I can’t say enough about this juice. This is something James and I drink at least three times a week. We start our day with a glass of juice or a green smoothie almost every day. We prefer the juice because of the energy boost it gives us to start our day. I heard from several health sites that it is best to drink it on an empty stomach because of the immediate absorption of micro-nutrients. I’m not sure if this is accurate, but I can tell you from experience that this juice will immediately make a body feel energized and healthy. It’s much better than a cup of coffee. Continue reading Carrot Romaine Lemonade
All posts by Dana
Creamy Pimento Cheese Spinach
I found another hit from my Southern Living Thanksgiving Cookbook. We used this as a side for Thanksgiving, but today we used it as a spinach dip. It was delicious. Continue reading Creamy Pimento Cheese Spinach
Best Broccoli Rice Casserole Ever
James is all about a broccoli rice casserole, and I’ve never been a big fan until now. I found this recipe in Southern Living magazine. Well, this is the real story: I dug the recipes out of drawers and cook books and from my favorite internet sites. My magazines, notes and pictures were scattered all over the place because I was trying to put together a great Thanksgiving menu with a mixture of creative comfort foods and a good traditional mix of old fashion recipes with a good blend of healthy foods.
Warm Roasted Root Vegetable Salad
This is a salad that even the salad haters will love. The vegetables are roasted and served warm, the pecans are toasted and mixed with fresh sliced pears, and the dressing is a apple-honey vinaigrette that binds it all together in perfect harmony. Blend all of that with tangy arugula and top it off with grated Pecorino Romano cheese and you’ve got the perfect fall salad. Continue reading Warm Roasted Root Vegetable Salad
Vegetarian White Chili
There’s a chill in the air and chili in my pot. I love making chili because it’s such an easy meal that can be packed with nutritious vegetables and protein without adding an ounce of meat. My carnivores never complain because my vegetarian versions taste better than any pot of meat chili they’ve ever eaten. Continue reading Vegetarian White Chili
Half the Potato You Think I Am Soup
Potato Soup is the ultimate cold weather comfort food. I woke up this morning freezing and desperately needing a big bowl of potato soup to comfort my soul. The kind of soup a girl from the deep south needs when fall begins to feel like winter. The kind of soup that makes everything feel better. I don’t make potato soup very often because it lacks the nutrient dense punch I get from other soups. The starchy potatoes, milk, and butter tastes so good but leave you with unwanted calories and very few nutrients. A few weeks ago I went on a quest to make all my favorite food nutrient dense. This is one of the recipes I created, and to me, it tastes better than my original recipe with half the calories, half the fat and double the nutrients. You’ve got to try it to believe it. Continue reading Half the Potato You Think I Am Soup
Acorn Squash with Arugula and Roasted Pecans
The sweetness of acorn squash and the subtle bitterness of arugula is a perfect combination. Add roasted pecans, a creamy apple cider dressing and freshly grated Parmesan and you have a salad that will send your taste buds to the moon and back. Continue reading Acorn Squash with Arugula and Roasted Pecans
Quinoa stuffed Acorn Squash
I’ve admired these little green pumpkin-looking squash for years, but it wasn’t until my mother dropped off three of these little beauties that I even thought of trying to cook them. They sat on my counter for days before I started thinking about a recipe. Continue reading Quinoa stuffed Acorn Squash
Squash Fettuccine with a Creamy Spinach Sauce
This was thought to be Michelangelo’s favorite pasta. Well, not the pasta made with squash and a Veggetti slicer, but fettuccine with creamy ricotta and sauteed spinach tossed with pine nuts and raisins. I’ve prepared it both ways and it’s absolutely delicious made with real pasta, but it is equally as good made with my squash pasta. When I’m trying to be easy on carbs, I use squash instead of real fettuccine. And it’s gluten free! I think you should try it both ways to compare the difference. Continue reading Squash Fettuccine with a Creamy Spinach Sauce
Roasted Beet and Tomato Salad
“Simplicity is the ultimate sophistication.” – Leonardo da Vinci.
This salad is just that. Simply sophisticated! It’s a work of art with simple ingredients: beets, tomatoes, arugula, mozzarella, and balsamic. Together they will excite your taste buds and sculpture your body. Okay, that last line was a bit cheesy, but I was trying to go with the da Vinci artistic theme. I was first introduced to this salad at Tony’s di Napoli in New York. My first thought when it arrived at our table, was how beautifully these ingredients were arranged. Three simple circles, stacked on arugula with a drizzle of balsamic. James ordered it, but I decided to take a bite and ended up eating most of his salad. It was delicious, and that is saying a lot because it’s coming from a girl that spent her life hating beets so when I tell you this is good; it is GOOD. Continue reading Roasted Beet and Tomato Salad