Roasted beets are full of antioxidants, vitamins and minerals, making them a great healthy pregnancy snack. In the summertime you can find beets at your local store or farm stand. Today I’m sharing how to roast beets in the oven and an easy dressing to go on top for a delicious summer snack. It’s not often you get to eat a food that is dark red or purple, so grab some beets and let’s get started![Read more…] about How to Roast Beets in the Oven | Healthy Pregnancy Snack
Packed with nutrients and delicious to eat, kale has been one of my favorite vegetables for over 10 years now. A few years ago my husband and I got some kale plants for our backyard, and we found ourselves with an abundance of kale flowers. In case this ever happens to you, I decided to write up a recipe to use up those kale flowers. Join me as I show you how to cook kale flowers and I share our sautéed kale florets pasta recipe. It is the perfect healthy and delicious vegetarian dish for those warm summer nights.[Read more…] about How to Cook Kale Flowers + Sautéed Kale Florets Recipe
I love making all things pumpkin in the fall. Pumpkin spice pancakes, pumpkin breakfast pie, pumpkin chili, and more. So this means I use a lot of pumpkin. We buy pumpkins for home decor, but I also buy them for baking and pureeing. In today’s post I will show you how to make pumpkin puree so you can use your pumpkins in all your fall baking.[Read more…] about How to Make Pumpkin Puree – Canned Pumpkin from Scratch
Ratatouille is a great way to get several vegetables on your family’s plate. Whether you’re cooking for two or for eight, ratatouille is a yummy vegetarian side or main dish. Ratatouille uses eggplants, zucchini, red pepper, tomato, garlic, onion, and olive oil. And this recipe uses NO salt. We make this healthy ratatouille about once a week. And if a party is happening, this is what I bring!
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Ratatouille is already very healthy for you with so many vegetables in one dish. This recipe also uses no salt, and each vegetable is cooked on its own to get the best nutrient and flavor before combining them all into the pot. I actually learned how to make this dish from an authentic French chef, and she gave me some great tips that I will share!
We love to cook with whatever vegetables are in season. If you have access to fresh zucchini, eggplant, peppers, or tomatoes, use those for the best and fullest flavor. If not, you can just grab some organic veggies from your local grocery store. I’ve done this recipe with vegetables that are in and out of season, and it always turns out great![Read more…] about Healthy Ratatouille
We love that crispy, crunchy, tangy taste you get when brussels sprouts are cooked on the cast iron skillet with only lemon and garlic. Here’s how to make crispy brussels sprouts using the stovetop and a simple recipe with one secret step. We make this recipe at least once a week and pair it with a chicken or steak on the side. You can also add bacon or parmesan cheese on top – yum!
In our homestead, we like to have one veggie, one protein, and one grain for dinner every night. Usually we will do a chicken or steak, a stovetop veggie, and sourdough bread or skillet potatoes. Brussels Sprouts are one of our favorite side dishes to pair with chicken or beef. This recipe only has a few ingredients and is simple to make – but there is a simple secret to how to make crispy brussels sprouts. I am posting this recipe alongside a few other bloggers who are sharing delicious Thanksgiving recipe ideas. You can check out their recipes at the bottom of this page.
Many people don’t care for brussels sprouts, but this may be because they haven’t found the right way to cook them. For example, if you microwave frozen brussels sprouts, you may end up with a soggy cabbage-like side dish that doesn’t smell too great. And we don’t want that![Read more…] about How to Make Crispy Brussels Sprouts