It's been another couple of busy weeks at Well on Wheels headquarters, and so this post will be a summary of menus offered during that ...

It's been a busy October already here at Well on Wheels headquarters, which is why this "weekly meals" post will cover about ...

This has been a whirlwind of a week as I get ready to teach classes for the fall semester, so this post is more of a recap of meals prepared...

Entrees this week were a mix of hot and cold, in keeping with the weather which ranged from scorching heat wave to rainy fall chill.  I hop...

Whole Foods recently posted an article about the health benefits of black beans and some creative ways to add more of this mighty legume i...

This week's theme was variety.  I was working with a core menu of seasonal ingredients, but had clients with different food preferences...

I recently shared my recipe for Roasted Red Pepper Coulis with a student and since it came out so delicious, I decided to make it for a cl...

I've been making a lot of tofu scrambles this week, inspired by a recent recipe created for the Superbowl.  One was southwestern style ...

This week I was asked to do an interview on vegan food for the Journal Inquirer .  For the photo shoot, I decided to prepare one of my ...