Author Archive

Hearty-Hearty Minestrone Soup

Another great recipe submitted by Katherine Lawrence of www.plantbasedhealth.com

Savory Potato Pear Stew

This stew was inspired by a vacation—it was time to clear out the fridge, stoke up on immune boosting beta-carotene and have leftovers in the freezer upon our return home.

Thick Tex-Mex Chili

I love thick, hearty chili in cold weather. It’s always so satisfying and filling, so it makes a great comfort food…especially when served my favorite way: over warm grits!

Low-Fat Gingerbread Cookies

A healthy recipe for a traditional holiday treat.

Baked Apples

Apples are baked with a delicious combination of oatmeal, pecans, and spices.

Fall Pumpkin and Lentil Stew

A delicious Fall stew you can make in your crockpot or in a regular saucepan.

Spicy Orange Cranberry Salsa

Cranberries and oranges with jalapeno pepper for extra kick.

Pumpkin Smoothie

1 15oz can Pumpkin
1 1/2 c Soy Milk
1T. Maple Syrup or Agave Nectar…

Fruity Quinoa Yogurt

Add all ingredients to a food processor and process until smooth. The quinoa will give it texture, in addition to lots of protein and fiber.

Eat this straight or with sliced apples.

Super Healthy Bean Dip

This bean dip is packed with fiber, calcium, protein, iron and vitamins A and C. The flavor of the spinach is masked by the salsa and cumin, so it a great way to add nutrition to a delicious snack.

Southern Sunrise Smoothie

This smoothie makes me miss my days of growing up in Louisiana. It makes 6 cups, so that’s enough for me to enjoy more of it the next day 🙂

Spinach and Shiitake Soup

Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

Veggie Confetti Muffins

These muffins are moist and delicious! The flax and walnuts provide omega-3s, while folate, beta-carotene, vitamin A and fiber are provided by the vegetables. Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

Creamy Cruciferous Risotto

An easy, healthy risotto made with cooked brown rice and cruciferous vegetables.

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