Recently, I started eating primarily vegan lunches as a way to lower my cholesterol and to be heart-healthy. My vegan cooking repertoire is limited, so I was happy when my friend Nancy of Adventures with Nancy Rose offered to come over and cook with me. I’m fortunate to know so many wonderful, generous people in the food blogging community. I knew my day with Nancy was going to be fun because she has a kind heart and a wicked sense of humor. And I knew the food was going to be delicious because I enjoy the food that Nancy brings to the Food Bloggers Los Angeles meetings and to Camp Blogaway. The hard part was narrowing down what we were going to cook because Nancy knows so many recipes after being a vegetarian for 25 years. We focused on a lunch menu. (more…)
Next we decided to tackle this wonderful maple pancake muffin recipe. The genius part of the recipe is the maple syrup glaze on top of the muffin. Really, you could do almost anything to the base, and the pure maple syrup on top would still make the whole muffin taste like a pancake. So I just boldly went for multiple substitutions in order to make a healthier muffin.
My older daughter has declared these the best muffins ever. The pumpkin muffins are so tasty that they are disappearing fast. My kids decorated the muffins for Valentine’s Day, but I don’t think that we’ll have any left for Valentine’s Day. I don’t mind that we’ll have to make another batch.
Please don’t run away when you hear “Eggplant.” I used to run until I was introduced to this amazing sauce by Judy Lyness, my friend and fellow food blogger. I knew that any recipe that Judy recommended was going to be good since she makes really delicious food. This sauce is no exception; in fact, it’s divine. This sauce transforms pasta, fish, chicken or farro into a dish full of amazing flavor.
This brussels sprouts salad is my new “go-to” salad. The shaved sprouts have a great crunch and are a welcome change from a salad with regular lettuce. Shaved, raw brussels sprouts are similar to the cabbage in coleslaw rather than like cooked brussels sprouts. I’m enjoying this salad and like the variety it’s adding to my cooking repertoire. Best of all, this salad is ideal for entertaining because it can be made days ahead (with the dressing on the side) and can sit out on a food buffet without getting soggy.
Macaroni and Cheese is always a crowd-pleaser, especially with kids. Recently, I planned a holiday food buffet with sophisticated flavors and then decided to add this dish so I could please a wider range of palates. I wanted to make a dish lower in fat so the adults wouldn’t feel guilty having some too. I took a regular recipe and lightened it up.
Gemma’s potatoes are soft on the inside and crunchy on the outside. It’s a simple recipe that satisfies my need for crunchy foods. With potatoes this good, who needs deep fried foods? I make similar potatoes, but Gemma’s are a notch better because they are crispier.
Hi! My name is Dana, and I have a passion for delicious, healthy, homemade food. I hope my stories and recipes will inspire you! [Read More]