We are all home cooking a little more often these days. We might be serving all 3 meals for more than 1 person more often. This is good time to experiment with cooking. Try a new recipe. Cook that thing that you always wanted to cook but had no time to cook it. I am using food grade essential oils in my cooking to add some bolder flavors to my dishes. No preservatives , chemicals food additives, or old dry spices are just a few the good things about cooking with essential oils. I use Young Living oils. They are the superior product in the big world of Essential Oils.
I have been streaming these off the cuff, stream of consciousness if you will videos about fitness and nutrient dense foods. I decided to create videos for my friends during the Social Distancing phase of humans dealing with the pandemic. I got such a good response I made them all official. Enjoy and learn with me every Wednesday at 11 on my Face Book Page.
Party time does not have to mean, ” binge out on unhealthy food time.”
For my 52nd Birthday, I made this fun and colorful pasta salad. This salad is a beautiful addition to any party table and it is gluten-free and vegan!
The ingredients are: Rice pasta, 2 different kinds for looks, and well, I had one of those half a box of pasta left situations. Frozen peas and spinach, handmade pesto, Trader Joes red pepper dip, olive, and avocado oil, salt a small amount of vegan butter garlic butter, topped with canned Trader Joes artichoke hearts and mini heirloom tomatoes.