10 Ways to De-Stress Right Now

As a health coach, I work with people to help them make healthier food choices, eat more veggies, and deal with health issues. Everyone is unique, and each person has his or her own specific list of goals. The one thing that all of my clients have

Lemon-Dijon Tempeh and Mushrooms

I was flipping through an issue of Shape magazine recently, and I came across a recipe for Tarragon-Lemon Chicken and Mushrooms. I can’t stand tarragon, and while I adore chickens, I would never think of eatting one, but the recipe still piqued my interested. I do love

12 Vegan Recipes for Easter Brunch

I recently polled my Facebook friends to find out what people traditionally eat on Easter Sunday. I was genuinely unsure, as my family always either went out to eat or we went to someone’s house and ate the same types of foods we had on Christmas and Thanksgiving.

Vegan Spinach Mushroom Quiche

I’ve never actually had an eggy quiche, but I have had many vegan ones made with tofu, white beans, and even chickpea flour. It’s amazing how creative you can get with ingredients once you remove the animal products! This quiche is tofu based, and it’s a good

9 Vegan Pie Recipes for Pi Day

Happy Pi Day! For those non-nerds reading this, Pi Day is March 14, which is also known as 3.14. March 14… 3.14… pi… get it? In the past, I’ve celebrated Pi Day with pie-themed potlucks. People have made pizza pies, various savory tarts, vegan variations on shepherd’s pie, apple

Vegan Colcannon

A few years ago I had a green food themed potluck for Saint Patrick’s Day. While I am part Irish, I didn’t grow eating foods that were Irish in nature, and we didn’t eat anything special on Saint Patrick’s Day. I had recently read something about Colcannon

10 Reasons to Eat Your Greens

Green is my favorite color, and greens are some of my favorite foods. I just love kale, spinach, and broccoli. I used to hate Brussels sprouts, but they’re now in my weekly menu rotation. In the warmer months, I forgo tortillas and bread and use collard greens

Mushroom and Arugula Filo-Crust Pizza

This recipe might look slightly familiar, and that’s because it uses components from other recipes. While I was working on my What’s for Dinner e-book, I had found that I was left with some filo dough, a little tomato sauce, and half a block of tofu. There

Juice + Nourish by Rosemary Ferguson

Last fall, I was lucky enough to have been sent both a new high-speed blender and a new juicer to review. I loved both of them, so I vowed that I would start using them on a regular basis. I’ve gone through daily juice and smoothie phases

Big Red House Soups

I guess I should just admit right up front that soup isn’t always my favorite food. I’m just not a big fan of vegetables floating in broth. Maybe it’s because I ate my fair share of that salty, over-processed canned stuff growing up. Or maybe it’s because