Plant Based 411

January 2022
Whether you want to recalibrate after indulging during the holidays or just want to start the New Year by eating in a more plant-based focused way, salads in all their healthful, colorful, and delicious incarnations are a great place to start.

August 2021
I don’t know why exactly, but I’ve never ordered a burrito in a restaurant. Maybe because I don’t want to have the dairy products and meat traditionally included, and I don’t think I’d get the whole burrito experience if they were left out. 

May 2021
Spring is the season of flings and fiestas, including Cinco de Mayo which is celebrated on 5/5, commemorating the Mexican Army’s 1862 victory over the French Empire at the Battle of Puebla. 

January 2021
Hardly a Tuesday goes by without a taco, or two, or three on my menu. I love the flavors that go into all the Mexican classics – onions, beans, limes, jalapeño, salsa, meatless ground/taco, soyrizo, greens, avocado, etc...

October 2020
October is Freaky Fruit^® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat...

June 2020
On Monday or any other day of the week, Melissa’s line of Plant-Based Proteins make it easy and economical to jump on the meatless bandwagon.

January 2020
What’s PC for 2020? It’s Portion Control, meaning moderation at meal time. The holidays of indulgence have come to an end and we’ve got to get down to the business of resetting...

May 2019
Traditionally a mixture of ground meat, onions, garlic, peppers, and tomatoes, picadillo is used as a filling for tacos (Mexico) or served over rice with black beans (Cuba).