You know when you are super busy, and you want GOOD food that is also fast and easy? I feel your pain. I tend to be really busy during the Fall season. I was scheduled to teach a nutrition class and wanted to use a very seasonal item that brims of fall spirit—so I choose the yummy butternut squash. There are ALL kinds of READ MORE
Asian-Fusion Quinoa with Greens and Mushrooms
Ingredients: - 1 cup uncooked quinoa, rinsed (I rinsed it ahead of time and left it in a bowl right next to the slow cooker, to add at the end) - 1-2 leeks, whites and light green parts sliced thinly lengthways - 1 cup thinly sliced shiitake mushrooms, stems removed - 3 cups Asian greens, roughly chopped (you can use Swiss Chard, READ MORE
Indian-Inspired Quinoa with Curried Lentils
One thing I’ve learned about cooking quinoa in the slow cooker: it works great, but it cooks fast. So for best results, think of cooking everything else (broth, veggies, protein) on Low for most of the day (6-7 hours), then add the quinoa at the end and turn to High for about 1.5 to 2 hours. If you leave the quinoa in the slow READ MORE
Overnight Apple Pie Porridge
To make sure we all start the day with a healthy breakfast, I’ve been experimenting with putting things in the slow cooker at night and serving them for breakfast in the morning. Here is a family favorite, which I’ve set up based on Nurture’s Recipe Framework for a Slow Cooker. Ingredients: - 1 cup uncooked steel-cut oats - 2 READ MORE
Fiesta Casserole Plus 53 Healthy Lunch Recipes
We are very excited at the Guylay household! I am very proud of both of my kids, Elena (11) and Alexander (9). Both of them had the great honor of having their recipes chosen as finalists (only 3 per state) in the Healthy Lunchtime Challenge through Let’s Move! and Epicurious. We heard the final news yesterday, that the single winner READ MORE
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