Veggie Barley Salad

Loaded with all kinds of super nutritious and wholesome ingredients, this sturdy Veggie Barley Salad is a veritable explosion of flavors and textures! Perfect for potlucks, picnics or no-fuss lunch at the office.

Loaded with all kinds of super nutritious and wholesome ingredients, this sturdy Veggie Barley Salad is a veritable explosion of flavors and textures! Perfect for potlucks, picnics or no-fuss lunch at the office.

Man, I love barley! Really I don’t understand why it is that it’s so unpopular, this grain. It has the coolest texture, so much flavor, and is so crazy uncomplicated, too! 

Unlike rice, barley is super easy to cook… you just can’t mess it up! And unlike rice, it’s equally delicious hot or cold, making it a perfect contender for cold salads. Why people still use cold rice in salads is beyond me. I mean, the thing gets totally unpalatable after it’s been in the fridge for a while. It becomes hard and dry and totally tasteless. But barley? Barley stays supple, crunchy and chewy and has the coolest of textures, even when cold. Not to mention the fact that it remains super tasty, too! 

Granted, it may take a little bit longer to cook than rice, but it’s so much worth the extra time. Plus, you can totally make a bigger batch and reheat it later, or use the leftovers to make all kinds of dishes, like this very salad, for instance. Me, I even like to throw some in my morning cereal; it gives it tons of texture, and much nutritional benefits, too! 

Why not go ahead and cook a batch now, and then whip up this super delicious and nutritious salad? 

If you’re not sold on it yet, give it a try. I’m sure that you too, will totally adopt it. 

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Creamy Vegan Mac and Cheese

You won’t believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy…

You won't believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy...

I’m not gonna lie to you and try to sell you the idea that this Vegan Mac and Cheese tastes exactly like the real thing. Cuz no, it doesn’t. But I can honestly tell you that it tastes darn good, though! And it’s rich and creamy. And yes, cheesy too! 

In fact, despite not being an exact replica of a classic Mac and Cheese, this vegan version has so much to offer in the flavor and texture department, you might very well end up liking it as much, if not more, than the real thing! 

The sauce is made from butternut squash, white kidney beans and nutritional yeast, which gives it a slightly sweet and nutty, tangy and cheesy flavor. As for its consistency, it’s so crazy smooth and silky that it would totally make any traditional cheese bechamel super envious! To top things off, a little sprinkle of ground hazelnuts mixed with a handful of vegan cheddar shreds provide an agreeable little crunch, with an extra dose of interesting flavors, to boot . 

One thing’s for sure, this baby beats the other one hands down in the nutrition and compassion areas. And this can’t be a bad thing now, can it? 

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Mujadara – Lentils and Rice with Caramelized Onions

Mujadara is a super simple yet crazy comforting Lebanese dish made with lentils and rice which are slowly simmered with caramelized onions, then tossed with fresh cilantro and served topped with even more caramelized onions! Stunning on its own, or as a side!

Mujadara is a super simple yet crazy comforting Lebanese dish made with lentils and rice which are slowly simmered with caramelized onions, then tossed with fresh cilantro and served topped with even more caramelized onions! Stunning on its own, or as a side!

Up until about a month and a half ago, I’d never even heard of Mujadara. Now? I can’t get enough of it! In fact, since I discovered this yummy Lebanese dish, I’ve been making it every single week without fail; I think I’m addicted!

Now I’m not saying that my recipe is the real deal, as in super authentic and all. In fact, it’s probably not even close to that. To come up with my own version of the dish, I’ve analyzed (and tried) several recipes. As is the case with many classic dishes, there’s a myriad different versions out there, but all have the same 3 ingredients in common: rice, lentils and caramelized onions. While most recipes call for white rice, I much prefer to use brown rice. I find that it has more texture, a more robust flavor and goes super good with the lentils. Also, the ratio of rice to lentils seems to vary a lot. I find that 1:1 works perfectly well!

As for the caramelized onions, some prefer to add very little, while others, like me, go all out. Some cook the onions, rice and lentils separately. Yikes! You know me, right? I’m all for keeping things stupid simple, saving time and using less dishes. I did everything in one pan.  

