No matter how often I make it, I still get a kick out of spaghetti squash. I love to discover the yellow strands of veggie "spaghetti" tucked inside, not to mention the fact that it makes a great gluten-free (and low-carb) substitute for the real deal.Read Full Story
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'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
I almost always make my own nut milks instead of buying them in the store. It's not because I'm one of those "I must make everything from scratch" people; it's more because I can almost never finish a whole carton of nut milk.Read Full Story
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