After Thanksgiving Turkey Stew with Fresh Sage and Thyme

When the weather gets colder, I’m ready for warm, rustic, flavorful stews. This is a perfect recipe to make after Thanksgiving, allowing you to use up any leftover turkey or with chicken if you want to make it any other time of the year.  Hearty herbs, like sage and thyme, are excellent in winter soups…

Creamy Pumpkin Pie with a Graham Cracker Crust

Here’s a late addition to the pumpkin palooza post. Pumpkin pie. I lightened the recipe by using evaporated fat-free milk instead of cream and made a fast and easy graham cracker crust using liquid vegetable oil instead of the traditional, full fat pie crust. This recipe makes two, 9 inch pies, one for dessert, and…

Sweet and Tangy Cranberry Sauce

This recipe has been our Thanksgiving “go to” cranberry sauce for over 20 years. It’s fast (almost as fast as opening a can of cranberry sauce) and lower in added sugar because much of the sweetness comes from a mix of different types of fruit. I tend to like a little tang to my sauce…

Pumpkin Paloozza (ideas for Thanksgiving)

This is the time of the year for everything pumpkin and I love it! Pumpkin waffles, pancakes, muffins, and oatmeal. Pumpkin pasta, soup, ravioli and of course pumpkin pie. Many of the recipes you’ll find while searching the internet may be delicious but they are also unnecessarily filled with extra saturated fat, sodium, sugar, and calories….

Quinoa and Brown Rice Lunch Bowl (with every vegetable in the fridge)

It’s mid-week and no time to stop at the market so rather than eat out, I’m making my favorite lunch, “the lunch bowl”. Using whole grains leftover from last night’s dinner, whatever chopped vegetables are in the fridge, baked tofu, pumpkin seeds and raisins, I have the fix-ins for the perfect lunch bowl. Lunch bowls…

Simply Roasted Butternut Squash

What keeps most of us from cooking a butternut squash is the thought of peeling it. Its odd shape, a sharp knife and slippery hands = a trip to the ER. But peeling one is easier than you think. All you need is vegetable peeler, making this task much safer and faster. When I cook…

Spicy Gluten-free Peanut Noodles with Tofu and Veggies

I like this dish because it’s a perfect balance of spicy, tart, creamy and crunchy. It’s easy enough to make on a weeknight and there will be plenty leftover for lunches and dinners later in the week. You can use any type of gluten-free pasta; soba, bean, quinoa or brown rice or use regular whole…

Roasted Spaghetti Squash Boats

Spaghetti squash is nature’s spiralized vegetable. No special equipment necessary. Just cook the squash by either roasting or microwaving and scrape the interior flesh to magically create the strands of “spaghetti”. Yellow and orange vegetables like butternut squash, pumpkin and spaghetti squash are rich in beta-carotene (a plant form of vitamin A found in orange…

Low Carb (and gluten-free) Pizza with a Cauliflower Crust

I have to admit, I was skeptical going into this recipe but I’ve been hearing a lot about using cauliflower as a pizza crust so I had to give it a try. To my surprise, it tasted pretty good. Everyone who tried it gave it a thumbs up! The cauliflower comes together to create a…