This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to go crazy for this new pasta, and the Mediterranean Pasta Salad recipe below!
This post is sponsored by Pompeian, who you probably know for their delicious, high quality extra virgin olive oils and vinegars. My last blog post with them was about how to make a delicious and filling entree salad every time. Today we’re talking food scraps, and how to utilize them to make nutritious and tasty dishes + save money and help the environment! Don’t miss the recipes, photos, and video below!
About 50% of all produce goes to waste each year in the United States. Globally, the figure is around 30%––which is still way too high––but the United States is winning the waste game. In fact, most of the trash in American landfills is food waste. There are so many reasons for this, like the low cost of food, pickiness about how produce looks, and overly busy lifestyles. Luckily there are simple solutions to fix this problem, and it all begins with how we see waste, and taking responsibility over it. [Read more…]
This post is sponsored by Calphalon to help celebrate the launch of their new expertly designed appliance line. For this post, I couldn’t wait to get my hands on the new Calphalon IntelliCrisp™ Waffle Maker. I was excited to try this new one that promises crispier, fluffier waffles made using a ceramic surface. It surely didn’t let me down. These Pumpkin Waffles with Pumpkin Spice Syrup have been my favorite things I’ve made so far—absolutely perfect for fall. Calphalon’s new line of appliances includes the IntelliCrisp™ Waffle Maker, Even Sear Multi-Grill (hello grilled veggies and mushrooms!!), Digital Sauté Slow Cooker, Auto-Speed Blender, Quartz Heat Countertop Oven, and the Special Brew Coffee Maker.
I try to play it cool when fall rolls around. I wait until October to even begin thinking about Halloween, I don’t allow myself a single pumpkin spice treat until October, and you won’t find me shopping for warmer clothing until the temperature really drops. I live in Los Angeles now, so fall really doesn’t have the same charm as it does in other parts of the country. What used to be my favorite season has dropped to second place now that I’m in Southern California. Can you guess my new favorite season? Spring! And that’s because it rains and LA becomes almost lush with greenery.
Still, fall takes the cake when it comes to the food and fresh local produce. I’m talking squash, sweet potatoes, hearty grains; cravings for soups, holiday foods, and baked goods. When the temperature first dropped in LA a couple of weeks ago I knew it was finally time to welcome in all those sumptuous flavors, starting with the most obvious: pumpkin spice! I had just gotten my hands on the new Calphalon IntelliCrisp™ Waffle Maker and was going crazy turning everything into a waffle. Of course I had to make pumpkin spice waffles, and of course I had to top them with pumpkin spice syrup, because who can ever get enough of pumpkin spice? Oh, and of course they’re terrific made with sweet potato too!
This post is sponsored by Califia. You’ve probably enjoyed their almond-based non-dairy milks, creamers, and coffee drinks, but have you had their new drinkable yogurt? It’s delicious, and I was immediately inspired to use it for this cooling and versatile vegan tzatziki sauce. Don’t miss the video below to see how easy it is to make, along with a couple more must-make vegan sauces!
The very last animal product I gave up before becoming vegan was yogurt. For most of my life, until that point, I couldn’t stand the smell and tang of yogurt. My mom would eat it in the car on our way to school and work, and I’d have to plug my nose. But when I finally stopped being a picky kid, I realized that I really like yogurt. Actually, I grew to love it! And before I became vegan I didn’t think I could give it up. For one, the commercials saying that it’s great for gut health had me convinced. Secondly, it’s such an easy snack! Of course I finally gave up yogurt because the reality of animal suffering far outweighed my desire for a creamy snack. And so it was, in 2011 I thought I’d said goodbye to yogurt for good.
This post is sponsored by Pompeian, who you probably know for their delicious high-quality extra virgin olive oils and vinegars. It’s no wonder we partnered with them to bring you this post on How to Make a Salad. Keep reading to learn how you can become a pro at bringing your greens to life!!
At the base of my personal food pyramid are greens. Fresh, bountiful, nutritious, tender, tough, light green, dark green, cruciferous, chlorophyll-rich greens! While I love them cooked to perfection, I especially love them in the raw, in salads. And just to be clear, I’m not talking about making a simple side salad of romaine lettuce with a light dressing. I’m talking about a big entrée salad that is filling, balanced, and full of texture and color.
There is certainly some skill to making the perfect salad. You’ve got to have the right dressing and the right additions. The perfect entrée salad should have a nice blend of fresh greens, colorful starchy or non-starchy veggies, legumes, a healthy dressing, whole grains, and some nuts or seeds for extra nutrition and crunch. In this post (and video below) I’m going to show you exactly how to make a salad: but more specifically how to make the perfect entrée salad so that you make sure to get your raw greens every day. [Read more…]