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[1] A rainbow of spiralized vegetables. Here are videos demonstrating how to spiralize (photo © Downshiftology). [2] You can turn quite a few veggies into pasta. This dish is Butternut Squash Fettuccine (photo © Spiralizer | Amazon). [3] Spiralized veggies are a perfect garnish for grilled fish (photo © Zuma Restaurant | NYC). [4] The…
Continue reading “TIP OF THE DAY: Get Out Your Spiralizer”
One of our favorite snacks and colorful ingredients is bell peppers, also called sweet peppers. Bell peppers are easy to find year-round, available in green, red, yellow and orange (and at some markets, lavender, purple and white), making it easy to add color to your plate (raw, they also add crunch). But they don’t add…
Continue reading “25 Ways To Use Bell Peppers & The History Of Bell Peppers”
We love sweet potatoes. Often, after a day of tasting all sorts of foods for THE NIBBLE, we have a simple baked sweet potato for dinner. Sometimes we’ll eat it plain. Sometimes, we’ll add butter. And sometimes we give it the white potato treatment of sour cream and scallions. Recipe by Becky of A Calculated…
Continue reading “TIP OF THE DAY: Sweet Potato Toppings”
Here’s a recipe that adds to the festivities during the holiday months of November and December, and cheers up the gray months of January, February and March. If you’ll be focusing on healthier eating in the new year, note the healthful ingredients in the recipe. The recipe was contributed to the North Carolina Sweet Potato…
Continue reading “RECIPE: Stuffed Sweet Potatoes For November, December & The New Year”
[1] Finally, an easy way to make wide vegetable ribbons (both photos © Betty Bossi). [2] Cannelloni made with vegetable “noodles.” If you use a spiralizer to slice vegetables into pasta-like strands, here’s something new for you: The Betty Bossi Veggie Sheet Slicer. It lets you cut your vegetables and fruits into wafer thin…
Continue reading “PRODUCT: Betty Bossi Veggie Sheet Slicer”
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