Italian Vegetable Soup

This soup is easy to make and extremely versatile. Feel free to substitute any vegetables that you have on hand, though the tomatoes are a must. Packed with vitamins, full of flavor, and very filling, it’s the perfect meal on a cold day. I prefer to assemble this soup in the slow cooker either on […]

The Athlete’s Plate

    Breakfast – White Rock Marathon Walnut Waffles Ingredients: l cup unbleached whole wheat flour, 2 teaspoons aluminum-free baking powder, 1/4 cup organic sugar, 1 cup honeymilk, 1 teaspoon vanilla, 1 Egg, , 1 tablespoon lukewarm water, 2 tablespoons canola oil, 1/4 cup sugar-free applesauce, 1/2 cup finely chopped walnuts, 1/2 cup chopped dried […]

The Athlete’s Plate

Welcome to this week’s healthy menu, be sure to join us every Friday for another day worth of healthy dishes! Breakfast – Reece’s Raspberry Pancakes Ingredients: 1/2 cup of whole wheat pancake mix, 1 flax egg (2tbs ground flax seed, 6tbs warm water), 2tbs wheat germ,1tbs canola oil, 1/4c of almond milk, 1/4c raspberries Servings: […]

Vegan African Peanut Soup

Do these balloons blow up into funny shapes? “Nope. Not unless round is funny…” As Jason and I were talking last night, we both quoted a line from a movie – same line, same time. We watched that movie last night. You may recall, I recently (and very vehemently) declared I am once again a […]

Ribollita Soup: Tuscan Farm in a Bowl

I first ate ribollita soup in a small, dingy restaurant in a corner of Florence.

Here was a place where you sat, you were served on teeny tables shared with strangers, and you drank your wine from tiny plain glass cups.