Since diabetes management is such a loaded topic, we broke things up into 2 parts. Last month, we spoke about risk factors for diabetes, signs/symptoms, getting a proper diagnosis, and the process of self-monitoring glucose (blood sugars) at home. This month, we’ll be go over diabetes-related complications, how to cope if you’re diagnosed with diabetes, medication […]
Every day, my husband asks, “What’s for lunch?” as he runs out the door for work. The question is usually because I’m not good at remembering to pack his lunch. But luckily, grain bowls or salads are an easy answer! When I do plan for lunch, I make this grape salad. In fact, I prefer putting it together the night before and letting the flavors develop overnight. It’s easy to make and easy to pack!
This salad is a variation on my favorite chicken salad recipe. It combines tangy grapes with creamy, flavorful blue cheese. While it may not be for everyone, I strongly recommend you give this grape salad a try. Especially if you love blue cheese! Read more and see the recipe.
Raise your hand if you’re always three years behind trends like me (wave it around, girl).
I’m still trying to figure out whether it’s cool or not to wear flare jeans. Please advise in the comments.
Veggie noodles have been a “thing” since like 2007, but I’m just now getting on board.
Who wants to spiralize things with me?!
Here’s the thing about spiralized noodles.
Oh hey giant Almond Butter Cup Bar in my face. And hello to you, friends!
I hope you’ve had an amazing August, which is now officially in the books.
Here we are yet again to recap all that went down in the past month, including what we did, what we made, and what we’re into (aka internet links galore). Let’s get started with eats!
There are certain dishes I’ve really had to persuade my husband to eat because of his childhood experiences. For example, stuffed peppers were one of my greatest hurdles because he was used to traditional peppers, cooked in a giant pot of tomato broth. I’ve assured him every time I make stuffed peppers that mine are nothing like that and slowly he’s warmed up to the idea. This particular recipe comes from The Easy Vegetarian Kitchen and is one of my favorites from the book. These lasagna stuffed peppers embody everything in lasagna but in fun, individual portions. I like to slightly pre cook the peppers but if you prefer a crisp, crunchy pepper, you can easily skip that step. Read more and see the recipe.
Those of you who have been readers for a stretch know how much I love a homemade travel snack. I went on an intense 48 hour sourcing trip last week and posted a photo to Instagram of the Do-It-Yourself Power Bars I made to take with me. They were based on the recipe I published years ago in Super Natural Cooking (2007! Not sure how ten years passed that fast….laugh/cry), the main difference here was that I made these more savory. I packed them full of toasted walnuts, crumbled kale chips, and oil-cured olives. They we’re fantastic, and I can actually imagine little architectural cubes of them being right at home on a cheese plate. They’re the perfect plane snack, and were fantastically resilient after a long day wrapped in parchment paper in my purse. The saffron and chile flakes were a flavor bonus, but you could substitute whatever spice blend you’re inspired by at the moment, and build the bars around that…
I posted the recipe here.
Could there possibly be too many curries in the world? I say, no.
I’ve been super into red curries lately for their spicy, smoky kick. And because chickpeas lend so beautifully to spicy sauces, they are my protein of choice here.
Shall we dig in?
This curry is inspired by one I’ve been ordering from a local Thai shop in our new neighborhood. There’s nothing a little papaya salad, spring rolls, and curry won’t fix after a long day.
I am always amazed at what inspiration come from the food blog community. There are wise words of wisdom, quirky anecdotes, and most of all, tons of amazing food. Every time I check out my favorite blogs, I find myself making notes on things I want to try or ideas I have for recipes. When I saw Shanna’s Thai Chicken Curry, I knew I wanted to make something spicy and fragrant. I wanted a big dish of comfort and that’s exactly what I lentil masala. I did a bunch of searching and finally settled on adapting this Tikka Masala (without the tikka of course). This recipe has become my favorite lentil dish and the masala paste can be used for other meals, like this masala potatoes and fried egg skillet. Read more and see the recipe.
I recently tried doing an elimination diet; emphasis on the “tried.”
I think I lasted about 1 week, but one food I did manage to do was avoid soy. During that time I discovered a way to do Asian food without tamari or soy sauce.
Exciting, right? Allow me to demonstrate.
A local grocery store in Portland has this amazing kale “slaw” with carrots and cabbage, and I’ve basically been living off of it for the past month.
There is no secret regarding my love of frittatas. That’s because this easy egg dish comes together quickly, can serve as a base for endless vegetables, grains, and cheese, and can feed anywhere from two people to a crowd. This vegetable frittata recipe is loaded with summer goodness, highlighting what I feel is the best of summer: sweet corn and zucchini. However, if you don’t happen to agree, you can always swap out certain items or add in a few more (like tomatoes)! Read more and see the recipe.