Culinary Adventures
Creamy Zucchini and Potato Gratin feels indulgent without the full, heavy feeling of typical cream and cheese based dishes. I think the secret is finely slicing the zucchini and potatoes using a mandolin. Make sure to have the potatoes slightly thinner than the zucchini so everything cooks evenly. Choice of shredded cheese is up to… Continue reading Zucchini and Potato Gratin
Nick and I went vegan for a whole week back in January for Vegan Month! On the menu was a wonderful combination that we have made before (with some minor substitutions in order to keep vegan)... Puttanesca Soup with a Mediterranean Veggie and Hummus Wrap! ∇Note: You can purchase jarred bruschetta or make your own.… Continue reading Puttanesca Soup with Mediterranean Veggie and Hummus Wraps
The meaty portobello mushrooms in this hearty take on risotto will have you saying, "What meat?" Going vegan has never been more delicious. For this recipe I recommend scooping out the insides and removing the stem. I opt to save the stems, chop, and add to my “risotto” for more mushroom goodness. When it comes… Continue reading Vegan Balsamic Mushrooms with Spinach and Barley Risotto
A delicious, low carb vegetarian casserole that everyone will love! Customize the vegetables for your own twist. The serving size is HUGE! So filling and satisfying! (6 servings) Ingredients: 2 large spaghetti squash 8oz baby Bella mushrooms, sliced 16oz fresh spinach 1 large onion, diced 1 red bell pepper, diced 4-6 garlic cloves, thinly sliced… Continue reading Creamy Baked Spaghetti Squash Casserole
Prepare yourself for a delicious, hearty vegetarian take on chicken Parmesan; you 100% won’t miss the meat. In fact, this is our new favorite “chicken” Parmesan recipe! ∇Note: To kick your sauce up another level, used jarred bruschetta in addition to marinara sauce or check out my recipe here for Easy Bruschetta at home. ∇∇Note:… Continue reading Cauliflower Parmesan
Straight forward and delicious. This easy bruschetta recipe will have your taste buds humming. It is so versatile - use it as a pasta sauce or with my Cauliflower Parmesan, on a charcuterie board, as a topping for crostini, or in my Puttanesca Soup recipe. If I’m being honest, I ate it straight out of… Continue reading Easy Bruschetta
Delicious, comforting Broccoli Cheese soup... and it's low fat. No, this is not a trick, it’s a treat. Yeah, that’s right. I used a Halloween pun just now. It’s October - I’m allowed! This recipe is my own copycat recipe for Panera Bread broccoli cheddar soup and I’ve been making it for at least 5 years… Continue reading Broccoli Cheese Soup
Hello, everyone! I hope you’re all having a nice start to this beautiful fall weather! Autumn is soup season, and what better fall soup than a warm Butternut Squash Soup? But if you’re like me, you made way to much and have no clue what to do with the leftovers. Have no fear because this… Continue reading Butternut Squash Soup
Cold winter nights? Try this healthy, filling vegetable soup to warm you up. {Shhhh I'll tell you a secret: it's actually rather warm in Anchorage for December. High of 42º! But I'm ready for these cozy winter recipes.} With this recipe you'll be curled up on the couch in front of the fire in no… Continue reading White Wine Vegetable and Herb Soup
Happy Hump Day y’all! This recipe I’m blogging tonight is one of my favorite soups. Now I know you’re thinking “uh cabbage soup?” Or maybe you didn’t even read this far {haha}. Trust me. I’m always like “meh” as I’m making it. Then I’m like “hmmmm” as I smell it simmering. Then I’m like “oh… Continue reading Cabbage Detox Soup
