Quick, easy and so refreshing! You can purchase the broccoli slaw bagged at the grocery store, or make your own. I prefer the bagged. Mango chunks already pre cut are super easy too, or…
I have had a few followers ask me why I claim to be vegetarian yet still cook with meat. I love Vegetarian cooking and for my husband and I, it is our cuisine of…
I love anything wrapped in a crunchy lettuce leaf! I have tried several recipes over the years and this one is by far the most popular with my family. There are so many things to…
I am working on a vegan version of this, but for now, this low-fat, low-carb version is sure to please. This takes a few steps to get going, but it is well worth the…
This Vegetarian Fried Rice has a few extra steps – don’t skip them – they are key to infusing great taste in this dish. Cooking the rice separately makes it crispy and almost nutty…
Summer Kale Cauliflower Tabbouleh Salad 12 ounces Kale leaves (about 6 cups), finely chopped in a food processor (to a rice-like consistency) 1/2 head cauliflower, finely chopped in a food processor (don’t used frozen…
Swiss Chard is so versatile and is truly my go-to green of choice. Unlike kale, the leaves are soft yet sturdy, not bitter or chewy. You can also eat the stems! It requires less…
This is my new favorite salad and I am guessing there are MANY variations on this theme out there but I am telling you MINE is the best! The secret ingredient in the dressing…
Everyone loves a good burrito bowl but let’s face it – they are loaded with fat and even the veggie versions are full of oil. A crispy tortilla shell (not good) topped with lettuce…
