Monthly Archive: April 2012

Apr 24

Vegan Cooking for Carnivores

I am very interested in this new book by Roberto Martin. He is a Culinary Institute of America-trained chef and is Ellen DeGeneres’ personal chef. I have seen him on her show several times and his recipes always look delicious. When he first started cooking for Ellen he was not vegan, but while cooking for her vegan lifestyle he started trying the dishes, and realized how good the food can be. You can read the book description and order the book from Amazon here.

Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat



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Apr 22

Make Real Eating Commitments to Celebrate Earth Day – April 22nd.

This year we thought a great way to celebrate Earth Day would be to take small steps towards big changes in the way we participate in eating real and sustainable foods.  The cold spell this past week also had us tossing around ideas on how to celebrate with indoor activities to boost our healthy eating habits.  What came of those discussions were the following five ways to honor the earth as well as make lasting changes involving our commitment to eat real…

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Apr 19

Amazon $2 MP3 Credit

I am always looking for good deals and will try to share some of the good ones that I run across.  Here is a $2 credit towards MP3s from Amazon.
Enter momrocks as code
$2 MP3 Credit on Amazon

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Apr 06

Eating Real Recipes: Kung Pao Lettuce Wraps

Last winter a friend shared his mother’s traditional kung pao recipe, and I loved making the authentic spicy dish every chance I could. Being an avid label reader now, I was stopped in my tracks one afternoon while preparing the ingredients. Soy sauce, at least the brand in my refrigerator, has all kinds of crazy stuff in it: hydrolyzed soy protein, corn syrup, lactic acid, dextrose, caramel color, potassium sorbate.

I was appalled and tossed the sauce, but I was unsure how I was going to recreate this savory, spicy meal without it. What ensued was an experiment of mixing and tasting until I finally found a concoction which tantalized my taste buds without trampling on my real food sensibilities. The outcome was the following recipe, now a staple in our home. We make a batch or two (or three!) on the weekend, vacuum seal it into portions, and store it in the freezer. The result is homemade real food frozen dinners minus the ridiculous amounts of sodium and other nonsense.

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