Rhubarb Tea

I picked up some home grown asparagus and rhubarb.  It’s become a Spring time tradition to make rhubarb tea in my home. I use different ingredients every year. This year I used orange juice, earl grey tea, and honey. Isn’t it pretty?! I used violets to decorate! This delicious tea was super refreshing since the…

Peach Passion Fruit Smoothie

3 Bananas 1 passion fruit 1 Cup of fresh or frozen peaches 2 Cups of spinach 20 oz. of water 1-3 T. Of chia seeds, optional  


Check out this beautiful picture of the zoodles I had for lunch today! I’ve been really enjoying more fruits and veggies lately and feeling great too! I taught myself how to cook in 2006 when I used to watch The Food Network. I still love to cook all kinds of food for others, but I…

Smoothie Time

I started having a smoothie every morning a year ago. I make myself a big one and save some for hubby. I use 2-3 bananas Frozen or fresh fruit – blueberries, strawberries, peaches, pineapple, mango, cherries, etc. A couple of handfuls of spinach and/ or kale. Ground flax, chia seeds, or hempseeds And water or…

My First Vegan Thanksgiving

This is what my first Vegan Thanksgiving looked like. It wasn’t all that different from when I used to eat turkey. The green bean casserole was healthier because I found a recipe using homemade mushroom soup instead of canned soup. I had some soup leftover so I used it as gravy on the stuffing. I…

Mediterranean Tomato Salad

2 C. Tomatoes, diced 1 Carrot, chopped or grated 2 T. Vidalia Onion, diced 1 Can of sliced black olives 1 T. Basil, chopped 1 T. Chives, chopped 2-3 T. Olive oil 2-3 T. Balsamic vinegar Salt & pepper 1-2 Servings Also, a favorite dressing could be used instead of oil and vinegar.  

Overnight Oats

1/2 C. Quick Cooking Oats – I use gluten free. 1 C. Cashew Milk or Water 1/4 C. Walnuts 1/2-1 t. Cinnamon 2 Dates, chopped Combine ingredients in a bowl, cover, refrigerate overnight and enjoy anytime!