Hey salad lovers! Do you know most store-bought salad dressings are loaded with sugar, artificial ingredients, canola oil and sodium? All things we should avoid or limit in our diets.
Besides reading labels and finding a less-processed option, an easy and healthy alternative is to make your own.
Here is a simple recipe you can use at home. The beauty of this recipe is there are no exact measurements and you can modify it for variety and to suit your taste.
Read MoreThese healthy and sweet banana muffins are a huge hit with my family.
My husband Michael found the recipe online and has modified it over the years. He makes them often for us for breakfast and it takes him less than10 minutes to prepare. Plus, there are only a few ingredients and it’s really easy to clean up. These muffins are so good, they don’t last past breakfast in my house!
Read MoreInstead of throwing out leftover cabbage, I used it as an ingredient in a homemade soup. I loosely based it on Mark Bittman’s recipe. It is delicious and the best vegetable soup ever. Enjoy!
Read MoreI love cauliflower and cauliflower soup is no exception.
This is one of my favorite soup recipes. It is super easy and yummy and vegetarian, vegan, gluten-free and Paleo and Whole30 compliant.
Read MoreThis super easy, healthy and yummy salad is perfect for BBQs, picnics and hot summer meals
Read MoreThese stuffed peppers are so much fun and great for all ages. I am sharing a simple chicken, rice and beans recipe, but there are so many other ways to stuff them. Most recently, I used leftover pumpkin chili. A fun twist could even be spaghetti, steak and peppers or macaroni and cheese. These peppers are filled with brown rice, but you can substitute quinoa or any other healthy whole grain. Feel free to modify spices based on your taste. And don’t get fooled by the number of steps. It’s really simple…especially if you use a rotisserie chicken and packaged rice.
Read MoreYou’re going to love this Pumpkin Spice Chia Pudding! The easy and yummy recipe is perfect for breakfast or a snack. Plus, it’s dairy-free, gluten-free, vegan and paleo and only takes 5 minutes to make (plus 30 minutes in the refrigerator
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