Seriously, while it might not look like much, this Mujadara thing is dangerously tasty! You should totally give it a try! Granted, this is the kind of dish that takes quite a bit of time to make, but most of this time is completely non-demanding of your attention. It’s a dish that practically takes care of itself. 

5 minutes prep time to slice the onions, 2 minutes to blow your nose and wipe your teary eyes…

The rest, you can take care of the rest while the onions are cooking.

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Quick Sun-dried Tomato Olive and Spinach Pasta

Perfect for those nights where you are not inspired or super crunched for time, this Quick Sun-dried Tomato Olive and Spinach Pasta is ready in just as much time as it take to cook a pot of spaghetti. The true kicker is it’s so good, it’s totally company-worthy! 

Perfect for those nights where you are not inspired or super crunched for time, this Quick Sun-dried Tomato Olive and Spinach Pasta is ready in just as much time as it take to cook a pot of spaghetti. The real kicker is it's so good, it's totally company-worthy!

If there was one dish that I would absolutely not mind eating every single week, and even several times a week, it would be this one. In fact, I always make sure to have all the ingredients needed to make it on hand, in my fridge and pantry.  

This beauty has instantly become a big favorite in this household, and with reason. I mean, not only does this dish come together super quickly (you’ll probably have to wait on your pasta being ready before you can toss them in with the rest of the stuff) but it’s also crazy delicious. So good in fact, it’s totally company worthy. Especially if said company happens to show up last minute and unannounced. No big deal. If that happens, just do a double, or even triple batch. Be warned though: if you serve them this Sun-dried Tomato Olive and Spinach Pasta, there’s a good chance that they’ll make a habit of showing up on the fly like that. 

And if you’re cooking just for yourself, you can just as easily halve the recipe. Or do a full batch and reheat the leftovers later. 

Seriously this is a recipe you will want to know by heart – and won’t have a hard time learning either! 

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Vegan Rosé Pasta with Spinach and Sauteed Mushrooms

Quickly and easily pimp your favorite jarred marinara sauce and turn it into an exquisite and “regular-rotation-worthy” Vegan Rosé Pasta dish using only a few very simple, and surprising, ingredients!

Quickly and easily pimp your favorite jarred marinara sauce and turn it into an exquisite and "regular-rotation-worthy" Vegan Rosé Pasta dish using only a few very simple, and surprising, ingredients!

This quasi instant Vegan Rosé Pasta dish has recently become my go-to, lazy “don’t-feel-like-cooking” night favorite. You know, those nights when you just feel uninspired and all you wanna do is pop open a jar of your favorite store-bought sauce, mix it straight into a pot of cooked pasta and unceremoniously go at it?

Well, the beauty of this dish is that it takes no more time to prepare than it takes to cook dry pasta… You’ll have plenty of time to make that gorgeous vegan rosé sauce while the pasta is cooking, with probably even a few minutes to spare.

But you’re probably thinking: “Wait: Did you say vegan? So you’re actually making rosé sauce with no cream? And it actually tastes good? Nah! That can’t be…” Oh yeah! I’m about to share a beautiful secret with you. A replacement for that cream that not only tastes much better, but that also happens to do your body good!

Quickly and easily pimp your favorite jarred marinara sauce and turn it into an exquisite and "regular-rotation-worthy" Vegan Rosé Pasta dish using only a few very simple, and surprising, ingredients!

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Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds

This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it’ll have no trouble finding a spot on your Christmas menu. But really, don’t go saving it just for the occasion: it’s just as spectacular any other day of the year!

This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it'll have no trouble finding a spot on your Christmas menu... but really, no need to save it for the occasion: it's just as spectacular any other day of the year!

You know how I love me a good salad, right? In fact, salads are something that I tend to eat with practically every meal, regardless of the season… or the occasion, for that matter!

Even on Christmas, I like to have some kind of salad on the table. Of course, I like to dress it up for the occasion, though! Like this beauty, right here, for instance. It looks so pretty with all its jewel-like colors, its beautiful reds and vibrant greens, I’m sure you’d have no problem fitting it into your Christmas menu, even if your guests or family members weren’t really into eating “rabbit food” on the big day.

You can make this one a few hours ahead of time, and it comes together in mere minutes, really, providing that you have leftover quinoa in your fridge. If you don’t, simply take a few minutes the previous day to cook a cup of dry quinoa and then leave that in the fridge to cool until the next day.

