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Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. Egg in a hole, the most straightforward recipe name When it comes to breakfast, I’m a savory eggs and toast kind of person. Normally I do a simple fry with toast on the side but occasionally I crave a little more. Not only are eggs-in-holes still fairly easy, when you make them like I have, it’s a great way to add vegetables or greens. Also, as a side note, I like to save the insides of the bread and later make those into breadcrumbs for another meal. I’ve already been through my obsession with breadcrumbs, so I’ll spare you. But if you’re interested, you can read all about it here. Greens of all kinds As mentioned above, these eggs-in-holes are a great way to eat greens for breakfast. While I chose kale for this recipe, chard, spinach, or collards would also work. I’ve also been known to make a simple version with no cooked greens then add them lightly dressed fresh arugula to the top before serving.

THE SEASONAL REBOOT WITH SHIROKO SOKITCH, MD! This custom detoxifying cleanse program provides you with everything you need to get started, including 28 drink mix packets and 28 capsule packets. Participants will also have the support of our community as we embark on this seasonal tradition together. Spring is the time of year of the liver. As you know the liver is responsible for many things including detoxification. Other things the liver does – include regulate the smooth flow of energy in your body, the emotion of anger, regulates your menstrual cycles, helps the eyes, and regulates the ligaments and tendons. So when you balance your liver, you are also getting your body ready for summer! THE POSITIVE SIDE EFFECTS OF CLEANSING Improved digestion More energy Weight loss Clear mind Better sleep Better mood Get rid of toxins THE FORMULA This gentle, enjoyable cleanse is formulated to help reduce inflammation, boost immunity, increase circulation, balance blood

Beyond the fruits and vegetables at the market, the core recipes I make are cyclical. During the winter months I go heavy. Extra cheese, butter, and more pasta than I care to admit. Then, when spring comes around, I find myself overly craving fresh and loads of greens. Why Spring Vegan Recipes? I also find myself tending towards more vegan recipes. I love making vegetables the star and in vegan recipes, there’s nowhere to run except to vegetables. Below are some of my favorite spring vegan recipes to get you excited for cooking in the new season. Dinners One beautiful thing about California springs: cool evenings. It may feel warm during the day but by the evening, we’re back into sweaters. For this reason, I still find myself gravitating towards a little bit of comfort I find in winter. These recipes are packed full of flavor and some of my favorite weeknight dinner. Harissa Cauliflower Lentil Stew Red Lentils and Spinach in Masala Sauce Sunflower Carrot Risotto with Farro B

Pakora is a crispy Indian street snack made with vegetables that are dipped in a chickpea flour batter and then fried and served with chutney or other dip sauces. We use white cabbage, carrot, zucchini and spinach in our pakora and share the recipe both for a crispy pan-fried version and one that is baked. from Green Kitchen Stories http://bit.ly/2J0vGUj Green Kitchen Stories April 24, 2019 at 05:20AM

Pakora is an Indian street snack where vegetables are covered in a chickpea flour batter and then fried in oil and served with chutney or other dip sauces. We use white cabbage, carrot and zucchini here and share the recipe for one pan-fried version and one baked. from Green Kitchen Stories http://bit.ly/2UT74np Green Kitchen Stories April 24, 2019 at 05:20AM

Let me start off by saying that I did not go into this trip feeling easy breezy. I love my children more than anything; they lighten my heart and ask interesting questions and love me unconditionally and say the funniest things but honestly, it is easiest to take a trip without them. Ok? ok. It certainly gets better year by year, but it feels like we are still investing in future trips being better by getting them some experience now. That said, my fondest memories from childhood are trips - camping, drives down to Mexico, weekends away to Palm Springs (all this by car mind you). It was not extravagant or expensive, it was fun to get out of the routine, and I want that for my family, even if it’s hard. My sister got married in Australia a few weeks ago and I was anxious going into it. Unfortunately, I ride the waves of my kids’ emotions (I’m working on it…), and I knew that them being tired, out of sorts, whiny would pull my overly-sensitive self down with them, so we tried to pre

This is a recipe I tucked into the final pages of a cookbook I wrote eight(!) years ago . You’d likely miss it if you skip the little recipes that tend to find their way to the miscellaneous or accompaniment section at the back of many cookbooks. It might seem a bit of a shame to take a basket of the season’s sweetest, most fragrant strawberries and roast them. But this is an alternative I love. There are few things better slathered on a flaky buttered biscuit, hot crepe, or piece of toast. Or, scooped over your favorite yogurt. A little bit of special magic. When it comes to roasting these strawberries, you know you’re on the right track when the juices from the roasting berries seep out onto the baking sheet and combine with the maple syrup to form a thick and sticky, just-sweet-enough-syrup. At the same time, the flavor of the berries cooks down and concentrates. The port adds a surprise hint of booziness, and the balsamic delivers a dark bass note. The recipe can be doubled or tr

Lentil Stew: my go to recipe I always feel like I’m never cooking with lentils enough. Sure, we make these lentil bites in some form every couple of weeks. However, for something so cheap and easy, I feel like they should be a one to two times a week meal. This lentil stew is flavorful and a perfect excuse for more lentil usage. What about lentil types? I’m sure a few of you will wonder if you can use a different type of lentil. Truth is, you totally could. However, I really love how soft and almost non-existent the red lentils become in this stew. Plus, they keep the color a beautiful red. Neither issue is a deal-breaker for the recipe, just a couple things to be aware of if you do want to use green, black, or Le puy lentils. Why do I cook them separate? Many recipes call for cooking lentils in tomato sauces but I always have mixed results with this. Sometimes the lentils take awhile to soften while other times it appears the lentils will never soften. While this could be age

I installed the Dr. Greger’s Daily Dozen app on my phone last year, and it was a real eye opener for a few reasons. The app is actually just a simple checklist of ingredients to incorporate in your daily diet – ideally, every day. Beans, berries, spices, nuts, greens, etc. It’s actually not simple. The thing that struck me immediately is the way you need to make every meal (and snack) count if you want to check all the boxes. I found that I needed to have more of a plan than my usual “free-style” approach, as well as an evolved arsenal of go-to recipes. So! The first thing I started doing was incorporating meals that were delicious, satisfying, one-bowl “box-checkers”, like this soup. It’s a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It’s so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minim

Don’t judge these at first look! I mean, these are hard to take a photo of ok? There is something about this tot recipe that equally makes me roll my eyes a bit and also feel quite proud of myself. I am not above a convenience food for the kids - they love Banza Mac n’ Cheese and all things Dr. Praegers and we do fish sticks and avocado in tortillas for a scrappy fish taco and everyone is happy with those things. BUT! I made a homemade tot! That is exciting and I know ya’ll have been asking for me to populate the feeding babies section with more options. The tricky part with veggie burger type doughs is that eggs, or cheese or breadcrumbs hold those bits together. These have none of those things, but will also need you to treat them gingerly because of it. Be patient, expect to have funny shapes and dirty hands and I think your littles will like these. Do not forget the ketchup and ranch. SWEET POTATO + BROWN RICE TOTS Recipe adapted from the Natural Nurturer A friend from Cooking