I love artichoke dip but could sometimes do without the unhealthy factor that most mouthwatering, cheese and mayo induced dips contain. While I still make the unhealthy stuff from time to time, I decided that I wanted to try out a more kind to your body artichoke dip.
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The first time I made quinoa, I wasn’t quite sure what to do with it but my instincts led me to what is now my staple way of preparing it when I’m looking for a quick meal. Not only is this easy to make and delicious, it is packed with healthy amino acids and protein.Quinoa is a great source of both protein and amino acids.
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I lovvvve pickled green tomatoes. I often buy them in large jars and snack on them when I’m having a craving for something tangy, which happens quite often. Truth be told, I like pretty much anything that you would normally find pickled. I’m a tang and tart-addict.
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Sometimes rainy evenings just call for a warm bowl of pasta. I was inspired by the yellow cherry tomatoes my local market was carrying so I picked some up, along with a can of organic crushed red tomatoes and added some basics that I had around my kitchen.
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An old friend came over for dinner last night and he happens to be just as health conscious an eater as I am these days. I had a hankering for veggie burritos and when I mentioned my idea to him, he expressed more excitement than I could ever expect, so burritos it was!
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It may be hot out, but tonight was calling for some Stan Getz and some roasted winter vegetables. I have my friend Nicky to thank for my love of roasted veggies. When she first moved here from Australia and was living with me in my apartment, she cooked roasted veggies for me many nights in place of rent, and I was just fine with that arrangement! As a lover of local farm fresh food, I stopped by my local market on my way home tonight and picked out a variety of farm fresh root vegetables.
