Inspiring healthier eating one dish at a time

Savory French Toast with Caramelized Vegetables

Break out of your breakfast boredom with this savory twist on French Toast.

I’ve never actually read a statistic about this, but I’m gonna guesstimate that about 75% of us eat pretty much the same thing for breakfast most days of the week.  As in I eat overnight oats Monday through Friday. Sure, I vary the fruit, and nuts, and overall flavors, but for me, it’s usually oats, milk, fruit, nuts, yogurt.  Maybe if I’m feeling really crazy I’ll sprinkle some hemp seeds over the entire thing.  If I ever go out to breakfast though – the last thing I’d order is overnight oats.

So how fun that this month’s Recipe ReDux challenge is to break out of our breakfast boredom with something totally new and creative.  Totally time for me to snap out of my breakfast rut. Continue Reading..

Tomato & Asparagus Salad with Fried Goat Cheese Rounds

Have you had enough of the winter root vegetables yet? Don’t get me wrong, there’s nothing wrong with them. In October. But by April, I’m SO over parsnips and potatoes, and I’m craving something fresh, green, and with a much shorter shelf life. Thank heavens it’s asparagus season! I’m seeing those lovely pencil thin asparagus all over the place, and while I do realize you can get asparagus most of the year, there’s just nothing like spring asparagus. So tender, thin and crisp, they’re just screaming to be used in a fresh salad.

Since it will be a while before really good tomatoes make their appearance, cherry or grape tomatoes are just perfect for this salad. And make sure you use fresh lemons for the vinaigrette. Such simple, clean flavors here. Continue Reading..

Farro Risotto with Wild Mushrooms and Asparagus {Meatless Monday}

I’ve been making this recipe for risotto with  porcini mushrooms and asparagus for quite a long time.  It’s one of my favorite winter meals, but I’ve always had kind of a love-hate thing with Arborio rice, which is used to make risotto.  I ADORE the creamy, rich, comfort-foodness of it, but I have a hard time with all of the high glycemic starch (which I know is spiking my blood sugar and stressing out my insulin), and the feeling that I could have just had a bowl of ice cream instead.  I’ve always tried to make risotto at least a little bit healthy by adding vegetables, and going light on the cheese, but let’s just call it what it is.  White.  Starch.  The thing that I tell everyone to steer clear from. Continue Reading..

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