Good food. Better life.
I created this delicious, gluten-free stuffing for the Mystic Meals Under the Moon’s November Full Moon Dinner. I wanted the menu to honor the month’s Thanksgiving holiday but with a twist. Although it played sidekick to a roasted salmon dish, this stuffing could easily stand alone both in flavor and sustenance. Even if you don’t want to give up your traditional holiday stuffing try this amazing whole grain recipe sometime during the holiday season.
Serve with crusty whole grain bread with goat cheese-
I am not a huge fan of cream-based soups, but I wanted to make traditional corn chowder with the last-of-the-season sweet corn from the farmer’s markets. I am now a HUGE fan of this lightened version, as is my family, which unanimously gave this vegetarian chowder “5 stars”. Dunking a warm, whole grain roll into the incredibly creamy, fennel-scented, flavorful broth (chockfull of tender potatoes and fresh corn kernels) is the perfect beginning to the start of comfort food season.
When fall rolls around and I see the many varieties of apples at the grocers and farmer’s markets I am ready to make batches and batches of applesauce. Preparing this kid (and adult) favorite in a slow cooker frees you up to go about your business. This a must-have recipe to have this fall.
I was looking for a vegetarian recipe that showcased the most common vegetables popping up in our gardens, farmer’s markets, and CSA’s this summer, but was filling enough to satisfy any carnivore’s appetite. Between the beans and the high-protein quinoa, this recipe fits the bill and is quite tasty too! I served this to relatives this summer, and both adults and kids went back for seconds!
This is my raw version of a summer classic. It’s delicious served plain, with a dollop of Greek yogurt, or with a scoop of vanilla ice cream. My family likes it as a parfait layered with yogurt and a drizzle of honey making it a perfect breakfast or snack.
Tabbouleh is such a quick, easy Lebanese dish that incorporates so many good things; heart healthy olive oil, crisp vegetables and healing herbs. I have always incorporated some chickpeas into the dish for additional protein. Once I discovered quinoa, the ancient seed was an easy substitute for me, as quinoa is wheat-free and does not result in any insulin spikes for me. I like to add a green leafy vegetable to the salad (in this case arugula) so it becomes one dish eating.
Something about the start of fall (even if it is 90 degrees) has me trying all kinds of quick breads. As you know I am not much of a baker and quick breads are very forgiving and easy. While banana bread is my good ‘ole standby (as I always have ripe bananas lying around), I wanted to try my hand at a gluten-free version of a popular end-of-summer, early fall favorite- zucchini bread (when we are all trying to use up the abundance of zucchini in our gardens). Two thumbs up from family and friends and they did not even miss the wheat flour or refined sugar.
I adapted a chia pudding recipe from Natural Health Magazine to make it more palatable to kids, thinking this would be a great substitute to store bought puddings. Much to my surprise this tastes and has a texture more similar to rice pudding. Both my daughters gobbled it up! Steeped in calcium-rich milk and blood regulating cinnamon, and studded with sweet cranberries and healthy fat from the shredded coconut, the high protein, and high fiber, omega-3 rich chia seeds are in good company creating a healthy grab-and-go breakfast, snack or sleep-inducing nibble.
My friend, Sandra Botero, whips up the freshest, spiciest salsa that I regularly consume on everything from eggs and grilled meats to simple salads. She shared her recipe with me in all its freshness and simplicity. I dare you to try this and then tell me that you do not crave it. You’ll also stay sick-free, as this salsa is chockfull of immunity boosting vegetables.
A few simple ingredients can yield such nourishing sustenance especially on a cold night or helping to ward off cool weather viruses. This is one of those soups.
I created The Whole Meal with a vision of educating others in mealtime preparation focusing on delicious, healthy and simple recipes. To good food and a better life!