Entrees

Peanut Udon Noodles are one of my favorite lunches, although I really don’t make them as often as I should. You can eat them warm or cold; you can…

I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to…

Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as…

This recipe for Vegan Chopped Power Salad is tossed with oven-baked tofu, cashews, hemp hearts, and a sweet, nutty Almond-Miso Dressing. Maple-Miso Tofu Last year I linked to a…

Photos by Rikki Snyder These Roasted Red Pepper and Mozzarella Sandwiches are a tasty and creative way to use up your leftovers. The homemade arugula pesto (recipe included) ties…

This Asian (and vegan!) take on Everyday Food’s Coconut-Lime Chicken Noodle Soup recipe will become your new favorite comfort food. In case you were wondering, I’m still doing Weight…

Did you make any food-related resolutions this year? I don’t have resolutions—I have goals. (I like to pretend there’s a difference and that somehow, goals are much more achievable.)…

This January marks the eighth year that I’ve been doing Weight Watchers. While my weight has fluctuated since reaching my goal and I’m now actively trying to lose weight…

And Soup Week continues! It also ends with this delicious creamy mushroom rice soup. I guess since I only post 2–3 recipes each week, theme weeks are not very…

Do I post too many pizza recipes? I hope the answer to this question is no, because I’m about to post another. A portobello pizza with garlic sauce and…