I love Caprese salad. I order at any Italian restaurant if they have it. I make Caprese sandwiches. I even make mini Caprese bites for parties (stick a grape tomato, a chunk of fresh mozzarella and a basil leaf on a toothpick). There is just something about the fresh basil, mozzarella cheese and tomato that… [read more]
Want Prehistoric Cabbage? KALE YES You Do
I wrote a little about the nutritional value of kale before, but I neglected to mention what it even is. Kale is actually a subspecies of Brassica oleracea, the same species that contains broccoli, cauliflower, brussels sprouts and other super healthy foods. Foodies commonly refer them as “Brassica.” Kale is genetically closer to wild, primitive,… [read more]
Mocking Macaroni: It’s not a Laughing Matter
My favorite meal of all time is probably macaroni and cheese. I like mine best crispy on top, creamy in the middle and made from scratch. I love it so much that even the Kraft blue box will do. I’ve been known to consume an entire box in one sitting. I used to get those… [read more]
One Kale of a Mac and Cheese Recipe
I am surprised I haven’t written about kale before. Since I started experimenting with kale last spring, I’ve grown to like it. Kale is one of the healthiest vegetables you can eat. One cup contains only 35 calories and 5 grams of fiber. Protein accounts for 16% of it’s calories. It also has vitamin B6,… [read more]
Squash Alfredo Corkscrews: Not Healthy, but Delicious
This meal proves that I’m a junk food vegetarian. I said previously that I didn’t really like acorn squash. If I blend it up and put it over pasta, apparently I find it delicious. I guess the problem is that it vaguely resembled something good for me before. I had an acorn squash in the… [read more]