Posts tagged vegan
3-Step Roasted Vegetables

“I don’t like vegetables.”

It’s a phrase I commonly hear which breaks my heart. Yes, I’m emotional about your eating habits.

I’m a firm believer of fueling your body with quality food. I also feel strongly you should love what you eat! So today I’ll first convince you why you should love veggies, and then I’ll show you how to love them.

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Savory Roasted Pumpkin Seeds

Last year when we visited Miller Farms’ Fall Festival, I was surprised my 8-year-old couldn’t wait to get his hands on as many acorn squash as we were allowed to bring home.

Cool! I thought. This kid loves his vegetables!

And he does (you should see him devour homemade kale chips), but that wasn’t the reason he was asking for acorn squash. It turns out he wasn’t dreaming of Nuts & Bolts Squash paired with baked pork loin like I was. He wasn’t imagining trying different spice blends on each half of the squash to test out which one we liked better.

Nope; he was thinking of the seeds inside.

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Three Bean Mexican Salad

We arrived home a couple of weeks ago from celebrating my birthday (which happens to fall on Cinco de Mayo) in Mexico. You only turn 30 once, right? So better enjoy it.

Enjoy it I did. But when I came back I was very ready (or at least my body was) to eat good food again. I came home craving fresh veggies and lentils (oh my, I even sound like a dietitian).

Beans are my favorite post-vacation "cleanse" food because they are yummy and so, so healthy. In the spirit of healthy eating, I'm bringing a little Mexico back with me and am excited to share a little of why I love beans so much.

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Dairy-Free Piña Colada Fruit Dip

I love summer. I love the long evenings, sitting on a patio with friends, hikes in sunny mountains, and the freedom to leave my house without grabbing a jacket.

There are certain foods that define summer for me: watermelon, gin & tonic, cucumber-tomato salad, grilled burgers, and homemade ice cream, to name a few. This week at girls' night, Paige introduced me to a new summertime favorite, which we dubbed Piña Colada Fruit Dip.

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Savory Granola Bars

One of the best things about living in Colorado is that the mountains are (for all intents and purposes) in my backyard. For a girl who grew up in Kansas, I still can't get over this fact.

Three days a week I drive west on my commute home and I gaze upon the splendor of the Rockies. Whether snow-peaked, green, or grey, they never cease to capture my imagination or my heart.

I love the mountains.

As a result of my need for salt + convenience + delicious + healthy food for the trail, I pursued a quest to develop savory granola bars. That's right. Not blocks of sugar, but blocks of nutrition.

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Roasted Asparagus

Spring is here! It's that glorious time of year that brings erratic weather, pink blossoms on trees, and lawns with gradually deepening shades of green. But of course, my favorite thing about spring is the vegetables that start to grow.

Among my favorite spring vegetables is asparagus. Have you noticed that it's been on sale at the grocery store lately? That means it's in season!

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Crowd-Pleasing Roasted Broccoli

You are what you eat.

I've said this a lot in the last few weeks. I've been thinking about it a lot. How important it is to put quality food in our bodies if we want to have quality health

I also think that it's very important to love what you eat. Unfortunately, for the majority of people I talk to (or at least, so it seems), the idea of healthy and delicious seem mutually exclusive.

I'm here to attempt to convince you otherwise.

So, today we're roasting broccoli. Yes, that's right. If Brussels sprouts are the #1 most disliked vegetable in America, broccoli is probably #2.

If you fall into the category of people-who-hate-broccoli, here are three reasons with which I hope to change your mind.

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Savory Eggplant over Rice

When I was in college, I had the life-changing experience of studying abroad in Spain. I lived with a Spanish host mother named Manuela, who was an excellent cook.

She prepares a mean paella (a very traditional Spanish rice dish), and her guisantes con jamón (peas with ham) quickly became one of my favorite dishes. She also introduced me to new foods that I (mistakenly) thought I didn't like, such as alcachofas (artichokes) and berenjena (eggplant).

Manuela deep fried her eggplant. She sliced it thinly, dipped it in olive oil, then flour, and then fried it. This is my all-time favorite way to eat eggplant. It just melts in your mouth. Divine.

I've tried making eggplant with less fat - sautéing it like zucchini. It just isn't the same.

Which brings me to the question of fat. We've explored carbohydrates and protein. The very popular fat-free craze of the mid-to-late 20th century did a great job of demonizing this essential nutrient, but it's now making a comeback. Hold onto your hats, folks; I'm about to tell you why.

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Lentil Frito Pie

Oh, I am SO excited to share this recipe with you today. It's an oldie-but-goodie recipe, and one that I often recommend for lentil newbies. Yes, that's right. Another of many lentils recipes that I'll share with you. Oh, how I love lentils.

Lentils are one of my favorite sources of vegetarian proteins. I've talked about how great are the carbohydrates found in lentils (very complex, full of fiber), but I sort of skimmed over their high protein content.

Growing up on a farm, I always assumed that meat was a vital part of every meal. After leaving home, studying nutrition in college, and getting married young, I realized that this isn't necessarily true. We started eating a lot of vegetarian meals - mostly because we were poor and vegetarian proteins are cheap and healthy.


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If there is one thing you should know about me, it's that I love lentils. Just ask my friends. Or my husband. Or my coworkers. Or my patients.

Someone once told me that lentils (and beans, for that matter) are the perfect food to control blood sugar levels and I most heartily agree. They have a little protein, a little starch, and a lot of fiber. Lentils are a great example of why I am a big fan of including carbs in your diet.

Last week we talked about the transition of popularity from low-fat to low-carb diets. Today we're going to delve into what makes a carb a carb, and what differentiates a "good" carb from a "bad" carb.

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Butternut Squash Mexican Skillet

I am officially up to my ears in butternut squash.

Lately when I've collected my CSA I've been stocking up on these gems. CSA stands for Community Supported Agriculture; check out if you missed hearing me brag about it in previous posts.

I'm able to store butternut squash for several months before they go bad, and because we just can't keep up with the quantity of produce we get with our CSA (great problem to have, right?), I've chosen to store a few of these so we have fresh produce in the dead of winter.

Lucky for me, when we ran out of zucchini and peppers yesterday I could pull one of the butternuts and make a quick, yummy dish. For the non-meat-eater, this Butternut Squash Mexican Skillet is a great vegetarian source of protein.

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