Spring has officially sprung! These Naturally Flavored Water recipes slay the beverage game and are perfect for your blooming brunch. They embody the fresh and fun colors of spring and beat out that canned sugary drink any day. It’s no secret…our country is hooked on sugary drinks. Sodas, juices, coffee concoctions, you name it. Many […]
Everyone should make their own breakfast cereal blend now and then. Stand in front of the bulk bin section at the grocery store with some little baggies or containers, and fill them with a medley of cereals, fruits, seeds, nuts, and the like. Stir together, and keep in a jar. That’s what happened here, but I think I happily landed on something extra special. The emphasis is on crunch, something to counter the creaminess of a smoothie, or acai bowls. The players? Six ingredients. Crispy quinoa, puffed brown rice, chia, hemp, and flax seeds tossed into a jar with a generous scoop of mesquite flour (which you can skip if you can’t find it). That’s it. Keep it in plain sight and you’ll find yourself reaching for it constantly. I initially thought of this as a homemade cereal that you’d have with milk/mylk or yogurt, but the crunchy magic seems to work its way into all sorts of other preparations. The video (below) demonstrates how the cereal comes together, and then goes into a handful of other ideas including homemade power bars using this as the base. Enjoy!
As I mention in the video – keep your eyes peeled for mesquite flour. It’s very much worth seeking out, and you’ll find yourself using it in everything from oatmeal to smoothies, and this cereal. Made from the ground pods of mesquite trees, the resulting flour is sweet, malty, fragrant, nutritious, and one of my favorite flours to bake with. It can be tough to find, but as I’m typing this, I’m realizing that adding a scoop of cacao powder instead for a chocolate version, might be scandalously good.
We’ve been digging golden milk for a while now, so it was due time to share my go-to recipe.
If you haven’t tried golden milk yet, you’re missing out! It’s a creamy (dairy-free), hot milk drink that’s filled to the brim with nutrients.
Yes, a delicious beverage with health benefits. Dreams do come true.
My version is inspired by the lovely Nutrition Stripped and requires just 8 ingredients, 1 pot, and 5 minutes.
Today we’re answering this listener question…what are some good flavorful seasonings for reflux? Listen to this week’s episode to learn about lifestyle strategies you can incorporate to manage reflux symptoms. What is reflux? Let’s start off by quickly going over what reflux is. It basically happens when the lower esophageal sphincter opens spontaneously or doesn’t close […]
If there’s one thing that rules my component cooking, it’s sauce and sauce-like recipes. Making a sauce or two a week can bring all your meals together. I can’t remember how I started making harissa but it’s become a favorite component of mine. The smoky, spicy flavor works well with many different recipe types and is a perfect partner for vegetables and legumes.
Red harissa paste is most prominent in North African and some Middle Eastern cooking. From what I can tell, each region does harissa differently. While I love a traditional harissa, my variation is based on ease of use/what I have on hand most often (roasted red peppers and chipotle peppers). My version is also on the slightly more mild side thanks to a heat-avoiding husband. I recommend trying a few different variations to find which combination of flavors you like best. You can also buy store-bought red harissa but the flavor is not as good as homemade!
One of the reasons I love cooking is the constant flow. Sure, there are recipes I never change. But, a recipe I may have loved years ago can also morph and chang into something new. This quinoa slaw is a perfect example. It’s a combination of two different recipes from the site that have worked themselves into one. Yes, it’s like a slaw but with the bulk of quinoa and almonds, it’s easily a lunch salad.
This Spicy Spiralized Carrot Black Bean Salad Bowl is bringing the heat this week! This salad is Mexican-inspired, and contains a blend of vegetables that pair perfectly with our homemade chipotle sauce. Have any of you had chipotle peppers in adobo sauce? They’re one of my favorite kitchen pantry items, and add a distinct burst […]
If you’ve ever tried my recipe for How to Make Tofu Taste Good (or the new quicker method), you’ve likely fallen in love with tofu.
Prior to discovering this method – which crisps the tofu up in the oven without any oil or cornstarch – I wasn’t a big fan of tofu. But it’s since become my tried-and-true method for pretty much all things tofu!
The baking method works beautifully in this simple, 9-ingredient vegetable stir-fry infused with almond butter for added protein and nuttiness.
Growing up, the liberal arts college in my hometown would hold an international celebration every year. It was, by far, one of my favorite things to attend. The college had a sizable student population from different countries and this event allowed all those students to showcase items and food from their cultures. When you’re in a rural midwestern town, it can be an eyeopening (and delicious) experience.
These tacos are based on a hazy memory of delicious, spicy tacos. I wasn’t the biggest fan of tacos back then (shocking, I know), but these still tacos still hold. After a bit of research, I found the tacos were most likely a variation on the classic chicken tinga taco which has a base of a spicy chipotle tomato sauce. These white bean tacos are my riff on tinga tacos using canned tomatoes for ease of use.
WHY DRINK WATER? Water has so many important roles in the body. It provides a medium for our cells to carry out the necessary functions such as nutrient metabolism or other enzymatic reactions. For one, it helps to maintain a healthy body temperature. It also lubricates and cushions joints, protects your tissues and spine, and […]