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When Life Gives You Celery Root
I like to think of myself as a fruit and veggie expert. I have used lots of interesting, unique produce (see my farmer’s market wtf series) and I am generally good at identifying out-there foods. It...
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Carrots with Red Wine Reduction + New Website
First off, thank you for stopping by and reading my blog! Shop, Eat, Live Well is getting a new name and moving to a new address, danaartinyan.com, so please check out both my new website as well as...
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New Year’s Resolution to Eat Better
Happy New Year! Does this ^^ sound familiar? At the beginning of every new year we all make promises to ourselves to eat better, exercise more, etc. The real problem with these resolutions (and the...
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Tandoori Tempeh Kabobs with Spicy Peanut Dipping Sauce
Tempeh is hands-down my favorite soy product. Pronounced temp-ay, tempeh is a fermented soybean product that also contains whole grains (I love the Organic 3 Grain Tempeh from Trader Joe’s, which...
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Vegan Pesto Made With Farmed Here’s Sweet Basil
I recently had the pleasure of visiting Farmed Here‘s vertical farm – a magical place sprouting with delicious basil and arugula. Their indoor aquaponic and aeroponic growing systems are extremely...
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Quinoa Power Breakfast: Gluten, Dairy and Egg-Free
Quinoa is often praised by dietitians and other health professionals as a super-food. While I find the term “super-food” a little gimmicky, it is mostly true in the case of quinoa. A grain, quinoa...
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Protein Pasta, Made with Black Beans
Here’s a tip from a foodie dietitian (me!): ALWAYS check out the ethnic food aisle at your grocery store. There are so many amazing, unique products bursting with flavor and often, nutrition. I...
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Vegan Tofu “Feta” + Homemade Lemon Vodka
Feta “cheese” made out of tofu? Blasphemy! I, too, was skeptical that bland, mushy tofu could be turned into the deliciousness that is feta cheese. Luckily, I was also curious as to what it would taste...
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Chai-Chia Seed Coconut Pudding {Recipe ReDux}
There are certainly a lot of chia seed recipes out there, especially for pudding. I have always been a fan of chia seeds — sprinkling them on salads, on top of my oatmeal, in my yogurt and smoothies —...
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Mediterranean Cremini Mushroom Tacos with Tahini Sauce {Recipe ReDux...
Mmm, umami. What is umami you ask? It’s the fifth, and often unrecognized, type of taste bud. It’s the taste bud that senses savory deliciousness (and my personal favorite of all the tastes). Examples...
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Cookie Dough Protein Bites {Recipe ReDux}
Who doesn’t like COOKIE DOUGH?? Well, I’ve healthified it for this month’s Recipe ReDux challenge — “Bars & Bites for Brown Bags.” Whether you pack your lunch in a bento box, a brown bag or a...
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Avocado, Apple and Cabbage “Green” Slaw
Happy Labor Day, y’all! (I am not from the south and really should never use the term, “y’all” but it seemed necessary here). If your Labor Day is going to see some BBQ action, make sure there are some...
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Eggplant Chips with Roasted Garlic Pumpkin Hummus {Recipe ReDux}
My Grandma used to make the most delicious roasted eggplant with yogurt sauce. Velvety smooth, garlicky, cooked for hours… The fact that I could never duplicate that dish could be attributed to many...
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Vegan Moroccan Stew {Recipe ReDux}
Scary spices. No, I’m not talking about your least favorite Spice Girl. I’m talking the theme for this month’s Recipe ReDux: Spooky Spices: You know they are lurking there: Way in the back of your...
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Five-Minute Cilantro Lime Pesto {Vegan}
My memories of pesto go back to being a kid, when my mom grew basil in the herb garden and would make big batches of amazing pesto throughout the summer. Have you ever frozen extra pesto (or any sauce...
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Coconut Curry Beet and Butternut Squash Soup with Cilantro-Lime Pesto {Vegan}
Because you know I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet,...
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Roasted Rainbow Carrots with Coconut Curry Beet Sauce {Recipe ReDux}
Who doesn’t love leftovers? Cook once, eat twice…or three, or four times. Instead of just reheating the leftovers, though — c’mon, you know that gets boring — why not repurpose them into a completely...
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Olive and Red Wine Hummus {Sponsored Recipe ReDux}
I am currently blogging from #BlogBrulee at beautiful Smuggler’s Notch Vermont. I’m only half a day in and already I feel like I’ve learned so much and met the most amazing, inspiring bloggers. More on...
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Fall Flavors Series: Kale and Roasted Butternut Squash Salad
Happy Fall, y’all! With fall comes brisker weather — which as someone who is always warm, I quite enjoy — along with delicious foods. Pumpkin, anyone? See also: Brussels sprouts, squash in all shapes...
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Fall Flavors Series: Vegan Caramel Apples + Butternut Squash Curry
This fall, it’s my goal to go to the apple orchard (and to make the boy come with). Who doesn’t love to be surrounded by gorgeous fall foliage, delicious, freshly-picked apples and maybe an apple donut...
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