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Cinnamon Sugar Roasted Butternut Squash Stuffed With Cranberry Risotto

It wasn’t planned, but it’s become somewhat of a tradition that every Thanksgiving, I make a new squash recipe that’s both gluten-free and vegan. This year I decided to do a twist on one of my very first risotto recipes. . There are two major factors to making this recipe a success — constantly stiring… Continue reading Cinnamon Sugar Roasted Butternut Squash Stuffed With Cranberry Risotto

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Spicy Herb Tricolored Quinoa Stuffed Mushrooms

I love mushrooms, and especially around the holiday, stuffed mushrooms make a perfect party food. They can be used as an appetizer, a side dish or sometimes even part of a main dish if you have a vegetarian or vegan at your table. The problem I tend to run into is that they are usually… Continue reading Spicy Herb Tricolored Quinoa Stuffed Mushrooms

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Shaved Brussels Sprouts & Pomegranate Tricolor Quinoa

As soon as I saw the package of shaved brussels sprouts at Trader Joe’s I knew I wanted to try something fun with them. My first thought was to substitute them for spinach in a dip, but since every time I bought a bag, it went bad before I could make one, I took it… Continue reading Shaved Brussels Sprouts & Pomegranate Tricolor Quinoa

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Kale, Blueberry & Cantaloupe Smoothie

I’ve been juicing fruits and vegetables well before it was “cool,” but never really thought anything about it. When my Dad got me a Jack LaLanne juicer for Christmas about five years ago, I was ecstatic. It easily became one of my favorite presents, well, until I had to clean it after I used it.… Continue reading Kale, Blueberry & Cantaloupe Smoothie