Super Healthy Dishes

I firmly believe that super healthy recipes should also be DELICIOUS. Healthy eating does not mean giving things up (in most cases), and it shouldn’t be an ordeal.

So I’ve got a whole host of main dishes, veggie-forward sides and mains, homemade dips and sauces (minus all the fake crap), and even desserts that will help you feel great—both because they’re healthy, and because they taste awesome.

It’s been a while since I did my “new year healthy eating” posts, but you can peek at a couple past lists (here and here) if you’d like to see some of these collections.

And I’m not a big believer in super restrictive diets, but no one knows more than I that sometimes they’re necessary for a while. So I also have shared some of my personal tips for surviving on a super low-carb (keto) diet and not lose your mind.

Not sure where to start?? Here are a few of my faves:

You can browse my full recipe index or a more scaled-down index of super healthy recipes (which I’ve organized by category), or explore the archives below…

Single-Serving Cherry Crisp

March 8, 2015

Sometimes I get obsessed with things.

Sometimes that’s just obsessed with eating something. Sometimes it’s creating something that I can’t find. Other times it’s finding the perfect version—which may mean making it a TON of times. Homemade pad thai. Black bean brownies. Dreamy scones.

This is one of those things. I love fruit crisp, but sometimes it’s not worth the effort to make a whole pan (plus, then I eat the whole pan, which…).

I first got the idea when I made a sweet dark cherry pie for Thanksgiving last year. I’d never really worked with cherries before, always sticking instead to apples, pears, and peaches. I kind of winged it (wung it?) and made up the recipe after reading a few different ones, and it turned out great. And then one night recently I was jonesin’ for something sweet, and the idea of fruit crisp hit me (I wasn’t in the mood for chocolate for some reason). All I really had, though, was a bag of frozen cherries for smoothies. I decided to give it a go, and made two—one in the oven and one in the microwave. Shockingly, I liked the microwave version and it took WAY less time.

Since then I’ve made it several more times because I couldn’t quite get the flavors exactly like I wanted. This is a pretty fluid and forgiving recipe. You can add a little honey or sugar to the filling if you feel it needs it (or are using tart cherries), but mine is plenty sweet. Also, you could make it gluten-free by using a flour alternative like oat flour, coconut flour, almond meal, etc. I tried a few different spice combinations in the filling and topping (cardamom, ginger, etc.), but ultimately found that simpler was better—cinnamon and some almond extract.READ THE POST

Frittata with Turkey Sausage, Parsnips, & Goat Cheese

January 24, 2015

Guys, why have I never thought to put meat in a frittata?? What is wrong with me???

I went to visit my bestie in Dallas, since it had been way too long and I hadn’t met her bebe girl yet. I actually got to see my friend Hannah as well and her new little boy. Girls’ brunches are the best—look at those nuggets! They were quickly losing patience with us…

The day before, Kristine and I had a girls’ brunch with some other friends at her house. We didn’t want to go to a ton of trouble, but knew we’d all be starving so we needed to make hearty food. We also needed to make sure it was dairy-free since dairy seemed to upset the baby…and that does limit things a bit.

Finally we settled on French toast (with almond milk) and a frittata with goat cheese, which was deeeeelish! We basically made a “kitchen sink” frittata, meaning I cleaned out her fridge of veggies and just threw them all in there.

The surprise in this, besides the turkey sausage, is the parsnips. I feel like parsnips don’t get enough love. They’re sweeter than a potato, milder than a carrot, and easier to prepare than a turnip (ugh, peeling turnips is the worst). When sauteed or roasted, they caramelize into this delightfully nutty sweet crunchy awesomeness. We had some extras in the fridge because we made my shepherds pie with goat cheese carrot parsnip mash (amazeballs) the night before. I used the parsnips and onions as the base or “crust” of the frittata, then we also piled in more onions, spinach, and tomatoes, as well as the goat cheese and turkey sausage.

‘Nuff said.READ THE POST

Balsamic Chicken and Brussels Sprouts

January 21, 2015

That’s right, we’re still on a healthy kick! And it’s delicious!

This recipe had been calling my name for a while, but getting decent brussels sprouts is kind of hard right now, and I also kind of avoid chicken when I can. Chicken’s kind of boring.

