Maple-Apple Chai Overnight Oats

Maple-Apple Chai Overnight Oats

Every morning I take a quick scan of the fridge and pantry to see what we have and which foods look like they need to be used up soon. Veggies can be cooked and frozen or used to make soup or a rice dish to extend their usability life-span. Fruit can also be cooked...
Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff

A wonderful warm and delicious vegetarian mushroom stroganoff recipe with a splash of white wine. I’ve made this with olive oil instead of butter, and a smaller amount of sour cream than most stroganoff recipes.     Vegetarian Mushroom Stroganoff This...
Roasted Pepper, Artichoke and Cannellini Bean Salad

Roasted Pepper, Artichoke and Cannellini Bean Salad

Life at my day job as a Realtor has been roller-coaster of changes by the hour since our town has gone into lock-down mode. I had a conversation with a friend that personified all that is and will be so challenging during this period. We are all concerned about...
Honey Oat Bread

Honey Oat Bread

I’ve heard from a number of people who say they are finding bread hard to come by these days. Bread is such an easy staple to make if you have three things – water, flour, yeast (or a sourdough starter). I haven’t had trouble finding yeast or flour...
Arugula, Sweet Potato and Quinoa Salad

Arugula, Sweet Potato and Quinoa Salad

This is a nutrient dense salad made with spicy arugula, sweet potato, quinoa (a complete vegan protein), and dried cranberries. I like to serve it on individual plates but you can also toss all of the ingredients into a large bowl and serve it family style.