbor's, or your mother-in-law's, please let me know so I can give proper credit. As soon as I heard the bitter cold forecast, I pulled out this recipe. It's always been my go-to comfort food on a wintry night. Key word being "always..." as in, I've made this a lot. That's important to this story, which is why I keep harping on it. It really hit the spot. But I noticed that Mr. Goo Shoes had a pile of eggplant left in his bowl. "Why didn't you eat the eggplant?" "Because I don't like eggplant in my sauce. I don't like that primavera stuff mixed in." (A Foodie he's not.) "I've made this dozens of times, and you've never said anything. How can it be that I'm just finding out that you don't like it?" "You never made it before, that's why." Seriously? He's got to be kidding me. Honestly, I'm not totally convinced that he doesn't like it...I think he was having a "Half-heimer's" moment. Junior Goo Shoes, on the other hand, was a big fan...and gobbled it all up. Trust me on this one...it is the perfect meal to make this week as the thermometer plummets to ungodly lows. We're supposed to have a high of 10°F tomorrow, here in NJ, which I realize is balmy compared to what some of the rest of you are going through. This dish will warm you from the inside out. SPAGHETTI WITH EGGPLANT SAUCE 5 Tbsp olive oil 2 cloves finely chopped garlic 4 cups canned peeled whole tomatoes and liquid (28 oz. can plus 14 oz. can) 4 Tbsp tomato paste 3/4 cup water 1 tsp sugar salt/pepper 1/2 cup fresh chopped parsley 1 Tbsp fresh basil or 1/2 tsp dried basil 1 1/2 pound eggplant 1 lb. spaghetti Grated fresh parmesan cheese Heat one tablespoon of the oil in a large saucepan and add garlic. Cook and stir without browning. Add tomatoes, tomato paste, water, sugar, salt, pepper, parsley and basil. Stir to blend. Partially cover, and cook, stirring frequently for about 45 minutes. Meanwhile, cut off ends of eggplant. Peel and cut into 1/2-inch cubes. (*** see note below) Heat remaining oil in large skillet. When it is very hot, add eggplant and salt to taste. Cook, tossing until browned and tender. Add eggplant to tomato sauce and cover. Cook 30-40 minutes. Serve over spaghetti with parmesan cheese. Yield: 6-8 servings ***RW wanted me to tell you that he's cooked about 1,000 eggplants since he gave me this recipe, and he now recommends "weeping" the eggplant. No, this does not mean sitting down and having a good cry with your eggplant. It means sprinkling it with kosher salt and letting it drain in a colander for 30-60 minutes, in order to get out the bitter juices. Then, rinse quickly and dry well in paper towels; press out extra moisture. So there. I told you. But I can pretty much guarantee that I won't be adding this step the next time I make it. I am way too lazy. And to me, it tastes great without making your eggplant cry. Oh, and there will be a next time...I'm taking bets that Mr. Goo Shoes won't remember he doesn't like eggplant in his tomato sauce. Enjoy! Linking With: Sunday Showcase Recipe Sharing Monday Metamorphosis Monday The Scoop Tweak It Tuesday A Return To Loveliness Time To Sparkle Totally Tasty Tuesdays Wow Us Wednesdays Home and Garden Thursday Feathered Nest Friday Be Inspired Home Sweet Home Simple and Sweet Friday Fabulously Creative Friday Tickled Pink Times Two Weekend Bloggy Reading Best of the Weekend Bouquet of Talent Ladies Only Blog Share Food of the World: Italy
Recharge your body with the clean-eating foods it needs to power through your day. Try these 13 meals to eat on the go.
This Chickpea Sweet Potato Buddha Bowl comes together in under an hour, is packed with healthy ingredients and dressed in a spicy tahini sauce. The perfect hearty bowl for lunch or dinner and can also be meal prepped for the week! (Vegan + Gluten Free)
Here at Delish, we’re all about flavor, so when it comes to plant-based recipes, we’ve gotten creative to make sure they’re just as delicious as their meat and dairy-laden counterparts.
I found this salad in a lovely little book — 'a memoir with recipes' — called Apricots on the Nile, by Colette Rossant. And although it sounds a lot of bother blanching and peeling the tomatoes, all in fact it involves is leaving the tomatoes for a few minutes in a bowlful of just-boiled water, after which their skins will come off without any trouble. For US cup measures, use the toggle at the top of the ingredients list.
Bright and delicious, this side dish is perfect for a weeknight dinner or a weekend gathering.
This recipe is super simple and brings out the best flavors broccoli has to offer.
A warm and filling entrée full of flavor!
This stir-fry is a one-pot wonder, with nutritious ingredients and Asian flavors everyone will enjoy.
This vegetarian pasta is full of healthy and guilt-free ingredients and makes a wonderful meal any day of the week.
This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze preportioned cooked servings of this lasagna for an easy heat-and-enjoy meal.
Everybody loves this cauliflower curry! This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.
This yummy toast is filled with superfood goodness and can be enjoyed any time of the day.
To nourish your body and soul, choose one (or a few) of our delightful soup recipes!
This 9-Ingredient Vegan Caramelized Onion Pasta is bursting with umami from quick-caramelized onions, tomato paste, sundried tomatoes, and a handful of other pantry staples. Easy enough for weeknight dinners and loved by vegans and omnivores alike!
Baked feta, sweet potatoes, and brussels sprouts!
Neither Here nor Hair - The pre-spring issue of i-D Magazine features Kate Moss wearing hair styles fit for a hippie. Complete with flowers and wavy tresses
Loaded with vitamins and minerals, this vegetarian burger will even make the meat-eaters mouths water.
