Savor the flavors of Spring with a Fresh Buddha Bowl
#Buddhabowl #plantforward #cheflife #springcooking Grain Bowls aka Buddha bowls are making the rounds these days on recipe websites. The history I am told of the Buddha bowl is Buddha often traveled all day to see people and along the way, they gave him a food offering which he put in a large bowl. At the end of the day, he would eat the bowl as his meal. I can see where this would be true as the Buddha bowl has bits of different foods in it all at one time. Today, the Buddha
Celebrate International Burger Day with Duluth Grill's Wild Rice Burger
Burgers were believed to be invented in Hamburg, Germany, where the butchers used up the scraps and trimmings from the shop.
Mushroom Risotto Gets An Update With Farro
Mushroom Risotto has long been a favorite of mine to order in an Italian restaurant.
Celebrate Eat More Fruits and Veggies Day with Sesame Green Beans
Getting the suggested amounts of fruits and veggies in one's diet can be challenging even on perfect days.
One Pot Pasta Primavera Welcomes Early Spring Vegetables
I love pasta any time of the year but Spring is without a doubt one of the best times to make lighter, more plant-forward pasta dishes.
Chimichurri Sauce Perfect for Spring Cooking Adventures During National Herb Week
In celebration of National Herb Week, I am sharing one of the favorites that I call "new" mother sauces. Emerald green in color, this sauce
Salsa De Sonora - Always Better Made At Home
My favorite kind of salsa is the smooth kind versus the chunky. Most Mexican Restaurants serve this style of salsa when you sit down to eat
Celebrate Mom and National Shrimp Day!
Tomorrow is National Shrimp Day, a day that's celebrated because Americans eat Shrimp more than any other seafood. It's Bubba Gump's favori
About Me / Partner With Me
Welcome to my site! Whether you are looking for plant-forward recipes to explore a flexitarian or plant-based lifestyle, or new recipes to s
Cajun Dirty Rice Gets A New Makeover
Cajun Dirty Rice like my mama used to make has traditionally been made with chicken livers and gizzards. I recall we always used to have Dirty Rice on Sundays growing up when we had BBQ chicken. Back then, the innards came with the whole chicken so the savvy cajun cooks used it as a flavoring for rice. Now, because these parts are no longer packed with chicken, ground meat, ground turkey, and soy crumbles make a good stand-in for the chicken livers and gizzards. This fried r