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Category Archives: Entrees
It’s hard to believe this decadent, velvety “alfredo” sauce is dairy-free and packed with protein, fiber, and anti-inflammatory ingredients, but sometimes miracles do happen! The pumpkin and turmeric give the sauce its bright, cheerful color, while also adding beta carotene and … Continue reading
The Midwestern Gentleman used to have an amazing recipe (or so he claims) for a creamy chicken and wild rice soup. He has been talking about this soup, longing for it, searching for a comparable recipe, for the past three … Continue reading
At first, packing a gluten-free, anti-inflammatory camp pantry for a week-long camping trip in Minnesota seemed a bit daunting. Then I really thought about it, and realized that a lot of what we eat translates fairly well to cooking over … Continue reading
Mmm, pesto! I’ve sung its praises before, but I really have yet to exhaust its culinary potential. Here, it adds flavor and a nutritional boost to brown rice stuffed portobello mushrooms. The protein-rich cashew cream sauce rounds out this dish, … Continue reading
Dr. Susan Blum’s new book, The Immune System Recovery Plan (2013), is a victim of sloppy editing, which is a shame, because content-wise, this is the best book I have read on managing autoimmune disease. The book’s intellectual content is … Continue reading
As I mentioned in a recent post, one of the key principles of an anti-inflammatory diet is to choose foods that are as nutrient-dense as possible. That’s what makes homemade pesto such a great addition to an anti-inflammatory diet: it … Continue reading
This dairy-free, creamy tomato soup makes an easy and nutritious weeknight dinner when paired with a fresh salad and whole grain (and gluten-free, in my case) bread or crackers. I like to pack it into mason jars to take to … Continue reading
Since our visit to Trinidad and Tobago in January, coocoo now claims a regular spot in our menu rotation. This Trini version of polenta is traditionally served as a starchy side with fish. I enjoyed it in Tobago as a … Continue reading
I’ve been making a variation of this tender, flavorful chicken since I was a child; it is one of the first entrees I ever learned to cook by myself. Made with organic, free range, antibiotic and hormone-free chicken, it is … Continue reading
In this dish, the smoky roasted red pepper, the sharp resiny bite of rosemary, the sour tang of lemon, and the sticky sweetness of dates meld into a harmonious dance of flavors that will make you forget you’re eating a … Continue reading