food to glow

feel good food that's good for you

A cheesy, hearty, vegetarian recipe for any time of year that the thermometer dips. Leftovers are great sliced and added to a lunchbox with a wee pot of ketchup.

A cheesy, hearty, vegetarian recipe for any time of year that the thermometer dips. Leftovers are great sliced and added to a lunchbox with a wee pot of ketchup. The weather is not playing ball. It is the last gasp of April and not only have I switched the heat back on, I’ve added a scarf, too. …

Continue reading

Cauliflower covered in bubbling, boozy rarebit cheese sauce is hard to resist, especially when the cauliflower is given a boost through a simple brining. Enjoy as a side dish, light lunch or supper. Easy cheesy goodness guaranteed!

Cauliflower covered in bubbling, boozy rarebit cheese sauce is hard to resist, especially when the cauliflower is given a boost through a simple brining. Enjoy as a side dish, light lunch or supper. Easy cheesy goodness guaranteed! Cauliflower is at its very best right now. This nutritious vegetable, its milky-hued curds cradled in a cap …

Continue reading

Earthy, tangy beets married with smooth creamy ricotta in crunchy filo make a delightful and simple starter or light lunch. Add intriguing nigella seeds and you’ve got the wow factor. A colourful, lip-smacking vegetarian recipe for special occasions – and no occasion!

In partnership with Love Beetroot Earthy, tangy beets married with smooth creamy ricotta in crunchy filo make a delightful and simple starter or light lunch. Add intriguing nigella seeds and you’ve got the wow factor. A colourful, lip-smacking vegetarian recipe for special occasions – and no occasion! Beets – like cauliflower – have enjoyed something of a …

Continue reading

Cheesy Garden Vegetable & Herb Muffins - my nutritious, versatile lunchbox and healthy snack recipe. A perfect protein and fiber-packed mini-meal for traveling, too. kelliesfoodtoglow.com

Cheesy Garden Vegetable & Herb Muffins – my nutritious, versatile lunchbox and healthy snack recipe. A perfect protein and fiber-packed mini-meal for traveling, too. I know I don’t really post “child-friendly” recipes all that often, much less label them as such. However, after making these tender, vegetable-packed muffins I realised that they would be perfect tucked into a …

Continue reading

I first became acquainted with this style of dish – a healthier sweet and sour, for want of a better description  – after Andrew came back from a working weekend clutching a hand-written recipe, and near-demanding that we make it. To him it was called Cressida’s Chicken, named after the sister of the hostess for whom …

Continue reading

Normally when writing for food to glow I have the radio for company, the mix of music and chat a metronome for my typing. But I can’t do it today. I am a coward. I just can’t listen to any more news coming out of Paris, Syria and Kenya. My fingers feel heavy and my heart even …

Continue reading

This is a recipe I came up with after having seen a few cheese-based fries recipes floating about the Internet and in magazines. Most such recipes look really delicious – Stretch Armstrong-gooey or soft explosions in the mouth. Oh my! But sadly, the deal-breaker for me is that they are fried. Which I guess is to be expected when …

Continue reading

I am a bit behind this week in my posting. This should have appeared yesterday but I had an unexpected – and very happy – experience on Wednesday that has thrown me off course a bit. You will hear/read much more about it later in the year but, in case you didn’t catch my Instagram …

Continue reading

Simple savoury tarts like this are my summer go-to for a quick-to-the-table mid-week meal. Is that enough hyphens for one sentence? 😉 Actually, I make a version of this all year-round for my cancer nutrition classes. Sometimes with asparagus, sometimes with hummus (!) instead of cheese; occasionally I go a bit bolder and layer it up …

Continue reading

Here at Food To Glow we are omnivores, but because of my work as a cancer health educator I know from professional and personal experience the health value of eating a largely plant-centred diet. That is, a diet built around what we can pull from the ground and pluck from a tree. I am using the word we …

Continue reading