Beans are a vital part of a plant-based diet and my favorite is definitely the garbanzo bean a.k.a. the chickpea. They are extremely versatile fitting into most dishes for a little added protein and satiety.

November is finally here and with it the smell of pumpkins everywhere: pumpkin spice latte, pumpkin scented lotion, pumpkin scented candles and even pumpkin scented kitty litter (yep it's a real thing)!

This well-known gourd is everywhere but how much do you really know about it!

Cacao. What is it and how do you pronounce it? Many people confuse it with cocoa powder. After all the two words differ only by one letter! Let's dive into what exactly Cacao is and how it's different from cocoa.

Ready for school to start but not ready for the need for a quick breakfast before the kiddos rush out the door or the packed lunch that no one ever eats? I feel like my kid's diets have gone off the rails a bit this summer so I'm looking forward to the chance to fill them up with healthy yet delicious food.

Did you know that cabbage is the world’s most popular vegetable? In the U.S., however, it ranks behind vegetables like potatoes, corn and green beans. According to Jo Robinson, author of “Eating on the Wild Side,”

In this low carb world where carbohydrates are evil, beans get a bad reputation! In fact they are an amazing source of protein packed with other nutrients and are inexpensive to top it all off!

Watermelon is thought to contain few nutrients and be high in sugar. However, watermelon is packed with lots of vitamins all for very minimal calories.

I personally love this time of year for a backyard barbecue. The weather is warm but not too hot yet, all the flowers are in bloom (unfortunately so are my allergies but you can't have everything) and the days are getting longer! Invite a few good friends, open a good bottle of wine and cook up some delicious food.

Many of us associate asparagus with the unpleasant aroma you smell when urinating after eating asparagus. This odor comes from a chemical called asparagusic acid which is only found in asparagus as you might have surmised.

I think we might be skipping spring and heading right into summer this week in Virginia. This kind of weather makes me think of cook-outs, time outdoors and of course the dreaded swim suit! I recently came across a recipe in a magazine that looked healthy and fancy enough to serve to guests.

The Pistachio is a member of the cashew family. It’s a tree nut that originated in Central Asia and the Middle East, and is now largely produced in California and Mexico by over a dozen first, second, and third generation families.

We are all aware of the dangers of eating processed foods but what we may not be aware of is that oils are the best example of a highly processed food.

Now I know what you are thinking! Radishes, not my thing! I, however, would like you to reconsider and take a look at radishes from a new angle

What is it?

Spirulina is a cyanobacterium or blue-green algae that has some pretty amazing health benefits.

Brazil nuts come from the Brazil nut tree found largely in the Amazon. The Brazil nut tree is one of the largest trees in the Amazon and produces 250 pounds of nuts a year. The Brazil nut tree can live more than 500 years and is used for its fruit as well as harvested for its timber.

The weather has just turned quite cold and I find myself enjoying soup of all varieties. They are filling and easy to make in big batches and freeze. My kids often take soup to lunch with them which is a great way to know they are getting a nutritionally sound lunch even if they do trade their carrot sticks for a few Oreos.

It’s fall again and for me that means soup! I love homemade soup as the weather starts to get a bit chillier. Lentil soup is a great way to get your protein, fiber and veggies all in one convenient package.

Oats were first brought to America in the 1600s by the British. They are a cereal grain that is grown for both human and animal consumption. Oats in their most natural form are oat groats. They can be cooked or steamed. However, they have a bigger grain than rice so they take much longer to cook.

With my numerous allergies and my choice to eat a whole-foods plant-based diet, I have a hard time finding food that will travel easily especially in the heat. A friend of mine sent me this recipe from Richmond Magazine and I absolutely love it! It is simple to make, really flavorful, keeps for a week in the refrigerator, extremely nutrient dense and is really fantastic for taking to friend's houses for summer parties/get-togethers.

One of the reasons transitioning to a plant-based diet is difficult is a bit psychological. We were raised to expect a main course that consisted of meat so when that doesn’t exist we feel cheated and deprived. That got me thinking!