Do you like the taste of fresh ginger? I do, and this easy carrot ginger zucchini soup feels cozy, soothing, and tastes delicious.
My son's garden is still flourishing with zucchini, even though fall has officially arrived. When he gifted me three zucchini yesterday- two yellow and one green, I knew I wanted to put them to good use.
If you're looking for a fresh twist on traditional potato salad, this easy vegan potato salad is one recipe you'll want to make all summer long. Instead of a heavy mayonnaise dressing, tender potatoes are tossed in a homemade basil and cilantro (or parsley) pesto that is bursting with robust flavor.
Today I'm sharing one of my favorite summer recipes—a fresh, vibrant healthy pesto made with fresh herbs that I snip straight from the containers on my deck. There's something very satisfying about stepping outside, gathering a handful of fresh herbs, and turning them into a flavorful sauce in just a few minutes.
Last week, I spotted some big beautiful cauliflowers at the neighborhood farmers market. They looked so fresh and vibrant that I couldn't resist bringing one home with me.
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After more than 15 years of blogging, my recipe archives are starting to feel a bit like a treasure hunt. Every time I search for something, I discover old recipes I haven't thought about in years.
Recently, I went looking for mushroom recipes. I simply typed "mushrooms" into the search bar on my blog and started browsing through the results.
I discovered quite a collection—and several recipes I had completely forgotten about over the years. It was like opening a time capsule from my own kitchen. Some recipes brought back memories of family dinners, while others reminded me of ingredients and cooking techniques I haven't used in a while.
It was fun revisiting these recipes and seeing just how many ways mushrooms have found their way into my kitchen over the years. From comforting soups and hearty main dishes to simple sides, mushrooms have always been one of my favorite ingredients.
If you're a mushroom lover, I've rounded up some of my favorite mushroom recipes from the archives. I hope you'll find a few you might enjoy.
Mushrooms:
Herbed Penne with Spinach and Mushrooms
Spinach and Artichoke Stuffed Mushrooms
Do you like spinach and artichoke dip- you'll love this.
Mashed Potatoes and Mushroom Gravy
Mongolian Mushrooms and Tofu ( link)
Portobello Burgers (link)
My Notes:
1. One of my readers, Angie, left a comment about heavy metals in mushrooms. I had no idea. So, I looked it up and found this article which I think is important to read about mushrooms. Who knew?
Heavy Metals in Mushrooms (link to article I found online)
There’s something satisfying about stepping out onto the deck and snipping fresh herbs for dinner or iced tea. This week I picked up organic herb plants — lemon thyme, basil, lemon verbena, rosemary, oregano, mojito mint, and sweet marjoram — I planted in containers on my deck.
Even if you’ve never grown herbs before, planting herb plants in pots is surprisingly easy. Most herbs thrive in containers, smell amazing, and provide a little outdoor kitchen garden.
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| Lemon Verbena - wonderful to make into tea |
Here’s exactly how I planted mine.
Most of them love sunny, warm conditions.
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| Sweet Marjoram - not sure what I'll use this for |
One of the biggest mistakes people make is using pots that are too small. Herbs may start tiny, but they grow quickly once summer arrives and have deep roots.
Rosemary
Rosemary can get big and bushy, so I plant it in its own pot.
Mojito Mint
Mint spreads aggressively and likes more moisture than the other herbs, so it absolutely needs its own container.
These herbs all enjoy similar growing conditions, so they can share one larger planter.
I use a lightweight potting mix rather than garden soil. Herbs hate soggy roots, so drainage is very important.
A few tips:
Planting them is very simple.
That’s it.
Most herbs love sunshine. My deck gets plenty of sun, which these plants appreciate.
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| Egglpant, tomato, potato ,and zucchini Tien (link to recipe) topped with fresh herbs from my herb garden (before cooking) |
I let the top inch of soil dry slightly before watering again.
Mint prefers evenly moist soil and may need watering more often during hot weather.
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| Roasted Summer Zucchini Basil Soup (link to recipe) |
Looking for an easy summer dinner that is simple to prepare and assemble? Think pasta, mushrooms, and broccoli.
It has been quite a while since I last made pasta, but for some reason, I was now really craving it. I don't make it often because I try to keep the carbs in check, so I came up with a compromise—why not mix it up with lots of vegetables?
