Poor Girl Eats Well's Masa Harina Pancakes showcase the classic Mexican staple, and a fried egg and red bell peppers provide the perfect compliment.
This recipe is earthy as one would expect from beets. And it is no surprise how well balsamic compliments them. The chocolate just adds a touch of sweetness to enhance the flavors you get from roasting the root veggie.
Love mojitos? Try this unusual version that is made using fresh lavender. This recipe is by the girl & the fig.
Poached eggs are just a glorious thing. They make any meal seem more gourmet, more sexy, and more food porn-y, right? Well, this method will make the perfect poached egg every single time.
These Green Tea, Basil and Meyer Lemon Popsicles are fresh and tangy, kinda like an Arnold Palmer, but with healthy green tea.
We could all eat just a little more broccoli, right? This tasty vegetable (along with Gouda cheese), make these cornbread muffins amazing and kid-friendly.
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.
In the tradition of simplicity, like I mentioned in my “tomato bun” burger recipe, it’s all about keeping it simple, stupid. The “stupid” being me! This apple peanut butter sandwich does just that. Also, it’s a gluten-free way to chow down a peanut butter sandwich. You could add jelly; you can add anything. This recipe […]
For those of you who think eating healthy cannot be filling, I would like to introduce you to my delicious butternut squash lasagna rolls, filled with sauteed baby bellas and kale. Oh, and they are also vegan. 1. Trim, peel, and cube 2 pounds of butternut squash. Place it on a baking sheet that’s lined […]
If you’ve never had a persimmon, this salad recipe is a great place to start. Aside from being simple and quick, this caprese uses basil and goat cheese in lieu of mozzarella. Discover the persimmon today!
Looking for a Thanksgiving salad that just screams fall? Well, get our your ear plugs because this Persimmon, Pomegranate & Quinoa Salad is just that. Beautiful, crisp, and damn tasty!
Fresh fennel is good for a lot of things. Everything from curing flatulence to being high in Vitamin C. So storing it properly is important! Fennel can be used in a variety of ways. It is perfect caramelized, on pizza, in a soup, over a salad or braised.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
What could make healthy hummus even better? Healthy beets! This Roasted Red Beet Hummus is even tastier than it looks.
This delicious fall soup recipe is vegetarian, and bursting with fresh kale, roasted butternut squash, white beans, and quinoa. And it is easily made vegan.
I never liked pistachios growing up. Now I love them. And this raw pistachio kale pesto is just one of the many ways I eat them regularly.
LOVE bell peppers, especially the red, yellow and orange ones. But I also love mashed potatoes! I combine the two in this wonderful stuffed bell pepper dish.