Purple Carrot and Parsnip Gnocchi – Gluten Free (and Vegan option)

Category: Vegan

IMG_0497 copy

Black Bean Sweet Potato Chili with Spinach and Commitment

This week on The Goodness Life we’re playing a fun game called “What’s Coming Up for Erin?”.

Recent themes in my life have been revolving around commitment and what that means to me. I identified commitment as one of my core values at a workshop I was at the other day… and it just keeps coming up – how I commit my time to others and to myself.

The thing is, I keep making these halfway, half-hearted commitments, and I’m starting to really notice how heavy and gross that feels. Since it’s always easier to let ourselves down than it is to let our friends/family/lover/boss down, I’m seeing these patterns where I’ll keep the commitments I make to others at the expense of the ones I make to myself.

So I’ve been doing a lot of reflection on what it feels like to commit 100% vs. how it feels to commit only halfway. We all know the commitments I’m talking about. We all say yes to things we’d maybe rather say no to, or say yes at first and then change our minds but feel obligated.

Something new I’m trying on is: honesty and transparency surrounding commitments – if I feel like I’m making a halfway commitment, I let it drop. Let it go.

That leaves me so much more space to commit 100% to the things that I feel really strongly about, plus it helps me feel really solid about the way I’m spending my time. And 100% commitments just feel easier to follow through with. Once you really settle on the decision to go for something 100%, it becomes easy. You can stand behind your decision and start moving forward and getting things done.

Where are your commitment weaknesses? Do you make halfway commitments to your friends or family? To yourself? How can you re-evaluate in the moment so that you can start to drop those halfway commitments? How can you step up and identify a few things you are ready and willing to commit to 100%?

Remember, once you make that solid commitment, it becomes easier to stick with it and follow through. There’s no more wavering and waffling, you’ve made your decision. Try it out with something you’ve been stuck in. Maybe you’ve been talking about it but not making any moves? See what happens when you completely commit!

And now for one of my 100% commitments for the week: This delicious veggie chili I made for you!

IMG_0489 copy

Actually, I made it for me… and Reid, but you can share some too, thanks to the internet.

I’ve been going back and forth with so many ideas in my head for this blog and for my coaching business. Dreams and goals and values – it goes on and on. But because of all the halfway commitments, I wasn’t making any headway. I was dancing around with all the ideas in my head and I got stuck. I got caught up with wanting to know exactly what to do next, wanting to have a plan and have “clarity”.

So what did I do? I did what I know, which is food. I made this warm, hearty, filling, grounding chili, and I made a 100% commitment to myself that I would post it on the blog this week.

I still don’t know what is happening next. And I still don’t have a master plan. But I can tell you, it sure feels good to follow through with something I told myself I’d do. So, I hope you enjoy this chili as much as I did! Now get out there and make some of your own 100% commitments! You might be surprised at how good it feels.

BLACK BEAN SWEET POTATO CHILI WITH SPINACH
serves 4-6

1 tbsp coconut oil
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1 tablespoon chili powder
1 cinnamon stick
1 tbsp chopped chipotle pepper in adobo sauce
2 tsp tomato paste
4 small tomatoes, diced (I was going for approximately the amount in a can, 15 oz)
2 medium sweet potatoes, cut in 1/2-inch chunks
2 bell peppers, diced (I used red, green works too)
2 15 oz cans black beans, drained and rinsed
1 1/2 cups fresh or frozen corn kernels
4 handfuls spinach
2 tbsp cilantro, for garnsih
1 lime, 1/2 juiced, 1/2 cut in wedges for serving

Heat the coconut oil in a large pot or dutch oven. Add garlic and spices and stir to coat, about 1 minute. Add chipotle pepper, tomatoes and tomato paste, and sweet potatoes, and cook on med for about 10-15 minutes. Add the peppers and beans and cook until the sweet potatoes are done, another 10 minutes or so. Turn heat to low and stir in corn, spinach, and lime juice. Serve garnished with cilantro and lime wedges.

IMG_0474

Cardamom Pear and Cranberry Crisp

This crisp is a next level crisp. It’s your plain old apple crisp taken to the next level.

Sweet and tart, with the varied textures of rolled oats, tender pears, and juicy cranberries.

The original recipe called for lots of sugar and some flour too. I was genuinely too lazy to get out my flour – plus I couldn’t really imagine how it would elevate the crisp – so I left it out, and it was still damn good.

