When healthy tastes good…..It is much easier to eat a healthy breakfast when it also tastes good. I brought out the Ninja Smoothie maker again this summer to make coffee frappés and began experimenting with smoothies, too. I “invented” a wonderful oatmeal and banana smoothie. It is filling and tasty and and very nutritious. I enjoy sitting in the sun in the morning sipping my smoothie for some added health benefits — read on. Best of all, made with almond milk, this smoothie is lactose-free.Continue reading
My backyard garden is doing great this year. The star performers are my zucchini plants. I have an abundance of this vegetable and I’ve tried out a number of recipes. This quick and easy summer salsa is a tasty way to serve zucchini. No cooking is involved — just slice and dice, combine the ingredients and marinate. The raw zucchini has a mild flavor and blends well in this dish. It’s a very healthy recipe and good way to include vegetables in meals. Continue reading
Thanksgiving is quickly approaching and it is time to bring out favorite and traditional family recipes. Brussels spouts is a vegetable which matures in the autumn and is often featured in Thanksgiving menus spreads of food magazines. My recipe for “Saucy Brussels Sprouts” is a family favorite which we have served for years. The recipe originated in the Parade Magazine of the Washington Post newspaper. It is very easy to prepare and includes boiled Brussels sprouts served with a creamy sauce.
When the very nutritious vegetable, the sweet potato, is cooked perfectly, it is tender yet still a little crisp with a wonderful sweet flavor. I have decided that it is actually a little tricky to cook sweet potatoes properly. But I think I found the prefect sweet potato fry in a restaurant in Breckenridge, Colorado, of all places. We recently visited this very upscale restaurant with a James Beard Chef winner on the staff. The sweet potatoes were cooked and served immaculately. I came home to try to duplicate their recipe.
I really can’t remember a Sunday dinner meal when I was growing up without creamed sweet peas especially during the summer months. It was truly a farm to table dish because the peas were picked from my parent’s very large garden that morning and served at the noon meal. Fresh creamed sweet peas have a delicious flavor that can’t be described. You have to shell and cook some yourself to get the idea. When I found sweet peas at the Shenandoah Valley farmers market in June, I had to purchase some to cook.
This summer, I’ve started on a mission to eat more fruits and vegetables each day. Here’s one way to meet that goal. This recipe features cottage cheese — which was a staple in our meals when I was growing up — and pairs it with fresh summer vegetables. I’d forgotten how tasty this combination was –cottage cheese and garden vegetables. It is one way to meet my goal.