[Passover in the Fridge] Sweet Potato Pear Soup

Sweet Potato Pear Soup | Found in the Fridge

This delicious, vegan sweet potato pear soup is perfectly light, with subtle flavors and warmth. When served with a dollop of thick Cranberry-Orange Vinaigrette and sour cream, it packs a beautiful and bold punch. I first found the recipe when I was browsing my new cookbook, Mollie Katzen’s The Heart of the Plate. I made it out of curiosity and loved it. This is the second time I’ve made it, and it always surprises and delights my audience. Mollie Katzen recommends pairing it with her Cranberry Orange Vinaigrette, and the flavors together are tart and sweet.

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[Passover in the Fridge] Quinoa Power Bites

Broccoli Quinoa Power Bites | Found in the Fridge

I had this recipe on Pinterest for the longest time to save for later. Since it featured quinoa and was (almost) kosher for Passover, I figured now was the perfect time to make them! They are so cute and yummy, full of vegetables and protein. I found this recipe on a blog that is full of great ideas and recipes – everything I have made from it has been great. I highly encourage you to check out The Slow Roasted Italian.

These are a perfect side dish with a meal, or could be an easy portable snack. They would also be great to serve as appetizers or hors d’oeuvres a party

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New Years Resolutions

It’s a cliche: Everyone resolves to start a new diet or go to the gym more on January 1.

Nevertheless, I think taking care of yourself is important, and I want to support those who are making fresh starts. I’ve started my diet again now that I’m on winter break. I had a lot of success this summer on The I Diet. The main ideas of the diet are cutting out most carbs and eating a high-protein, high-fiber diet. One of my favorite recipes is the Soda Bread, a rich and nutty bread designed to keep you full longer.

I highly recommend the diet, and I’ll be posting some of my recipes that I make from the book or that I modified.

Roasted Broccoli

So I went out to dinner last night, but I figured I would put up a blog post anyway. Here’s the recipe for the roasted broccoli I made a few nights ago (the leftovers went into the lasagna). Its super simple, and very delicious.

Broccoli florets (as much as desired)

Olive oil

1-2 heads of garlic

Spread the garlic in a thin layer across a baking pan. Sprinkle whole, peeled garlic cloves throughout.  Pour a small amount of olive oil over the broccoli and garlic, and bake until crispy, about 12 minutes.