Tag Archives: butternut squash

Oct27

Crunchy Penne With Roasted Butternut Squash, Brussels Sprouts + Sage Butter

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Like a lot of kids, my boys were picky eaters growing up. They spent most of their childhood eating macaroni and cheese…every night I tell you. For someone who loves to cook, this seemed like a cruel twist of fate for me as their mom. Family meals are precious to me, so I never wanted to have food battles with them. I just kept hoping if they saw how much I loved all the vegetable-centered meals I made, that maybe, just maybe someday they would get curious.

Fast forward many years and now I have two young men in my house who will eat just about anything I make and like it. Hallelujah!

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Feb9

Roasted Vegetable Salad with Pomegranate

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I guess you know you’re a grown up when you can say with a straight face that you like brussels sprouts. Because I’ll tell you, even just a few years ago, I would have never even wanted to try them. Now I love these little guys so much…especially roasted.

Discovering the wonderful world of vegetables has been such a fun process for me. I started this journey about 15 years ago when I decided not to eat meat anymore. I haven’t missed it a bit. But for years, I still ate eggs and dairy and many of my meals centered around cheese.

Then about 5 years ago, I thought I’d try eating a vegan diet for health reasons. I have never felt better in my life and now I can’t wait to try new veggies whenever I get the chance. And luckily for me, there are so many more choices available at restaurants for vegetarians and vegans today.

The idea for this recipe came from a lunch I had recently with my friend Missy at True Food Kitchen. The concept behind this restaurant (which has locations in Texas, California, Georgia, Colorado, Arizona and Virginia) is an anti-inflammatory menu based on the work of Dr. Andrew Weil. The omnivore menu changes seasonally and identifies items that are vegan, vegetarian and gluten free.

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Sep15

Black-Eyed Pea Stew + GF Vegan Biscuits

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I almost never eat black-eyed peas (except for good luck on New Year’s day) and now I am wondering why. Because they are SO flipping awesome. Like other beans, there are a great source of protein for a vegan or vegetarian diet. And they have a mild almost sweet flavor.

The inspiration for this recipe came from Chloe’s Kitchen, one of my all time favorite vegan cookbooks. Her recipe is called Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits. It’s a winner of a recipe. I played with it a bit. Changed some of the veggies and spices. Added butternut squash, carrots and turnips. The result is the perfect fall stew with a little twist.

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