Rotisserie chicken is a fast and delicious base for a hearty soup. This version skips the noodles or rice, but feel free to add 1-2 cups cooked just before serving. Makes 8 one-cup servings. Ingredients 2 tablespoons extra-virgin olive oil 1 medium-size (9 oz.) yellow onion, chopped (about 2 cups) 3 medium carrots, thinly sliced … Continue reading Rotisserie Chicken Vegetable Soup
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Veggie Campfire Stew
This is my vegan take on the traditional Campfire Stew that typically features pork and winter vegetables. In this version, butternut squash and black beans come together in a slow cooker and the result is a satisfying, low-calorie/low-fat entrée packed with vegetables, fiber, and protein. Ingredients3 cloves garlic, chopped1 medium onion, chopped3 ribs celery, chopped3 … Continue reading Veggie Campfire Stew
Adrenal Fatigue: Real condition or medical myth?
This weekend, my husband shared an email with me that caught my interest. After returning from a few days out of town, we were both feeling a bit weary from too much food and drink and too little sleep. Oddly, I think his phone was reading our minds, when up popped an email that read…. … Continue reading Adrenal Fatigue: Real condition or medical myth?
Roasted Butternut Squash Soup
Warm up with vegan butternut squash soup!
Spicy Tofu with Steamed Broccoli
A low-carb, high-protein lunch made with Harissa Tofu Cubes. I love spicy tofu but it is often made with prepared sauce that wreaks havoc with my eczema. For that reason, I was so excited to find Hodo Spicy Harissa Tofu. If you're not familiar with Harissa, It's s a hot chili pepper paste traditionally used … Continue reading Spicy Tofu with Steamed Broccoli
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