19+ Healthy Ways to Cook With Fall Apples

Fresh fall apples from the farm!

It's apple picking season!

A few weeks ago I plucked some plump, red fruit from the apple trees on my mom's farm. In addition to eating them as snacks, I've been trying to figure out what to do with all these apples!

Of course the usual fall favorites came to mind: apple pie, apple crisp, apple muffins.

Although those classics are super tasty, they're not the healthiest ways to use this seasonal whole food.

So, I made a big batch of applesauce lightly seasoned with honey and cinnamon -- and it's fantastic! To be honest, I also made one small pan of apple crisp. But, the rest of those apples will be gracing some of these amazing apple recipes I've collected on Pinterest:

Healthy Apple Recipes for Fall

Do you have a favorite fall apple recipe I should add to my Pinterest board above? Tell me the URL in the comments below and I'll check it out!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Don't miss another post from Whole Foods Living! Subscribe (in the right margin of this page) for email updates!

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Healthy Snack Ideas: My Blogging From A to Z April Challenge Theme!

The snow melted, the cost of strawberries plummeted and I swapped boots for flats. Spring is almost here! That means it's time for the April Blogging from A to Z Challenge.

During April I'll update Whole Foods Living each day with delicious, helpful advice. 

My theme for 2014 is healthy snack ideas! Personally, I'm great at whipping up a healthy meal. But when I reach for a snack, I sometimes have to think twice. Is snacking difficult for you too? Be sure to stop by each day in April for some healthy, wholesome ideas. 

If you want an email reminder, simply sign up with your email address on the top, left corner of this page where it says "Get Blog Updates Delivered to Your Email!". 

I hope to see you online in April!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Do you want to learn more about surviving the world of working online with words, please stop by Web Writing Advice during the April challenge!

Beyond Honey: Eating Bee Pollen and Bee Bread

Photo Credit: SXC

Last summer as I was browsing my local farmer's market, I spotted the honey table.

I just love our local honey producers and all the wonderful things they create from the honey-making process including beeswax lip balms and decorative candles, to whipped honey spreads and beeswax lotion bars.

Bee Pollen is Edible
Then I spotted the bottle of bee pollen. What? You can eat bee pollen?

The seller explained its great for people with outdoor allergies to eat locally produced bee pollen to help build up a resistance to local allergens. Also, bee pollen is chock full of vitamins.

So, I had to investigate. According to the Los Angeles County Beekeepers Association bee pollen is a natural:

• anti-inflammatory food
• boosts the immune system
• contains complete proteins

I've been adding the small granules to my yogurt, cereal and smoothies. Bee pollen has a distinctly earthy flavor with a hint of sweetness. It doesn't remind me of honey at all.

Discovering Bee Bread
Recently I was chatting about bee pollen on Twitter, and the friendly folks at Bee Healthy Farms in Missouri asked if I wanted to try its Api-Nuggetz Organic Bee Bread product. Sure! They claim the bread is nature's superfood made from wildflower pollen collected by wild bees.

According to the company's website:

"Bee bread contains practically all the essential amino acids for humans - (phenylalanine, leucine, valine, isoleucine, arginine, histidine, lysine, methionine, proline, threonine, tryptophan), vitamins - (A, B1, B2, B3, B6, C, E, biotin, folic acid, rutin) and minerals - (calcium, iron, potassium, phosphorus, sodium). The major components of pollen are proteins, amino acid, lipids (fats, oils or their derivatives) and sugars. Enzymes (proteins) are also present but some, like glucose oxidase, have been added by the bees. This enzyme is therefore more abundant in bee bread than in fresh pollen pellets."

So, how was the bee bread? First of all, it's not bread, as in a loaf or a roll. The product resembles small pebbles, ranging in size from a small pea to a raisin. The pieces are made from a blend of wildflower pollen, honey and nectar.

The instructions say to chew the bread thoroughly or let it dissolve in your mouth. They feel like chewing a soft jelly bean initially, then they dissolve easily. The first flavor I noticed was a hint of orange. Then a hint of chamomile. Bee bread is definitely more sweet than bee pollen alone and has a more palatable flavor. Interestingly, each nugget had a slightly different flavor. I suppose that depends on where the pollen was sourced.

