I've never liked coleslaw ( Read more... )

Here's my menu so far. Not everything is figured out calorie-wise so far and some things, like a plain green salad I'm counting as 0 calories unless he adds dressing or other veggies to it.

Absolutely everything but the lime rice on Wednesday is made from scratch.

( yummy for your tummy )

I just tried my first Reed Avocado ( Read more... )

I first tried this recipe around the beginning of the year. I served it with chili and it got rave reviews.

Unfortunately that used up the last of my pumpkin puree and I only use puree that I make. I don't buy goop in cans.

I really wanted some cornbread to go with my Pozole - but didn't think that regular cornbread would be as tasty. I then ( Read more... )

I found a Pozole recipe somewhere - don't remember where - that seemed like it could be pretty tasty. I've made it twice now - it's definitely a keeper on my rotation ( Read more... )

I made pesto for the first time ( Read more... )

Even though I know Quinoa is pronounced Keen-Wah .... in my head I pronounce it quin-oh-ah.

Not to long ago I had a late dinner with a friend at some deli in Studio City. They actually had a vegetarian menu, of which several items were easy to veganize ( Read more... )

Last year ago I accidentally grabbed and bought a bag of split mung beans when I meant to grab a bag of lentils ( Read more... )

There's this blueberry lemon bundt cake recipe I've been itching to try. But I don't have a bundt pan.

I wonder if I could use a spring form pan instead? Is the shape of the bundt pan significant for any other reason than decoration? Or does it's shape determine cooking times and ingredient amounts? Baking scares me in its unfathomable