Vegan Quinoa Corn Chowder

Quinoa Corn Chowder #vegan #recipe

Remember when I put together the 2013 Savvy Food Bucket List?  No?  That’s okay, because I apparently forgot, too.  I remembered only last week, as I was making plans and goals for the year. Despite my forgetting that the list even existed, I did still manage to complete quite a few things off the list – manicotti, stuffing, limoncello, peach and tomato salsas and both German chocolate and ice cream cakes made appearances in my kitchen last year. Still, over half the bucket went unfilled.  Oops!

So I don’t think I’m going to be creating a 2014 Savvy Food Bucket List for myself. Clearly, I didn’t find it quite as inspiring as I had hoped last year, given that I forgot about it entirely come February.  Isn’t that how a lot of resolutions go?

Instead, I’m going to focus on my new projects – on making Savvy Game Night come to life, and making the Best Life Ever podcast more awesome with each new episode. I’ve already neared completion of one project – the Savvy Eats redesign (hence the radio silence all week!).  What do you think? I’m now using the Foodie theme by Shay Bocks, and am so happy with the new, clean look.  I’m especially excited about the new recipe index!

As far as my blogging goes, I’m using my editorial calendar to keep myself focused.  Since this month is all about healthy comfort food, I’m starting with the healthiest dish of all: a hearty, creamy corn chowder… without the cream.  All it requires is some vegetables, a whole grain, some chicken or vegetable stock and about 20 minutes on the stovetop.  Then just puree half of it, and a comforting, thick chowder is ready for serving.  Dan and I are loving this soup and variations on it lately.  I don’t know about him, but I would happily eat this every day during this vicious cold snap!

 

Quinoa Corn Chowder #vegan #recipe

 

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Thai Lentil Salad

ThaiLentilSalad jpg jpg

I had this idea that I would get home from the Summit, take a break from all the planning, and dive back into my blogging and editorial calendar. Ha!  Apparently, I completely forgot about all the wrap-up emails and expense tracking that we’d need to do.  No matter, though. It has given me a ton of opportunities to chat with Heather, though we of course keep getting off track and jumping into HLS’14 planning.

It has been tough getting back into the swing of things. I didn’t cook anything until Wednesday evening, my only workouts have been long walks around town, and all of my writing has been Summit-related.  So I don’t actually have a ton to say about this salad, other than telling you that it is the perfect I-don’t-really-feel-like-cooking-but-I-need-to-get-myself-going-in-the-kitchen-again entree.  Plus, it gives me one more chance to use the Thai basil from the garden, before it succumbs completely to the chillier fall temperatures.

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