I’m so happy Spring is here! I’m always so excited for seasonal fresh produce and this winter, in particular, feels like it dragged on. Peas always signify spring and their vibrant green color can’t be beat. They’re so versatile. Marrying them into this classic gnocchi (in the gnocchi and the sauce)

Make a big batch of this vegetarian and vegan stock on the stove and then freeze in 1-2 cup amounts, or in ice cube trays to start making the best soups and stews of your life!

This delightful rad na features flat rice noodles, a slightly sweet gravy, and marinated tofu.

Tired of tasteless tofu? Follow these top tips on how to make marinated tofu and try our flavoursome tofu marinade recipes.

Learn how to feed your sourdough starter to keep it healthy and happy! Here are instructions on how to feed starter by weight, or by volume measurements. Included are tips on how often to feed it, flour options, and also the importance of temperature.

Latkes inspired by gamja bokkeum, the Korean banchan made from stir-fried potato matchsticks.

If you’re looking to heal your gut with collagen-rich bone broth, or simply need a base for low FODMAP soup, this gluten-free chicken stock recipe is the perfect thing to have in your back pocket. It’s easy to make, nourishing and much less expensive than buying store bought pre-made chicken broth. All you need are chicken wings, carrots, herbs and a slow cooker or stock pot on the stove!This low FODMAP chicken stock can be made from a leftover roast chicken carcass or fresh chicken wings, which are cheap and have a high ratio of bones to meat. Other low FODMAP seasonings include carrots, bay leaf, rosemary and peppercorns, which give the broth some spice and depth. We are obviously omitting onions and garlic, but if you aren’t super sensitive, 1 celery stalk is likely safe since you will presumably not be consuming more than 1 quart of broth in one sitting. I left it off the main ingredient list though in case you are worried.

Make a big batch of this vegetarian and vegan stock on the stove and then freeze in 1-2 cup amounts, or in ice cube trays to start making the best soups and stews of your life!

Eggplants, aubergines or brinjals; call them what you will, but most of us are pretty much clueless as to what to do with this perfect purple delight. Along with an undeserved reputation for being …

Thai Satay Noodles are the perfect one-pan lazy girl dinner, great budget-friendly healthy mealprep, or even date night! You wouldn’t believe it’s high in protein and low in carbs and calories, as it’s super delicious. Feel free to use whatever protein you like – minced chicken, beef, crumbled tofu, beans, lentils, tuna; the options are...Read More

A delicious creamy Parmesan polenta with beer sautéed mushroom gravy and caramelized onions, served with a poached egg and crispy sage. Sounds like a lot, but this topper pops up on your table in less than half an hour. This polenta is incredibly creamy, buttery and flavorful on its own, but even more outstanding with the beer sautéed mushrooms in the mix. So if you’re looking for a simple and delicious dinner, this recipe might be for you. So many satisfying textures and flavors. One of the best tips for a delicious polenta, is to make it shortly before serving. Just make the mushroom gravy ahead and leave it to simmer. When everything is ready, spoon the mushrooms over the Parmesan polenta, top with a poached egg and some fried sage leaves.

What better way to make this tropical dish vegan than with tofu, and what better time to do it than now! Complete with a savory marinade and a sweet and spicy coconut cream sauce, this satisfying main tastes just like a beach vacation. And couldn’t we all use one of those right about now?

Freezer-friendly recipes and tips for getting the most flavor out of your frozen foods.

last night, i made the most delicious, bad for your heart, amazing, deep fried dinner on the planet. panzerotti. panzerotti have been around for a while. my husband remembers eating them as a child…

Étouffée (pronounced ay-too-fay) is a luxurious stew from Louisiana that's typically made with shellfish. In this delicious, veggie-packed vegan version, bits of golden, chewy tofu spiced with Cajun seasoning make an appetizing stand-in for the seafood.

You can make lasagna in about 30 minutes! We show you how, and it is low FODMAP and FABULOUS!

Hey there! Today, I’m excited to share with you one of my favorite go-to recipes: Bison Quinoa Hash. Packed with protein, fiber, and a whole lot of flavor, this dish is perfect for breakfast, lunch, or dinner. Let’s dive into the delicious details! Tips for Serving If you’re feeling extra hungry, pair this hearty hash […]

A zookeeper feeds a hippopotamus with forage wrapped in the shape of a rice dumpling (zongzi) to celebrate the upcoming Dragon Boat Festival at a wildlife zoo i

This one pot Vegan Tomato Gnocchi Soup is the ultimate comfort food that takes just 30 minutes to throw together! The best part is the potato gnocchi cooks right in the creamy tomato soup which means you have one less dish to wash and the soup gets an extra boost of creaminess from the starch in the gnocchi! If you're new to gnocchi, this recipe is a great place to start!