Like, crazy good.

Also, half the sugar (I used coconut sugar) and 1 drop of stevia will make this dessert a significantly healthier treat than your average indulgence (or should I say my average indulgence).

This is guilt-free dessert, people!

And can I just add that I really think all food should be guilt-free?! Eat as many veggies as you can, try out some new recipes, be open and learn what you can about how to take care of your health, and just do the best you can. Guilt has no place around our food, and certainly not with regards to dessert!

IMG_0454

CARDAMOM PEAR AND CRANBERRY CRISP – GLUTEN FREE AND VEGAN
serves 6-8 (though I could probably eat the whole thing by myself)

4 tbsp coconut oil
2 tbsp olive oil
1/2 cup coconut sugar (original recipe calls for 3/4 cup, you could use even less)
1/2 cup chopped walnuts or pecans
1 tbsp freshly squeezed lemon juice
1 cup rolled oats
generous pinch of salt
3 pounds pears, cored and sliced (I used 6 pears)
1 teaspoon cardamom

Preheat oven to 350F. Mix the oil, sugar, and cardamom together in a bowl until smooth.

Stir in the nuts, lemon juice, and oats, until combined and crumbly.

Put the pears in an 8 or 9 inch baking dish and distribute the topping evenly over top.

Bake until the pears are tender, the filling is bubbly, and the topping is browning – about 40-50 minutes.

Enjoy!

*This post is part of The Food Matters Project – see the rest of the group’s takes on the recipe here, and the original recipe here.*

IMG_0417

Jook with Lots of Vegetables

This week it’s my turn to host The Food Matters Project and since it’s been cold out lately and I love things with lots of vegetables, I chose Chicken Jook with Lots of Vegetables. Jook, also known as congee, is a rice soup that I like to think of as the Chinese equivalent to chicken noodle soup. My grandmother used to make it for me when I was sick as a child. Her version uses white rice, but this recipe calls for brown rice, which creates a heartier, more nutritious jook, albeit not the same as the original I grew up with.

IMG_0408

There is one thing… There’s no meat on this here blog [update: Though the majority of my recipes are meatless, sometimes I'll put meat on the blog]. Not because I don’t eat meat (I do on occasion), but because I think there are enough meat-filled recipes out there, and where people seem to struggle is in finding ways to enjoy meatless meals that are nutritious, easy, and tasty.

IMG_0420

Another thing… I’m not into extremes, and I’m not into labels. I’ve been fortunate enough to find a place (after a long heath journey) where I can be happy about the food choices I make (rather than feeling deprived) and eat intuitively. Sometimes I indulge, but I’m kind to myself and I eat foods that make me feel good, whole, and healthy. And that’s why I love The Food Matters Project so much, because it’s about eating whole foods that nourish our bodies. We only get one body and one life, so why not be kind to ourselves feed ourselves well?!

So, I made my jook without chicken, but since I’m hosting this week, I’m supposed to post the original recipe in it’s entirety. If you want to make it like mine, skip the chicken (it doesn’t need it, anyway).

CHICKEN JOOK WITH LOTS OF VEGETABLES
serves 4 (I doubled it) time: 3 hours largely unattended (it took me 2 hours)
From Mark Bittman’s The Food Matters Cookbook

This creamy Chinese rice porridge – also known as congee – is a perfect cold-weather soup, and a fine vehicle for delicious add-ins. It takes a while for the grains to break down and thicken the water, but luckily you have options: Jook cooks perfectly in a slow cooker, or you can make the soup a couple days ahead and simply reheat it. It also requires virtually no attention as it simmers, so making it on the stove is not all that much work.

3 tbsp vegetable oil (I used coconut oil)
3 bone-in chicken thighs (or you can skip the chicken)
Salt and pepper
2 tbsp minced garlic
2 tbsp minced ginger
1 fresh chile (like jalapeno of Thai), minced
1/2 cup chopped scallions, plus more for garnish
1 cup short grain brown rice
2 cups cabbage sliced into very thin ribbons
1 cup snow peas
1 cup bean sprouts
2 tbsp soy sauce, plus more for serving
1 tbsp sesame oil
1/2 cup fresh cilantro, for garnish (I totally forgot it)

1. Put the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the chicken thighs and sprinkle them with salt and pepper. Cook until they are very well browned, 5 minutes per side or longer. Remove the chicken from the pot. Add the garlic, ginger, chile, and 1/2 cup scallions and cook until they are soft, just a minute or 2.

