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September 26th, 2011

Meatless Monday: Gluten-Free Pasta

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I’m a lucky, lucky girl. Partially because I got to attend the Natural Products Expo East in Baltimore last week, and see all of the interesting products on, or heading to, the shelves right now. But at the show, I also realized I’m lucky because I don’t have any food allergies (*knock wood*). Read the rest of this entry »

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September 12th, 2011

Meatless Monday: Packing a Lunch

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September 5th, 2011

Meatless Monday: Burger-Free Labor Day

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Does a meatless Labor Day sound like torture to you? Watching everyone’s sizzling burgers and brats smoke on the grill, while you’re stuck with pasta salad? Well stop eating the pasta salad, and follow me as a I show you the meatless way to have a flavorful labor day! Read the rest of this entry »

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August 29th, 2011

Why I Do Meatless Monday (and you should too!)

For those of you who don’t know, Meatless Monday is a movement to remove meat from the average American’s diet one day a week, reducing consumption by 15%. I started out doing Meatless Mondays, and now my boyfriend and I eat meatless all the time (you’ve probably noticed that most of the recipes on this blog are either meatless or easily converted). It may seem like a strange proposition, especially to people who think vegetarians are crazy, but trust me, there are more reasons to do Meatless Monday than just to reduce the killing of animals (although that is a great reason). In fact, here are five: Read the rest of this entry »

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August 16th, 2011

Meatless Monday: Tomato, Eggplant, and Ricotta Pasta

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At the risk of overusing the word “fresh,” I introduce my latest idea – quick recipes that are healthy, organic, and easy. They’re so simple, in fact, that trying to create a step-by-step, measured recipe seems to defeat the point. Think of these more as flavor combinations, everything is to your taste and portion–I’m just suggesting a way to throw things together.

Today’s Fast & Fresh – Tomato, Eggplant, and Ricotta Pasta. Toss roasted eggplant, balsamic marinated tomato pieces, and ricotta together with your favorite wheat pasta. This is especially easy if you made my Fresh Eggplant Parm and have leftover roasted eggplant and tomatoes. The tomato and ricotta should create a nice little sauce on their own, but a drop or two of olive oil over the pasta will also taste great. Top with a bit of sea salt, and you’ve got yourself a healthy, hearty, veggie dinner! Enjoy!

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