03 Tuesday Mar 2015
Posted in Asian, healthy choices, love to cook, lunch bowls, salads
I don’t think I’ve told you about my 2015 Challenge. My Healthy Choices walking buddy Bethany and I signed up to walk a combined two thousand fifteen miles in 2015. That’s five point five miles per day together or two point seven five miles each. every day. for 365 days.
All that walking during our lunch hour, makes these girls hungry. I’m proposing Spicy Shrimp Thai Buddha Bowls all around. Continue reading »
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28 Friday Nov 2014
Tags
Basil, brussels sprouts, diced tomatoes, onion, parmesan cheese, rosemary, sage, summer squash, sweet potato, thyme, vegetable broth, zucchini
For our Thanksgiving Dinner yesterday I served Parmesan Herb Roasted Veggies. It was my secret weapon to help keep me on my Healthy Choices plan. I knew no matter what else tempted me I could find comfort in that dish. Today as a fridge full of leftovers called to me…the first thing I did was make this soup. Continue reading »
4,415 total views, no views today
13 Tuesday May 2014
Posted in love to cook, low-carb, side dishes, vegetarian, Weight Watchers
Tags
Roasted Spring Vegetables
I was so pleasantly surprised to learn how wonderful radishes are when oven roasted. It never even occurred to me to cook them. To me radishes were only served as part of a veggie tray. Growing up, I remember mom making ‘radish roses’ and serving them on a nibble tray during the cocktail hour. I tried to like them. Just didn’t. Continue reading »
4,634 total views, 1 views today
10 Friday May 2013
Posted in love to cook, side dishes
Tags
Pan Roasted Brussels Sprouts {with Orzo & Bacon}.
Thought I’d take Roasted Brussels Sprouts in a little different direction, by pan roasting them, then tossing them with crispy bacon and orzo, and topping with toasted panko breadcrumbs. I’m really glad I did. Continue reading »
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09 Wednesday Jan 2013
Posted in appetizers, gluten free, love to cook, low-carb, side dishes, snacks, vegetarian
This past winter we began roasting almost all our veggies. We started out with potatoes and onions tossed in olive oil. Then we added zucchini, which led to cherry tomatoes and eventually we got brave enough to add Brussels sprouts, a formerly avoided at all cost vegetable. Had no idea these could be so amazing…. we actually ate Brussels 2-3 times a week for months. Continue reading »
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19 Wednesday Dec 2012
Posted in healthy choices, love to cook, pasta, side dishes, vegetarian
Roasted Vegetable Orzo {Featuring Delicata Squash}, inspired by this wonderfully delightful recipe from 101 Cookbooks. As I’ve said many times before I eat with my eyes first and the vision of these beautiful roasted delicata squash is what drew me to this recipe.
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30 Tuesday Oct 2012
Posted in love to cook, pasta
Tags
bacon, brussels sprouts, cavatappi pasta, garlic, lemon zest, lemony thyme, onion, panko, pine nuts
I love a fall harvest dinner made with a star ingredient like Brussels sprouts. Once the only vegetable on my won’t-eat-foods list, the Brussels sprout has soared to the top of my favorite-food list. In the fall-winter months we seriously have them multiple times per week. I was flipping through my new Cooking Light magazine and without even reading the recipe I bookmarked the page for Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs. Continue reading »
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15 Sunday Jul 2012
Posted in cooking for two, love to cook, low-carb, salads, side dishes, vegetarian
Sesame Brussels Sprout Slaw
We love slaw at our house and change up our recipe often. But this version was very different. The sesame oil & seeds added that yummy nutty flavor which worked so well with the balsamic. We’ll surely have this one again. Continue reading »
23,076 total views, no views today