This chicken isn’t boring at all—it’s got a richness from the balsamic, a crunch from the walnuts, and serious fiber from brussels sprouts. It came together super fast and made for great work lunches for a few days.

Throw in a side of spaghetti squash and butternut squash and you’re on healthy overload! Seriously, the whole thing is a 20-minute meal, was super easy, and totally delicious!READ THE POST

Healthy Eating in 2015…Back to Basics

January 3, 2015

I don’t believe in New Year’s resolutions. I don’t judge people for making them or anything, but I’m more of a believer in making a change as soon as you see the need for it, not waiting for some contrived start date. Plus, if my old gym was any indication, few people keep them. It was nuts there the first few weeks of January, then back to normal within a month.

HOWEVER, I know that lots of you are making resolutions right now, and I myself have definitely slipped into bad habits over the last few months. I’ve got to lock it down now. Every time I call the Chinese place I want to go all Becca on myself…

Here is my healthy manifesto, though:

1) Healthy doesn’t mean unsatisfying—I believe things can taste good AND be good for you.

2) This is NOT a diet, this is about making good choices most of the time. I don’t believe in diets. Diets involve deprivation, and when you tell yourself you can’t have something it just makes you want it more. They’re unsustainable and that means that eventually people revert to their old ways. Plus, they’re just not fun, and I believe in fun. (And food. I love food.)

3) Quality of food (i.e. packed with as many nutrients & as few chemicals as possible) is much more important than type, quantity, fat content, etc. And exercise is and always will be critical. Never underestimate the power of walking. Walking is amazing for body and soul.

So I’ve outlined some of my favorite healthy recipes below. This is as much for me as anyone else…for the last few months my schedule has been insane and I’ve been totally exhausted. That means I’ve been choosing convenience over everything else, eating out more often and have lacked the willpower to use portion control like I should. So now that I’ve had a week or so to decompress, I’m getting back to my good habits.READ THE POST

Pear Cake with Honey Glaze

January 2, 2015

Isn’t it great that breakfast means you can have all kinds of dessert-y things but it’s totally fine because it’s breakfast? Like, people would find you weird if you ate chocolate cake for breakfast, but coffee cake? Totally cool.

This is one of those super-good-desserts-but-also-totally-appropriate-for-breakfast recipes. It’s adapted from an apple cake I made a while ago—I remember thinking at the time that I just HAD to try it with pears (one of my favorite fruits), but never got around to it.

This winter break I found myself with several insanely juicy and fragrant Harry & David pears and knew right away what I must do with them. I’ve even made a version of this with pears, hazelnuts, and a delicious rosemary honey glaze.

This cake really is the best of both worlds. It’s my kind of dessert—lightly sweet, hearty, a mix of warm and comforting flavors. But it’s also really quite healthy.

I use white whole wheat flour entirely, which not only gives it lots of fiber but also a wonderful nutty flavor and great texture. It’s made with oil, I cut back on the sugar the original recipe calls for, and it’s full of fruit and nuts as well.

As breakfast goes—from time to time—you could do worse.

Look at these guys…aren’t they gorgeous?!READ THE POST

Parmesan Roasted Acorn Squash

November 8, 2014

I don’t know if this is weird, but I’d never had acorn squash before I made this. In fact, I’m not even sure what prompted me to pick one up at Trader Joe’s last week. But it was just sitting there all cute and bumpy and green and orange, and I just had to have it.

My first thought was roasting it, and after perusing some recipes, I definitely knew that was the right choice. But rather than just roasting the halves, I found this delightful recipe that called for slicing it up (cuts down on baking time), tossing with some oil, salt, & pepper (as you do), and sprinkling with some fresh thyme and parmesan.

READ THE POST

Heirloom Tomato & Mozzarella Salad

October 1, 2014

I have to squeeze in one last burst of summer!

I got these beautiful heirloom tomatoes at the farmer’s market and I wanted to do them justice. After thinking about different ways to use them, I decided that the best way to taste them would be a simple tomato and mozzarella salad.

A burrata would have been the best cheese choice, but it’s basically impossible to find. So good ol’ buffala mozzarella did the job. I would have liked basil in there but couldn’t find any at the store so I chopped up some spinach instead—for color as well as a little healthiness.READ THE POST

Super Easy Pan-Caramelized Salmon

September 9, 2014

Salmon is one of my favorite simple, healthy dinners. It cooks quickly, is super versatile, and is such a nice break from boring chicken. And this easy pan-caramelized salmon will have you thinking you’re a Michelin chef!

