Roasted Brussel Sprouts

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If you haven’t tried roasting vegetables, then you have really been missing out!  Don’t get me wrong, I love my steamed veggies as much as the next, and they definitely take the least amount of time to prepare, but sometimes roasting brings out different flavors and textures, which makes them seem like different vegetables all together! So, let’s walk step by step on how I roast brussel sprouts.  Now to be honest, I was never that crazy about this particular veggie, which is kind of weird because I really love cabbage, and brussel sprouts are quite similar; however,  I think

Easy Stuffed Sweet Potato

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So, do you have a few leftovers from Cinco de Mayo?  Whenever I make my Brown Rice and Bean Bake , I love eating the leftovers, but sometimes I like a little variety for it.  Of course, you can go with the classic Burrito Bowl: lettuce or spinach with tomatoes, maybe a little sweet potato and avocado, a scoop of the warmed-up Brown Rice and Bean Bake, and you are good to go! Need more? Add cheese! More still? Thrown on some salsa! You get the idea. One day, I wanted something a little more substantial, so I decide to

International No Diet Day

May 6th is International No Diet Day.  When I first saw this, I thought, “SWEET!  Let’s have dessert!” But then I started to read up on this holiday.  What it is actually promoting is the idea of having a healthy relationship with food rather than focusing on whatever diet happens to be the trend right now as a way to lose weight.  This day means we should be celebrating our health and body diversity, instead of trying to achieve the unrealistic air-brushed images we see of celebrities in magazines. In 2012, I went on one of those diets—I followed the

Margarita Slush

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Cinco de Mayo is almost here, and I couldn’t let go of this theme without a margarita recipe! I have to tell you, margaritas hold a special place in my heart.  When I first moved from Central Wisconsin to the “big city” of Madison, I was a senior in college and joined a high school friend and her roommates in their bachelorette pad.  I vividly remember their reaction when they realized I came with a blender and about 15 pints of frozen strawberries from my parents’ berry patch.  What a fun party THAT was! (I’m pretty sure that’s not what

Vegetarian Crunch Wrap

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Here is something a little different for your menu—a Veggie Crunch Wrap! This is similar to the menu item at a Mexican fast food location near you, but if you make this at home, you have control over exactly what is going into your wrap.  I have made these with seasoned ground beef, as well as with Salsa Chicken, to rave reviews, but wanted to make a vegetarian version for myseIf.  It took me a couple of tries to get what I wanted, and I can tell you that for me, the key ingredient was a nice thick slice of

Black Bean Soup

Black Bean Soup

Happy Spring!  It is almost May, which means green grass, flowers and…snow? We did in fact have snow just last weekend here in southern Wisconsin—kind of a cruel trick from Mother Nature.  As much as spring is warm and wonderful, it can also be unpredictable.  So, it is probably a good idea to keep soup in mind for those cooler days.  And, since we are leading up to Cinco de Mayo, what better choice than Black Bean Soup? Like most soups, this one is easy to tinker with by adjusting the seasonings to suit your personal preference.  The inspiration for

Brown Rice and Bean Bake

Mexican, Vegetarian Today, I am continuing the countdown to Cinco de Mayo, and this time, I have a recipe that is hearty enough to be a main dish for vegetarians and perfectly suited to be a side dish for carnivores. There are plenty of bean-and-rice dishes out there, but most start with white rice, something I try to avoid.  White rice is not a whole grain; all the most nutritious parts, like the bran and the germ, have been removed.  This process removes most of the vitamins and minerals, as well as the fiber.  So, use brown rice whenever possible;