Baked Frittata with Spaghetti Squash, Bacon, and Mushrooms (Recipe)
This takes some time but makes a lot, so it is great for feeding a larger group, or for having leftovers during the week.
This takes some time but makes a lot, so it is great for feeding a larger group, or for having leftovers during the week.
This salad dressing is different and delicious. It is very easy to make and feels like the epitome of summer.
Overall, this project was a success on many levels. Firstly, I feel in control, instead of being at the mercy either of food itself, or of a wildly immoral food system.
This meal is quick, easy, delicious, nourishing, casual, and refreshing.
You can see some of what we’ve been eating in the photos on this post, often served on pottery that I made myself.
This delicious dip is nut-free, dairy free, and vegan– which most pestos are not– so everyone can eat it.
This is wonderful; the sweetness of the raisins counteracts the vinegar beautifully. The cauliflower is especially yummy when you get it nice and browned.
This is a delicious chewy salad, with subtle protein, and pleasant, light flavors.
This celery root noodle dish is so delicious! It comes together very fast, as do most veggie noodle recipes, which is one aspect about them I love as well.
These photos are just two months in on my 6 month promise to myself, and I’m loving it. A lot of cooking has been going on!
The Caesar dressing I used to buy is full of bad fat and some unpronounceable ingredients, but is a flavor we really enjoyed. I finally have hit upon a homemade version…
These are like grain-free shrimp tacos, but with totally different seasonings. They are flavorful and mild.
This year I’ve picked a very tall, specific order for myself. Have you heard of the Whole30? I am resolved that I am going to do it for 180 days starting today.
Many of my blog readers have asked me for some Whole30 meal ideas, knowing that I generally eat that way anyway since before the term was coined.