I just love Brussel sprouts. I feel like they get a bad rap. Sure, when you boil them, they are kind of mushy and stinky. But if you pan fry or roast them? Oh man. So. good. The secret is to roast them low and slow until they are nice and browned. Crispy on the …
It’s that time of year – party time! Barbecues, picnics, brunches, 4th of July, you name it. The heat of summer makes us want to cook outside and firing up the grill evokes the primal urge to gather round the flames with friends. So what do you cook that’s light, tasty, and will feed a … Continue reading "A Med-Summer’s Night Dream: Mediterranean Inspired Party Recipes"
Everyone who knows me knows I. Love. Ice Cream. On hot days. On cold days. On all days. But as someone who has a host of negative reactions to sugar, it is a rare treat. I do occasionally make different variations of Nice Cream (hint: frozen bananas with mix ins), but when I came across … Continue reading "No Churn Mascarpone Ice Cream with Balsamic Blueberry Compote"
This weather has me craving fresh, vibrant salads that are full of life! Does anyone else FEEL the energy they get from eating leafy greens and ripe, juicy tomatoes? Greens are some of the most nutrient dense foods on the planet. They are rich in antioxidants and vitamins and iron. They help to detoxify and … Continue reading "Greek Salad with Falafel and Quinoa"
A handful of Healthy Harvest’s Greek koutsourelia olives make a great snack on their own, but adding just a few to a recipe can completely transform its flavor, making it exceptional. Plus, they’ll add a boost of healthy fats and antioxidants. Related: Read what makes our olive unique here I love making veggie patties. You … Continue reading "Savory Lentil Pancakes with Olives"
Ah, one pan. Music to my ears. It seems I have made it my life’s mission to show people that cooking healthfully is not some huge, unattainable chore. I love finding and creating recipes that come together quickly, have easy-to-find ingredients, and don’t use every dish in the house to make. So, I was intrigued …
If you have 5 minutes, you can whip up these super easy vegan cookie dough bites the whole family will love – and they won’t event guess the secret ingredient…chickpeas! No, seriously. They taste EXACTLY like raw cookie dough. That’s right, these tasty little bites satisfy any cookie dough lover’s sweet tooth without flour, dairy, or … Continue reading "Vegan Cookie Dough Bites"
I just can’t get enough of acorn squash. While I’m roasting it, it’s so easy to saute whatever veggies I have on hand and then stuff the squash with it. Plus, it makes for great leftovers. Kale and Quinoa Stuffed Acorn Squash Save Print I just can't get enough of acorn squash. While … Continue reading "Kale and Quinoa Stuffed Acorn Squash"
Earlier we posted about making it easy to eat in season, meaning your ingredients are fresh, full of flavor, and didn’t have to travel across the ocean to get to you. Eating in season goes hand in hand with eating local and supporting the farmers in your own community. But what if you’ve never cooked … Continue reading "Make It Easy to Eat Seasonally Pt 2"
As market season winds down, it’s a bit sad to think of not seeing our friends each week and not having an abundance of fresh, healthy food grown by neighbors. So, what do we cook in the winter when there’s a smaller selection of seasonal locally grown food? Well, we sign up for an awesome CSA … Continue reading "Spinach White Bean (Sausage) Soup"
Sure, those little packages of oatmeal can seem super convenient for weekday breakfasts. But making your own homemade oatmeal from scratch is quick and easy. This healthy breakfast tastes like dessert and a hot meal is always a great start to the day. Ingredients 1/2 cup quick cooking oats 1 ripe peach, diced (I don’t … Continue reading "Spiced Peach Oatmeal"
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