Creamy, Delicious Soup ~ Gluten-free and Dairy-free Too!
Have you figured out by now I love soups and other one-pot meals? Plus, these types of meals always mean leftovers… and yep, we love leftovers!
This was originally.. simply.. Potato-Leek Soup. Bill is not super fond of pureed soups but being an agreeable sort he ate it and said he enjoyed it. Later that same week on a cool, rainy night I was re-heating some for dinner and remembered I also had steamed broccoli leftover from the night before. It just seemed brilliant to throw it in the soup, and voila! … Potato-Leek & Broccoli Soup was born. I love this comforting soup and so does Bill.
Since his heart event I had put aside recipes that call for dairy milk or cream to avoid the saturated fat, preferring the fat in our diet come from healthier sources such as nuts, seeds and olive oil. This is especially true since I’ve learned dairy fat is also inflammatory, which is known to cause plaque buildup in our arteries. But recently I’ve discovered the magic of cashew cream! Oh the possibilities! Now those creamy, rich and delicious recipes we used to love are back on the table. Continue reading Potato-Leek & Broccoli Soup →
I don’t know whether to call this crunchy goodness energy bars or cookies. They seem to bring out the child in everyone I share them with, and I think it’s because they’re a little reminiscent of rice krispie treats. That first crunchy bite is always followed by a smile. I think of them as energy bars and grab one when I’m headed out to Pilates or for a pick me up in the afternoon. But they are certainly yummy enough to eat as a sweet treat or dessert! Continue reading PRESENT GLO ENERGY BARS →
Honey Mustard Broccoli Salad with Beluga Lentils
When it’s easy to put together, light yet satisfying and delicious, plus heart healthy it’s a keeper! And the baked sweet potato makes a perfect side. As our diet has ventured away from the routine of a sandwich for lunch to healthier choices filled with lots of whole, unprocessed foods, this salad is perfect and one I make often! It’s also great for a light dinner. Continue reading Honey Mustard Broccoli Salad with Beluga Lentils →
Moist and heart healthy Orange Chocolate Chip Oatmeal Cookies! Sometimes you just need something yummy and slightly sweet and these fit the bill. This one involves a happy accident I must share because it makes such a difference in the flavor of these gems. Preparing to make a batch last week, I’d zested the orange, but our plans suddenly changed and I needed to do something with the fresh zest. I know I thought! I’ll put it in the ½ cup oil the recipe calls for and set it aside for the time being. As circumstances would have it, it was several days before the cookie-making resumed, and now I had the most lovely, orange-infused oil! A grand touch of serendipity. It really punches up the orange flavor, so I highly recommend it if you can wait that long to make them. My friend Kristy will be in town in a few days and I’m infusing oil now so I can serve these warm from the oven when she gets here. Continue reading Heart Healthy Orange Chocolate Chip Oatmeal Cookies →
Traveling to see distant family and friends during the holidays, we were touched by the care everyone showed to make sure Bill ate heart healthy! — potentially challenging since he (and me!) are still eating mostly plant-based and are now also wheat free.
Butter beans and field peas from Uncle Ernest’s garden, a hearty bean soup made especially for Bill at my sister’s home, along with a wide variety of fruits and vegetables everywhere we went kept us well fed. I carried along plenty of fresh baked Sylvia’s Ozark Cornbread making sure I had enough to share. (I’m pretty sure I converted some Jiffy cornbread eaters to this heartier bread along the way.)
Everyone’s thoughtfulness gave the holidays an extra-special warmth and feelings of being loved. What could be nicer than that? Continue reading Vegetarian Quinoa Chili →