Tag Archives: vegetables

Sesame Noodle Salad

18 Feb

Do I have a winner for you today! These are so delicious I just can’t stand it! I’ve seen many different versions of this noodle dish created before, but I’ve never attempted to try making it. So the other day, the stars aligned and I had all the ingredients I wanted. Let me tell you — it made a fabulous lunch for us yesterday AND today…plus a great snack in between! So delicious and full of vegetables, too!
I used whole wheat spaghetti because thats what I happened to have but you could use any noodle that tickles your fancy. Plus, this dressing is great and makes everything gingery, garlicy and sesame-ee. So perfect! It was so good and made so much that I dropped some by my sister’s place. She called me soon after and couldn’t stop raving about them! So, I made them again today!
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Creamy Vegetable Soup

15 Feb

Lately, my sister and I have been going running early in the mornings when it is so cold out! A little ridiculous, but it feels great once we’re done. Anyways, going running when it is that cold out makes me cold for the rest of the day! I don’t know why, but it just does. And hot showers and sweat pants aren’t cutting it. So, I made some soup to help warm my body up. This stuff is goo-ood! Its made from scratch with vegetables that are typically very common in most kitchens. Don’t let the whole ‘from scratch’ scare you because its really quite simple. I’ll show you!

Creamy Vegetable Soup

Yield: 4 servings


2 tablespoons butter

1/2 onion, diced

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Whole Wheat Carrot Muffins

4 Feb

My husband and I are working on eating a little healthier and I refuse to give any food up! Some diets are really strict and severe and limit your caloric intake as well as certain foods and sometimes even entire food groups! (cough cough…. atkins) I don’t like this at all. And, just so you all know I am NOT on any particular diet at all. I am simply trying to incorporate more better nutrient rich foods into our everyday lives, especially since my daughter will soon be eating our big people food. Sigh…..I swear I just gave birth to her. Where does the time go?

ANYWAYS, this is just one of my recipes that my mom used to make us for breakfast that I’ve adapted and made a little healthier. If you’re a little hesitant about using carrots because you think its weird or you’ve never really had them before in a muffin, I promise these are good! I wouldn’t post them if they weren’t! They store well in the freezer as well as on the counter in an air tight container- up to 4 days.

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