It’s finally nice enough to start grilling (and eating) outside, and we can soak up some much needed sunshine. And I am all about picnics and the backyard barbeque spread: burgers, potato salad, watermelon, corn on the cob, baked beans, and chips! But those things aren’t always the healthiest, especially the potato salad. Well, that’s about to change! Introducing The Best Vegan Potato Salad.
Warm, spicy dishes are perfect for chilly, rainy fall New England days. We visited a local farm last week and I couldn’t wait to cook up some of the fresh veggies we got like hot peppers, tomatillos and cherry tomatoes; all rich in vitamin C and other immune supporting phytonutrients. Roasting the veggies first brings out rich flavors and texture. I love making soup because we have plenty of leftovers for a quick lunch the next day.
The other night I was in the mood for spaghetti and alfredo sauce. I know, not good! Realizing that would be highly caloric with zero nutrients, I decided to come up with something just as satisfying but loaded with nutrients, healthy fats, and fiber. In comes Spaghetti Squash with Avocado “Cream” and Cashew “Cheeze” Sauce.