This is a guest post by one of my closest friends (for almost two decades now!), Erin, who recently started her very own food blog – The Open Road Kitchen. Be sure to check it out and also follow her on Facebook and/or Instagram for updates! I consider myself an open-minded friend. But when my dear comrade, Lisa Leake, first introduced me to her 100 Days of Real Food idea (back in 2010), I have to admit I had a difficult time not judging her decision to eliminate processed foods. The Lisa and Jason I’d known for years were just like me and my husband: total foodies open to trying anything, at least once. However, that night as we dined at one of our favorite restaurants here in Charlotte, I could tell something had suddenly and drastically changed my friends’ approach to food. Rather than enjoying how artistically the menu was curated, they instead dissected it for its exclusion of things like organic vegetables and locally raised, grass-fed beef. And, to my dismay, they actually demanded the attention of the head chef to discuss the menu and what items would be appropriate to order based on their 100 Days “purity” pledge. I can’t even remember what they ordered. But as the night concluded, I realized that their commitment to cutting out processed foods was not only about changing their approach to eating. It was about pushing a movement forward for the education of all. To educate is to become an expert on your subject and to understand the obstacles that the weary present you. This is the beauty of 100 Days of Real Food. It starts as a challenge to try to cut out processed foods by teaching you what qualifies as real food and what foods to avoid. It then enables you to evolve […]
I have to say, I might be the minority here, but I don’t like the Instant Pot! I honestly went into this with an open mind and have used it several times for all different types of recipes to really get a good feel for what it can do.
This easy one-pot chowder is quick enough for a weeknight dinner but tastes like it came from a fancy restaurant. Real food doesn’t have to be complicated!
After some experimenting, I’m excited to share my own super easy version of this Asian-inspired dish made in one of my all-time favorite kitchen appliances, my slow cooker!
We have another Indian-themed recipe for you to try. Similar to falafel, these split pea fritters are a plant-based protein source, bite-sized, and also fairly inexpensive (and easy!) to make.
We had our annual Holiday Dinner over the weekend with our lovely team, and it was a fun time as always. I provided the main dish – Asian Glazed Fish – and here is the recipe along with some other cooking inspiration.
I’ve got a super easy new recipe to share with you today … Vegetarian Slow Cooker Black Bean Tacos! This simple and tasty dish is from my friend Gina’s new Skinnytaste Fast and Slow cookbook.
Now that I have three kids, I have less time to cook than ever before. That’s why this Slow Cooker Mexican Lasagna was born! Clean up is a snap, too.
When I first set this Roasted Veggie and Ricotta Pizza down for dinner, my 9-year-old was not so sure, but she was hungry and even surprised herself with how much she liked it served this way!
After a couple attempts, my husband – and the kids too – have given this Creamy Lentil Lasagna two thumbs up, and I’m excited to share it with you today. My 4th grader even ate the leftovers for breakfast if that tells you anything.
One of the things I love about eating spaghetti squash is that my mental veggie consumption checklist for my family goes … check, check, and check! Plus it tastes great too – especially in this Spaghetti Squash Carbonara recipe.