At the risk of sounding like Oprah having her famous “I love bread” moment, I’m going to let you all know that I love salad. Continue reading “5 Simple Steps to a Satisfying Salad (every time)”
While procrastinating on Facebook the other day, a “memory” post popped up on my News Feed from 3 years ago. In the post I was describing our dinner for the evening; Butternut Squash Risotto served with a Spinach Apple Walnut Salad. The comment thread had several people requesting the recipe. Present day me cringed at the use of copious amounts of oil, chicken stock, cheese, and the suggested addition of shredded chicken to make it “a complete meal.” Talk about a fat, cholesterol, and sodium overload! Continue reading “Butternut Squash Risotto and Spinach Apple Walnut Salad”
This recipe came to me in a dream. I was taking a very rare and coveted nap and when I woke up, I had a vision of a salad topped with baked sweet potato wedges coated in a crispy coconut crust clearly in my mind. The problem was, we were smack dab in the middle of moving and half of my kitchen was in boxes. So I jotted the idea down on a neon blue post-it note and placed it in a notebook, where it was promptly forgotten.
I don’t know about you, but when I find a new dish I like, I tend to eat it repeatedly. And when I say repeatedly, I mean 3-4 times in one week. While this isn’t an issue with a healthy, cost efficient, home cooked meal, it quickly becomes an issue when it’s an item at a restaurant. Such was my predicament recently when I discovered the Superfood Side Salad at Chick-fil-A.
Today, my friends, is a special day. I am so very excited to share With Love & Veggies’ first ever Guest Post!
I am a curious person by nature. I like to know things. I like to know how and why things work, interesting facts, and useless trivia. I especially like to know about food, nutrition, and cooking. Shocker, I know.
There are 4 basic flavor components to a good salad dressing: salt, sweet, acid, and a “punch.” Bottled salad dressings are a no-go in my book. I’d rather not be consuming maltodextrin, calcium disodium EDTA, and caramel coloring with my organic kale, thank you very much. Most homemade dairy-free salad dressings have an oil base, typically extra virgin olive oil. Since I have cut out oil, I have been on the hunt for good homemade salad dressings. Especially my beloved Italian Dressing. Enter Miss Tanny Raw. Continue reading “Creamy Italian Salad Dressing”
Lunch is our favorite meal of the day. We aren’t rushing to get out the door for school or just getting back home from dance class or errands. Even my oldest daughter, who’s in 1st grade, says that lunchtime is her favorite because she gets to spend it chatting with her friends and scoping out what other kids are eating. She often reports back to me that many of her friends bring candy and “junk food” to school, go crazy on the playground, and then fall asleep during “Silent Reading” time after recess. Out of the mouths of babes… Continue reading “What My Plant-Based Kids Ate for Lunch Today”