Have you ever eaten bee pollen or bee bread? Tell me about your experiences in the comments below! And don't forget to sign up for email updates each time I add a new blog post. The sign-up box is in the left margin, at the top of this page!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: The Api-Nuggetz Organic Bee Bread mentioned in this blog post was provided free of charge from Bee Healthy Farms for review purposes. No monetary compensation was sought or awarded in exchange for the review. All thoughts expressed on Whole Foods Living are solely my own. ~Angela

13 Ways to Love Black Beans

Photo Credit: SXC

As I sit at my desk working on a Thanksgiving-theme magazine article, rain gently taps at the window. The comforting aroma of a pot of bubbling black beans fills the house.

This morning I made the lofty decision to soak and prepare 3 pounds of the protein-packed little buggers. Yes, 3 pounds!

As a vegetarian, beans are a whole foods staple. They fill me up, keep me healthy and are fat-free. If you don't add beans to your menu very often, what are you waiting for? They're incredibly versatile and inexpensive. I purchase a 1 lb bag of dried black beans at the grocery store for a dollar. So, are you ready to indulge?

13 Ways to Love Black Beans

1. Make a three bean salad topped with a sour vinegar dressing.
2. Whip up a batch of black bean brownies.
3. Toss black beans into your favorite pasta salad recipes.
4. Simmer a pot of spicy black bean soup on a rainy day.
5. Make chili!
6. Mash cooked black beans, add cumin, garlic and fresh lime juice for delicious refried beans.
7. Create an enchilada casserole with a layer of spiced black beans.
8. Blend chilled corn, chopped tomatoes and black beans for a simple Mexican side salad.
9. Mix black beans into seasoned rice for a classic beans n' rice vegetarian meal.
10. Use black beans in lieu of ground beef next time you make tacos or burritos.
11. Puree black beans with a splash of olive oil and chopped garlic for a creamy bean dip.
12. Add black beans to your favorite tomato salsa recipe.
13. Sprinkle black beans atop a green salad for extra protein.

So, how do you like to eat black beans? Make me hungry in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Pumpkin + Chocolate = Eww!

Photo Credit: SXC

Pumpkin this. Pumpkin that. I love pumpkin as much as anyone else, but when it comes to mixing this fall squash with chocolate--the madness has to stop!

Give me a dense pumpkin pie, fluffy pumpkin muffins, spicy pumpkin bars topped with cream cheese frosting and I'm a happy girl.

And since this blog is about healthy, whole foods, I will say I also love roasted cubes of pumpkin and a smooth, creamy pumpkin soup.

But, please don't mix chocolate and pumpkin. Those chocolate chip pumpkin pancakes on Pinterest make me want to gag.

Do you like pumpkin and chocolate together?

If you have a no-fail-to-die-for-chocolate-with-a-little-bit-of-pumpkin-in-it recipe to share, I might try it. Maybe. If it looks really tasty. Please comment below!

Until Next Time,
Choose Healthy!
(And have a Spooktacular Halloween!)

Angela Tague
Whole Foods Living

PS: Are you new to my blog? Don't miss a thing by signing up to get Whole Foods Living in your email inbox. There's a handy subscription box in the left margin of this page up by the title of this post. Go do it! You know you want to!

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Feeling a Little Pickled?

Homemade pickles! Photo by Angela Tague

These hot, rainy summer days have made my garden spiral out of control. The acorn squashes are all ripening at once. My tomato row is speckled with red and yellow orbs of deliciousness and the cukes--oh the cukes!

Over the weekend I spent a few hours creating a new pickling recipe to use up my wealth of cucumbers. The first batch I made was too tart. I love pickles, but not when they make me pucker like a blow fish.

My next batch was much better. Instead of following a recipe, I decided to wing it. I started with 2 cups of white vinegar, 2 cups of water, 2 tablespoons of chopped fresh dill, 2 teaspoons of diced garlic and 1 cup of raw sugar.

Warning: Raw sugar will turn your brine a pretty/dingy/uncommon caramel color.

After a good stirring to dissolve the sugar, I gave the pickling liquid a taste. It was a touch sweet so I added maybe another 1/2 cup of white vinegar. The pickles are in the fridge now. Hopefully they will be delicious in just a few days!

Have you been making pickles too? What are your tips and tricks? And while we're at it, what should I do with my impending bumper crop of tomatoes? I'm thinking of making homemade pizza sauce to freeze for winter pizza making.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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If Cabbage and Broccoli Got Married...

