Inspiring healthier eating one dish at a time

Polish Mushroom Soup with Barley

This creamy, mushroom soup transports me right back to my Polish grandmother’s house on Christmas Eve.

How totally glad are you that it’s soup season?  It’s the only thing I absolutely love about cold weather, and since I’ve moved to Arizona, I find that my soup season is way too short. Not that I’m complaining – I’ll take hot weather and cold food for 9 months, and warm weather and warm food for 2 months. That still leaves one whole chilly month for soup, and folks — it’s officially time to heat up the stockpot. 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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