Meatless Monday: Vacation Edition


Hello everyone! Rick and I have moved back to Spain. I’ve scheduled this week ahead of time as I’m not sure how the internet situation will play out. Please feel free to explore the link party or browse the website for Meatless Monday inspiration. I want to share this pinnable image from the folks at… 

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Vegan Pumpkin Bread for #VeganBakingDay

Vegan Pumpkin Bread #VeganBakingDay ~ Lydia's Flexitarian Kitchen

Today is #VeganBakingDay, a day for baking from scratch without eggs and dairy, something many of us may think is impossible. I can attest that it is not impossible to do, although you have to approach the recipes a little bit differently. Our vegan pumpkin bread, inspired by this one from Averie Cooks, is spiced… 

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Real Food Fridays #57

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Welcome to Real Food Fridays #57! I’m very happy you’re here! It’s been such an interesting month and to be honest, I’m glad it’s almost over as I’m ready to get back to my regular routine. I’m grateful for editorial calendars which allow me to schedule posts in advance because right now Rick and I… 

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Honey Sriracha Wings

Honey Sriracha WIngs ~ Lydia's Flexitarian Kitchen

September is both National Chicken month and National Honey month. We’re going to celebrate with Honey Sriracha Wings. These wings have a sweet heat that will keep you coming back for more. Wings used to be an inexpensive part of the chicken, but the price has gone up due to their popularity as a finger… 

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Meatless Monday: Ticks and Leaves

Meatless Monday ~Lydia's Flexitarian Kitchen

I was exploring Facebook groups recently and came across one dedicated to Flexitarians and Nutritarians. By now you should know what a flexitarian is (if not, click the START HERE button above). A Nutritarian is a term coined by Dr Joel Fuhrman. You may have seen him on PBS where he talks about his Eat… 

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Recipe ReDux: Couscous With Dried Fruits & Nuts

Couscous With Dried Fruit & Nuts #RecipeReDux ~ Lydia's Flexitarian Kitchen

Couscous with dried fruits and nuts is a simple to make side dish that will make any meal just a little bit fancier. It’s part of this month’s Recipe ReDux challenge to work with dehydrated foods. There’s all kinds of kitchen fun to be had with a dehydrator. You can: make your own fruit leathers… 

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Potato Salad for a Crowd & Real Food Fridays #56

Potato Salad for a Crowd ~ Lydia's Flexitarian Kitchen

Well, the wedding of the year is over and my daughter is a radiant bride. Together with my new son-in-law, they planned a celebration for over a hundred people. In order to help contain the costs, both families pitched in to provide the food. Liz’s new father-in-law was the grill master. My part was to… 

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Parmesan Crusted Flounder

Parmesan Crusted Flounder ~ Lydia's Flexitarian Kitchen

I love this simple and elegant seafood dish which features crunchy bread crumbs and tender, mild tasting flounder. Best of all, parmesan crusted flounder is baked! You won’t have to deal with a breading station or hot oil. If the bread crumb topping seems familiar, it’s because we used the same technique to make Peach… 

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Meatless Monday: Creamy Corn Soup

Creamy Corn Soup ~ Lydia's Flexitarian Kitchen

We eat soup a couple times a week. It’s such an easy way to use up leftovers or empty your vegetable drawer. To make Creamy Corn Soup, I cut the kernels off leftover ears of corn. Outside of corn season, you could easily substitute canned or frozen corn. The inspiration for the soup came from… 

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Real Food Fridays #55

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I’m running around like a chicken with my head cut off! My daughter is getting married tomorrow.  There’s a lot of food prep going on right now. Fortunately we’re dividing the stuff up and there’s nothing overly complicated.  Tomorrow evening will be a sit down meal for close family with a barbecue for the reception on Saturday…. 

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Peach Betty – An Old Fashioned Favorite

Peach Betty ~ Lydia's Flexitarian Kitchen

The stand down the street from us featured some huge elberta peaches last week. It only took three to make a pound! We used them to make an old fashioned dessert called Peach Betty. It’s like a cross between bread pudding and a crisp. I have a secret skill. I know how to propagate fruit… 

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