I'm lucky to have friends who also love to dig in the dirt. Recently a girlfriend gave me a bag brimming with garden-fresh goodies. But, one of the treats looked strange, foreign and unrecognizable.

Kohlrabi at the farmer's market. Photo by Angela Tague

"What's this?" I asked.

I found out it was kohlrabi, a new vegetable to add to my palate. YES! 

I think my last big culinary venture was eating a pummelo, a tropical fruit which isn't easy to find in the Midwest.

How to Eat It!
So, let's get down to business. If you stumble upon a basket of kohlrabi at the farmer's market, grab a few bulbs. This root-like vegetable comes from the cabbage family and looks like a light green or purple turnip.

The University of Illinois Extension office suggests choosing smaller bulbs. The larger the kohlrabi, the more woody and tough the texture. Although I only ate the bulb part of the plant, young leaves can be cooked like other leafy greens.

So, for my first attempt at enjoying kohlrabi, I washed, peeled and sliced the bulbs. I added the crisp, light green vegetable to the top of a chopped salad and it was delicious. The flavor of kohlrabi reminds me of a mild cabbage mixed with broccoli. It was flavorful and complemented the carrots and celery in the salad perfectly.

Have you ever eaten kohlrabi? How do you like to prepare it? Whole Foods Living readers and I love cooking suggestions! Please share below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Smoothie Basics: Easy as 1-2-3!

Smoothie! Photo: SXC.HU

I think my jaw dropped when a friend asked me how to make a smoothie. Really? Doesn't everyone know how to do this?

I guess since I make them almost daily I take the basics for granted. She mentioned putting a bunch of fruit in a blender, but it just didn't work. Well... no.

OK, so here's a basic 1-2-3 equation for making a great smoothie!

1 - You need a liquid. I like to use 100% fruit juice, homemade juicer juice, soy milk, almond milk or rice milk. Regular old cow milk is fine too. For one smoothie, start with 1 cup of liquid in the blender.

2 - Add frozen fruit. Why frozen? This gives the smoothie a cold, creamy texture without using ice cubes. Ice simply waters down the smoothie and doesn't add any nutritional value. I like to use strawberries, blueberries, peaches, bananas, mango, pineapple or raspberries. Add 2 cups of frozen fruit to the blender for one smoothie.

3 - Toss in extras. Now add some nuts, milled flax seed, honey, shredded coconut or whatever your want to give the smoothie a little extra flavor or nutritional boost. Limit this to 1-2 tablespoons.

Blend and taste! If it's too thick, add a little more liquid and blend again. That's it!

What do you like to toss in your smoothies? A few of my favorites are a Chocolate-Covered Banana Smoothie and a blend of several tropical fruits (pineapple, coconut, mandarin oranges and mango).

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Growing Whole Foods: It's Garden Season!

Acorn squash plants in my garden. Photo by Angela Tague

What better way is there to eat healthy than to grow your own food?

I've fussed with a garden of some sort ever since I was a kid, and this spring is no exception.

Over the long Memorial Day weekend I added a few more goodies to my small garden and can't wait for the growing season to really get underway.

Do you plant a garden? What do you like to grow?

This year I opted for a few varieties of tomatoes, yellow-green bell peppers, cucumbers, acorn squash, cantaloupe and onions. I might still do a container garden of herbs and scope out a place for strawberries.

In addition to munching on fresh fruits and veggies throughout the summer, I simply love getting outside and playing in the dirt. There really is nothing better than soaking in the sun and fresh air after a long day behind a computer screen!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Enjoying Blueberries on Vacation

Blueberries! Photo: Morguefile

I'm back! The hubby and I just returned from a fabulous vacation in northern Minnesota, the land of wild blueberries.

Despite being on vacation, I was able to eat a hearty helping of natural whole foods.

My favorite meal, which I had twice by the way, was a blueberry salad. A bed of fresh greens was topped with plump blueberries, toasted pecans, blue cheese crumbles and a drizzle of maple syrup vinaigrette. Delicious!

Have you been enjoying any early spring produce yet?
I hope to get my garden planted within the next week or two.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Zabaglione with Zucchini and Zest, Anyone?