This salmon recipe can be made either entirely on the stove, or finished off with a nice broil in the oven if you prefer. Besides the fresh salmon, everything else in this recipe is a pantry staple, and you can throw it together in like 10 minutes total.

READ THE POST

Easy Dairy-Free Peanut Butter & Jelly Ice Cream

September 1, 2014

I found a way to make something awesome EVEN BETTER. I raved about the peanut butter, honey, & sea salt ice cream I made a few weeks ago. It is seriously the best. So naturally, peanut butter & jelly ice cream was the logical next step.

Take sweet, peanut butter-y creamy goodness and cut strips of tangy strawberry jam through it, and you have the world’s best lunch update.

The fact that it’s naturally dairy-free and gluten-free is just icing on the cake! You’ll need some kind of ice cream or frozen yogurt maker for this recipe. I have a really affordable Cuisinart one that I got at a garage sale years ago…you definitely don’t need anything fancy!
READ THE POST

Spinach, Kale, & Feta Breakfast Casserole

August 28, 2014

Every Friday morning our department eats breakfast together. We wander in at different times, sit down, heap up a plate, and talk about our weekend plans, Betsy’s newest crazy celebrity gossip, and (in the fall, since you can’t get away from it) what SEC teams are playing that weekend.

It’s a lovely, longstanding tradition, and part of it is that every week it’s someone’s turn to provide the food. We all take turns, and usually I try to cook something for the crew.

Now, if it were up to me, I’d make pancakes or a coffee cake and call it a day. But my co-workers tend to prefer things a little more on the savory side. Since I don’t eat ham or pig bacon or sausage, it narrows my options a little. I’ve done a few breakfast casseroles, though most breakfast casseroles take a million ingredients, have way too many steps, and are EXPENSIVE!

But last time I was super pressed for time and had to figure out something the night before, then found this awesome spinach, kale, & feta breakfast casseole recipe.

I loved that it only took a few ingredients, and the idea of feta in the casserole. I decided to give it a try and was surprised by how good it was. It got scarfed, and it’s definitely going into the regular Friday breakfast rotation!READ THE POST

Roasted Apricot & Honey Ice Cream

August 24, 2014

I’m on an ice cream kick. I’ve tried like four different recipes in the past few weeks, all with this super easy coconut milk base. Because it’s been HAWT!

And I’ll be honest, this roasted apricot and honey ice cream was a bit of a happy accident.

I had seen several recipes for roasted plum ice cream, which I found super intriguing, but when I went to the store they were out of plums. And then these beautiful (actually ripe for once) apricots just jumped out at me.

Apricot is such a strong flavor that I couldn’t think of a good spice complement (I’d planned to do cardamom with the plums), so I just kept it super simple—honey, vanilla, and a little bit of sea salt.

While it was a bit tart for my taste (I was trying to go easy on the honey but probably went a little TOO light), it was refreshing and delicious!

READ THE POST

Peanut Butter & Honey Ice Cream with Sea Salt (Dairy-Free)

July 18, 2014

Summer in Georgia. Crazy humidity. The smell of rain on concrete. Fireflies. And bare legs sticking to your leather couch. In other words, folks, it’s been hot & humid up until the cool spell we had this week.

The last thing I’ve wanted to do lately is turn on my oven, so to get my sweet fix I’ve had to turn to cool treats. I’ve never made anything but frozen yogurt in my frozen yogurt maker, but didn’t see any reason this wouldn’t work. And the sea salt, peanut butter, & honey ice cream flavor combo is one I seriously can’t resist.

This ice cream is amazing! The texture is super creamy, with the mild sweet honey and peanut butter blending perfectly, with just the hint of sea salt to cut it.

I sat on my hot couch on a Saturday night in my pajamas and ate a giant bowl, then contemplated eating the rest…then reminded myself that then I would have eaten an entire can of coconut milk in one sitting. So I resisted, but it was touch-and-go there for a while!

