Shhhh…keep it a secret! Your family will never know their spuds have been swapped out for a healthier veggie in this clever recipe for Mock Mashed Potatoes. The star of this creamy side dish? Cauliflower!
It’s fall, which means you can’t turn a corner without seeing pumpkins – both fresh and canned. But aside from carving a scary face and baking up a delicious pie, what else can you do with this bulbous, bright orange vegetable? Glad you asked.
Every year, my small vegetable garden produces far more tomatoes than I can possibly use. As the season wanes, an abundance of green tomatoes forlornly hangs on the vine looking for enough sun to turn them into red jewels.
I’ve begun searching for unique ways to use green tomatoes as a vegetable and as a fruit in my recipes. If you don’t have a garden, you can purchase green tomatoes at your local farmers’ market.
This recipe for Green Tomato and Orange Relish uses green tomatoes like a pickled vegetable. It freezes well, and is a delicious change from traditional cranberry relish for holiday meals.
Green Tomato and Orange Relish
I could write several pages praising the culinary delights and health benefits gained by using virgin coconut oil. Virgin coconut oil is often called a “low-fat fat.” Although coconut oil is a saturated fat, it’s lower in calories than animal fats. It also breaks down to become energy and doesn’t get stored in the body like other fats. It has a pleasant, slightly sweet taste and blends well with a variety of foods. Three to five tablespoons of coconut oil a day are recommended for the best results.
Here are some ways you can easily incorporate coconut oil into your daily diet:
* Add 1 to 2 tablespoons of coconut oil to smoothies, protein powders, or yogurt;
* Add a tablespoon to hot or cold cereal;
* Use coconut oil as a sugar or creamer replacement for either tea or coffee once the beverage is cool enough to drink. Stir often to combine the oil with the liquid.
* Spread some coconut oil on slices of bread, rolls, bagels, or crackers.
* Make compound “butters” and flavored spreads with solid coconut oil. Blend 2 to 3 tablespoons of coconut oil with nut butters, cream cheese, or fruit spreads. Try adding some cinnamon and honey to coconut oil to make a spread.
* Combine liquid coconut oil with herbs and spices to create a healthy dressing for salads.
* Coconut oil is healthy cooking oil, especially for low to medium heat cooking and sautéing as it doesn’t break down easily. Add 1 to 2 tablespoons to your pan and cook eggs, vegetables, rice and grain dishes, potatoes, and meats. Add as a finishing oil to curries, sauces, soups, and stews.
* Use coconut oil in the place of vegetable or olive oil the way I’ve done in my recipe for Power-Packed Baba Ghanoush.
Power-Packed Baba Ghanoush Read more →
One of the things I love best about summer is the availability of fresh fruit. It’s a great addition to my protein shakes, making them light and refreshing. For summer shakes, I usually stick with a vanilla-based protein powder (I like Gaspari Nutrition Myofusion Probiotic Series) because the taste blends well with fruit. I also add a scoop Vitacost BCAAs, which has added L-glutamine and vitamin C.
Here are some of my favorite shake recipes. Enjoy!
Makes 1 serving Read more →
I love Pinterest. I really do. Where else can you find a recipe for crispy breaded zucchini slices nestled next to a super-cute cardigan?
I’ve gotten plenty of great ideas for food, furniture, crafts and clothes from fellow pinners. But just recently, I’ve started feeling a bit… overwhelmed.
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