Well, here we are. Take a breath. We've successfully made it to the last day of the Blogging from A to Z Challenge. It's day "Z"!

Zabaglione is best with fruit, not zucchini! Photo: Morguefile

I've been brainstorming ideas for this post for days. The obvious "Z" to address on a healthy foodie blog is zucchini, but I'm not a huge fan. It's an ok vegetable, but not top on my list of cravings. (Yes, I do sometimes crave vegetables. Peas, I'm thinking about you! Mmmmm....)

Then I thought of "zest", but that was my "Z" topic last year. Check out my past post, "How to Make Zest".

Then a friend suggested talking about zabaglione. Well, heck yes! Who doesn't love a riveting discussion of zabaglione! (I'll wait while you Google that one!)

So, now that you're drooling, I agree that decadent Italian custard dessert has nothing to do with whole foods. You're right. But hey, the only way you can stick to a healthy lifestyle is by rewarding yourself once in awhile. So, go ahead and order the zabaglione next time you go to an Italian bistro. After all, life's too short not to indulge on occasion!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: This may be the end of the Blogging from A to Z Challenge, but Whole Foods Living is here to stay! Please stop by again, follow along with Google Friend Connect (there's a button on the left margin of this blog!) or sign up for email alerts each time I publish. I want to hear how you're staying healthy long after April ends. You can also find me on Twitter, Facebook and Pinterest. Be well!


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7 Guilt-Free Munchies for Snack Time

Nuts! Photo: SXC

I have the hardest time sticking to a healthy diet when I've got the munchies. I tend to grab whatever is close without thinking about how good (or bad!) it really is for me.

Over the weekend I fell off the healthy-eating cart at a birthday party and ate several handfuls of potato chips. They were greasy, salty--and delicious. Darn it.

OK, to keep me on track, and give you a few ideas, here's seven munchies that won't make you feel guilty later. Remember, the key to any snack is also moderation!

1. Roasted, unsalted nuts. My favorites are almonds and pistachios.
2. A sliced apple topped with natural peanut or almond butter.
3. A banana smoothie. Blend frozen banana slices and soy milk in the blender and sip!
4. Dried fruits processed without sugar. Try raisins, cranberries, papaya or banana chips.
5. A hard-boiled egg.
6. Low-sodium string cheese. Check out the new, weird cheddar/mozzarella twists!
7. Whole-grain pita chips and hummus.

What are your go-to munchies?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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9 Ways to Use Fresh Lemons

Fresh lemons! Photo: SXC

I have a tendency to pick produce that is on sale during my grocery runs. Sometimes I end up with a drawer full of randomness--which usually includes a few lemons.

Are you looking for ways to use up a lemon or two before it shrivels and lands in the garbage can? Try these ideas!

9 Ways to Use Lemon

1. Slice a lemon and add it to the top of baked lemon-pepper chicken breasts.
2. Squeeze fresh lemon juice over grilled asparagus. (This comes from a WFL reader tip. Thanks!)
3. Make homemade lemonade.
4. Add peeled lemon to your next juicing adventure. I like lemon blended with apple and carrot juice.
5. Whisk fresh squeezed lemon juice with olive oil for a tangy, healthy salad dressing.
6. Squeeze lemon juice into a spray bottle. Add equal amounts of white vinegar and water to make a homemade sanitizing spray for the kitchen.
7. Make a lemon meringue pie from scratch. Everyone has to do this at least once in a lifetime!
8. Squeeze fresh lemon juice over apple wedges to keep them from browning in a lunch bag.
9. Add lemon juice to a cup of hot tea.

How do you use lemons around the kitchen or house?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Are you just finding this blog today? Well, you should check out what's been going on this month! I've been busy with the Blogging from A to Z Challenge. Poke around my little corner of the web to see what I've been cookin' up!


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5 Reasons to Eat Kidney Beans

Kidney beans! Photo: Morguefile

They're a staple in chili, the colorful part of a three-bean salad and loved by vegetarians everywhere. Kidney beans!

But, why should you starting eating more of them? Well, here's five good reasons!

1. Kidney beans are high in fiber, which  means they can prevent blood sugar levels from spiking too quickly after a meal. This is important for diabetics and those with hypoglycemia.
2. Mix kidney beans with rice to create a complete protein. This is important if you're a vegetarian or eating a meatless meal.
3. Kidney beans contain both soluble and insoluble fiber. This means they keep you regular and help clear cholesterol out of your system. Kidney beans can lessen the symptoms of irritable bowl syndrome.
4. Kidney beans are rich in magnesium and folate, which are important for heart health.
5. Kidney beans are fat-free and low in calories. So, eat up!

