Latest Videos
Watch Me Use Up Leftover Easter Eggs on Twin Cities Live!
eggs at Easter is a tradition, and one that often ends with way too many boiled eggs for you to eat. Don’t let them spoil- watch me make Egg Curry on Toast, Asparagus with Egg Mimosa, and a Provencal Egg Salad in Egg Cups.
Cooking with Greens on Twin Cities Live
Watch me on @twincitieslive and I’ll show you some fun tricks that make kale and spinach really fun to eat!
Watch Me Make One-Pan Spaghetti and Veggies on TC Live!
We all feel really busy, and want to have fewer tasks to do. But if it’s really about time, try this FAST one-pan spaghetti, where the pasta, veggies and sauce all cook together on the stovetop-in under 15 minutes!
Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes
Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.
In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.
The Real Food Journal
It’s Rhubarb Bar Time!
These crunchy, luscious bars are packed with oats and nuts and rhubarb, making them a very respectable snack or light meal. I like to wrap a few in waxed paper to take along when I’m working or on the go.
Make My Ukrainian Flag Tea Latte, Give to WCK
In this video, I’m making a blue and yellow tea latte, to play with the colors of the Ukranian flag. It’s pretty tasty, too. Blue Butterfly Pea Tea makes a beautiful blue layer, and turmeric-tinted almond milk makes a fluffy foam for the top. Both layers are full of antioxidants and are caffeine free, so you can sip and be calm.
Make Shaved Fennel and Orange Salad
We are all waiting with bated breath for the sunshine, so I thought I’d make a salad that’s like a big burst of sunshine in a bowl. This Shaved Fennel and Orange Salad is a juicy and tangy way to enjoy the citrus of winter as we wait for the first berries and sprouts to come to fruition.