When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple […]
Growing up, my dad had a number of “world famous” dishes: his “world famous” ham bone soup, “world famous” sandwich, and, getting to my point, “world famous” skillet. He’s a dang good cook and can whip something up out of just a random group of […]
One of the things I missed for the longest time after giving up processed foods was a good salad dressing, especially a creamy salad dressing (talkin’ to you, ranch dressing). I tried a couple of times mixing up olive oil and lemon juice and salt and pepper like so many healthy people use as a replacement, but let’s be real: YUCK.
Then I discovered tahini, which is ground sesame seed paste. It’s delicious and PACKED with calcium, which is a critical postpartum nutrient, especially for nursing mothers. Did you know you lose up to 3-5% of your bone density in the first stages of nursing? So prepping this dressing weekly and using it as a salad dressing, sauce on a goodness bowl, vegetable dip, etc. is a great addition to postpartum nutrition, along with dark leafy greens, salmon, almonds, and tofu which are also rich in calcium.
I usually can’t find tahini at bigger grocery stores, so I usually order mine from somewhere like Brandless or Amazon and it usually lasts a couple of months. Look for brands that are organic and that have only one or two ingredients (sesame seeds and sometimes salt).
Okay, I’ll shut up now and give you the easiest, creamiest, nutritious salad dressing recipe EVER.
Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and […]
My toddler, as I’m sure many kids around his age do, has suddenly become extremely picky. Want to know the truth of what he will eat that will expose that we are not always as healthy as we seem? His without-a-doubt-will-eat foods are: almond butter […]
I LOVE red lentils. They’re inexpensive and PACKED with nutrients like magnesium, zinc, potassium, iron, and B vitamins. They’re also full of protein, with one cup of cooked red lentils averaging around 18 grams. This makes them an awesome meat alternative for the nights you want to have vegetarian meals.
Tacos are one of our favorite ways to use red lentils. This is such a basic recipe, but we sometimes top them with with things like diced mango, tomato, and green onion. Tonight, we just dressed them up with my husband’s homemade guacamole, cilantro, salsa, lime wedges, and simple homemade, gluten-free corn tortillas.
While in Utah for Christmas, my husband’s cousin brought a bright and fresh quinoa salad to the family Christmas party. That spot of freshness in the midst of the heavy Christmas food was SO refreshing to me. It was like a bright spot in the […]
Print Recipe My “Go-To” Yellow Thai Curry This is a great, easy “beginners” curry. It’s warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I’ve added whatever I have in my fridge: mushrooms are delicious in this, broccoli […]
I LOVE these granola bars. Even better? My toddler LOVES these granola bars. Plus, they are vegan and gluten-free! They are easy to make at the beginning of the week and then store in the fridge for a few days as an awesome, protein-and-omega-rich, magnesium-packed, unprocessed snack. They are super versatile and basically whatever you have in your fridge or pantry can be subbed in after you have your main base of oats and the wet ingredients.
Also, here’s a hack for you: when cutting these up, you inevitably have some crumbs and chunks fall off from the main bars. Boom! Bonus granola! I always save it in a bowl for the next morning and enjoy it with some unsweetened almond milk.
Two side notes: 1) I am getting a better camera soon, so I apologize for the low-quality images and 2) Don’t be afraid of the coconut oil in this recipe because of some of the fear-mongering news stories about the “evils” of coconut oil. Read more about the amazing benefits of coconut oil from the lovely Meghan Telpner here.