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| ai drawing from chat |
We returned to our Pennsylvania home about two weeks ago, and before we had even unpacked a single box, I spotted a few ants on the windowsill and kitchen counter. I was surprised because there wasn't any food in the house.
Within a few days, those few scouts turned into an invasion. Suddenly, there were armies of ants marching across my countertops and parading along the windowsills.
I'm eating Purple Sweet Potatoes. Why are purple foods so magical for statistically helping to reduce the risk of disease.?
A few days ago, I listened to a podcast episode of Mel Robbins featuring Dr. Dawn Mussallem — and I honestly haven’t stopped thinking about it since. If you like podcasts, Mel Robbins has incredible podcasts and I learn so much.
Make Way For Icy Cold Frozen Limonana!!!
All you need is a medium sized bunch of fresh mint, some lemons or limes, sweetener, and ice and you are all set to enjoy your ice cold juicy limonana which is fabulous on a hot summer day.
What in the world is a Beanie Bagel? These unique high fiber bagels are made with dry beans instead of flour, creating a hearty, filling, and surprisingly tasty alternative to traditional bagels and they are really easy to make too.
I'm already thinking about the upcoming holidays (Easter and Passover). I'm thinking about the indulgences and wondering why holiday food can't just be healthy food? Should it?
It's been cold ( but not snowy here) and I'm Looking back through my blog at some of my older bean and lentil recipes. It feels a little like I am flipping through an old photo album. I’ve been blogging for 16 years now and during that time my recipes have naturally evolved right along with the way I eat and cook.
Wondering what I ate for a plant-based and gluten-free holiday entrée? This amazing tofu with mushroom gravy to start off a full plant-based holiday menu that even non-vegans loved.
A few people asked what I was planning to serve as my vegan Thanksgiving entrée this year. After thinking it over, I settled on tofu smothered in a rich flavorful onion-and-mushroom gravy. We ate it over warm rice, and the whole thing turned into one of those dishes that seems humble at first but somehow becomes the star of the plate—simple, satisfying, and surprisingly good. Paired with the butternut squash and fresh cranberry casserole, the dishes carried all the flavors of Thanksgiving.
I’ll admit, I took a shortcut with the mushroom gravy and grabbed a vegan, gluten-free mushroom gravy from Whole Foods. It turned out to be painfully bland, so I rescued it with freshly grated ginger, tamari, generous amounts of rice vinegar, and a little sugar. Honestly, I should’ve just made my own gravy with potato starch to begin with.
We spent the holiday with three other couples—none of them vegetarian—and yet not a single spoonful of the butternut squash casserole survived. Half the mushroom tofu disappeared too, even though there was plenty of turkey and other sides at the celebration at my friend's home.
People often ask what vegans actually eat for Thanksgiving, so I'm sharing a sample menu that I would serve if I were the host.
Everything is vegan and gluten-free.
My entree is a mushroom and onion gravy with cubes of tofu over rice.
.JPG "plate of sliced onions and sliced mushrooms")
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| Tofu mushrooms and onion over rice in a casserole |
Ingredients:
Directions:
In a large rimmed skillet, sauté onions and mushrooms in 1/4 cup of water or vegetable broth (or oil if your prefer) on a low flame until soft. Add tofu and continue to sauté adding a little more water or broth if needed to prevent burning. While sautéing, assemble sauce in a bowl. Add all ingredient and mix well. Pour over the sautéed vegetables and tofu and continue to cook on low for 5 minutes. Taste and add additional seasoning if desired.
Place cooked warm rice in a pyrex casserole and flatten - add the tofu mushroom mixture to the top, decorate with scallions and serve.
Entree:
Tofu smothered with mushroom and onion gravy, served over rice
Side:
Butternut Squash (or sweet potato), Apple, and Fresh Cranberry Bake
Vegetable:
Green Bean Medley — bright, crisp, and green
Salad:
Tasty Mediterranean salad with nuts or my grated carrot–cranberry salad — both are interesting company-worthy options
Dessert:
Vegan Pumpkin Pie — blender recipe, crustless
That’s what I’m sharing for this holiday season — a hearty plant-based menu with ingredients that truly feel like Thanksgiving that everyone can enjoy!
How was your Thanksgiving? What did you make that you really enjoyed?