READ THE POST

Banana Chocolate Coffee Muffins with Whole Wheat Flour

July 11, 2014

I have to admit, I’m not a huge muffin fan. They’re usually not delicious enough to be dessert, but not healthy enough to justify being breakfast. But as muffins go, these banana coffee chocolate muffins are the best of all worlds—packed with healthy ingredients but absolutely delish.

I’ve really slipped on my healthy breakfast train the last month or two. I had family in town, then was out of the country for a couple weeks, and have been buried under work and lack of sleep.

So I just haven’t had the time or energy to do much baking or cooking to prepare for each coming week. Thankfully, over 4th of July weekend I finally got back on track with these beauties.

I really haven’t done a lot of baking lately, partly because when I use my stove and oven it makes my kitchen feel like Death Valley during the summer. My A/C can’t come close to keeping up. But I decided it was worth it to give these guys a try. I mean, coffee and chocolate in a muffin together?? Sign me up!

As much as I love whole wheat flour, I was a little nervous about using it exclusively, since sometimes that can make things a little too dry and dense. I shouldn’t have worried, though—these were moist and light even as reheated leftovers at work the next day.

And the dark chocolate chips are these gooey little nuggets of awesome. For something that literally takes like 5 minutes to stir together, the return on this is totally worth it!READ THE POST

Super Healthy Peanut Butter Banana Ice Cream

June 29, 2014

Guys, this is so good. I didn’t believe that somehow simple frozen bananas could be broken down and then coalesce into a creamy, magical ice cream.

If I served this to you and told you it was ice cream, you’d never guess otherwise. Unless you hate bananas, and then you’d just wonder why I was trying to poison you with banana ice cream.READ THE POST

Traditional Spanish Tortilla

June 27, 2014

Once upon a time I would have called this a frittata, and I would have been wrong. One of my co-workers is half Spanish, and for breakfast one time he brought in a traditional Spanish tortilla. While it looked exactly like the frittatas I’m so fond of, it had a few notable differences and I knew I wanted to recreate it myself.

Spanish tortillas and frittatas are very similar, though there are a few differences. Tortillas are always egg- and potato-based, while frittatas only have to have eggs.

Also, apparently the main difference is that you’re supposed to flip a Spanish tortilla on the stovetop at the end, versus finishing in the oven like a frittata. I’ll definitely be trying this method next time—I’m trying to wheedle my co-worker’s recipe out of him!

The gold potatoes are delightfully tender and add a delicate base to the dish along with the onion (this Kitchn article speaks to the technique that gets them lovely and soft).

Many also include asparagus, chorizo, and other fillings, but this one is very simple and traditional. The recipe below called for tarragon, though I used fresh rosemary and oregano instead.

READ THE POST

Peanut Butter Quinoa Granola

June 8, 2014

Who ever thought to add quinoa to granola??? It sounds nuts. But this interesting and delicious peanut butter quinoa granola proves why it’s genius.

A while back I tried this maple nut quinoa granola recipe, and was instantly hooked on the light, crispy clusters. Gone are the days of tough, chewy oats. It’s a new granola day.

The quinoa kind of puffs up in the oven (giving them a rice krispie-like texture), which provides a texture I really dig. And so after that first recipe was a winner, my second attempt brought in peanut butter as the primary flavor, which is very up my alley.

I had picked up pepitas, and added some ground flaxseed and chia, plus some walnuts and almonds. The flavor was awesome, though the clumps weren’t quite as crispy since the peanut butter changed the texture.READ THE POST

Honey-Roasted Peaches with Cream

May 26, 2014

Some things are perfect in their simplicity, and these honey-roasted peaches definitely qualify.

I didn’t plan to buy peaches last weekend, but when I walked into the produce section I was almost knocked over by the amazing smell of ripe peaches. They were so soft you had to hold them super gently so they didn’t bruise. Fuzzy. Juicy. Amazing.

Since I was trying to eat really well this week, and already had like five things I was planning to make, I wanted something simple and super healthy.

This dessert feels fancy in a completely undeserved way. You seriously just cut fruit in half, drizzle a little honey and butter over it, and bake for a while.

And the result is a dessert that embodies summer, adds a little class to any dinner, and takes five minutes, tops, to prepare. Sign me up!

Also, peaches. They’re the best!

