I love asparagus in the spring time! I always try to find new dishes to make with it each year, and this time it's a quinoa dish. Check out Last Year's Asparagus Dish! Basically this dish is a healthier version of a risotto. Although making risotto with quinoa is a little less creamy than with … Continue reading Quinoa Risotto with Asparagus
Hello all! Last month was our 7th year anniversary! We took a small road trip (5 1/2 hours) to Amarillo and went to Palo Duro Canyon State Park. Since I had posted not that long ago about Roadtripping with a Mixed Food Family, I wanted to share with you our trip and how we did … Continue reading My Anniversary Trip to Palo Duro Canyon
One of my favorite dishes when I was young was beef stroganoff. We would either put it over egg noodles or mashed potatoes. But for my plant based recipe it's just good ol' rotini pasta, or you could put it over mashed potatoes if you wanted a more heavier meal. I decided not to just do a … Continue reading Mushroom Stroganoff
Spring time always gets me thinking of cold dishes with fresh ingredients and especially fresh herbs. So naturally Greek and Mediterranean food comes to my mind. I love making this and having it for lunch for a few days. James doesn't really care for onions, tzatziki sauce, or chickpea - at least not cold, so … Continue reading Greek Chickpea Salad with Tzatziki Sauce
Why whole-food plant based and not just plant based? Since I launched the new index to show the list of only whole-food plant-based recipes on my blog, I wanted to talk a little about why recognizing the whole-food part is important. It is really easy to start thinking that as long as it's "vegan" or "plant-based" that it … Continue reading Why Whole Food Plant Based? And What Is It?