Savory Oatmeal with Hummus, Kale and a Fried Egg

With so many of us trying to cut back on sugar, why not go savory with oatmeal. Oatmeal does not always have to be covered with brown sugar or maple syrup and like other whole grains, it works well on the savory side. Here it’s cooked with a vegetable broth and served with hummus or…

Bean and Veggie Dip

Hummus is not the only bean dip in town. It’s time to think outside of the hummus box and start making your own bean dips at home. Use any type of bean to make a dip; kidney, cannelini, garbanzo, or black beans and you can use canned or cooked from dried. Just pour them into…

The Basics of Cooking Beans

I’m pushing beans again because I’m trying really hard to get you to eat them several times a week.  If you’ve never cooked them from dried beans, it’s definitely worth the little bit of extra effort because the texture is far superior to canned beans.  You can purchase dried beans at any supermarket but for…

Peanut Butter, Chocolate Chip, (and bean) Energy Bites

This recipe was sent to me by a friend and I was pleasantly surprised by these little bites. I knew the peanut butter and chocolate chips would be delicious but I wasn’t sure about the addition of beans. The beans add creaminess, texture and of course, essential nutrients and fiber but thankfully you can’t detect…

Curried Baked Beans with Pita and Yogurt

For a healthier 2018, add more beans to your plate, 2 cups per week to be exact. Beans are inexpensive, easy to prepare, extremely versatile, and are waiting in your pantry for a quickly assembled weeknight meal. No excuses. If your concerned about the unwanted gassy side effect of eating beans, start slowly, allowing your…

Tuscan Shrimp with Beans

Shrimp and beans are a beautiful pairing.  The creaminess of the beans works well with the tender texture of the shrimp, both complimenting but not overpowering one another. Best of all, this is fast, easy meal you can assemble on any night of the week. Leftovers make an excellent breakfast or lunch the next day….

Moroccan Lentil Stew

Once cold weather arrives, soups and stews are on my weekly menu. I was looking through some old recipes and found this delicious vegetarian stew, seasoned with cumin, coriander and garlic. It will definitely be added to my winter line-up. This stew is thick and rich, full of warm, fragrant spices with a heartiness that…

Eggplant “Meat”balls over Zucchini Noodles

Meatballs are a perfect little package of protein but not all meatballs have to be “meat”balls. For a vegetarian twist, swap the meat for lentils, mushrooms, bulgur or as in this recipe, eggplant. Eggplant has a texture that works well as a meat substitute and the addition of beans helps to boost the fiber and…

Curried Chickpea Pita Pockets

Sandwiches can be fast, easy and excellent for “on-the-go” meals but not all sandwiches are created equal. Using whole grain pita bread and filling the pockets with delicious, plant-forward ingredients is a satisfying, “better for you meal” with  very little fuss.

Better Black Bean Burgers

Veggie burgers are often hit or miss. I do like several frozen varieties but I wanted to find one I could make at home with little fuss. Several of the recipes I tried were either bland or dry but this black bean burger from America’s Test Kitchen is well seasoned, moist and worth the little bit…

Award Winning Turkey Chili

My husband and I make this chili when we are hosting big gatherings. It serves a crowd but it also freezes well so don’t be intimidated by the quantity it makes. We’ve entered this chili in several chili cook-offs and not to brag, but it has won its share of ribbons. That says a lot…

The Basics of Cooking with Beans

My new cooking goal is to master the craft of cooking dried beans. This should be simple but my past experience resulted in soft, mushy or mealy beans but then I stumbled upon the website, Rancho Gordo. It inspired me to start cooking dried beans and to stop opening a can. Rancho Gordo beans are beautiful,…