Happy Sweet-Tooth Friday! It's Christine here, and I can't believe Friday has rolled around already. For this Sweet-Tooth Friday I made Vegan Berry Spinach Crumble Bars. Gross Meat Disease and Camogie I've had a super busy week since I checked in last. I took a 16 ...
Tag Archive: spinach
Blueberry Spinach Crumble Bars
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I've never been a huge fan of having salad for dinner. With dinner, yes; for dinner, no. But I've been trying to get more fresh greens in my diet since realizing last week that I had been feeling a little sluggish as ...
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Click here to subscribe so that you'll get new posts automatically delivered to you. My Favorite Salad
Today I want to share a simple, luxurious, healthy salad I've been a lot making recently. It's simple to make–quarter or halve six or so mushrooms, drizzle with oil and sprinkle with salt, roast or broil them in a really hot oven (I just use a toaster oven at 500 degrees) for about 7-10 minutes so that they char a little bit, and serve on top of baby spinach leaves. Dress with lemon juice, your best olive oil, and some salt and "fresh cracked black," as my least favorite chef, Guy Fieri, likes to say. Then make it look really nice by shaving some parmesan onto it with a vegetable peeler.
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We made this one for lunch yesterday, another winner from Fine Cooking. It seems that vegetarians eat a lot of beans, and for good reason because in addition to being the musical fruit, they are a quality source of both protein and carbohydrates. There are plenty of other good ingredients in this recipe. Lime ...
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Note: This post is from the early days of my blog; I no longer eat fish. We found this one on Fine Cooking's website; the link will take you to the recipe. Salmon is high in protein, omega-3's, and Vitamin D, among other vitamins. Wild-caught salmon is much better both nutritionally and ...
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