Day-After-Easter-Chef Salad
The two foods most likely to be leftover from Easter are baked ham and dyed hard-boiled eggs. As long as your dyed hard-boiled Easter eggs are kept cool, there’s no reason you can’t eat them – especially if you use dyes from whole foods such as beets, blueberries, spinach, carrots, etc. – and unless you’re more »
Egg Salad
One of my go-to fast & delicious meals is egg salad. I eat this creamy and delicious lunch at least once a week, and often change up the flavor additions: mashed avocado, chipotle peppers in adobo sauce, curry powder… the variations are endless, which serves as an additional incentive to make egg salad on a more »
Colorful Autumn Quinoa Salad with Cider Vinaigrette
Autumn is – without a doubt – my favorite season of the year. Cool temperatures, apple picking, pumpkin carving, cider drinking, cozy sweaters, excitement about the upcoming holiday season… …and the gorgeous vividly hued leaves.Orange. Yellow. Red. Gold. The flame-colored trees are fleeting, so I try to take time each year to appreciate and relish more »
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