Delicious Smoothie with protein from kale

Mango Smoothie for breakfast or snack

Banana Pudding is a Southern favorite with a bottom layer of vanilla wafers, topped with very ripe sliced bananas and topped with vanilla pudding. This oatmeal is much simpler but has the main flavors of banana combined with an intense vanilla flavor.

You can leave off the topping altogether or just use a teaspoon or two of your favorite nut. Depending on how sweet your figs are you may need to add a little sweetener if you make it that way.

This oatmeal is inspired by an Indian dessert Carrot Halwa. Carrot Halwa is a thick paste of carrot, sugar and cardamom that’s sometimes topped with saffron and pistachios.

This oatmeal has the sweet and slightly sour bite of strawberries with the creamy after taste of vanilla and the richness of So Delicious Coconut milk.

This is my famous Panang curry recipe with kale, which has a slightly different twist and lots of veggies – resulting in a huge pot of steaming, nutritious joy.

Make this delectable recipe gluten-free by using brown rice pasta.

This oatmeal reminds me of my favorite muffin. You get blueberries in every bite with a bright burst of lemon. There’s something about just smelling lemon that seems to make the ickiest day seem to have possibilities.

I think shaking up some sweet salsa in a squeeze bottle and drawing a heart outline on each soup’s bowl’s surface, with the cilanto dusting would make it a great Valentine’s dish.

Grilled veggies served with a raw tomato sauce

A few tips for cooking Indian food without added fat.

Easy Mexican-style beans in the crock pot.

This recipe was adapted from “Tofu Cookery” by Louise Hagler. The oil has been omitted from an otherwise wonderful recipe and the quantity of tofu changed for convenience.

I like creamy salad dressings that seem full of fat so since we can’t have that “fat” (nasty word)–here is my salad dressing: