by Rita Anthony | Jan 25, 2025 | Savory Saturday
Here’s how to make it: Roast the beet by wrapping it in parchment paper then wrapping it in foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Let it cool before peeling and slicing into thin rounds. Peel and slice fresh oranges (or tangerines),...
by Rita Anthony | Jan 18, 2025 | Savory Saturday
This Savory Saturday, I’m sharing a simple yet delicious recipe for Lemon & Herb Roasted Mushrooms, oil-free and full of savory goodness. Perfect as a side dish, topping for salads or a savory snack! Here’s how to make them: Preheat your oven to 375°F (190°C)....
by Rita Anthony | Jan 11, 2025 | Savory Saturday
It’s Savory Saturday and today, we’re spotlighting a humble yet mighty ingredient: Red Lentils! These tiny, vibrant legumes are the secret to creating oil-free, hearty and versatile dishes that perfectly match the season. Why Red Lentils? Wholesome Powerhouse: Packed...
by Rita Anthony | Jan 4, 2025 | Savory Saturday
Savory Herb-Infused Roasted Carrots Ingredients: 6-8 medium carrots, peeled and cut into sticks or rounds A splash or two of water (to toss the carrots) 2 tsp fresh thyme leaves (or 1 tsp dried thyme) 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary) 1...
by Rita Anthony | Dec 28, 2024 | Savory Saturday
Chickpea Omelette with Fresh Dill & Veggies Ingredients: • 1 cup chickpea flour • 1/2 tsp baking powder • 1/2 tsp turmeric powder (optional, for color) • 1/4 tsp black salt (kala namak, for eggy flavor) or regular salt • 1/4 tsp garlic powder • 1/4 tsp onion...
by Rita Anthony | Dec 21, 2024 | Savory Saturday
Savory Herb-Crusted Potatoes Ingredients: 2 pounds Fingerling potatoes 3 tablespoons low-sodium vegetable broth or water 1 tablespoon nutritional yeast 3 cloves garlic, minced 1 teaspoon fresh rosemary, minced 1 teaspoon fresh thyme, minced Salt (optional) and...