READ THE POST

Roasted Carrots with Smoked Salt and Thyme

May 18, 2014

My CSA box from a couple weeks ago keeps on giving. I knew exactly what I wanted to do with these beauties the minute I saw them. But the last couple weeks have been so nuts that I haven’t had the chance to carry out my nefarious plans.

And by “nefarious”, I mean “delicious”. Behold, roasted carrots with smoked sea salt and thyme.

Roasted carrots are always amazing, because the natural sugars in the carrot really come to life.

Thyme is a natural friend of the carrot, and the smoked sea salt (which you should be able to get at any grocery store) adds another layer of depth to the flavors. This side dish feels so fancy, and it literally takes five minutes, max.READ THE POST

Dynamite Grilled Chicken

May 10, 2014

Last Sunday I just wanted something SIMPLE. I’d had a super long, exhausting week at work and even after resting up over the weekend I just found the prospect of cooking daunting.

[Updated 6/2018 with some new photos]

I didn’t want to assemble 20 ingredients or spend an hour preparing different elements of a meal. I wanted quick and tasty and healthy.

Also, I wanted ricotta, which is a weird craving but I went with it and threw together a delicious spinach, tomato, and ricotta frittata (bonus breakfast leftovers), then I added some more protein with this “dynamite” chicken.

Honestly, the main reason I made the chicken was so I’d have some leftovers for lunch, and also because I wanted to use my grill for the first time this spring. Aaaaand, that was a total fail because when I went out to grill the chicken like half an hour after turning on the grill, it was totally cold. I went to plan B (the stovetop), but still need to figure out what’s going on with my grill. [Updated photos with grilled chicken]

Oh well…it was worth it in the end, because the flavors on this chicken will knock your socks off. It’s really got some tangy bite, which was a nice complement to the more soothing, mellow frittata. Also, it was super easy, which is always a win in my book.READ THE POST

Roasted Salmon with Shallots & Tomatoes

May 6, 2014

Summer means simplicity. This roasted salmon with shallots and tomatoes practically screams summertime. Flaky roasted fish? Check. Juicy, wrinkly roasted tomatoes? Check. A side of roasted okra? Double check.

I wanted to grill the salmon but my grill was malfunctioning, so I went for this instead. And, boy, was that the right choice! The shallots and garlic sink into the flavor of the salmon, and it’s all just so…simple.

READ THE POST

Kale & Walnut Pesto (with & without Whole Wheat Pasta)

April 6, 2014

Today we’ve got a twist on a traditional pesto…specifically a kale and walnut pesto combo.

As I mentioned in my last post, last weekend I made a few healthy additions to my lifestyle, things I felt like I could manage. The first was guzzling a full glass of water before getting up every morning, and the second was making sure I ate a healthy breakfast every day. I also started to make sure I took vitamins every day.

This meal was about the last one—trying to eat more raw foods.

Cooking foods can make them more delicious, but can also destroy valuable nutrients and enzymes.

That’s not to say you should never eat anything cooked, but adding more raw foods to your diet (such as fruits, vegetables, and nuts) can significantly up the amount of benefits you’re getting from your food.

Of course, the best way to really get the most out of your food is to make sure you’re buying local and organic, since the longer since a food has been harvested, the more it loses. That’s not always feasible—either financially or availability-wise—but I am trying to get certain things organic, such as apples and carrots (two of the worst pesticide-contaminated foods).

This organic dino kale was in my CSA box, so it checks both boxes. Rather than sauteeing it up like I normally do, I decided to puree it with some raw walnuts, garlic, salt, olive oil, and a little ground flaxseed for a different take on pesto.

Toss with some curly pasta, and you get the best of both worlds—cooked whole grains with a potent creamy raw sauce. I toasted a few walnuts to throw on top, or if you don’t care as much about raw foods then you could toast all your walnuts before making the pesto.

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Chocolate Chip Oatmeal Flaxseed Muffins

April 5, 2014

Last weekend I decided to make a few changes. Little changes. Healthy changes. And these chocolate chip oatmeal flaxseed muffins qualify.

By and large I lead a fairly healthy life—I eat well, exercise a lot, take care of myself (except the working too much and lack of sleep). But I’ve slipped into some bad habits (*coughtoobusyforbreakfastcough*) and feel like my body isn’t quite firing on all cylinders.

