Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailThere is nothing more versatile than an egg. You can eat eggs for breakfast, lunch or dinner. You can eat eggs sunny-side up or hard-boiled, scrambled with goat cheese and truffle oil. You can poach eggs for a salad, sandwich…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailChili is one of my favorite foods to make. It’s versatile: you can make it spicy, you can make it with white beans and apples or you can fill your soup pot with plenty of veggies for a vegetarian chili.…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailWinter vegetable soup made with acorn squash, kale, chicken or vegetable broth, cannellini beans and thyme, topped with parmesan cheese. When I was in high school, I was at a local diner with my mother one night and she…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailLast week I came home from work and found that I had placed a container of half-and-half in the microwave. A few days later, I couldn’t find the aluminum foil that I typically store in my pots and pans…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailThe dip you’re looking at was inspired by Weight Watchers recipe. When I was on my quest to lose my Freshman 15 after college (and by then I think it was more than 15 but who’s counting?) I came across a spinach…