What better way to celebrate the day of love than with deep red beets. With an abundance of shredded beets in the freezer, Jen gently reminded me that we needed to start using everything we froze. I must admit I … Continue Reading ⇒
This is one of our favorite dishes made with quinoa. Full of that Italian salad flavor, best served cold, and a must whatever time of year. Radical Homemaker Quick Tip Pronounced keen-whah, this super food is native to the Andes … Continue Reading ⇒
Hearty, delicious and perfect for a cold day or any day for that matter…this soup is easy to put together with your already cooked beans. Radical Homemaker Quick Tip Beans are slowly digested causing a gradual rise in blood sugar … Continue Reading ⇒
If you’re a newbie to the healthy lifestyle scene you may be asking yourself, “what the hell is quinoa?” Pronounced keen-whah, this super food is native to the Andes and is known as the “mother grain” by the Inca. The … Continue Reading ⇒
Growing up in Italian families, Jen and I are no strangers to rich and heavy pasta dishes. When we gave up gluten, finding a g-free pasta was on the top of the list. After trying a variety of pastas that … Continue Reading ⇒
Unbelievably delicious! Honestly, I had no idea how this would turn out. I had rutabaga from The Ant Hill Farm, Sweet Potatoes from Green Pasture Farms, mustard greens from Willow Wisp Organic Farm and two kids asking, “mom what’s for … Continue Reading ⇒
These are downright delicious. The butternut squash seed oil is pure heaven and the way the flavors come together is just grand. Served with a salad or a cup of soup, these burritos make for a tasty meal. Radical Homemaker … Continue Reading ⇒
You know you’re a Radical Homemaker when…you get excited about buying organic sweet potatoes. Last weekend, I hit the sweet potato jackpot. We went to the The Cooperage Winter Market but arrived too late and most of everything was gone. … Continue Reading ⇒
One of the biggest changes we’ve made has been eating WAY less meat. These days, we eat grass fed beef once (maybe twice tops) per week. Ground beef is our preferred selection since it’s less expensive than the other cuts … Continue Reading ⇒
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