I had never had black rice but I saw this in one of our health & nutrition publications (IDEA) and thought I had to try it. What a treat! As many of you know, I am not a cook and while I don’t really mind cooking – grocery shopping – UGH! This...
Here is a great recipe that Janet (BeWell Asheville) is teaching to our Healthy Entree’s class in this month’s healthy cooking series. You can use with tofu or chicken. So give it a try and let us know what you think and if you are interested in...
With every bite, this pasta becomes more interesting, from the heat in the peppers, to the sweetness of the hazelnuts – it’s pretty YUMMY! Ingredients: Kosher salt 2 tsp. olive oil 5 oz. pancetta, cut into 1/4-inch dice (1 cup) 3 cloves garlic, smashed and...
This late summer salad combines sweet August corn (charred on the grill to perfection), bursting ripe tomatoes, and fragrant fresh basil. If you don’t have a grill, no problem! Instead, roast your foil-wrapped corn in a 350 degree oven for 20-25 minutes. What...
No need to resist these fall desserts – they are delicious and waist-friendly. So, go ahead, have one. 3/4 cup all purpose flour 3/4 cup whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 cup coconut oil 3/4 cup packed light brown sugar...