Main Courses

Ricotta Scrambled Egg and Asparagus Tacos

This weekend was the most springlike of the year, the sun beaming and magnolias just starting to burst into bloom. We spent the day traipsing around the outdoors with that I’m-on-vacation feeling, even though it was just the weekend in our own neighborhood. Somewhere along the way this idea for...

Radish and Egg Salad Sandwiches {in Our Kitchen}

Here’s a little spring inspiration, from our kitchen to yours. We’ve been in our new kitchen for 9 months now, and already it seems more like home than our previous kitchen of 5 years. Perhaps because it can fit more than two people at once (!), it’s the room everyone...

Fettucine Alfredo with Spinach

Pasta with butter and cheese was rare for us when we first started eating whole food. With so many new foods to experiment with, we focused mainly on experimenting whole grains and fresh vegetables. (I also used to limit my carbs, so pasta was considered the enemy at one point.)...

Baked Shrimp with Tomatoes and Feta

Some of you may be surprised to see a non-plant-based recipe on this blog. And for good reason: in 4 years of blogging, we’ve posted only a handful of recipes with meat. When we changed to eating all natural, whole foods 6 years ago, we drastically limited the amount of...

Tortilla Bowl Salad with Green Goddess Dressing

We started this blog for one reason: we love cooking. We don’t want to be chefs; we don’t need to have the prettiest pictures or the biggest following. What we do want is to inspire cooking at home: the idea that you can cook a healthy, wholesome meal for yourself,...

Spiced Red Lentils and Rice (Mesir Wat)

We have a special treat for you today. As you may know, we love travel and cuisines from around the world. This recipe comes to us straight from Ethiopia — via Indianapolis! Exodus Refugee Immigration is a well-known organization in our city that welcomes refugees to Indiana and offers them a...








Follow Us