healthy... the tasty way
Split pea soup has always been a classic to me, one my grand-mother would make. Thick and filling, I’ve always loved it. I always think to myself I’ll make some, and then never do. Until I made this recipe! I wanted to make a split pea soup that would be really flavorful, but safe on all stages of The Eczema Diet and The Eczema Detox
The holidays are a big time for potlucks! With lots of food sensitivities, I end up eating only the things I bring to the potluck, but I also like bringing something delicious, thus showing people I still eat tasty food :). This holiday season however, I realized I hadn’t made cold recipes in a long time – so I had to invent one I could
I got a buttercup squash in my weekly organic food basket and wasn’t sure what to do with it, so it waited patiently on my counter for a couple weeks. With the cold weather, I ended up craving chili since it is so warm and filling. Inspired by my pumpkin chili, I decided to use my squash to make this dish. The result is thick, spicy,
Shepherd’s pie is definitely a childhood favourite, and a perfect comfort food meal for those colder days that just started. Although I liked the traditional corn-meat-potato mix as a child, I have been loving experimenting with different veggie fillings for vegan versions of the classic. As long as there are mashed potatoes on top, I am happy! This shepherd’s pie is far the classic, with
Two weeks ago, Angela from Oh She Glows posted a recipe for Three-Bean Salad, a recreation of Fontaine Santé’s salad. Since I love this salad, I knew I had to try the recipe! I actually planned to follow the recipe, but as it happens most of the time I ended up changing it. The salad was sooo good, with a perfect dressing to go with
