Category: Food / Recipes

Delightful Spring Food

My husband is very much a ‘meat and potatoes’ kind of guy. He has been pretty tolerant, letting me try at least one new ‘healthy’ dinner for the family each week. But he doesn’t ever want to try tofu. I understand. That’s why when I made this wonderful Creamy Mustard Dill Sauce, I didn’t exactly correct him when he assumed that it was a cream based sauce. But it is DELICIOUS! I served it over baked salmon and steamed asparagus, with wild rice on the side. Not even my pickiest eater complained. And this was so easy! I like that the wonderful creamy texture the silken tofu gives the sauce without the worry of curdling like with most cream based sauces. Shhh, don’t tell my husband and kids the secret ingredient. Continue reading


Tortilla Soup

Spring weather. Some days it is really nice and warm, and some days it is just a bit chilly. (But no more saying the “S” word in April!) On those cooler days I love the warmth and comfort of soup but don’t really want some of the heavier soups and stews I tend to make in the winter.  I created this recipe by combining and editing 2 or 3 others.  If you skip the sour cream and cheese – which I do – it is totally vegan.  Otherwise, it is still a vegetarian option and no one missed the meat. If you know me at all, you know that measurements are only suggestions.  This never turns out exactly the same, it just depends on my mood and what I have on hand that day. But it is delicious every time. Continue reading

I have been promising for some time now to start posting some yummy recipes that make the transition to an alkalarian lifestyle easier. This is an easy recipe I got from that cooks quickly after a long day at work. Experiment with the penne pasta — try wheat, buckwheat, or quinoa pasta to make it even healthier. You can leave off the parmesan cheese if you want to make it dairy free also, but I honestly don’t believe that much is going to hurt you. So yummy, I may have to make it again real soon!

Spinach and Sun-Dried Tomato Pasta

  • 1 c. vegetable broth
  • 1/2 jar sun-dried tomatoes packed in oil, chopped
  • 1 (8 oz.) package  penne pasta, cooked al dente
  • 2 tablespoons pine nuts, lightly toasted
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces
  • 1/4 cup grated parmesan cheese

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The weather keeps teasing us with thoughts of spring.  The prospect of fresh spring air and sunshine is enough to make anyone smile.  (Especially because it helps us to produce some much needed Vitamin D!) I love everything about spring, but my favorite thing is the prospect of fresh veggies for my salads! I pack a fresh salad for my lunch almost every day. There is something about eating a salad that just makes me feel healthier.  Could be all those enzymes those veggies that keep my digestive tract working properly.  But honestly, I am getting tired of the same cardboard tasting vegetables that have been appearing in my grocery store for months.  I am eagerly anticipating the opening of the local farmers market with all that fresh-from the garden taste.  Of course, most of the stuff around here won’t be ready for a while. But it does seem that this time of year, even the grocery store offerings are a bit more palatable and varied. Continue reading