Tofu Veggie Curry Bowl

This tofu veggie curry bowl is surprisingly easy to make. It has such a unique mix of flavors, from the warm spices of curry and cumin to the tropical taste of coconut oil. Another great low-carb choice. For anticipated busy nights, roast the cauliflower a day or two ahead of time (and try not to get into it before you use it in this recipe!) For a healthier vegetarian choice, try tempeh, which...
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Spinach Stuffed Portobello Mushrooms

This spinach stuffed portobello mushroom recipe makes a great side dish. Or, my husband and I might cook a couple of hearty sides and have both for a light supper. For example, you can’t go wrong with a hearty salad that has avocado, olives, or nuts to round out the stuffed mushroom with even more veggie servings as well as healthy fat to satisfy your hunger. Makes 6 mushrooms Ingredients...
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Thai Peanut Sauce

This Thai peanut sauce can be used in a stir-fry with lots of variety. Asian-style vegetables are at the base of it, along with your choice of tofu, chicken, pasta (low-carb or regular), or brown rice. I’ve written it the way we’ve lately been enjoying it. To keep it easy and quick, we use garlic and ginger powder, but sauteeing fresh garlic and ginger with the veggies would make the...
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Crustless Quiche

My husband and I often like having breakfast for dinner. Until I started watching my starches, this usually meant scrambled eggs, whole grain banana pancakes, and fruit. Now, we make a double recipe (two different versions) of this wonderful crustless quiche. We freeze leftovers (yes, eggs do freeze just fine!) or enjoy for breakfast again over the next couple days. He has his with a slice of...
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