Hey there! Welcome to our little corner of the internet. I’m Lydia and over the last couple years I’ve become intrigued with the semi-vegetarian style of eating popularly known as “flexitarian.” My reasons are mostly health based, but I have plenty of concerns about the prevalence of processed foods in our diet, and the impact feeding people cheaply and efficiently has on our environment. I’m finding that as I become more intentional in what we’re eating, the flexitarian style is spilling over into everyday life.
Our home is blessed with two chief cooks and bottle washers. My husband Rick is the chief chief cook. Our styles are very different. I prefer to try new ingredients and recipes. He likes to cook man food and bar food. Oh, and he’s the BBQ guy. I’m the one who cooks quinoa and tofu.
We often cook in tandem. He will cook the main dish and I’ll prepare the sides. This works well for us and we’ve learned how to duck and weave in our small kitchen. Our space is small, but our food is BIG on flavor.
It’s our desire to share recipes and techniques we’ve picked up over the years, especially with someone who is just learning to cook. More experienced cooks will find plenty of new recipes to try as well, with emphasis on whole ingredients. So come on in and browse around. There’s more coming.
Here are some of our most popular posts:
- Five Weeks of Flexitarian Eating (Series)
- Fried Zucchini Ravioli
- Date Nut Bread with Orange Cream Cheese Spread
- Mudjaddara (Lebanese Lentils and Rice)
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