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This fast lemon dill salmon takes just 10 minutes to bake! Mix up the zesty lemon dill sauce as it cooks. It’s the ultimate healthy, easy weeknight meal . Looking for an easy weeknight meal? Enter: lemon dill salmon. It’s fast, it’s easy, and it’s even fancy enough for a dinner party. Now: Alex and I are all about whole food plant based meals. But the way we eat is better described as the Mediterranean diet . It’s plant based most of the time, but seafood every once in a while. When we do eat seafood, this is the recipe we go to! The baked salmon is perfectly savory, and doused in a zingy lemon dill sauce it’s pretty irresistible. We just brought it to some friends who just had a baby and it got rave reviews. Here’s how to make it! How to make lemon dill salmon? This healthy dinner recipe is so easy and versatile, it could really work anytime. It’s perfect for fast & easy weeknight meals , and it’s also special enough for dinner parties. Alex and I brought it to friends who j

Stimulated by Hassan et al 2019.[1] Photo by Alexandru G Stavrică on Unsplash . Woman in a field of poppies… another plant-based former-alternative medicine This is a systematic review that asks the question: Does integrative medicine (IM) reduce prescribed opioid use for chronic pain? Obviously, I needed to look, having recently highlighted a similar topic on the blog: Initial healthcare provider and opioid use in LBP? The first thing I looked at was to see if there were any papers included that used acupuncture. There were 2 of the 23 included studies on acupuncture: one RCT from 2008;[2] and one retrospective study from 2017.[3] The RCT was published in the European Journal of Pain , and I did not remember seeing it when it was published. I guess the opioid crisis had not become obvious in 2008, and it was a rather small sham controlled trial (n=35). The intervention involved electroacupuncture (EA) to muscle points in upper and lower limbs twice a week for 6 weeks

Pressure cooker oatmeal is an easy breakfast! The best Instant Pot oatmeal is made with rolled oats, toasted until fragrant then cooked for just 3 minutes. Here’s an easy, healthy breakfast recipe for weekdays or entertaining guests: Instant Pot oatmeal! Alex and I eat quite a bit of oatmeal over here: it’s one of our favorite whole grains. In fact, most days I eat our best oatmeal recipe as a healthy way to start the day. But if you’ve got a pressure cooker, oatmeal is even easier to make. The oats are toasted in butter until fragrant, then mixed with milk and cooked for just 3 minutes. (Vegan variation is too, below.) What comes out is the creamiest, tastiest, easiest pressure cooker oatmeal you’ll find. Looking for steel cut oats instead? Go to Apple Cinnamon Pressure Cooker Steel Cut Oats . How to make Instant Pot oatmeal (a tutorial) This is truly one of our easiest Instant Pot recipes! It’s so fast and it makes the creamiest, most delicious pot of oatmeal using rolled oat

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese . Are you a spaghetti squash fan? But really: who wouldn’t be a fan of those long, nature-made noodles? Spaghetti squash is making it into all sorts of dishes that squash wouldn’t be caught dead in decades earlier. Spaghetti squash mac and cheese . Spaghetti squash pad Thai . And here in Alex and my latest creation: spaghetti squash casserole! This casserole is an Italian style spin on the traditional, featuring basil pesto, sundried tomatoes, mozzarella cheese, and Parmesan cheese. It’s seriously hearty and satisfying. (Our 2 year old was all over it!) Ready to get started? Spaghetti squash casserole: Italian style! There are all sorts of spins on spaghetti squash casserole: this version uses Italian flavors to make a tangy, savory and cheesy version. Here are the major features: Basil pesto is swirled into the squash noodles, which brings

I’ll preface this recipe by saying if you’ve never made crepes, now is the time to start. I think it’s one of the best recipes to master because not only are they fun to make (my opinion) there are many different uses for these thin pancakes. I have a base recipe that I’ve found works well for many different flour varieties but the best thing you can do is pay attention to consistency. If the batter is too thick, the crepe is too thick. The crepe should be really light and thin. If the batter is too thin, it won’t properly cook/adhere to the pan for solid swirling. It might take a few tries but it’s worth it. So what can you do with a crepe? Well, for starters, you can eat them like you would pancakes (as in the recipe below). You can fill them with something sweet (ice cream is my husband’s preference) or you can load them up with vegetables (like here or in this GF version! ) Top them with an egg or a big wedge of cheese . I’ve also been known to roll them up and pack them in