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Zoodles in Spicy Pumpkin Sauce

Pumpkin gets its fair share come fall.  We see it in pies, breads, as pastry fillings, even in beverages.  Its mild flavor lends itself well to most dishes from sweet to savory, and it plays well with a variety of herbs and spices. Pretty much all types of squash are great options as a nutrient-dense… Continue reading Zoodles in Spicy Pumpkin Sauce

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Low-Carb Fideo

Fideo is one of things that takes me back to my childhood.  It’s a fill-your-belly-and-your-soul kind of soup that is simple, yet never basic.  I could eat bowl after bowl (and I have).  For those of you without the luxury of growing up with this stuff, fideo (vermicelli), is first sauteed to release its nutty… Continue reading Low-Carb Fideo

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Coconut Milk Three Ways

I use a lot of coconut products: oil, cream, butter, shredded, water.  All add great additions to any dish whether sweet, savory or spicy, but none reign quite as supreme in my book as coconut milk.  I use it a fair amount.  It is rich, creamy, and has a very similar mouthfeel to cow’s milk. … Continue reading Coconut Milk Three Ways

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Mashed Cauliflower

I developed a sensitivity to potatoes a while back.  Although I wasn’t a huge spud consumer in the past, I did occasionally like to eat mashed potatoes.  One bite and it is easy to see why it is considered a comfort food.  There is something heavenly about a spoonful of fluffy, creamy, buttery mashed potatoes… Continue reading Mashed Cauliflower

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Roasted Brussels Sprouts Salad

What is one to do when the weather is warm and salads are on the brain?  Make a roasted Brussels sprouts salad of course.  It is loaded flavor.  Shallots and their mild oniony flavor pair nicely with the roasted sprouts.  A simple vinaigrette coats the veggies with a sharp tanginess.  The end result: flavor, flavor,… Continue reading Roasted Brussels Sprouts Salad

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Everything But the Bagel Kale Chips

Kale.  It can be polarizing.  Some people detest it, others love it and can’t get enough of it.  It gets tossed into smoothies, salads, breakfast foods, lunch items, dinner favorites – you name it.  Personally, I see no downside to eating it, but it can get redundant.  The texture is usually the same in most… Continue reading Everything But the Bagel Kale Chips

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Southwest Chicken

There nothing new about chicken in a cream sauce.  Tale as old as time.  Chicken smothered in cream of mushroom or gravy has been happening for generations. However, it can be challenging to find recipes that involve creamy sauces made for dairy freers because, obviously most sauces include cream.  Mimicking that mouth feel can be… Continue reading Southwest Chicken

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Immune-Boosting Breakfast Bowl

Weekday breakfast is known for its quick grab and go mentality.  Pop something into a toaster, nuke food in the microwave, perhaps cold fare that requires no cooking.  It is rarely about sitting down and enjoying a stick-to-your ribs meal.  Yes, it may be challenging to think of preparing breakfast when so many competing obligations… Continue reading Immune-Boosting Breakfast Bowl

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Tuna Noodle Niçoise

Canned tuna can get a bad rap. It is often associated with gloopy tuna salad sandwiches or flavorless casseroles. Its tinned vessel is looked down upon, labeled as a last-resort staple or that thing you have on hand for emergencies. But canned tuna can be very flavorful and tasty, given the right accompaniments. No disrespect… Continue reading Tuna Noodle Niçoise

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Coconut Chipotle Shrimp

If coconut cream is not a pantry staple in your kitchen you should consider making it so.  It is so versatile.  It can be used in savory recipes, sweet ones, poured into beverages, whipped into topping – the skies the limit (hence its pantry staple status).  I like it because it can be turned into… Continue reading Coconut Chipotle Shrimp