My Notes:
1. Try quinoa in place of rice
2. Use butternut squash or sweet potato for the bake
I was visiting Angie at her truly inspirational recipe blog at Angie's Recipes and saw this quote: I had to repeat.. thanks Angie.
Americans have more food to eat than any other people and more diets to keep them from eating it. ~Anonymous
Have you tried cauliflower rice yet?
It’s one of my go-to healthy low carb/low calorie food swaps instead of rice—and I rely on it for a light, flavorful, and satisfying meal that fits perfectly into my healthy lifestyle. I only like the frozen!!
Recently at my Weight Watchers Workshop, our leader talked about helpful strategies for weight loss and maintenance. Finding swaps for otherwise very fattening foods is a great strategy. You get to indulge without the guilt and weight gain.
Why Food healthier "Swaps" Matter
For me, food swaps have always been a vital part of healthy eating. I love finding creative ways to enjoy the foods I crave—without all the extra fat, sugar, or calories such as this fiesta cauliflower rice recipe below. It's very flavorful with the chopped tomato, fresh lime, and chopped xxxxxxxxxblack olives.
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| Tomatoes, lime, and black olives recipe with cauliflower rice (link to recipe) |
Here are a few of my favorites with links with recipe:
I like to use frozen fruit to make a frozen dessert instead of eating ice cream which I can otherwise never get enough of. It's a huge difference in calories, fat, and my health.
Fresh fruit sorbets instead of high-fat ice cream
Air-fried potato wedges, zucchini strips, or carrot fries instead of deep-fried French fries
Peanut butter powder instead of full-fat peanut butter
I like to sauté in vegetable broth or water instead of oil.
And of course, cauliflower rice tops my list as a substitute for rice.
Cauliflower is a cruciferous vegetable rich in antioxidants and nutrients that support your body’s natural defenses. It’s also a fantastic low-carb, low-calorie substitute for rice, making it ideal for anyone on a Weight Watchers, low-carb, or gluten-free plan.
The secret to perfect cauliflower rice? Cooking it so it’s light, fluffy, and never mushy. I only use frozen and think it cooks tastier than the fresh raw version.
Here’s my simple method for delicious cauliflower rice every time:
Open a bag of frozen cauliflower rice and pour it into a wide, high-rimmed skillet.(must be wide so the "rice' has room to spread out. )
Add ¼ cup of water or vegetable broth.
Heat on high for 1 minute.
Reduce to medium heat and cook for 5 more minutes. Add another 1/4 cup of liquid if needed to prevent burning. Watch it carefully.
For extra flavor and nutrition, I often add:
½ cup chopped red bell peppers
1 cup cubed tofu
Season with turmeric, garlic powder, or fresh minced garlic, salt and cracked pepper or any seasoning of your choice.
If you add bell peppers, cook for about 7 minutes total and include an additional ¼ cup of water or broth halfway through the cooking if needed to prevent burning.
The result? A tasty, filling, and healthy side dish or entrée that’s light, fluffy, and bursting with flavor. The best part—it’s a one-pot meal that comes together in minutes!
So next time you’re craving something warm and satisfying, try swapping your regular rice for cauliflower rice. It’s one of the easiest ways to make your meals healthier without sacrificing taste.
My Notes:
1. After cooking the cauliflower rice mixture, place in an oven proof bowl and bake in a preheated 375 degree oven for 5-7 minutes to crisp up the tofu and rice if desired.
2. All recipes on this blog are gluten-free and since 2021 all recipes are vegan.
This tangerine sorbet recipe blew me away. I used just one ingredient — fresh frozen tangerine segments — to whip up a dairy-free, sugar-free treat in just one minute. It was absolutely (surprisingly) delicious. It tasted just like the homemade Italian water ice that we get in the summer from a local stand.
First-Please understand that you do not have to be gluten-free to enjoy these oatmeal apple drop cookies! They are perfect no added sugar recipe for everyone! Oats + apples = the easiest healthy cookies ever.
There’s something about fall that makes me want to turn on the oven and do a little baking with apple or pumpkin. But here’s the thing — I’m not really much of a baker, so simple has to be the key word for anything I bake.
Looking for a healthy black-eyed pea recipe?
This one is made with sautéed onions and baby spinach and is easy, wholesome, soothing and delicious.
