The Quirks of Whidbey Island: Our Weekend Adventures, Plus The Traffic Light Lentil Stew Recipe

I can’t believe it’s been almost a month since we moved to the Washington state! Almost every day we get a chance to see how different the Pacific Northwest is from our previous home in the Southeastern US (Alabama, to be exact), and to be honest, we love it so far! From the overall laid-back, almost hippie vibe of Whidbey Island, our current dwelling, to the breathtaking views that open up every time you turn around the corner – it’s all worth experiencing in this lifetime. Right now the only drawback is that the weather is quite a bit cooler than what we’ve been used to living on the coast of the Gulf of Mexico, but at least I’ve been enjoying the fact that I don’t sweat like a sasquatch when I go running outside. Speaking of sasquatch… We see this guy every day passing by Bailey’s Corner, a very laid-back community … Read the rest of the post

Roasted Butternut Squash Two Ways: Curried or Italian-Style

Roasted butternut squash is one of my favorite side dishes in the winter. It complements just about any vegan dinner very nicely. Butternut squash is naturally on the sweeter side, and the flavor and texture falls somewhere in between sweet potatoes and pumpkin. However, it’s less starchy than sweet potatoes (not that I’m afraid of starches!), and I find it tastier than pumpkin – I’m sure that a lot of you will agree with me here. A lot of people stay away from butternut squash because it’s quite hard to peel and cut up. Some people buy pre-cut butternut squash in grocery stores to avoid the drama of having to chop it themselves, but we all know that prepped vegetables are more expensive to buy, plus you often get less food for more money. If you follow the directions I’ve outlined in the recipe below, you’ll prep a whole butternut … Read the rest of the post