We all know we should eat more vegetables. But how, how do we do that, really ? What real-life tips and ideas work? How can we build our lives around the healthiest of all foods, vegetables? Every Saturday, the 'veggie evangelist' shares practical tips and ideas from her own experience, her readers and other bloggers. This week's tip:

Today's recipe: The classic Italian spinach gnocchi [pronounced NYOAK-ee, or, read on, there's a musical mnemonic too for my fellow Word Dancers], what you might call a dumpling but light and airy and slightly cheesy. Gnocchi are not difficult to make but do take some time. The results, however, are worthy of a special occasion or a relaxed weekend meal. Y'know, like Valentine's maybe? So I like to joke that there's an Unofficial Alanna Kellogg Fan Club and that it has exactly one member. That's our new friend Charlie and given his long-standing encouragement, I've appointed Charlie president. Laugh if you will but it's true. Some years back and long before we'd met, Charlie read and liked Kitchen Parade when it was published in the local newspaper. He's a volunteer poll worker too so one election, Charlie watched for me and put out his hand to introduce himself. Fast forward to 2011 and Charlie and and his wife Jan's introductions to

We all know we should eat more vegetables. But how, how do we do that, really ? What real-life tips and ideas work? How can we build our lives around the healthiest of all foods, vegetables? Every Saturday, the 'veggie evangelist' shares practical tips and ideas from her own experience, her readers and other bloggers. Wow! Thanks so much to the passionate vegetable lovers who took time to fill up my mailbox last week when I launched this series of posts about How to Eat More Vegetables , your ideas are truly inspiring. Readers, I'm going to incorporate your best tips into the weekly tips, look for your names in pixels, soon! (And please, keep them coming!) Bloggers, this week two bloggers wrote posts on this topic, their links are below. And now for this week's tip:

Practical Tips and Ideas from the 'veggie evangelist', her readers and other bloggers. We all know we should eat more vegetables. But how, how do we do that, really ? What real-life tips and ideas work? How can we build our lives around the healthiest of all foods, vegetables? Over the several months, I'm going to share ideas that inspire me and just might work for you, too. They'll be presented one bite at a time, just quick posts every Saturday. But I'd love for readers and other bloggers alike to join me in building a list that inspires and encourages each and every one of us.

A collection of favorite recipes for winter squash, the (mostly) colorful, tough-skinned squash that appear in early fall and are easily available well through the winter. But first, a quick vegetable lesson. What's the difference between winter squash and summer squash? Both grow during the warm months of summer so why is one called 'winter' squash and the other called 'summer' squash? THE QUICK ANSWER for COOKS Summer squash have tender, edible skins. Winter squash have tough, inedible skins. BUT PLEASE KNOW This is a 'cooking answer' not a botanical answer! Cooks use the two terms as loose designations for what might be considered the two squash 'families,' the tender-skinned summer squash and the tough-skinned winter squash. But please know, each 'family' has many offspring and cousins and some times, the names change after immigrating. Like most families, it's complicated!

The easiest way in the world to roast a butternut squash is whole. No knife, no cutting, no lost fingers. Just roast the whole squash in the oven, it's as simple as that, no need to cut it in half first, no need to prick it with a knife first. So for anyone who's ever wondered about roasting a whole butternut squash? Yes, you sure can. Better yet? It's super easy. Time, temperature and yield included here! A Fall Classic, Whether for Eating or Cooking With Butternut Squash. Great for Meal Prep. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.

Today's easy, flexible, adaptable (yes, and healthy) dessert recipe: Start with tofu, then add fruit and a touch of sweetness. Whiz in the blender. That's it: You've got pudding! Not just vegan, " Vegan Done Real ". Weight Watchers, 1 or 2 Old Points and 2 to 3 PointsPlus. As January draws to a close, the self-imposed privation begins to take its toll: the hunger for something sweet grabs tight and won't let go. Other years, this has meant that I start baking cookies and quick breads again. This year, however, January has been a month of experimentation with what I've come to call 'Tofu Pudding' because of its smooth-smooth texture and the creamy mouth-feel when it's cold. I've been playing around and have four recipes to share. It's got just enough sweetness to satisfy -- and most of the sugar is coming from fruit, so comes from a natural, not a processed, form. So this year, as January nears its end (how CAN that be???), I'