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
It’s pie season! We are making breakfast pumpkin pie, sweetened only with coconut milk and spices, that is so healthy it can be made for breakfast, lunch, or a snack. What I love about this recipe is that is uses a real pumpkin, so it’s more like a pumpkin meal than a dessert pie. And pumpkin is so good for you too! This no sugar added pumpkin pie is fun to make and is one of the best ways to go farm-to-table this year. Don’t forget pumpkins are in season for a long time, so enjoy this dish well into the holidays!
Have you ever started to make something and then realized part way through that you’re missing one, two, or more of the ingredients? That ALWAYS happens to me. But I’ve actually realized that that is how the best recipes are born. When you don’t have the right flour, or enough eggs, or you want to sub out the sugared syrup. In walks this healthy breakfast pumpkin pie!
Recently we have been doing everything in our control to eliminate canned goods, processed sugars, and anything involving plastic or artificial ingredients. This isn’t always possible, and it takes time to do completely, but you’ve got to start somewhere. When I started making pies like this one, I realized that you can make a sugar-free BPA-free and totally farm-to-table dessert item – and have it be even better than the original!
In this blog post I share how to cut, gut, and roast a pumpkin, how to make a pie crust from scratch, and how to make this delicious breakfast pumpkin pie. I also made video tutorial and a printable recipe card. Enjoy![Read more…] about How to Make Breakfast Pumpkin Pie Naturally Sweetened
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