2. Add the rice along with 6 cups water. Bring to a boil, then adjust the heat so it bubbles. Partially cover the pot and cook for about 1 hour, stirring occasionally to make sure the rice is not sticking to the bottom. Add the chicken and cook for another hour or more, again stirring. The jook should have a porridge-like consistency; if it becomes very thick too quickly, turn down the heat and stir in more water. When it is done, the jook should be soupy and creamy but still have a little chew.

3. Remove the meat from the bones if you like and return the meat to the pot. Stir in the cabbage, snow peas, bean sprouts, 2 tbsp soy sauce, and sesame oil; cook until the vegetables are just tender, another 5 minutes. Taste and adjust the seasoning. Serve, passing the cilantro, additional scallions, and additional soy sauce at the the table.

IMG_0375

Sesame Noodles with Cabbage and Broccoli

My Dad was in the hospital this week. He had a heart attack in July of 2012 and at the time, for various reasons, the doctors thought it would be best to send him home instead of doing surgery. In the months that followed, I watched as my Dad struggled daily with chest pain, headaches, and severe exhaustion. He couldn’t work and sometimes he couldn’t get out of bed until the afternoon. His quality of life was shattered and though I knew he desperately wanted to make positive changes for his health, the odds seemed to be stacked against him.

Fast forward to today, and he’s finally had his bypass surgery. He’s in recovery and doing great! He says it’s the first time in 6 months that he hasn’t felt like someone is squeezing down on his heart. His spirits are high, and I’m really hopeful about the future and his potential to change things up and live the best life possible.

So this week when Monday came around and it was time for my Food Matters Project post, I wasn’t quite feeling up to it. I was pretty exhausted, but the crew of FMP’ers was super supportive and said I should just whip this one up quickly… and I’m glad I listened!

IMG_0373

What a great, easy dinner for a tired weeknight. This came together so quickly and tasted so great! The original was a recipe with salmon and spinach, but it’s such a versatile recipe that just about anything would work. I was thinking it would be great with some shiitake mushrooms and red peppers… what do you think?

Check out the Food Matters Project site for all the other fantastic variations on this dish. And wander on over to Sara’s lovely blog for the original recipe. While you’re at it, why not check out our Pinterest board for some awesome meal planning inspiration!

SESAME NOODLES WITH CABBAGE AND BROCCOLI
serves 3-4

1 tbsp coconut oil
1 onion, diced
1/2 head red cabbage, sliced thinly
1 large head broccoli, cut into florets
1 small tin of bamboo shoots, drained
2 tbsp Braggs soy seasoning
2 garlic cloves, minced
3 tbsp sesame seeds
1/2 tsp sesame oil
2 drops stevia or 1 tsp maple syrup or other sweetener
2 tsp dried red chili flakes
8 ounces buckwheat soba noodles (I found ones with 95% buckwheat flour and 5% sweet potato!)

IMG_0402

Bring a pot of salted water to boil. When the water boils, add the noodles and cook for about 5 minutes, or according to package directions (stop cooking before they get mushy!). Remove the noodles from heat, strain, and rinse. The rinsing step is necessary so they don’t taste too starchy.

Saute the onion in the coconut oil in a large skillet over medium heat. When the onion is tender, add the cabbage and cook for a couple minutes, then add the broccoli and cook another couple minutes. Stir in all of the remaining ingredients (except the noodles), until everything is well mixed and then remove from heat. Taste it and adjust the seasoning if you need, maybe a tad more soy sauce, sesame oil, or chili flakes. Now toss the noodles in the mix or just scoop the cabbage mix over top of the noodles and enjoy. So easy!

IMG_0303

Easy Rice Bowl

For The Food Matters Project this week, Gracie has chosen Hippie Rice, see the original recipe here on her blog.

I chose to do a rice bowl with lots of veggies (obviously), and a little bit of an Asian flavour profile. This is an easy dish that I whip up variations of pretty often for weeknight dinners, or when we are crunched for time. There really are endless variations – the original calls for sunflower seeds, raisins, and chili flakes! Anything goes in a rice bowl.

See the rest of the creations here.

