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
In the winter, I often make stew and soup because it is so comforting. I tend to just throw everything I have in a pot, but found myself remaking this version with big chunks of cabbage and lots of red lentils often. So why not share it! I love this soup because of the savoury flavour and thickness the lentils provide. I also add a
I love tempeh, but struggle to find ways to cook with it. Although I love it in restaurants, I rarely find it amazing when I make it myself. Until I made this curry. I was craving tempeh and had a red curry on my to-do list, so I decided to go ahead and use tempeh in my curry. I am glad I did, because I
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,
Soup is a fall and winter favorite of mine. However, I don’t tend to eat appetizers unless I have company so I prefer to have my soups as a main dish. While some soups (usually those including beans and grains) fill me up, some just don’t cut it as a main dish. And now I’ve found the perfect solution: cornbread! I love cornbread and finally
