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13 Vegetarian Pasta Recipes for Fall

For along time I distanced myself from pasta. In my earlier life, being a new vegetarian in rural midwest was hard. However, restaurants made a try, usually with a pasta dish. I also made a lot of pasta in my early days because it was easy. I got really burnt out on pasta. However, many [...]

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Bulgur Lentil Ragu with Parsnip-Rutabaga Mash

I will start out saying I’m a bit hesitant to call this ragu given there’s no meat and it’s not served on pasta. And yet, here I am, calling it lentil ragu primarily because it’s the closest thing to describe this bulky sauce. Traditional ragu is made using stewed meats but do a quick search [...]

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Chipotle Butternut Squash Crepes with Cilantro Crema

Post sponsored by La Crema Wines. See below for more details. With the time change, our weekday dinners become a bit cozier. It’s dark by the time we eat and the temperature has dipped to the point of craving a hot, filling meal every night. These butternut squash crepes have hit the spot numerous times [...]

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Roasted Beet Galette with Ricotta

Post sponsored by Bob’s Red Mill. See below for more details. With Halloween in the rearview mirror, my brain turns to the holidays. I love planning holiday meals and while we typically go 90% traditional, I like to occasionally throw something fun into the mix. Last year I shared three different full menus (vegan, vegetarian, [...]

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25 Vegetarian Root Vegetable Recipes

I didn’t eat many root vegetables as a child. Sure, there was the occasional dip tray that had carrots but that was about as close to a root as I got. To be honest, I don’t really remember the grocery store stocking roots outside of beets and carrots. However, I’ve come a long way (and [...]

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Whole Roasted Tikka Masala Cauliflower

I am a bit surprised that it has taken me this long to share a whole-roasted cauliflower recipe but I was waiting for the perfect version. Turns out, the perfect version existed with a little help from one of my favorite recipes on the site: tikka masala lentils. This paste is a vegan recipe’s best [...]

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Broccoli Frittata Grilled Cheese Sandwich

Leftovers seem to be a constant battle in our house. I could easily eat the same thing for multiple days in a row but my husband isn’t so keen on that. This leaves me constantly trying to reinvent leftovers (or just cook smaller batches- it’s the reason almost every photo I post only has one [...]

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Storify: The Good Food Purchasing Program Celebrates #FoodDayEveryDay

This fall we worked with Good Food Purchasing Program local coalitions and national partners to capture stories of the efforts happening on Food Day – and every day – to build a better food system. Scroll the Storify recap for the full scoop on the Center for Good Food Purchasing‘s #FoodDayHeroes and updates from cities around…

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Coriander Sweet Potato Soup with Buckwheat Granola

  It feels as though every year I come up with a new sweet potato soup recipe that becomes my new favorite. I have a smoked paprika version, a turmeric version, and now this coriander recipe. This soup is so good, though, that it would have been sad not to share. The combination of coriander [...]

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Roasted Carrot Polenta with Sage and Walnuts

During the fall, polenta is one of my comfort meals of choice. It’s the perfect base for a myriad of flavors and toppings. Sometimes I go vegan, sometimes I go heavy on the cheese. This particular carrot polenta features the carrot puree I just featured as a component. Roasted carrots and garlic pureed together form [...]

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Sweet Potato Pasta with Walnut-Sage Sauce

I think in a different life, I’d be an herb farmer. There’s something so dreamy about being surrounded by herbs and I’ve found that it’s about the only thing I can easily grow in our small patio garden. If I’m having a stressful day, I walk outside and pick a bit of marjoram to rub [...]

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21 Vegetarian Sweet Potato Recipes

It’s always hard to choose favorite produce during each season because I love experimenting with all the different flavors and textures. However, during the fall, sweet potatoes become the staple for a solid amount of meals. Sweet potatoes are affordable and can be turned into almost any type of meal or snack you might be [...]

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The Nation Special Issue on Food

We’re excited to share the special issue on food that Anna guest edited for The Nation. The special issue features a moving story from a Syrian refugee camp about the power of food to bring people together; an excellent exploration of the Monsanto weedkiller glyphosate (you could pair that one with this month’s Real Food…

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Brown Rice Carrot Fritters with Chipotle Sunflower Sauce

There are a few meals meals on which my husband and I can always agree. One of the easiest decisions: fritters. There’s something wonderful about fritters. It might be the ability to make fritters out of almost anything or the fact that you can toss in herbs, grains, and cheese. I think it’s the fact [...]

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Millet Polenta with Romesco

One of the reasons I tout cooking in small batches of components is because it makes meals super simple and fast. Take for example, this romesco polenta. It seems like I always have romesco on hand (it’s a favorite in our house) and this millet polenta is fast to whip up or reheat. Combine the [...]

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Millet Polenta | Cooking Component

When I was writing The Homemade Flour Cookbook, I stepped far outside my comfort zone. I had worked for a year at a bakery and for a solid part of that time, was the sole baker in their dedicated gluten-free kitchen. Thanks to this experience, I was no stranger to all of these flours. But [...]

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Sesame Green Beans with Quinoa and Eggs

Here it is, my last full on summer recipe. My kitchen is starting the transition to fall and thus, so is the site. One of the beautiful things about living in the California valley is that summer produce continues on for some time (we’re still knee-deep in tomatoes). Yet, the weather is definitely feeling more [...]

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Roasted Acorn Squash Salad with Pecan Vinaigrette

Post sponsored by The American Pecan Council. See below for more details. Fall is an amazing time for salads. The crisp airs makes for the best greens and once you have that, it’s hard to go wrong with what you add into a salad. This acorn squash salad is quite possibly the best combination of [...]

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29 Vegan Recipes for Fall

I’m not vegan but one of the best realizations I’ve had over the years is that comfort food doesn’t have to be heavy on the dairy. Sure, I love melted cheese or a cream sauce but there’s so many ways to make a solid comfort meal while staying vegan. Some tips I’ve learned over the [...]

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Pinto Bean Quesadilla with Spiced Zucchini

Quesadillas have had a recent uptick in our household thanks to a high-energy toddler. It’s one of my go-to lunches when were hanging out at home primarily because I can put almost anything in a quesadilla and as long as there’s a dip like salsa or hummus, my son will eat it. This pinto bean [...]

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Real Food Scoop | No. 4

    Stand up to Big Food and celebrate Food Day, every day. This month, The New York Times published some of its best reporting on food and public health, with a deep dive into global food giant Nestlé’s impact in Brazil (read Anna’s take here). The focus was on that country, but a similar story…

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Taking on Big Food… from 1977 to today

In 1977, a group of activists gathered to concoct a campaign to take on the international food companies that were marketing infant formula in the global south—and undermining infant health. (Rumor has it, my parents’ basement served as the staging ground for one of those early meetings).   An audacious idea was hatched: A global…

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Real Food Scoop | No. 3

In the weeks since the violence in Charlottesville, we’ve been moved by the national response. The violence that day was a chilling reminder of the long-present vein of racism and white supremacy in this country—and that this hate has been emboldened. But we are heartened by thousands turning out in places like Boston, Seattle, and…

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Spiced Zucchini | Component Cooking

Even though it’s officially fall, my refrigerator still has quite a bit of summer produce- especially summer squash and zucchini. And so, I thought it was time to share one of my vegetable-based components: spiced zucchini. It’s simple and is the perfect companion to grain bowls, quesadillas, and eggs. I typically roast vegetables but the [...]

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Berbere Chickpeas and Chard

Post sponsored by Frontier Co-op. See below for more details. The first time I picked chard at the CSA, I was enamored with the beautiful color and the large, tender leaves. I had, up until that point, never encountered the greens. I researched, cooked, and fell in love with chard but over the years, I’ve [...]

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Sweet Corn Couscous Salad with Arugula

After a few months of hot weather, it’s just now beginning to feel like fall in the valley. Leaves are starting to drop and I just opened our windows for the first time. And yet, I’m still making summer recipes. Summer always feels a bit longer in California but I’m okay with that. I’m not [...]

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Visit a Pear Farm (+ Farro Pear Salad with Ginger-Sesame Dressing)

Post sponsored by California Pear Advisory Board. See below for more details. One of the greatest disconnects in food today is that of where our food comes from. Sure, it’s becoming more prominent to know your farmers thanks to CSAs and Farmers’ markets but what about the produce you buy at your local grocery store? [...]

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Herbed Cucumber Salad with Farro

More often than not during the summer months, I have a cucumber rolling around in the crisper drawer. I buy a couple every week to use with our simple dinner salads and occasionally for quick pickles. More often than I like to admit, I wait until the last minute to use them and that’s when [...]

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Zucchini Bake with Farro and Ricotta

Post sponsored by Bob’s Red Mill. See below for more details. The first couple of weeks after having a baby were interesting. I wanted to cook but at the same time I was exhausted and figuring out everything new that came with motherhood. Luckily my mom was here, shopping and cooking for us. My first [...]

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Green Summer Salad with Herby Hemp Dressing

Late summer/early fall is my favorite time for salads. It really is the best of both seasons. You have the fresh summer produce like cucumbers and tomatoes but the weather is cool enough that the crisp, fall greens are able to grow. This time, into the end of October, is peak salad time. This particular [...]

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About this site

The idea behind the diet is to replace two daily meals with jars of homemade pureed baby food or store bought jars. The third meal of the day is to remain low calorie and small. The daily calorie restrictions are said to be 600 calories or less. The diet is not meant to be on for months at a time, rather 7 days maximum. The purpose is to rid your body of toxins and cravings of unhealthy foods.

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