Real food for active lives: Simple and delicious real food - always gluten-free & dairy-free
Spicy, bright, and good enough to eat every day! At least, that’s according to my husband, who likes this soup so much he’s taken it to work with him each day this week. Carrots were on sale and the snow had finally hit the mountains after several sunny weeks – soup seemed appropriate. But what [...]
Cubes of pork shoulder marinated over-night in milk and quartered oranges. A 5-gallon pot with pounds of lard and the pork chunks heated to the brink of boiling, and stirred every so often by a 3-foot, home-made wooden paddle. Pork that is extremely tender, has a slight crisp to the outside, and can easily broken [...]
Each day last week, I woke to the sound of the surf and the chatter of pigeons which, like clockwork, flocked to the rafters above our window at exactly 6:30 am. Usually, I’m an early riser, but I was on vacation. Kind of. My husband and I went with the intention of working on a [...]
I am so excited for 2012, I can’t even express it clearly. If you had a crazy 2011 – and I know of a LOT of people who did, then maybe you can understand what I’m feeling. So, wanting to help nudge the new year in a direction I truly want it to go, [...]
When I’m in the mood for something filling but not heavy, tasty but healthy, I turn to rice bowls. They are the perfect gluten-free easy meal.
A Belize-inspired vegetarian side dish of coconut rice with the tropical flavors of cashews and pineapple.
Terry Hope Romero recently released her latest cookbook: Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers . Thumbing through the index, I realized she must be Venezuelan. Sure, she includes recipes from all across Latin America, but I was immediately biased when I saw the words arepas, mechada, caraotas, and cachapas.
Placinta cu branza si marar is traditional to Romania and the Republic of Moldova, a country where I spent a year as a Peace Corps Volunteer. With talk of a reunion trip amongst my fellow volunteers, I was feeling a little nostalgic for some of their food. With some modifications I was able to craft a GF, DF version of the dish that tasted pretty close to the original.
OK, so there probably isn’t Asian meatloaf. What I mean to say is that the meatloaf recipe is inspired by Asian flavors and ingredients. This particular meatloaf made my meals-ready-to-go list because it can be prepared and then sliced into about 8 portion sizes that will last you throughout the week or which can be frozen for lunches later on.
I’ve had a jar full of adzuki beans sitting in the cupboard for a long time. While making a pot of coffee, I rinsed a cup of beans and put them to soak. Along the way, I found some interesting facts and decided on a tangy recipe that would take advantage of the adzuki’s unique flavor.