EASY RICE BOWL
serves 4

1 cup rice, uncooked (I used 1/2 black rice and 1/2 brown rice)
2 cups water (or broth)
2 tbsp coconut oil (1 tbsp for rice, 1 tbsp for veggies)
1/2 onion, chopped
2 garlic cloves, minced
1 inch garlic
1 head broccoli (about 1 pound), cored and roughly chopped
1/2 head cauliflower (because it’s all I had, you can add more), cored and roughly chopped
1 green bell pepper, chopped
3 stalks celery, chopped
2 medium-sized carrots, chopped
3 tbsp Braggs soy seasoning
1/2 lemon, juiced
1/4 cup sesame seeds as garnish

Put rice on to cook with water or broth and 1 tbsp coconut oil. Cook onions on low-med heat in the other tbsp coconut oil for 3 minutes or until just tender. Add celery and carrots and continue to cook for another few minutes. Add the broccoli, cauliflower, bell pepper, and garlic. Add the rice, soy seasoning, and lemon juice, and stir-well. Taste to see if it needs more soy sauce. Garnish with sesame seeds. Enjoy!

IMG_0214

Wild Rice and Canellini Bean Salad with Raisins

Here we are, and another year has arrived! I don’t know about you, but I am feeling a little sluggish after an overindulgent holiday season. Even though I was still doing my best to exercise and eat healthy, when I was out at holiday parties, I ate what was there. And there were definitely times that I ate things I shouldn’t have and paid for it later. I’m human, though, and the holidays happen.

Instead of dwelling on it, I’m getting things back in order! Last night? Salad for dinner. Today? Minty-delicious fennel and celery green juice.

This easy, vegan wild rice salad makes for a quick and nutritious lunch or dinner that will get you back in the groove with your healthy eating this new year.

IMG_0210

WILD RICE AND CANELLINI BEAN SALAD WITH RAISINS
serves 3-4

1 1/2 cups wild rice, cooked (3/4 cup dried)
1 1/2 cups canellini beans, cooked (3/4 cup dried beans, or one can)
1/2 cup raisins, soaked in hot water for 10 minutes to plump
1/3 cup cilantro or parsely, chopped small
juice of 1/2 lime
1 tbsp balsamic vinegar
2 tbsp olive oil or other oil (flax)
2 drops stevia or 1 tsp honey or maple syrup

Mix the cooked rice, beans, raisins, and cilantro or parsley together in a large bowl. Mix the dressing ingredients together separately and then toss the salad in the dressing. Bam! So easy!

IMG_0307

Grain-Free Chocolate Walnut-Date Tart

This week for The Food Matters Project, Margarita chose Walnut Biscotti. Now, I’ve never made biscotti… and I’ve never been really drawn to it, I’m admittedly a chewy cookie kinda gal.

But the walnut part got me thinking.

And I’d seen this amazing chocolately-nutty-datey tart floating around in the internet recently, it just seemed like the right thing to do. And let me tell you… it was!

I made a grain-free almond crust, pureed the dates and walnuts together for the filling, and topped it off with a raw chocolate ganache.

This is a gluten-free, grain-free, refined sugar-free, dairy free, vegan, (mostly) raw dessert that is actually delicious. I know, it’s wild.

It was really sweet. I could only eat half the tart, but don’t worry, I saved the other half for later.

And don’t forget to check out the biscotti successes over at The Food Matters Project. I may just be swayed over to the biscotti side yet, especially after all the great things the group had to say about the recipe… and biscotti can be dipped in chocolate, so that’s a huge +1 in my books.

RAW CHOCOLATE WALNUT-DATE TARTS
Adapted from the beautiful blog Gourmande in the Kitchen
makes 5 3.5 inch tarts (or 1 9 inch tart – I made 4 of the 3.5 inch ones and had some leftover that I put in a small dish)

For the Crust – combine the following in food processor until it is finely ground and crumbly, press into tart shells (with removable bottoms)
2 cups almonds
1/8 tsp salt
2 tbsp maple syrup (not technically raw, you can use honey but it’s not vegan)
2 tbsp melted coconut oil
a few drops water if needed to help it come together

For the Walnut-Date Filling – combine in food processor until creamy, then stir in walnuts and scoop into tart shells
8 Medjool dates (or 10 of the dried, baking dates) soaked in 1/3 cup warm water
2 tbsp coconut oil
1 tsp vanilla
1/8 tsp salt
1/2 cup chopped walnuts (stir in after processing)

For the Chocolate Ganache Topping – stir together and spoon onto tarts
1/4 cup maple syrup
1 drop stevia (or 2 more tbsp maple syrup)
1/4 cup coconut oil
1/2 cup raw cacao powder

Top tarts with chopped walnuts (1/4 cup) and chill in fridge to set for 30 mins before digging in.

