These peanut butter, maca, and cacao nib energy bites are the perfect healthy and filling snack. Made with oats, honey, and chia seeds, they are sure to satisfy your hunger and craving for something sweet! Answer me this: are they bites or balls? Since I have the maturity level of a 15-year-old boy, I prefer…
vegetarian
Tropical Pineapple and Coconut Chia Pudding
It’s the middle of winter, and it’s cold. I know this. I know this because, for the second time in less than a week, the local weather forecast predicts a wintry mix of sleet, ice, and snow. What I like to call snizzle. Here on the Gulf Coast, we just don’t get snow. In March…
Roasted Buttercup Squash with Cinnamon-Spiced Millet
Whoa, there—could I really be posting a recipe? Could this actually be a food-centered post on what I tend to label as a food blog? By golly, it is! Although this fall-inspired dish is sinfully simple, it is, in fact, a legitimate recipe. Inspired by Gena’s roasted acorn squash with cinnamon-scented quinoa, this nutritious meal…
Lentil & Quinoa Salad With Grapes, Cucumber, and Hazelnuts
Some foods and flavors are obvious matches: peanut butter and jelly (though I will admit I didn’t enjoy that combination until recently), French fries and ketchup, cookies and cream, etc. Other pairings are strange on the surface, however, but work just as magically as “the classics.” I’m talking about avocado and chocolate (like in this…
Cream of Mushroom Soup
Mushrooms are another one of those foods I avoided like the plague for most of my life. Though the idea of eating a fungus still creeps me out a bit, I’ve grown to love mushrooms of all varieties, in all types of dishes. I love a good steak on occasion (filet, usually), but I equally…
Trying New Things: Roasted Jicama Fries
One of my 30 Before 30 goals is to try at least 3 new foods. Though I’m usually game for culinary adventure, Mark and I tend to stick to old favorites when we cook or dine out. Though its seafood, barbecue, and desserts are dear to my heart, Mobile, Alabama is not an obscure foods…
Cinco de Mayo: Black Bean, Mango, and Avocado Salad
I know Cinco de Mayo isn’t a huge holiday in Mexico like most Americans tend to think, but where I’m from, we love any excuse to party. After many tequila-filled college celebrations (and today being a Sunday), we’re having a low-key “celebration” at home with tacos, margaritas, and a delicious, refreshing black bean salad. Using…
Raw, Vegan Zucchini “Pasta” and Marinara
This weekend I decided it was time to break out the julienne peeler, a stocking stuffer from my husband this past Christmas (yes, he pays attention, even to my lists). I have to say, it’s one of the best inventions ever! I’ve long wanted to try zucchini “pasta,” especially since reading blogs like one of…
Green Eats #2: Spinach and Sweet Pea Manicotti
Making pasta can be a simple and sneaky way to add vegetables to your diet—and I’m not just talking about a hearty marinara. Stuffed pasta is often decadent with its various meaty and cheesy fillings, but this delightful green manicotti stuffing is the perfect balance between indulgent and nutritious. Though Giada’s version is topped with…
Farro with Roasted Brussels Sprouts, Carrots, and Onion
After last week’s lackluster meals, which came together from anything we could find in the freezer, pantry, or refrigerator, we spent the weekend meal planning and grocery shopping. Tonight’s dinner is a marriage between one of the greatest, most under-rated (in the non-food blogging world, at least) vegetables, brussels sprouts, and my newest culinary obsession, farro. Farro…
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