FOOD

Cauliflower Buffalo Wings

CAULIFLOWER BUFFALO WINGS By Anjani Vasson Having a quick, healthy vegetarian appetizer is an appealing and tasty idea this time of year! These yummy Cauliflower Buffalo Wings are a-no fuss solution to making something your guests will love. You can also use them in sandwiches— they are amazing on a fresh baguette—for lunch the next day, as a pizza topping, part of  your salad, or tossed with a cup of quinoa for a quick lunch or dinner. Cauliflower absorbs flavor and roasts easily, and it’s a great source of vitamins C, and K fiber Serve with your favorite dip or...

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ROASTED BOOTY- Veggies Galore!

ROASTED BOOTY By Real Mom Daily Staff Our summer time schedules can get us off of our usual healthy eating regime. Impromptu meals out can also leave us with a fridge full of veggies getting ready to go bad. Here’s a quick way to empty out the fridge and stay healthy! Simplicity is the modo here. 1 Preheat oven to 400 degrees fahrenheit (You can easily cut this recipe  in 1/2. We use this amount for 3-5 different dishes as it is easy to save in the fridge for a few days.) 2 Chop: 3 bunches of Broccolini 3 average...

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EAT LOCAL

EAT LOCAL By Tony Sears Eating Local, Farm-to-Table, Farm-to-Fork, Seasonal Menu have all become buzzwords for a movement that not only supports local growers but also provides a healthy and tasty alternative to the corporate, chemical laden, genetically modified food chain for nourishing your family. If you have ever eaten a ripe tomato, plucked straight off the vine, you will no doubt agree that even the best supermarket tomatoes never compare. The taste, the texture, the smell, the look – it’s just not the same. And the more corporatized farming becomes, the less likely you are to think “WOW!” when...

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BAKED KALE

BAKED KALE By Ali Dubin I am not a fan of raw kale (my vegan daughter likes it) but I can’t get enough salty crunchy baked kale. I recommend curly kale for its less bitter taste, but red kale is super pretty (shown here in my photos), and dinosaur kale is fun and easy to cut and eat. Step 1. WASH your kale! Buy organic and locally grown (or grow your own) if possible. Step 2. Slice the leaves off the ribs. The ribs are icky and fibrous. I’m sure there’s some good use for them, but not in this recipe....

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