Recipe Types

About Me

Simplicity is Key in my pursuit to "Eat Well, Stay Well, Live Well." I'm a home cook,

plant-based recipe experimenter, a walker and a believer in daily movement.

Let's keep movin' and groovin' together.

Linda Antle

food blogger

I didn't cook when I lived at home. The kitchen was my mom's domain. It wasn't until I moved into my first apartment that I began to cook. From the beginning, I loved cooking and I loved experimenting.

I grew up in a "meat and potatoes" home. The first meal I made there was a special meal for a boyfriend. Oven-baked ham, potatoes and green beans on the side. I remember it well because I burned the ham. I never made that mistake again.

And along the way, I became a pretty darned good cook.

My kitchen laboratory is open again as I learn more about plant-based cooking. It's been interesting moving away from a carnivorous diet. Red meat was the first to go. Chicken and turkey followed, then fish. Eggs and cheese were the last.

And you know what? I really don't miss any of them. I've created my own plant-based dishes to take their place and improved my health.

Regardless if you choose to "go all in" or just try a recipe from time to time that's what I hope to do for you. Help you improve your health too.

Food From Me

for YOU

Simplicity is Key with my easy to follow recipes.

Spinach Pesto

Pesto

Did someone say "pesto?" This recipe is quick and easy to make. Yes, requires a blender or a food processor. I decided to buy a blender first. It was a small investment for sure. But boy, has it been worth it. The savings has come from me being able to make my own pesto, butter, salsa, dressings, smoothies to name a few. Most recently, I made blue cheese.

Stay tuned...more recipes for me to share.

Gazpacho

Soup

Gazpacho is a tasty cold soup for a sizzling hot day. Pair it with a baguette smothered with a dollop or two of the spinach pesto shown above.

Quick, easy and oh-so delicious. Yummy! 😋

Soups are another fantastic reason to have a high-speed or an immersion blender on hand. They both work well to make soups, sauces, salsas, dressings and more.

FROM SIDES TO ENTREES

Salad

Salads are nutritious and versatile. Salads allow for experimentation and creativity. Make them BIG, small or somewhere in between. Whether the base is grain (bulgur), seed (quinoa), pasta or leafy greens, the possibilities are endless.

Mix up the veggies and fruit or use a combo of both. Use fresh or dried herbs, it's up to you. After you create the salad, there are tons of plant-based dressings you can make for your creation to shine.

CURRENT FAVES IN ROTATION

fAVES

These dishes include many of our favorites. They are meals we enjoy and are in regular rotation. I've made them often enough that I rarely need to look at the recipe. Which makes them easy to make and easy to shop for when I haven't completed my weekly menu planning. These recipes certainly follow my motto of Simplicity is Key.