Items Needed: Chicken ~ (I normally just use the wing drumettes, or I cut up a cornish game hen, or use only chicken breast. Whatever part/type of chicken is purely up to you!) Vegetables - Potatoes, onions, green bell peppers, mushrooms, carrots, peppers, etc. You can pretty much add whatever combination of vegetables you have on hand. Water & Soy Sauce (I just do a 2.5 to 1 ratio) 2.5 parts water to every 1 part soy sauce. Minced Garlic - 2-3 tablespoons Ginger - I don't like to put it INTO the tang, but I'll mince it and squeeze the juices of it. Black Pepper - 1 teaspoon Red Pepper - 3 tablespoons...I like it on the spicy side Sesame oil - 1 teaspoon I just mix my ingredients in a measuring cup, because it's easier to keep things in perspective. I used 1/4 cup of soy sauce. (Basically you're mixing all the ingredients that are marked in red.) And then filled about 2.5 times that much with water. I added 3 tb red pepper powder, 2 tb minced garlic, a dash of pepper, a splash of sesame oil. And just a little bit of ginger. I was watching Rachel Ray one day and she uses an ingenious way to store her ginger. You just peel them and freeze it. Whenever you need a little bit, just grab it out of the freezer and use a zester to get the desired amount. So easy! If you want you can add some cooking wine and even sugar. Sometimes I add it, sometimes I don't....it's all dependent on my mood that day. Take the sauce mixture and marinade the chicken pieces. While the chicken is marinading, get your vegetables ready. The most important thing is potatoes, and from there you can add whatever you have in your fridge. If you don't have any other veggies, don't worry and just make chicken and potatoes. I happened to have onions, mushrooms, carrots, chiles, and green onions today... When you're ready to cook, first throw the chicken onto a skillet and flip it over and over on medium heat. When the chicken looks like it's almost done, add the potatoes and mix it around really well. While the chicken and potatoes are cooking, ready the rest of your veggies. Once the potatoes look like they're almost done.......add all your other veggies. Let it cook for a while on LOW HEAT with the cover on (up to 45 minutes). Low heat is important because otherwise all the juices dry up and you're left dry. When it's done, sprinkle some green onions and mix it around. Serve over white rice and you're done! Munchkin LOVES this and will eat it even with the 3 tb of red pepper powder. You can always just wash it off for the young ones if you have to.

Punchy, tangy citrus is a key ingredient in the Yucatan’s vibrant cuisine. There, lime and orange juices are often used to marinate pork and chicken, and also serve as pickling liquid for a tangy onion garnish. Tonight’s Yucatan-inspired marinade blends lime and mandarin orange juices with zesty spices, which not only adds savory, tangy notes to the finished dish—it also tenderizes the meat for juicy results. It’s served over spiced jasmine rice with sautéed poblano and onion, then drizzled with smoky red pepper crema. Lime-pickled onions and aromatic cilantro complete this truly SUPER bowl.

Dangerously cheesy.

So I don’t have anything crafty for you all today. I’m working on Birthday Invitations for baby girls 1st Birthday, and they are taking me quite a bit longer than I wanted. Oh well, I think I finally figured out how I want them so that is a plus. Not only are the invites taking me longer than I want, my little people have come down with whatever is going around. Luckily, thankfully no stomach bug (please no!), but we have fevers, coughs, and runny noses. And to boot, baby girl had a bit of a collision with the trim on the door leaving her a good size goose egg and bruise. This of course happened the day before she was supposed to have her 1-year photos taken. Luckily my photographer is WONDERFUL and said, “We will just reschedule” Thank You! Yeah, it’s not very pretty, but she is a trooper! And yes, we did inform her doctor. I don't want anyone thinking I'm not a careful or an uncaring parent! Anyhow, I do want to share some soup recipes that I found via Pinterest. I’m not sure about you, but I have been down right cold for several days and soup is the only thing sounding good to me. Ok, maybe I could handle a trip to Hawaii, the Bahamas, or wherever there is nice warm hot sand, but since that isn’t going to happen anytime soon I think I will stick with a nice, hot bowl or two of soup! Photo: Mama Loves Food Baked Potato Soup-Slow Cooker Style Photo: Oh She Glows Creamy Roasted Tomato, Garlic & Onion Coconut Soup Photo: Our Life Is Blessed Beyond Measure Taco Soup Photo: 101 Cookbooks Thai-Spiced Pumpkin Soup Recipe Photo: Paula Deen Tastes like Lasagna Soup Photo: The Curvy Carrot Henri’s French Onion Soup I haven’t tried any of these recipes, but I will be soon! Which one looks yummy to you? Tweet Pin It

Making dumplings is so therapeutic. Here’s a simple recipe for a delicious yellow curry wonton soup that is vegetarian. You can make the broth a day ahead. The flavors will have more time to develop and the broth will taste even better the next day!

Instead of going the traditional route with these tacos, we decided to mix things up with a Korean-style sesame beef filling. The tacos get a tangy hit from pickled cucumber and radishes, and a kick from a sriracha-infused sour cream. The best part? Everything comes together in just 20 minutes from start to finish. Taco ’bout a weeknight win!

Delicious red lentil soup with chicken. Omit the chicken for an easy vegan dish.