*note* This is a very rich dessert, and while it doesn’t contain any refined sugar, wheat flour, butter, and milk products, it is by no means a freebie treat. It’s got lots of coconut oil, nuts, and maple syrup, so that means it’s also got lots of calories. It’s still better than your average processed dessert, but it’s best enjoyed in moderation and with a great big smile on your face!

IMG_0207

White Bean Dip with Red Chard and Caramelized Onions

Hey all, this is going to be a quick one. I’ve been chasing my tail since last week, and finding I barely have time to catch my breath. This holiday break is going to be a much needed rest period for me as I try to see how I can do better to manage my schedule in the new year.

Lexi chose this week’s Food Matters recipe: Pureed White Beans with Tons of Fresh Herbs. I didn’t have tons of fresh herbs, so I went with caramelized onions and red chard instead. It made my bean dip pleasantly pink! See what the gang thought up over here.

WHITE BEAN DIP WITH RED CHARD AND CARAMELIZED ONION
adapted from Food With Presence <-- I go to school with her, and you should check out her site for some awesome inspiration!
serves 4-6 as an appetizer

2 cups cooked canellini beans (soaked overnight and cooked for 35-40 mins or until tender)
2 onions, halved and sliced
1 tbsp coconut oil
1/2 bunch red chard, or 5 leaves, de-stemmed and sliced thinly
juice of one lime
2 tsp balsamic vinegar
2 tsp maple syrup
1 drop stevia (this is my not-so-secret ingredient in just about everything)
1 tsp cumin
1 tsp ground ginger
salt and pepper to taste

Caramelize your onions by sauteeing them in the coconut oil on med-high heat until soft. Turn the heat to low and continue to cook them for 45 minutes, stirring once in a while so they don’t burn. You can have the beans cooking at the same time as the onions and be prepping the chard and pre-mixing the rest of the ingredients while the beans and onions cook. Once the onions are all nice and brown they are done! Remove them from the pan, turn up the heat to med, and stir in the chard along with a splash of water. Cook for 2-3 minutes until softened. In a bowl, coarsely mash the beans with a fork and then mix in the rest of the ingredients. Season with salt and pepper and voila! Bean dip.

IMG_0324

Curried Squash and Red Lentil Soup

For this week’s Food Matters Project, I threw together this hearty, flavourful soup. With Winter quick approaching, this is a quick meal, perfect for a cold evening.

See the original recipe (Butternut Chowder with Apples and Bacon) on Jen’s blog, and see what everyone else did (including a squash ravioli and squash waffles, oh my!) at the Food Matters Project.

I used a Carnival Squash instead of a Butternut. These guys are versatile, and delicious.

Adding red lentils to this soup added some substance without sacrificing the flavour. Plus, a little bit more fibre (soluble and insoluble), protein, folate, magnesium, and iron will nourish your body!

You can use a pre-blended curry powder, but I like to make my own and add lots of different spices depending on how I’m feeling. Did you know that curry spices (usually turmeric, cumin, and coriander) are anti-inflammatory and rich in vitamins and minerals?

CURRIED SQUASH AND RED LENTIL SOUP
serves 6

1 onion, chopped
2 tbsp coconut oil
2 tbsp curry powder (I used 1 tsp each of turmeric, cumin, coriander, ginger, paprika, and cinnamon)
1/2 tsp cayenne
1 1/2 cups red lentils
1 carnival squash (or other squash), cut and roasted at 350F for 30 mins – remove skin or scoop out squash
6-8 cups water, more depending on consistency and size of your squash
1 tbsp maple syrup (you can taste first, it did make it quite sweet and you might choose to omit)
juice of 1/2 lemon
splash of balsamic vinegar (1-2 tsps)
salt and pepper to taste

In a large pot, saute the onion in the oil until soft, add spices and mix to coat the onions, about 1 minute. Add the lentils and stir to coat, then add the squash and 6 cups of water. Bring to a boil and then reduce heat to simmer until the lentils are cooked, about 20-30 minutes. Let cool and puree with an immersion blender (or in your regular blender, just make sure it’s not scalding hot). Now taste and season. Add the rest of the ingredients, and extra water as needed. Enjoy!

