My idea behind these lettuce wraps came from the savory appetizers I've had in a few Chinese restaurants. To keep things meatless, I combined homemade soy chorizo with lentils and some red bell pepper. Then I scooped the mixture into crisp, green lettuce leaves and topped them with a cilantro cream sauce. The flavors and textures of this dish are amazing, perfect to serve as a meatless starter.Read Full Story
Muffins can turn out dry, and they can sometimes end up including more not-so-healthy ingredients than you think. This recipe offers a nutritional bonus from quinoa (yes, quinoa!) for a treat you'll love.Read Full Story
You might think casseroles are a thing of the past, but they are surfacing again in kitchens all around the nation, hoping someone notices them. Their simplicity and ease of preparation made them a staple in the 1950s, so why not a comeback with our presently hectic lifestyles?Read Full Story
Fall is my absolute favorite season of the year. The air gets crisper, pumpkins are everywhere and kids get excited for Halloween. With these changes I also change the foods I buy. I try to stay local and eat only produce that is in season or organic. This rustic fall galette makes eating vegetables simple with a buttery crust layered with tomatoes, zucchini, squash and creamy roasted garlic ricotta.Read Full Story
All throughout this school year, showcase what Meatless Mondays are all about to your kids and family. Introduce them to vegan lunches that are not only filling, but flavorful as well as incredibly healthy.Read Full Story
You've had them in salads, and probably as sides, but have you enjoyed beets in soup? A bowl of creamy borscht with cucumber-dill sour cream will warm and delight you, and that makes it an ideal dish served in the fall months.Read Full Story
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