Two Bean and Queso Capas

With cold weather ā„ļø upon us, my husband training for a marathon on the Blue Ridge Parkway šŸž, and me going through recovery šŸ¤•… We.Are.Hungry! And instead of making the traditional pan of enchiladas, I decided Iā€™d make layers of warm gooeyness, full of protein, omega-3 DHA, and flavor! šŸ˜‹ For the queso, I did […]

A Post about Toast

As promised in a previous post, I’ve got a couple quick, simple recipes for your chompers. šŸ™‚ Most days for most of us, we need something quick, convenient, and something to keep us full and satisfied until the next break. “What’s so great about toast?” you may ask. With these ingredients, I assure you, you’ll […]

Lima Bean Skordalia and Rice with Sauteed Walnuts and Spinach

Skordalia is a Greek dip that is thick, traditionally made with garlic and a mashed, bulky base. Here, I’ve used mashed Lima beans instead of the traditional potato and walnut or almond. For quickness and convenience in the kitchen, I often go for the canned beans because they’ve already been cooked, making them easier on […]