In this world of crazy processed food and bizarre snacks that claim to be natural and made from pure ingredients when some say they’re not even really food, baked kale chips are a healthy, simple homemade alternative when you just need a little something to snack on. Warning: this snack is so tasty the aforementioned “little” may turn into “a lot”…and we will not be held responsible.
Hummus is a staple in our house. As a returning vegetarian (Tina) and an almost vegan (Jackie), we love hummus for so many reasons!
This coleslaw needs no introduction. Yes, we are loving fall; yes, we still have so many apples that this recipe helps us enjoy them; and yes, it’s as easy as pie to make (I wonder where that saying came from; pie isn’t always easy, right?).
Great as it’s own side dish, or served on top of a protein (we were thinking fish), in any season, this coleslaw is straight up yummy. And no dairy or gluten to be found in it!
Our friend Jon was recently visiting from Toronto and he loves to cook, just as much as we do. Over a backyard BBQ, we started talking about all the amazing ways to prepare and serve beets: roasted, boiled, hot, cold or even shredded – a personal favorite – until Jon suggested we try making a beet and cheese sandwich. Continuing our July Recipe posts dedicated to grilling, the easiest cooking style out there (did you catch the previous two?), here are Willowtree’s Beet & Cheese Stacks.
We are quickly discovering this month that you can grill almost anything, as long as you slice it thick enough. Some of our favorites vegetables to throw on the grill are: Zucchini, Romaine Lettuce, Avocado, and Fennel. What are yours?
As a vegetarian with a lactose intolerance, I’m always looking for delicious dressings & dips to spice up my salads and veggies.
We like to think of this dish as a sensitive tummy-friendly scallop potatoes. We know it’s missing the butter and cream but there is something lovely about simplicity. As the majority of the nutritional value of a potato is found in the flesh it’s up to you if you want to leave the skins on or off. We prefer to peel if using golden potatoes, but the skins of a baby red potato add flavor and great color to this dish.
This is a delicious side dish that’s easy to whip together with ingredients you probably always have on hand. For all you vegetarians out there, lentils are an awesome source of protein and iron. So eat up! As an alternative, if you allow this to cool and blend gently it turns into a great dip. Kale chips and lentil dip anyone?
Tina was first introduced to quinoa a few years ago when she was dining at Muse restaurant in Calgary. She was immediately in love with the texture and the flavor. She started cooking it plain and used it as a substitute for rice. Quinoa is not only versatile but it’s also a complete protein and a good source of fiber and iron!
It’s Monday morning, about 9:30, I’m staring at my computer screen pretending to be paying attention and I’m starving for a snack! Ya know, a mid morning pick-me-up! Breakfast was three hours ago and it’s way too early for lunch…I always wonder is everyone else starving too?
Bad news, the only option within walking distance is a famous coffee shop known for dry, gluten packed baked goods. Not an option for this girl! My solution you ask? Bring your own snack!