Fit and Fed
healthy food and figure skating
My family’s traditional chestnut stuffing for Thanksgiving and Christmas. Made with rosemary diamante bread, chestnuts, onions, celery, sage, and thyme.
Squash stuffed with sage, apple, and quinoa, topped with toasted squash seeds.
A delicious homemade vegan Irish cream for the holidays.
Kale salad with gingery honey lemon dressing, apple, avocado, sunflower seeds and spring radishes.
A celery root, fennel, and Granny Smith salad with some extras like parsley, walnuts and golden raisins.
An easy salad making use of my new find, Cotswold Double Gloucester cheese, plus avocados and toasted sunflower seeds.
This spicy lentil soup straddles the difference between American lentil soup and Indian dal.
A festive red, green, and orange winter salad with pomegranate seeds and dressing, Fuyu persimmon, red pear, and greens.
Green salad with sliced pears, toasted hazelnuts, and goat cheese.
A gratin with butternut squash, pecan, and vegan ‘goat cheese.’
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