I am always trying to sneak beans and legumes into dishes to get a nutritional boost in food, as well as trying to get more chickpeas and lentils into my kids. This recipe allows them to think they are having a treat (which is true), but at the same time adds some protein and fiber to their diet. Also known as garbanzo beans, chickpeas are an economical way to add flavor and nutrition to stews, soups and salads, and even desserts!
Chickpeas are legumes and research has shown that people who consume legumes regularly have a reduced risk of coronary heart disease. Aside from fiber and protein, chickpeas also offer Continue reading “Dessert Today: Vegan Chickpea Blondies”
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You know that cauliflower is a hot vegetable when you see it offered as an option on the menu at a local steak house. Instead of prime rib, you could order cauliflower steak! It’s no wonder – cauliflower is a versatile superfood. From steaks to cauliflower wings(!), cauliflower’s unique texture lets it stand in for plenty of other higher calorie and less healthy food options. It also stands up to a variety of cooking methods.
The first time I had cranberry sauce with turkey was after I started dating the man who is now my husband. I remember thinking cranberry sauce was odd, but after that first experience, I have never had turkey with out it. And although sometimes we cheat and just use the canned version, there really is nothing like homemade. Plus it makes your house smell divine!
I have never been an eggnog fan, until I tried this vegan version made with toasted coconut and blended cashews instead of cream and eggs. This healthier version is just as creamy and sweet as the traditional version, but in my opinion tastes so much better.
Looking for a hearty and warming meal for cold winter days? This is it. Usually, my go-to meal for staving off chills is soup, but this combination of butternut squash topped with pesto and pomegranate seeds warmed my soul! And I made this last night with a toaster oven and a hot plate, so you know it must have been pretty easy! The great thing about this recipe is how versatile it is. Although, you can make pesto from scratch, you can easily use your favorite store bought pesto, as well. And you don’t have to use butternut squash, you can use whatever squash you like. 