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Arugula Pesto Linguine with Sun Dried Tomatoes and Pine Nuts

Arugula Pesto is a very decent, super tasty and much more affordable alternative to your traditional basil pesto! Served with pasta, paired with sun dried tomatoes and pine nuts, it makes for a truly winning combination.

Arugula Pesto is a very decent, super tasty and much more affordable alternative to traditional basil pesto! Served with pasta, paired with sun dried tomatoes and pine nuts, it makes for a truly winning combination.

If you’ve ever made traditional basil pesto from scratch, then you know just how expensive this can get. Especially if you don’t happen to be growing your own basil… Indeed, this highly aromatic and delicate herb can become quite pricey if you have to buy it at the grocery store, and LOADS are needed to make a good pesto.

Arugula Pesto is a very economical and equally tasty alternative, if you ask me! Of course, the flavor is not exactly the same as the original, but it’s still very flavorful, super fresh and crazy simple to make. This version also uses walnuts instead of the super pricey pine nuts that traditional pesto calls for. I chose to save the precious nuts and use them whole as a key player in the dish itself. They’re put to much better use that way, trust me! At least you get to fully appreciate their creamy texture and rich buttery flavor!

The addition of a handful of sun dried tomatoes puts the finishing touch on this quick, easy and unpretentious pasta dish. Really, it’s simplicity at its best!

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Butternut Squash Beefaroni

This Butternut Squash Beefaroni is a simple and fantastic way to covertly bring healthy food to the dinner table. Kids and grown-ups alike will be completely dazzled!

This Butternut Squash Beefaroni is a simple and fantastic way to covertly bring healthy food to the dinner table. Kids and grown-ups alike will be completely dazzled!

Just like Mac ‘N Cheese, Beefaroni tends to be a winner in most households! Kids and adults alike usually can’t resist digging into such bowlfuls of comforting goodness!

This healthier version sacrifices none of the taste, while allowing you to sneak a few extra veggies into your family’s plates, in the form of butternut squash and cauliflower. 

But this, they don’t need to know… cuz this beefaroni, it’s so tasty and comforting, no one will be able to tell the difference. In fact, chances are they’ll like this version even better! 


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Broccoli and Mushroom Quinoa

Delicious warm or cold, this Broccoli and Mushroom Quinoa makes for a delicious accompaniment to just about any meal… or, add a little bit of protein to instantly turn it into a complete meal!

Delicious warm or cold, this Broccoli and Mushroom Quinoa makes for a delicious accompaniment to just about any meal... or, add a little bit of protein to instantly turn it into a complete meal!

Here’s a quick and easy quinoa recipe that the whole family will love and that I think you’ll want to add to your regular menu rotation! Cuz not only is it super easy to make, it also happens to be crazy tasty, highly nutritious, and extremely versatile, too! 

Indeed, you could very well choose to eat it as a side dish   it’ll go good with just about anything  or add some kind of protein to it and enjoy it as a complete meal! 

What’s more, it’s equally delicious served warm just as soon as it’s ready 
 or chilled, right out of the ice box. Very convenient if you need to grab lunch quickly on your way to the office!

Of course, this also means that it can very well be made ahead of time, if necessary. And then you get to choose whether to reheat it, or eat it as is… 

How’s that, for options, eh? Can you say versatile?


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Gallo Pinto – Bean and Rice Casserole

Gallo Pinto is a rice and beans casserole, traditional of Nicaragua and Costa Rica, very regularly served as a side dish and particularly enjoyed at breakfast alongside a couple of fried eggs.

Gallo Pinto is a rice and beans casserole, traditional of Nicaragua and Costa Rica, very regularly served as a side dish and particularly enjoyed at breakfast alongside a couple of fried eggs.

One of my very good friends recently went to Costa Rica and, while there, totally fell in love with Gallo Pinto, one of their traditional dishes, which they apparently eat practically every day, and sometimes even several times a day!

He loved their traditional rice and bean casserole so much that he asked several locals for their recipe and, after he returned, started making it on a regular basis. Of course, it was only a matter of time before he had me discover it and fall in love with it, too! 

And now, I thought I’d pay it forward and share the recipe for this very simple yet super tasty dish with you, too… 


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