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Currently Browsing: Vegetables and Salads

25 Ways to Celebrate Spring Vegetables

It’s time to ditch the white comfort food, and welcome spring with lots of colorful, fresh spring vegetables.

Hey there!  How happy are you that the end of March is in sight, and spring is just around the corner?  For real – and you know I mean spring weather, not the actual date on the calendar.  As soon as the days are longer, and the air has that “hello – it’s spring” smell to it, and shadows from the sun start screaming “it’s here!”, don’t you just want to say buh- bye to carbs and comfort food, and hello to those pretty, colorful spring veggies?  I sure do! Continue Reading..

Farmer’s Market Pasta Salad with Lemon-Herb Buttermilk Dressing

This delicious pasta salad is full of the first vegetables of the season – a perfect way to savor the flavor of eating right, during National Nutrition Month, and all year long.

Ask anyone why they eat the things they do, and I’ll bet you the number one answer will be “because it tastes good.”  Maybe you’ll get an occasional “because it’s good for me”, but more than likely it’s all about taste.  And it should be!  Good food tastes good.

Continue Reading..


Crock-pot Boston Baked Beans

Leave the oven off and make these Boston Baked Beans in a crock-pot. You’ll never eat canned baked beans again!

Canned beans are probably the number one food I recommend everyone keep in their pantry.  I tend to buy them almost every time I’m shopping, and as a result, I have about six thousand cans in my pantry.  You never know when you’re going to have to make baked beans for the entire town.   Continue Reading..

Tuna & Freekeh Tabouli Salad

Solid white albacore tuna is a perfect protein addition to this whole grain tabouli salad. Pack some of this heart-healthy Mediterranean deliciousness in a mason jar for a healthy lunch tomorrow!

I’ve never been a big fan of deli sandwiches for lunch – you? There are only so many variations of a turkey or chicken breast sandwich that I can think of. And the really fancy ones take a bit more time to make than I can spare in the morning or middle of the day. Plus, the latest news about processed meats has given me yet another reason to work on adding more plant-based meals and unprocessed proteins to my menu. Continue Reading..


Roasted Radish and White Bean Salad

Roasting radishes brings out a sweetness you never knew existed! Pair them with white beans, fresh parsley, feta and a lemon vinaigrette for a healthy and delicious side dish.

One of the worst things, (for me) about writing a food blog is that I can almost never eat the same meal twice.  Really.  No matter how much I loved it – there’s always a new blog post to write, which means a new recipe to create.  On the other hand, one of the best things about writing a food blog is that it pushes me to always try something new.  New cuisines; new cooking methods; new ingredients.  So I had to smile when I read the theme for this month’s Recipe ReDux -“Show us how you’re cooking with something new (to you!) in 2016″. Continue Reading..

Sweet Potato-Palooza

Sweet potatoes aren’t just a side dish for the holidays!  Check out the many healthy ways to enjoy them all day long.

Remember when you only ate sweet potatoes for the holidays, and they were more than likely covered with mini marshmallows?  WHAT were we thinking?  So many people have a negative opinion about sweet potatoes because of that recipe.  Way too sweet.  Is it a vegetable or dessert?  Surely sweet potatoes can’t be good for you.  Well, the mighty sweet potato has come a very long way since that casserole recipe.  They’re pretty much a staple in my house, not only because they taste good, but they’re also so ridiculously versatile. Oh, and they’re also incredibly good for you – full of fiber, potassium, vitamin A, and low glycemic index complex carbs.  Continue Reading..

Holiday Slaw with Greek Yogurt Dressing

Brussels sprout and apple slaw made with siggi’s spiced apple yogurt is a healthy, make-ahead holiday side dish.

I received free samples of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

Have you ever thought what Thanksgiving would be without the sides? It would literally be “turkey day”. Bor-ing. I do love the turkey, but I also adore all of the sides. Especially the stuffing. I would die without stuffing.


The problem is, those sides take so much time to make. And they require extremely careful planning and precise timing so they’re ready just as the turkey has rested for the appropriate amount of time. And most importantly, they require oven space. Precious oven space — that most of us don’t have. Continue Reading..

Sesame Peanut Sweet Potato “Noodles” with Tofu {Meatless Monday}

Sweet potato “noodles” take center stage in this Asian-inspired meatless meal.

Hello friend, and happy Meatless Monday! I hope you have a few sharp knives in your kitchen, because this week will be filled with lots of veggie inspiration.  I’m joining the folks at the Meatless Monday Movement to gear up for Food day 2015 – next Monday, October 24. If you’re not familiar with it, think of Food Day as kind of like earth day for food. It’s a grassroots movement made up of individuals and organizations passionate about promoting a healthy, sustainable, and just food system. Continue Reading..

Smoked Turkey Harvest Salad with Maple Vinaigrette

What’s for lunch? Sometimes lunchtime is the brightest part of the day (until 5:00 anyway), so it really pays to give it just a few minutes of thought. Personally, I overdid the turkey-lettuce-and-tomato-sandwich-on-whole-wheat-bread-with-yogurt-and-an-apple-for-dessert YEARS ago, so I’m not much of a sandwich fan anymore. I do love me a good chopped salad with lots of creative ingredients though… Continue Reading..

Lemon Parmesan Zucchini Noodles {Meatless Monday}

OK – raise your hand if you’ve ever had a new dish at a restaurant that totally moved you to bits and you thought about it all that night and the next day, and then you got right to work to recreate it right in your own kitchen.  Some people might have no idea what I’m talking about – they’re the ones who would just go back to the restaurant to eat it again, and be fine with that.  But, the rest of us – dare I say, the foodies of the world – know EXACTLY what I’m talkin’ about!  We’ve been there.  Done that!  Sometimes you’ve just gotta make it yourself. Continue Reading..

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