Recipe Filtering New
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Roasted Cabbage Steaks with Garlicky Beet Sauce + Thoughts From a Former Protector of Feelings
Making Oven Roasted Cabbage Steaks Cauliflower rocked my world when Bon Appetit showed me how to make it like a “steak” a few years ago. Charred edges, tender inside, sturdy enough for a knife, and as satisfying as meat. And now cabbage too. Commonly used for slaw, soup, rolls, and sauerkraut, I hadn’t thought of […]
April 9, 2017
Rustic Tofu Wild Rice Soup
This creamy soup is packed with lots of color, and hearty vegetables like onion, celery, carrots, and a few mushrooms. It simmers with sprigs of thyme for warm undertones, then finished with half & half and interestingly enough – dijon mustard.
Tags: Carrots
April 5, 2017
Creamy Cornmeal Porridge with Berries and Honey
this … I am that person who drinks hot coffee when it’s 95 degrees and humid. Similarly, I like a bowl of something warm over cold for breakfast all year round. Chia pudding and overnight oats….. you haven’t won me over yet. That being said, I’ve been experimenting with different grains and ingredients to make porridge, because […]
March 31, 2017
Blueberry Muffin Yogurt Parfaits with Lemon Curd
Living as a house of two, it seems there are always one or two stragglers left behind from a batch of anything I make. And kind of like root to stem cooking, I like to find creative ways of repurposing baked goods rather than tossing. Of course you could freeze, but admittedly, a lot of things I put in the icebox are forgotten.
So instead, we’re tearing and layering…. making these Blueberry Muffin Mini Trifles with creamy greek yogurt and tart lemon curd. I’m a big fan of contrasting textures in the food I eat, and believe that either salt or tang is the perfect way to elevate something sweet.
March 29, 2017
Oregano & Butter Roasted Mushrooms with Crispy Crumbs
this … This recipe was created in partnership with Harvest Snaps. We just returned from Paris and absolutely loved every moment. I left a little piece of my heart there, and I”m sure we’ll be back. The history and architecture alone, the immersion into another culture, the beauty down every street, and around every corner, is much more than […]
March 27, 2017
Banana Breakfast Toast with Tart Cherry Swirled Yogurt and Cacao Nibs + My Relationship with Exercise
A slice of this Banana Breakfast Toast with Tart Cherry Swirled Yogurt + Cacao Nibs has all the elements of a banana split (sans pineapple!), while being wholesome. Creamy, toasty, fruity, and a chocolate, coffee-ish crunch of cacao nibs. Instead of using pre-flavored yogurt, I swirled Montmorency tart cherry concentrate into plain greek yogurt. You’ll notice that tart cherry juice is thicker than normal juice, almost like a balsamic syrup. It’ sweet and tart at the same time.
It’s what I use to fuel my newfound healthy relationship with exercise, one that has been complicated and even harmful in the past. A topic that isn’t talked about much, but I think needs to be. Which is why I’m sharing my story.
March 12, 2017
Local Gems: The Best Places To Eat In Oahu (2023)
I’ll admit that the eating part of vacation is what I plan first. And what I really, really look forward to. Experiencing local cuisine always gives such interesting insight to culture and history, and a chance to try new things. Before we went to Oahu (here’s my guide to the island + best hikes and views), I created […]
March 8, 2017
Maui vs. Oahu Vacation Comparison + Our Week in Honolulu
The second date for Brian and I was a 10 day trip to Maui, in 2010. Truth.
Last month we headed back to Hawaii, this time to Honolulu for 8 days. Upon landing, it was evident that our experiences in Maui and Oahu were going to differ quite a bit, but both be wonderful in their own ways. So! I thought I’d share some of those differences and insight in case you’re planning a Hawaiian vacation, along with our favorite Honolulu views and hikes. This is a guide to a Maui vs Oahu vacation, photos, and suggestions.
March 7, 2017
Extra Crispy Potato Wedges {without frying!}
These potato wedges are extra crispy on the outside, extra fluffy inside, and totally made for dipping. Best eaten straight off the pan. And I’ve included a recipe for homemade sour cream & chive dip, a must!
The secret lies in a two-step process. I know, you wanted it to be one. And so did I. But the results just weren’t as good. Failed experiments resulted in a few different outcomes: too oily, soggy, crisp on the outside but half raw inside, and under salted.
Tags: Potatoes
February 25, 2017
No-Bake Dark Chocolate Cheesecake Pots with Pretzel Crunch
Softly sweet and creamy, rich and lush. Crustless dark chocolate cheesecakes in a mini batch, and more proof that salt makes any dessert taste better. These little pots have just 8 ingredients, and take less than 10 minutes to make.
Tags: Chocolate
February 21, 2017
Vegan Bean Salad with Apples and Thyme Vinaigrette
I love this salad for a number of reasons, both in taste and versatility. Soaking the shallots in punchy, red wine vinegar softens their bite (too harsh when left raw) and olive oil adds a lovely richness. The oil, which is infused with thyme, is also the necessary fat that carries flavor into the apples and white beans. Salty sweet, and several twists of freshly ground pepper to finish. Each bite having a little crunch next to the plump legumes.
Tags: Apples, White Beans
February 17, 2017
Brown Butter Churro Ice Cream Sundaes
I don’t like to eat the ends of a loaf of bread, or stale bread for that matter. But I do like to find creative ways to transform those slices into something thrifty and delicious.
Turns out toasted breadcrumbs just so happen to love nutty, caramelized brown butter. And cinnamon. And sugar. Rivaling the tastes of churros, cinnamon toast crunch, or morning buns…….. to then meet vanilla ice cream.
February 12, 2017
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