Soooo…. This has probably been our best kept secret of 2016. We’re officially, honestly, truly, and absolutley releasing our very own cookbook!! This is our dream come true since we started our blog 5 years ago. The book includes 100 original, simple and delicious recipes that you’ll love (all photographed by the amazingly talented Toni […]
This summer has been a glorious mix of amazing weather, trips to the farmers market, and travels to new cities. Since summer is on its way out (booo) I thought it appropriate to highlight one of my go-to meals recently: This 7-ingredient kale, quinoa, chickpea Buddha Bowl.
It may seem simple and just like any other wholesome bowl, but the flavors meld together perfectly, it’s a nutrient powerhouse (with 22 g protein per serving), and its simplicity is the best part (anyone can make it)!
Post sponsored by Stash Tea. See below for more details.
Whenever my husband and I talk about ordering sushi, I always go for the vegetarian options full of vegetables. As a result, I hear endless amounts of grief about never ordering ‘real’ sushi. But, I never feel like I’m missing out. This sushi bowl is easier than sushi to make but I still get all the flavors. However, this particular vegetarian sushi bowl has a special ingredient: green tea. We always have green tea on hand (it got me through pregnancy). When adding it to the rice, you get an earthy flavor, a bit akin to nori (which I rarely have on hand). Read more and see the recipe.
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.