This is one of my go-to soups for any season. It first caught my eye on Pinterest and then I discovered the Butterfly Food blog and her gorgeous food photos. You can throw in any fresh vegetables you would like and the soup is delicious every time. This time I added fresh, shelled english peas to celebrate some of the first spring vegetables at the market. Continue reading
Bean burgers are my new found favorite meal. Last week I tried a Chipotle Black Bean burger which turned out great. This recipe might be even better. It combines the traditional flavors of Falafel with a creamy cucumber Tzatziki sauce.
As these patties are grilled, not fried, it is only 160 calories and you can jazz it up with different toppings. I used tzatziki, tomato, spinach and a shmear of hummus.
I’m looking for other bean burger recipes. If you have some let me know! Enjoy!
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Butternut Squash soup is one of my favorites. It is thick and creamy but really healthy. It is also so easy to make. You can have it the purist way or doctor is up with the spices of your liking. I use nutmeg and cayenne and a splash of apple cider vinegar. I also the way you can serve soup in a mini martini glass for an elegant appetizer.
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Jason and I have been doing yoga lately…a lot of it. We are Geminis and being Gemini means we sort of get obsessed with things. Yoga is our current obsession. So after a lot of breathing and stretching and twisting I made this wholesome meal of Brussel Sprouts, Carrots, Sweet Potato and Farro. There is something about Yoga that makes me want to be a vegetarian. :)
But whether you are vegetarian or not you should give this a try. It is a hearty meal and surprisingly low calorie. It’s very Earthy! Just like me, right Rachy?
Enjoy.
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To celebrate the start of the fall season, on this chilly San Francisco night, I made a delicious and super easy Autumn vegetable ragout and served it atop creamy white cheddar polenta. I’ve had this recipe in the hopper for quite some time, just waiting for the right time to make it. Now that I’ve eaten it, I think it will become a fall/winter staple since you can add or substitue a bunch of different veggies.
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