Back when I wasn’t eating like I do now, Ro-Tel dip was a regular side dish in our house. This is a simple cheese-free dip reminiscent of that dish.
Our spring cleaning started with this:
We had decided to install new laminate flooring and carpeting in our home, at least to take care of the portions “publicly visible.” The hallway, kitchen, dining and living rooms. Doing these sections helped us sort through these rooms and do more than the usual deep cleaning. Jim tackled the cleaning. We also had these areas repainted in the same color as before. A prerequisite was moving everything out of the areas and off the walls.
I realize you either have to move out of your home entirely or go through a floor-up renovation project to become motivated to even tackle something like this, but this is our story, and maybe it will inspire you without having to buy new floors.
This was a total improvisation based on an Asian brown sauce recipe I saw in the McDougall recipe forum. Here is my version, using Numi’s Chinese breakfast tea, frankly because that is what I was drinking while I was cooking! Continue reading
When we went plant-based, there were two things that needed to be a constant in life to keep with it: new recipes and inspiration from others. So occasionally on this blog I now will offer a recipe suggestion, either new or one from a previous blog post, along with a documentary recommendation to keep you inspired on your own health journey. Continue reading
Turmeric, while making everything it touches yellow, also can be a powerful anti-inflammatory agent. I’ve always added a healthy teaspoon to my breakfast smoothie, which also contains enough cocoa powder not to turn yellow, but using it with vegetables or tofu will give your dish a sunshine glow. Continue reading
Happy Presidents Day, or Meatless Monday if you are not a full-time vegan!
If you read this blog regularly, you’ll see I skew toward spicy dishes. This one came together quickly for lunch, and I declared it good enough to have seconds. Continue reading
I’ve heard some call molé sauce the curry of Mexico. Maybe, but ever since I first had it with chicken (yes, a long time ago) I have loved the way it flavors Mexican meals. So, here’s a vegan chili version using my adaptation of the sauce. Guaranteed to make your home smell delicious when it’s on the stove! This comes together in about 10 minutes. Continue reading