IMG_0217

Purple Carrot and Parsnip Gnocchi – Gluten Free (and Vegan option)

I finally ordered new batteries for my camera and they showed up in the mail yesterday. Before they arrived, I could take about 30 photos before the old battery would die and I would have to put my food-photo sessions on hold until it was charged up. Forget the thought of going on a photo walk – out of the question. It finally got to be unbearable, and I am so glad I can now take photos until I feel like I’ve taken enough, and my battery will happily power my camera to take more.

These are purple carrots and parsnips.

They’re really just regular carrots wearing purple jackets.

These are gluten free and all lined up in rows, ready for the freezer.

Some of them were boiled until they floated and sauteed in coconut oil.

Most of them were covered in this Vegan Alfredo sauce with handfuls of parsley tossed in.

And then I thought to myself, this could use more green. So I sauteed up a stack of thinly sliced collard greens.

And mixed.

And my camera still hadn’t died on me, so I smiled, and I got a little closer.

And then I ate them all.

*This post is my version of Joanne’s recipe choice for The Food Matters Project. You can see what the others came up with here.*

PURPLE CARROT AND PARSNIP GNOCCHI – GLUTEN FREE (AND VEGAN OPTION)
serves 4

-1 pound of carrots (with or without a couple parsnips – they’ll add a distinct flavour that I really enjoyed, but the original recipe doesn’t call for them, so if you don’t want to complicate your life, then don’t!)
-3/4 cup whole grain flour (for gluten free I used coconut flour and brown rice flour)
-1/2 cup starchy/binding flour (I used sweet rice flour and tapioca flour) plus more for rolling and shaping
-1 egg (for vegan gnocchi you can totally omit the egg, your gnocchi may be a little more on the dense side, but still delicious)
-pinch of nutmeg
-salt and pepper
-coconut oil for sauteeing
-1/2 cup parsley, chopped
-1 bunch collard greens, de-stemmed and thinly sliced
-1/2 the amount of Vegan Alfredo Sauce recipe (I used olive oil instead of Earth Balance)

I baked my carrots and parsnips at 350F for 30 minutes because I read somewhere that they retain lots of the cooking water if you boil/steam them and then you need more flour. I still felt like mine needed a lot of flour, but then, I did add an egg (that was called for in many regular gnocchi recipes – and I thought might help the texture since I was changing the recipe to gluten-free). If you’d like to leave out the egg, you will likely need closer to 1 cup total flour, so add it slowly so you don’t add too much!

Puree the carrot mix until it’s smooth and mix in the egg (if using), flour, salt, pepper, and nutmeg. Mix it all together until it’s combined (no fear of overmixing with the gluten-free flours). It should be firm but not sticky (though mine was a little bit sticky still and I think it would have been too dense if I’d added any more flour).

The nice thing about gnocchi is you can test it as you go. Just boil some water, pinch off a little bit of dough and toss it in. When it floats to the top (about 4 minutes) it’s ready and you can taste it to see if it’s too mushy or it could use a bit more flour (or seasonings).

Once you’re satisfied, quarter the dough and roll each piece into a log. Cut individual gnocchis about an inch long. I squished them with a fork – apparently the ridges help them pick up more sauce, and I love sauce. Refrigerate them for 20 minutes (up to 2 hours, and you can also freeze them at this point).

When you’re ready to cook your gnocchi, toss it into a pot of salted, boiling water. If you’re doing this from frozen, don’t let them thaw first. Stir them so they don’t stick together and once they float to the top they are done, about 4 minutes. Remove with a slotted spoon.

Saute the collard greens in coconut oil for 7 minutes or until cooked through and getting a little crispy. Pour in the Vegan Alfredo Sauce and the parsley and mix in the gnocchi. Top with extra parsley for garnish.

Enjoy!

← Older Entries

Thanks for visiting!

The Goodness Life is all about eating well to feel your best. Here you'll find easy and delicious recipes, nutrition tidbits, and all sorts of other info. I hope you enjoy reading about my journey towards living a life full of goodness!

Recent Posts

Categories

Twitter

© 2013 |