Parmesan and sage biscuits will have you drooling before they even come out of the oven! Remember those cheddar bay biscuits from Red Lobster? Well these taste and smell just like them. Everyone will magically appear in the kitchen when you make these biscuits! Chop...
These lemon blueberry muffins taste just like summer, bright and sweet! You can use fresh or frozen blueberries in this recipe. If you know me, then you know I like to keep it local and July is the perfect time to go blueberry picking. My strategy is to stalk a nearby...
Creamy Mushroom & Wild Rice Soup Tender wild rice and fresh mushrooms in a creamy soup base. Substitute cashew cream or coconut milk for a vegan version. 4 cups low sodium chicken or vegetable broth2/3 cup wild rice (rinsed and drained)1/2 cup sliced green onions...
These pumpkin date muffins are just the thing for a snack or a side in the fall or winter. The dates are a perfect substitute for refined sugar and add a good amount of fiber, as does the flax seed. And the applesauce and coconut oil keep these muffins nice and moist....
Fluffy, moist, squash pancakes with maple butter are the perfect fall breakfast or dinner that you need to make right now! This article may contain affiliate / compensated links. For full information, please see the disclaimer here. You can use any type of squash, but...
You can use either bok choi or totsoi in this Asian fusion salad. There is something about peanuts that melds so well with the saltiness of the soy sauce and the oil/vinegar dressing. Top with steak, chicken, or beans for added protein and to make it a full meal. Bok...
Hi! I’m Jennifer Dedering, PharmD, BCACP. I am a registered pharmacist and very passionate about food as medicine – for both people and the environment. Every week I post a free meal plan with a focus on seasonal and local sourcing of food. Come back every week for tips to help the environment and check out what my family is eating. I promise it is delicious!
