The Meat and Pasta Meal That Contains No Meat and No Pasta

In my last post, I shared a big exercise win for the week: my first run in six months. This post is about a big food win – a delicious meal with a few interesting (and new-to-me) ingredients.

Looks delicious, right? It’s vegetables, pasta, and ground meat. Except that it’s not pasta or meat, at least not in the traditional sense.

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What’s In This Stir-Fry? You’ll Never Guess!

Here’s a recent dinner I made. Looks pretty good, doesn’t it?

It was easy to make, with three basic components: veggies, meat, and rice. But that’s technically a lie, because the meat wasn’t meat, and the rice wasn’t rice!

One Quiche is Nice, But Two Quiches are Divine

I had the opportunity to make brunch the other day, and I immediately thought of quiche. But I couldn’t decide what kind of quiche to make… so I upped the ante, and made two quiches. TWO FREAKIN’ QUICHES!

Here’s how I made them:

Two Healthy Swaps, One Holiday Party Dish

I went to a holiday party last night, and contributed a dish, since it was a potluck. I’m not going to take credit and say I invented anything, but I did take a recipe that only had four ingredients and swapped two of them for healthier items. That’s 50%, y’all! It all started with a package.

This is the Pineapple Pecan Cheesespread Mix by Country Home Creations, a local dip mix company that’s

Two New Ways To Eat Healthy… And One is an Oddly-Colored Vegetable!

I experience an extraordinary, borderline silly amount of joy whenever I see oddly-colored vegetables. Years back, when this blog was much younger, I had a streak where I was finding oddly-colored vegetables all over the place. In the years that have passed, some of them have become more widely available, like rainbow carrots and orange and purple cauliflower. Others are still rare and exciting when I see them, like purple asparagus and purple Brussels sprouts – and I don’t see them that often.

Check out what I found when I was in Colorado for Thanksgiving:

STRIPED BELL PEPPERS! 

Five Weekdays. Five Healthy Lunches, All Brought From Home.

It’s now been over two months since I’ve started my new job, and it’s been going great. This office job is a lot different than working from home, but, generally speaking, I’ve adapted to it well. I try to wake up early and exercise before work, but I’m better at that some weeks more than others. (And if I don’t

A Cool, Refreshing Dip In The Lake And… A Cool, Refreshing Dip In My Stomach!

I went swimming with JJ for the first time. It. Was. Awesome!

My parents and I were invited to

My New Favorite Way To Cook Fish – You’ll Want To Do This All Summer Long!

Check this my dinner tonight: healthy, gorgeous, and best of all, delicious.

The salad is a salad kit from the store. And there’s some avocado in the upper left. But don’t focus on that stuff… focus on the fish. That’s a piece of cedar plank smoked salmon, and you’ll never want to cook salmon any other way.

Green Eggs and Ham!

A big part of our Easter dinner was… green eggs and ham!

The ham was a spiral-cut ham from the grocery store that we baked and glazed. The deviled eggs, though, were a new recipe, with the green color coming from

Asian Broccoli Salad with Sesame Almond Dressing

I’ve been using (and eating!) riced vegetables a lot lately. They’re just so easy and convenient. They cook quickly, can be added to so many dishes, and best of all, good for you! (For more riced vegetable ideas, click here, here, and here.) So, here’s another recipe involving riced vegetables. This time, I used riced broccoli as the basis for a delicious salad.

That’s a 15-ounce bag of riced broccoli from