One of my favorite kitchen pastimes is to recreate comfort food into a new food experience. Ultimately, my goal is to make the dishes even tastier, healthier, and plant-ier (I think I made that word up?!) … and to elevate them so they’re a slight bit fancier. That’s what I did here. And don’t worry, it’s not complicated even though it might look like it. It’s my newest take on chili cheese fries. Yep, it’s still carb-rich … but at least it’s 100% “good” carbs!
April is Earth Month. And April 22 is Earth Day. So, this is the best time of year to set new green goals. Do you have one yet? If not, here are two simple things you can do … eat more plant-based or eat more seasonally (or both). And this meal is definitely a delicious way to bring both of those goals to life in your cuisine!
One of my favorite things to enjoy after a long power walk is a smoothie. And when it comes to whirled up beverages, there’s no better flavor in my book than chocolate … the darker the better! So, meet my dark chocolatey smoothie. You only need three ingredients to make it—fat-free milk (preferably organic), unsweetened cocoa powder and, for sweetness, California prunes. Yep, you read that right … prunes! In the culinary sense, these dried fruits (dried plums, to be precise) enhance chocolatiness. They provide sweetness in a no-sugar-added manner. Plus, they’re beneficial for gut and bone health! In other words, that’s a win-win-win-win!
I’m giddy once my spring cleaning is done. The same thing happens when I spring clean anything edible found in my kitchen. And since I’m a huge advocate of preventing food waste, I’m basically giddy x 2 when I have a clean kitchen and no waste! So, here’s how this “clean” recipe came to be.
I’m a big, BIG noodle fan! They’re such a fun food. This cool bowl of noodles is no exception. You can make it with any variety you like. And there are sooo many types available today. When doing a cold salad like this, I find that whole-wheat or brown rice noodles offer the best texture. But when you want a boo punch of plant-based protein, you can make it with a pulse pasta like I did her. That’s red lentil spaghetti you see.