Source: The World's Healthiest Foods

I enjoy using seasoned kidney beans in lieu of ground beef when making tacos or chili! When do you eat kidney beans?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Why Write About Food?

Photo Credit: SXC.HU

Well, here we are at the end of the first week of the Blogging from A to Z Challenge. Since I'm meeting so many new readers (Hello!), I thought I'd use Day "F" to explain why in the world I write about food.

Well, obviously I have to eat to survive. You do too!

But, seriously, I write about food to keep myself accountable and on track with my healthy eating decisions. Dieting doesn't work. But, making lifestyle changes and good decisions each day do. Whether you're trying to lose weight, maintain weight loss or control a medical condition with diet--eating clean, whole foods is the way to go.

Whole Foods Living is my little corner of the web where I can share my experiences about trying new foods. I also like to give tips for making healthy foods a little more appealing or easy to work with. Really, I'm just a gal that loves to eat and feel good. So, I eat healthy. And, I like to write/talk/blab/chatter. So, here I am.

Thanks for stopping by!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Are you just finding this blog today? Well, you should check out what's been going on this week! I've been busy with the Blogging from A to Z Challenge. Here's quick links for my posts from earlier this week!

A: Learning to Love Asparagus
B: Is Butter Better than Margarine?
C: 4 Ways to Eat Cabbage and Like it!
D: Dip It! 3 Healthy Dips for Snacktime
E: Edamame: Tasty Bean, Funny Name

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Dip It! 3 Healthy Dips for Snacktime

Salsa! Photo by Morguefile

Eating clean and healthy takes willpower. When it comes to snacking, I sometimes fail. A handful of chocolate chips is much easier to grab than washing, chopping and preparing a plate of raw veggies.

So, to keep things easy, a few of my go-to snacks are dips!

Skip the ranch and sour cream. Instead, whip up these three dips to enjoy with tortilla chips, baby carrots or pita bread wedges.

1. Salsa: Create a blend of finely chopped tomatoes, bell peppers and onions. I like to also add fresh garlic and herbs like cilantro or parsley. Check out my recipe for 5 Minute Rainbow Cilantro Salsa.
2. Hummus: As a vegetarian, I'm always looking for ways to boost my protein intake. A bowl of fresh chickpea-based dip called hummus is the way to go. I always add more lemon juice than the recipe calls for because it's sooo yummy!
3. Avocado Dip: My favorite dip is avocado. Sure, the green fruit is high in fat, but it's unsaturated, so eat avocado as a snack once in while, and you'll be fine. Check out my recipe for Healthy Avocado Dip.

What types of dips you like to snack on?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: This post is part of the Blogging from A to Z Challenge. Each day during April (excluding Sundays) I will be posting a blog related to a specific letter of the alphabet. Stop back tomorrow to keep up with what I've got cooking!

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4 Ways to Eat Cabbage and Like it!

Hear me out: cabbage isn't all that bad.

I know it's probably not the first veggie you reach for at the grocery store, but it's soooo good for you. Cabbage boasts high levels of vitamins C and K, can reduce cholesterol levels and has even been labeled as a food to eat for cancer prevention according to the World's Healthiest Foods website.

Cabbage! Photo: SXC.HU

So, let's serve it up!

If the only time you nosh on this cruciferous vegetable is on St. Patrick's Day with a side of corned beef, it's time to add cabbage to your weekly menu planning.

Here's four ways to eat cabbage:

1. Shred red or green cabbage and make a delicious spring salad. I cheat and use pre-shredded coleslaw mix (a blend of green cabbage and carrots) to make a springy salad flavored with apples and almonds.
2. Steam wedges of cabbage with baby red potatoes and carrots for a vegetable medley side dish that pairs well with beef, ham or chicken.
3. Stir fresh, raw cabbage shreds into homemade mashed potatoes. You'll eat fewer of the starchy potatoes, and boost your vitamin intake.
4. Be naughty and bake cabbage in a creamy white sauce such as bechamel. This isn't the healthiest of options, but it's tasty! (Hey, I'm human!)

