Gently seasoned brothy black beans with little crostini toasts and a perfectly poached egg floating on top, all  finished with spoonfuls of red tomato salsa–this black bean soup with poached egg is one of the many reasons I adore Mexican cuisine.

This simple soup is inspired by a flavorful brunch dish I enjoyed a few years back in Mexico City. Next week I’m headed there again with girlfriends. Before we hop on the plane, I’m re-shareing the recipe.
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Here’s a surprise! A sweet pie with a cinnamon spiced zucchini pie filling! Baked in an easy whole-wheat press-in crust with a healthy “Dutch apple” crumble topping, this mock apple zucchini pie tastes like, you got it, homemade apple pie!

Just when you think fresh zucchini is over and out for the season, someone gives you a bag of zucchini from their garden, or maybe the one huge zucchini that grew well hidden amongst the foliage. What to do? Make dessert, a healthy mock apple pie using zucchini. I swear, if you didn’t tell them they wouldn’t know.

Click here to PIN Mock Apple Zucchini Pie!

Aren’t these colors stunning? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!

Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!

Click here to PIN Curried Brown Rice Salad with Toasted Cashews!