Category Archives: Healthy Eating

Sheet Pan Roasted Vegetables

Recently, I’ve been posting recipes for sweet treats, so here’s a healthier recipe to balance that out! 🙂 I try to be good about eating my veggies and I eat raw veggies with dip every once in a while, but my favorite way to eat veggies is when they’re roasted. I just love them that way! They’re so easy to make—just cube or chop the veggies into bite-sized pieces, coat with an olive oil/balsamic vinegar/herb mixture, spread them out on a large sheet pan, and roast in your oven. Continue reading

Honey Bran Granola

I’m a big fan of homemade granola and I usually make it on Saturday mornings. I bake up batches of it year ’round—in the cold weather seasons, I love how the aroma of the granola fills the kitchen, as well as how cozy the warmth from the oven feels as it bakes! And in the warm weather months, I usually get up extra early to make it so the granola bakes in the cool of the morning—before the sun and mid-day heat rise. Continue reading

Sonoma Pasta Salad

If you’re looking for a pasta salad that’s on the healthier side, here’s one for you to try—the Sonoma Pasta Salad! It has lots of colorful veggies mixed with multigrain pasta and a dash of balsamic vinegar for a slightly-sweet, slightly-tart flavor. And it’s topped with some chunks of fresh mozzarella cheese…yum! This pasta salad really is very tasty and it doesn’t take long to make—only about 35 minutes, from start to finish. Continue reading

Creamy Pumpkin Soup

I made this soup on a chilly, rainy day and it was just what I needed to warm up! Not only that, but it felt great to enjoy a creamy soup that was healthy, too. So often, creamy soups are made with high-fat ingredients, but this soup has lots of healthy things in it, as you can see in the recipe below. The recipe is from a new book called The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman, and I received a copy of it to review. As I went through the book, this Creamy Pumpkin Soup sounded like the perfect thing to try now that the days are getting cooler. Continue reading

Bean and Barley Soup

Bean and Barley Soup @ NancyCI’ve been seeing lots of fall recipes just about everywhere lately, and this Bean and Barley Soup is a great recipe for the summer-into-fall time of year and all winter long, for that matter! Not only does this soup have healthy beans and barley in it, it also has lots of veggies and it’s cooked in a veggie broth. So if you make it in the fall, you can use veggies from your garden or the Farmer’s Market. Or make it in the winter when it’s cold outside—there’s nothing like a hot bowl of soup on a winter day! Continue reading