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Recipe: Using Beans in Green Salads

7-Recipes--Healthy and Tasty, Herbs & Spices, Seasonal Eating

Winter Green Salad with Cumin Dressing This salad was inspired by Nava Atlas’ Vegetarian Express cookbook, which features a number of salads using canned and frozen mix-ins.  While Nava uses these convenient foods to quickly perk up a salad, they’re also...

Fast Lunches–for Big Kids or Small

6 Healthy Cooking Building Blocks, 7-Recipes--Healthy and Tasty, Time Saving Tips and Tricks, Uncategorized

School’s back and with it, the daily tedium of packing lunches.  Even those without kids have to deal with this tedious task if the goal is to eat healthfully.  Here’s an article I wrote for Boulder Weekly’s CU Student Guide, for dorm students who...

Frozen Veggies Can Be As (or More) Nutritious Than Fresh

3-Get Vegetable Friendly, 6 Healthy Cooking Building Blocks, Healthy Pantry Know-How

After one of my Easy Everyday Cooking Classes, one participant wrote an alarmed message on her evaluation form:  “Why did you use frozen vegetables for the Cauliflower Tomato Curry?  I never eat anything but fresh!” My bad.  Not for using frozen veggies,...

Using Frozen Veggies: Creamy Gingered Peas and White Fish

3-Get Vegetable Friendly, 6 Healthy Cooking Building Blocks, 7-Recipes--Healthy and Tasty

Yesterday’s post offered advice for dealing with “vegetable exhaustion:”  Take a break every now and then by using frozen vegetables, which require little to no prep time.  Here’s a great, “take-a-break” one dish meal, made easy...

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