Taco-Stuffed Zucchini

This is a healthy version of the taco without the carb-loaded shell.  You won’t even miss it I promise! Now that Summer has arrived there are a plethora of squash at the Farmer’s Market. My absolute favorite is Zucchini with it’s beautiful dark green peel. Zucchini is a very low calorie vegetable with no saturated fats or cholesterol. It’s high in anti-oxidants and is a great source of potassium which helps with bringing electrolytes to the cells and with countering[Read more]

Moroccan Chicken and Lentils with Quinoa

Even here in Southern California it’s been somewhat chilly this Winter.  I was in the mood for something warm and immediately I thought about Moroccan spices and how those would do the trick.  Here’s a super simple recipe I threw together with spices and ingredients I already had in the fridge and cupboard. Moroccan Chicken and Lentils with Quinoa Ingredients 1/2 yellow onion 2 large cloves garlic, chopped 1/2 cup red lentils 2 chicken breasts, cut into 1 1/2 inch[Read more]

Vegan Lentil Mushroom Balls

I was looking for a way to have spaghetti and meat balls without the meat and without the gluten.  These are meat-free, gluten-free, completely vegan, not to mention delicious and satisfied my comfort food craving.  They definitely aren’t the same as the real thing, but I promise they taste really good and have a great texture. Tip: bake the mushroom lentil balls for a good amount of time until golden and firm, so they stand up better to the tomato sauce.[Read more]