Meat and cheese don’t have to be the main ingredients in a casserole. This baked beauty is made with a base of gluten-free corn polenta, topped by a hearty mix of mushrooms, artichoke hearts, sundried tomatoes and kale. To make it vegan, skip that typical final layer of shredded cheese and drizzle on cashew cream instead!
I’m all for eating healthy. But did you know that a vegan muffin at a bakery or grocery store can set you back as much as $3.75!? That’s for one muffin, people. The thought of my husband spending upwards of $15 a week on muffins makes me, well, sad.
Oatmeal is a filing and healthy breakfast that’s easy to prepare, but it can get boring when the same ingredients are used to make every bowl. Jazz up your next batch with two simple additions—one of which you probably already have on hand.
I’m a personal trainer and a fitness model, and I maintain a body fat percentage of less than 6%. Nope, that’s not a typo; it is indeed a single digit. People say, “You must have to kill yourself at the gym to maintain that percentage,” but the truth is, I only work out 60-90 minutes a day, five days a week, including cardio. The real reason I stay so lean is because of the way I eat. Read more →
We’re having record high temperatures in my home state of Texas. The heat seems to bring out my creativity as I’ve devised a number of ways to avoid using my oven. My slow cooker is often used in the winter-time for soups and savory dishes, but I’ve discovered that it’s also perfect for the summer months as well.
This easy Slow Cooker Cobbler is the perfect way to avoid using your oven on a hot summer day. The recipe retains all of the fruity flavors of an old-fashioned baked cobbler without using as much heat. If you’re grilling outside, this dessert can be slowly cooking inside and cooling while dinner is served. It’s the perfect way to use summer fruits, but can be prepared all year long. Slow cook your way through the rest of the summer and keep cool!
Slow Cooker Cobbler Read more →