So, how do you like to eat cabbage?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: This post is part of the Blogging from A to Z Challenge. Each day during April (excluding Sundays) I will be posting a blog related to a specific letter of the alphabet. Stop back tomorrow, join this site with Google friend connect, or sign up for email reminders on the top, left side of this page to keep up with what I've got cooking!

Is Butter Better than Margarine?

Everyone is jumping on the "get healthy" bandwagon. I think that's fabulous! But, when I see a perfectly nutritious salad drowning in dressing or perky green beans swimming in melted butter, it makes me sad. All those extra calories and saturated fats may taste good, but it really negates the healthy factor, you know?

Do you choose butter or margarine? Photo: SXC

But, sometimes you simply need a little extra flavor. I understand.

I used to be a margarine girl. I loved the faux butter spreads, some made with yogurt, that promised the delicious taste without the side effects of butter. But, in the last several years I've switched to butter for its limited ingredients and flavor.

But, really which is better for us? I turned to a few experts and here's the 411 on butter vs margarine:

• Margarine made without trans fats (which are man made) are more heart healthy and lower in cholesterol than butter, which is made from animal fats, according to the Mayo Clinic's Jennifer K. Nelson, R.D., L.D.. Look for a spread low in calories and low in saturated fats.
• The Cleveland Clinic also steers patients toward margarine over butter. It claims, "Keep in mind, margarines contain greater amounts of polyunsaturated and monounsaturated oils which helps reduce bad cholesterol when used to replace saturated and trans fats."

Despite these findings, I still like my butter. There's something about being able to read the ingredient list without stumbling over 12-letter ingredients. Butter really only needs to contain cream and salt.

I think the key is enjoying butter in moderation.

Which do you use: butter or margarine? Or, do you forgo fats and stick to seasonings and herbs to add flavor to your meals?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: This post is part of the Blogging from A to Z Challenge. Each day during April (excluding Sundays) I will be posting a blog related to a specific letter of the alphabet. Stop back tomorrow, join this site with Google friend connect, or sign up for email reminders on the top, left side of this page to keep up with what I've got cooking!

Learning to Love Asparagus

Fresh asparagus and tomatoes. Photo: SXC.HU

I love all vegetables. Well, almost all vegetables.

There are those few that linger at the bottom of the list, and I usually only eat them if they're covered in a creamy sauce or swimming in so much butter they're no longer considered a vegetable.

Asparagus fits in this group.  I know I'm not alone when it comes to being a little shy around this stalky vegetable.

So, to kick off the Blogging from A to Z Challenge, I'm going to try to learn to love asparagus. I encourage my readers to be healthier and eat whole foods, so I need to practice what I preach!

I bought a fresh bunch of asparagus at the store and have committed to finding a way to make it tasty. After browsing my stacks of cookbooks, I decided to try preparing the veggie two ways: roasted in a hot oven and sauteed in olive oil.

The roasted asparagus had a wonderful, earthy flavor but was limp and kind of soggy. Maybe my oven wasn't hot enough or I used too much olive oil. The sauteed asparagus was much better. I lightly tossed it with fresh sliced mushrooms and onions before mixing it with pasta. The asparagus was still firm and reminded me of eating fresh green beans from the garden. Yum!

So, how do you like your asparagus? Please make my mouth water by leaving your ideas in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living


PS: This post is part of the Blogging from A to Z Challenge. Each day during April (excluding Sundays) my posts will relate to a specific letter of the alphabet. Stop back tomorrow, join this site with Google Friend Connect, or sign up for email reminders on the top, left side of this page to keep up with what I've got cooking! Thank you!

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The 2013 Blogging from A to Z Challenge Starts Tomorrow

Are you in? The worldwide Blogging from A to Z Challenge starts in less than 24 hours!

Bloggers from around the world will get busy and update their blogs each day during the month of April. The idea is to write posts that highlight one letter of the alphabet each day, excluding Sundays. Why do we do this?

• We're a little crazy.
• We love to write.
• We support other writers.
• It's fun to gain new readers.
• We like finding new blogs to read.

Are you ready? I am! Join me here at Whole Foods Living each day in April to learn how to make eating healthier easier and FUN! I promise! Now, get back to the holiday weekend and enjoy yourself! Happy Easter!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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