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What I’m eating now: Clean out the fridge stir fry
Every year for New Year’s I make black-eyed pea hummus, since in the south it’s traditional to eat black-eyed peas on New Year’s to have 12 months of good luck. To go with the spread this year, I cut...
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What I’m eating now: Banana bread
Having a supply of healthy muffins or quick bread in the house is a great way to get your mornings off to a good start. Just a few seconds in the microwave gives you a hot breakfast that can be packed...
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What I’m eating now: Granola
I didn’t intend to start this year with the personal mission of getting everyone to eat a healthier breakfast, but I’ve been thinking a lot about how to get more nutrition into my morning meals...
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What I’m eating now: Mexican rice salad
I work from home, so it’s possible for me to cook myself nice meals for lunch, but I still really love the ease of a meal that’s no more complex than cooking some grains and opening some cans. This...
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What I’m eating now: Green pasta
You might have noticed over the few weeks I’ve been offering recipes that I’m big on simple (and vegetarian) meals. This recent lunch was no exception to the rule of taking what’s available and trying...
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What I’m eating now: Vegetable amalgamation
There’s a really wonderful restaurant where I live that serves a lot of local, organic and/or vegetarian fare. We visited over Christmas with some friends and I ordered a dish described on the menu as...
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What I’m eating now: Vegetable stock
Sure, vegetable stock isn’t really something you eat on its own, but it’s such an important basis for a lot of recipes (especially my kind of recipes) that it merits its own discussion. Stock of any...
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What I’m eating now: Red beans and rice
Last week I shared a recipe for basic vegetable stock, which is good for all sorts of purposes, but is a particularly easy way to add more flavor to what would otherwise be pretty plain vegetarian...
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What I’m eating now: Chickpea “tuna” salad
I have nothing particular against tuna, and I eat it regularly, but I eat chickpeas even more often, probably almost once a week. But I never thought of turning chickpeas into a salad like tuna salad...
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What I’m eating now: Pepitas
Sometimes you just need a really quick and easy snack, and that’s what pepitas provide. If you’re not familiar with them, pepitas are pumpkin seeds, and you can buy them at natural food markets (I...
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What I’m eating now: Baked tofu
This is one of those simple, old reliable, good in a bunch of ways recipes that I used to make all the time and suddenly realized last week that I probably hadn’t made in more than a year. It’s one of...
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What I’m drinking now: Pomegranate juice
Pomegranate is one of those superfoods that’s been on the scene for a few years now, with proponents saying they have all sorts of health benefits. I remember trying pomegranate juice a few years ago...
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What I’m eating now: Simple smoothies
I always wanted to be the sort of person who makes and drinks smoothies. It seems like the sort of thing healthy people do, like running marathons and eliminating white carbs (I don’t do either of...
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