Spring has sprung! The flowered trees finally blossomed here in Metro Detroit over the last week, and it’s magical! Seriously, I know that sounds cheesy, but I find flowering trees so beautiful and enchanting. Energy-shifting, on the cusp of powerful, wonderful change. Late spring, people – a powerful time! That full moon in Scorpio last week – it’s bringing some seriously powerful manifestations with it, I can just feel it!
OK, now that I’ve waxed all poetic and hippie-like, it’s time to get down to the practical nuts-and-bolts of why I am here: to relay a healthful veggie stir-fry recipe that will help to cleanse our bodies from all that rich winter comfort food we’ve been eating for months.
Happy Leap Day, all! We’ve got a little bonus day here, a last chance to cram some amazing goodness into February.
Lovely February! Confession: February has historically been my most hated month of the year, for reasons that are pretty obvious if you, like me, live in a northern part of the Northern Hemisphere. It is cold. It is gray. It is icy and snow-slushy and yucky. It’s the tail-end of winter, stillllll hanging on, with no feeling of the end in sight most winters (this winter has been pretty darn easy for those of us in the Detroit area, but still. It’s winter).
Nature knows what’s up. She knows that healthy fat is where it’s at, yo! And what better source is there of plant-based healthy fat than avocados? I’m OBSESSED with them! They are so richly delicious, with all that yummy healthy good monounsaturated fat and loads of vitamins and minerals, including vitamins K and C and potassium. They’re like nature’s butter, fresh off the tree instead of straight from the cow’s udder (and I’m sure the cows are more than happy to share that distinction with them if it means they will be hassled less!).
I hope everyone is having a wonderful holiday break! When you get sick of all that leftover ham (delicious in its own right, but how many ham sandwiches in a row can a person eat, really?), make this creamy, decadent acorn squash and spinach risotto. It’s easy and delicious and probably takes less effort than forcing yourself out of your jammies to go get carryout would.
Peanut butter is SUCH an obsession of mine. It makes everything better! Even yogurt, which is a delightfully worthy breakfast companion in itself – but add to it some yummy natural peanut butter and and raw organic honey and shredded unsweetened coconut and crunchy cacao nibs and it’s an I’ll-never-leave-you! breakfast companion. The fact that this bad-boy is totally processed-sugar-free just sweetens the pot . . . er, I mean Mason Jar.
Fall! Fall is here! It still doesn’t quite feel like it weather-wise here in metro Detroit; we’ve enjoyed a ton of warm, absolutely gorgeous days over the past three weeks. But I am certainly not complaining! Here’s to keeping up this gorgeous-weather streak until my birthday, a little over a week from today!
While it doesn’t entirely feel like fall here yet, I know it is because of the gorgeous, diffused quality of the sunlight that only displays its beauty at this time of year. And because advertisements for pumpkin spice lattes are everywhere. And with the arrival of the ubiquitous pumpkin spice latte comes the arrival of fall food.
My mom was the inspiration behind this pasta bake (hi, Mom!). She was telling me the other day about this quick lasagna she made using premade spinach ravioli, and I thought, hmmm, I can do a whole-eating upgrade on that!
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.