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carol@inkwellcoaching.com

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August 13, 2026

A Kitchen Lesson from Julia Child

In honor of Julia Child’s birthday, I want to share one of her most repeated kitchen philosophies, because it is one I highly endorse. Do not ap

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Food, Fun
August 5, 2026

Part One: Fun Facts About Julia Child

August 15 marks the birthday of one of my favorite kitchen icons, Julia Child. If you have never seen an old episode of The French Chef, do yourself a

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Food, Fun
July 30, 2026

My Kitchen Counter Has a Problem

If your garden is anything like mine, the tomatoes are coming in fast right now. And if you’re growing zucchini too, you know it has a way of sh

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Food, Health, In the Garden
July 21, 2026

Sweet Corn Season is Here in Indiana

If you drive anywhere in Indiana right now, you know the scene. Fresh corn, roadside stands, and that first bite of butter-dripping corn on the cob th

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Family, Food, Health
July 15, 2026

Better, Not Perfect

I have a confession. This week I was completely overwhelmed, by my own house. I had been traveling and busy with life, and when I looked around all I

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Health, Hope, Personal Development
July 8, 2026

Theo of Golden

“Theo of Golden” is a beautifully written novel that I highly recommend. In the summer months, I often splurge and read something other th

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Hope, Love, Spiritual
July 2, 2026

Your Plate Called About Hydration

It’s hot. You know it. Your wilting basil plant knows it. Here’s a little trick to remember: drinking enough water isn’t the only wa

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Food, Fun, Health
June 25, 2026

The Art of Doing Less Better

The Art of Doing Less Better Somewhere along the way, we decided that a good summer meant a packed one. Camps, cookouts, travel, projects, events, wor

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Health, Personal Development
June 18, 2026

Savor the Solstice and Embrace Summer

On Sunday, June 21 at 4:24 A.M. ET, the sun will reach its highest point in the sky, ushering in the official start of summer in the Northern Hemisphe

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Family, Fun
June 11, 2026

Smart Swaps that Feel Like a Treat

Do you ever find yourself standing in the kitchen around 3 p.m., staring into the pantry or fridge, wondering why nothing looks good…and yet you kee

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Food, Fun, Health

A Summer Meal with a Kick

July 28, 2022
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Food, Health

While many of us would like to add more vegetables to our diet, it can be challenging to come up with new ideas.

Discovering main dishes that are vegetarian or vegan that taste good and are satisfying can seem impossible.

I know because I’ve tried.

Then there’s the mindset struggle that if we can’t go “all in” eating vegetarian, why bother at all?

Any time you can increase your vegetable intake, it’s a good thing. It doesn’t have to be all or none.

Creating new habits takes time, patience, and perseverance. If it’s too complicated, it probably won’t happen.

Perhaps you could add one vegetarian meal every 2 weeks, or even once a month. Work your way up to once a week if that’s something that is important to you.

This is the perfect season to try recipes that are loaded with fresh vegetables.

Today I’ve included a recipe that is quick and easy. I used baby bella mushrooms that were already washed and sliced, which cut down on prep time.

The recipe makes 4 tacos. A side salad would be the perfect accompaniment.

Spicy Mushroom Tacos

Serves 4

These vegan tacos have a kick, so if you’re not a fan of spicy foods, cut back on the cayenne or omit. 

Ingredients

  • 1 lb. mixed mushrooms (such as baby bella, chanterelle, oyster and/or crimini), coarsely chopped
  • 2 Tbsp. avocado oil or extra virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. dried oregano
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 2 tsp. organic cane sugar
  • 1¼ tsp. kosher salt or 1 tsp. table salt
  • ½ tsp. cayenne pepper or to taste
  • Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Directions

Place a rack in middle of oven; preheat to 400°. Toss mushrooms in oil and lime juice. In a small bowl mix together oregano, onion powder, garlic powder, cumin, sugar, salt, and cayenne. Add seasoning mixture to mushrooms and toss until well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet or stoneware and roast until golden brown, 20–25 minutes.

Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

 

If you try the recipe, let me know what you think. My quality control team gave it a “thumbs up.”

Looking for specific ideas or have challenging dietary restrictions? Shoot me an email. If you’re struggling with getting and/or staying on track with a healthy lifestyle, I can help with that too.

Much love,
Health Coach Carol

“Everything that is great in life is the product of slow growth; the newer, and greater, and higher, and nobler the work, the slower is its growth, the surer is its lasting success. Mushrooms attain their full power in a night; oaks require decades. A fad lives its life in a few weeks; a philosophy lives through generations and centuries.”—William George Jordan

Spicy Mushroom Tacos

July 27, 2022
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Main Dishes, Recipes

These vegan tacos have a kick, so if you’re not a fan of spicy foods, cut back on the cayenne or omit. 
Serves 4

Ingredients

  • 1 lb. mixed mushrooms (such as baby bella, chanterelle, oyster and/or crimini), coarsely chopped
  • 2 Tbsp. avocado oil or extra virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. dried oregano
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 2 tsp. organic cane sugar
  • 1¼ tsp. kosher salt or 1 tsp. table salt
  • ½ tsp. cayenne pepper or to taste
  • Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Directions

Place a rack in middle of oven; preheat to 400°. Toss mushrooms in oil and lime juice. In a small bowl mix together oregano, onion powder, garlic powder, cumin, sugar, salt, and cayenne. Add seasoning mixture to mushrooms and toss until well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet or stoneware and roast until golden brown, 20–25 minutes.

Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

Are They Eggs or Just Eggs?

July 21, 2022
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Food, Health

In an effort to help those who are allergic or choose not to eat chicken eggs, this blog’s for you.

And if you love chicken eggs, biscuits and gravy, and Eggs Benedict, this blog’s for you.

There’s something for everyone. 

Last week I visited a local eatery that offers a beautiful menu of vegan and gluten-free options, along with regular fare.

Harvest Room in Munster is a winner. It was there that I learned about Just Eggs. Just Eggs is an egg substitute that looks and tastes like scrambled eggs.

Just Eggs was so yummy, I went on a search. I found Just Eggs at Whole Foods. 

I made “egg” fried rice with red pepper, Vidalia onion, leftover rice, and Just Eggs. It was delicious.

The main ingredients of Just Eggs are water, mung bean protein isolate, and expeller-pressed canola oil. The “less than 2%” ingredient list is a bit lengthier.

Mung beans are one of the best plant-based sources of protein. One serving of Just Eggs provides 5 grams of protein. A chicken egg has 6 grams.

While it is desirable to eat real food most of the time, it’s a challenge.

Just Eggs is a processed food with some questionable ingredients when it comes to “is it good for you?” I think most people would be fine eating them sometimes.

All things in moderation.

If you crave eggs and are looking for a vegan option, you may want to give Just Eggs a whirl.

Then we have Mr. Non-Compliant, who loves biscuits and gravy and Eggs Benedict.

The most amazing biscuits and gravy, according to him, are to be had at Viola Café in Three Oaks, Michigan.

They are only available Friday thru Sunday, and it’s best to get there early before they run out.

Biscuits and gravy at Viola Cafe

He is quite fond of the Eggs Benedict there as well. It’s all good at Viola Café.

All things in moderation.

Much love,
Health Coach Carol

A positive attitude and a sense of humor go together like biscuits and gravy. — Dolly Parton

Lipstick on a Pig

July 13, 2022
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Food, Fun, Health

For any of my new blog followers, cauliflower is one of the few vegetables that I’m not fond of. 

I’ve tried it all sorts of ways. Readers have sent me their very best recipes that make cauliflower “to die for,” convinced that theirs will be THE ONE.

And yes, I’ve tried cauliflower rice with various seasonings. We are admittedly huge REAL rice fans. 

But WAIT! Come to think of it, I do like some cauliflower pizza crusts, but that’s sort of cheating.

At any rate, I keep trying. I want to like it. My Mr. Non-Compliant husband is not a fan either, which causes less stress at mealtime.

This week I have been focused on eating a variety of fruits and vegetables that aren’t part of my usual routine, so I brought home a very beautiful head of organic cauliflower.

Like a mini multivitamin that grows in the garden, cauliflower contains some of almost every vitamin and mineral that we need.

It contains fiber, antioxidants, and is a great low-carb alternative to grains and legumes.

What’s not to like?

UGH! I think this is one of those icky childhood foods that has lingered into my grown-up years.

My mom was a fabulous cook, however when she prepared vegetables, they were sometimes boiled to a fatal state. All the butter and salt in the world couldn’t season the cauliflower enough for me to enjoy it.

That being said, I tried it another “new” way to see if I would kind of like it.

Super Simple Roasted Garlic Cauliflower

After rinsing the head of cauliflower, cut it into florets, remove the thick stem portions, and slice it very thin. Arrange in a single layer on a stone pan (or your favorite roasting pan), drizzle with extra virgin olive oil, add salt, pepper, and about 4 cloves of minced garlic. Toss. Roast in a 400° F oven for 25-30 minutes, until golden brown, flipping the florets about halfway through.

You got it. I camouflaged the nothingness of this vegetable with garlic. I enjoyed it, even though my pores were somewhat oozing of garlic scent. 

When Mr. Non-Compliant tried it, his comment was, “It’s like putting lipstick on a pig. It’s still a pig.”

So, there you have it. Maybe another day I’ll try it again. If you love this vegetable, I applaud you. Fortunately, there are loads of other vegetables that I love to make and eat.

Mr. Non-Compliant does pretty well with most of them.

May you find pockets of rest and relaxation during these brilliant summer days.

Sending you love,
Health Coach Carol

“I just found out that cauliflower waffles are a thing now and I just want to say that if anyone ever serves me a cauliflower waffle I will immediately call the police.”—Sarcastic Mommy/Facebook

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