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Quinoa Burgers

These crunchy-on-the-outside, creamy-on-the-inside, quinoa burgers will tempt even the most avid meat eaters to devour them in an instant!  You are free to change up the seasoning to suit your taste, but I prefer them with an Asian twist. I find it really handy to...

Quick Vegetable Stock

Whether you’re a vegetarian, a vegan, or just looking for a super quick and easy broth to make, you can throw this together in a snap. Quick Vegetable Stock Yields:  2 liters     Prep time: 15 minutes     Total time:  45 minutes Ingredients 2 teaspoons olive oil...

Creamy Honey-Mustard Salad Dressing

I found this recipe while surfing the net last year and it immediately became my family’s favorite salad dressing.  It’s super easy to make and will keep in the fridge for about 2 weeks – if it lasts that long.  Through continued research, I also...

Matcha Latte

Swap your morning coffee with this matcha (powdered green tea) latte recipe for an antioxidant boost.  I recently discovered Oatly oat milk.  They have a variety called “Barista” which froths up really nicely.  Give it a try!   Matcha Latte serves 2  ...

Lentils and Rice with Fried Onions

I once read that you shouldn’t serve lentils to anyone under 30 because they wouldn’t like them.  I must say I’ve found that to be true.  I used to think they tasted like dirt and now I think they’re delicious!  So if you haven’t liked...

Kedgeree

I’ve adapted this recipe from one by Jamie Oliver, which is much lighter than my absolute favorite version by the Two Fat Ladies.  It’s delicious for breakfast, lunch or dinner, and it’s a great way to use up cold leftover rice, fish, and hard boiled eggs if you have...