"Hi, my name is Emily. I'm a chef, a wife and a mom of two boys. I create healthy and simple recipes using whole foods for the busy person. My Life My Menu helps you plan out your menus one meal at a time."
I have been hoarding my summer corn. For anyone who knows how sweet and fantastic it is right now is just like me, and needs lots of corn recipes on hand. This one fits the bill perfectly. I originally wrote this recipe for roasted corn, which is great for the rest of the year, but today I made this with my bounty of sweet and starchy raw farm corn. I cut it raw right off the cob and mixed it right into the cooked barley. Whether your corn is raw or roasted this recipe is fi
So why do I write salsa/salad? I actually make this recipe two ways: A quinoa salad and a salsa salad. They both have the same ingredients except the quinoa salad just has the added cooked quinoa. The salsa version is so yummy that you can eat it straight up as a salad itself or put it on top of some simply grilled salmon or other fish. The quinoa version can be a main for lunch or a side dish to a mea. lNo matter which version of this recipe you make it's a winner. You know
Imagine chopped kale layered with grilled chicken cubes, hemp seeds, sesame seeds and avocado all covered in a delicious ginger carrot dressing. Now stop imagining and do it. This salad is legitimately a complete meal. I even give you the suggested option of adding brown rice right into the salad! Then it is really a complete meal. You know my husband who absolutely doesn't eat raw kale? He eats it here. Where to put it in your menu? I serve it as a complete meal for grownups
Maybe not beyond. Let's just speak about Thanksgiving. Ok so this title kinda came from the Toy Story movie that is on repeat every day in my house. Sometimes you have to be practical about where you're at in your day and not overshoot. When planning a menu, I urge you to think smart. Start pulling dishes onto the list that you can make from before. Things that freeze, or that at least that have elements you can make before hand and just assemble on the big day can really
Here in NY, it finally feels like spring has made its way back to our pavement. It’s been a long winter and it’s officially over. When the weather starts to lighten up, my mind automatically goes to creating new and interesting salads. Greens on the trees. Greens in my bowl. Tebbouleh by definition is a bulgur salad loaded with parsley and lemon. I have never been a fan of Tebbouleh that is overwhelmingly parsley. Don’t get me wrong- I am very fond of the flat leafed aromatic
Paella is a rice dish traditionally made with seafood. The flavors are full. The colors are bold. And the saffron smell is outrageous. I love to set my table family style. Large platters piled high with fresh ingredients always makes me proud. My Paella recipe is a spinoff of the one found in the Candle 79 cookbook. The original is amazing, but over time I have made it my own and also simplified some instructions. This Vegan Paella can be used as a side or a main- but either