However, I’m pretty overwhelmed with life right now, I knew I couldn’t do anything that required too much thought or effort.

So I made a list last weekend of a few things I was going to work on during the week. The first has turned out to be somewhat life-changing. It’s simple—before I go to bed I fill up a big glass with water and put it by my bed, and the minute I wake up, I down it.

I’m not allowed to get out of bed until that glass of water is gone. And boy, is it crazy what that will do to purify and rev your system!

The second is pretty simple, too, and is something I used to be good about. I made sure I had a quality breakfast every single day at work. Some mornings this was a smoothie with fruit and greens and yogurt, and other days it was these delicious, high-fiber muffins.

I’ve never been a huge muffin person, but these were super easy and great. There really isn’t much bad in them—whole wheat flour, oats, and flax meal, with a little brown sugar for sweetness and studded with dark chocolate chips.

They were a delightful companion for my morning espresso, and stayed moist and soft all week!

READ THE POST

Black Bean Brownies with Honey – The Runner-Up

March 22, 2014

I’ve got another gluten-free gem comin’ at ya…this time it’s black bean brownies with honey.

Now I know I shared a black bean brownie recipe last week, and to me it’s absolute perfection. They’ve got amazing texture, taste great, have more protein and fiber than regular brownies, and aren’t packed with sugar (like most black bean brownie recipes are). You’d never even know they have beans in them and are gluten-free.

However, I know that some people want to avoid refined sugars, and so having an option made with honey is ideal. I’ve got your back.

These were my runner-up recipe in my great search for awesome black bean brownies. The reason these couldn’t win the top spot is that the honey does change the texture a little. Specifically, it’s white sugar that gives the tops of the brownies that crisp, slightly crackly look, and you just can’t replicate that with honey.

These are great in their own right…they’re very moist and light, very fudge-y.

If you’re trying not to use white sugar, this recipe is a great alternative, and crazy easy.

READ THE POST

The Best Black Bean Brownies (Naturally Gluten-Free)

March 15, 2014

Soooooo, I have been on the hunt for the best black bean brownie recipe. Why, you ask?

Honestly, I’m not sure. I got it into my head a couple months ago after I tried out my healthy deep-dish chocolate chip cookie pie, which is also chock-full of fiber and gluten-free. Having friends who are gluten-sensitive, I’m always on the lookout for GF dessert recipes for dinner parties.

I’d seen people pin different black bean brownie recipes, but every time I checked out the ingredients I was shocked at how much sugar they called for—I guess to compensate for the lack of other unhealthy things.

So I started browsing through all sorts of recipes and trying several of them find one that was still fairly healthy without compromising on taste or texture. AND I HAVE FOUND IT.

These black bean brownies are perfect. They’re fudge-y and rich but light and not too sweet, and just as good days later as they were fresh out of the oven.

My co-workers were shocked when I told them that they were gluten-free and made of beans. You also blend all the ingredients in a food processor, so there are no bowls to clean, no stirring—just blend, pour, and bake.

FAQs (because I can hear you asking): Do these brownies taste like beans? No. Do they have a weird texture? No. Will anyone be able to tell they have beans in them? No. Will they make me toot? Possibly…that’s really between you and your intestines.

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Oven-Roasted Garlic Rosemary Salmon

March 9, 2014

It feels like spring! I think the weather is finally turning for good, and this weekend was truly glorious. I was tempted to pull out my grill, but instead went for a meal that was bright and happy—a garlic rosemary salmon and roasted okra.

If that doesn’t say “spring in the South” to you, I don’t know what does.

Bright red wild-caught sockeye salmon from Alaska is dusted with freshly-ground salt and pepper, then packed with minced fresh garlic and rosemary (from my own herb garden!) and roasted for a few minutes to bring all the flavors together.

Fast, easy, and healthy. Add a side of roasted okra, and that’s a happy Sunday night.

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Souper Jenny’s Hungarian Mushroom Soup

February 25, 2014

All this cold weather and the snow days we’ve been having have made me crave soup. So I dug out some old Souper Jenny recipes and this Hungarian mushroom soup jumped out at me.

Souper Jenny is an Atlanta (Buckhead, to be specific) institution. The owner and her staff have been serving healthy, fresh soups, sandwiches, and salads to crowds often backing out the door for over 15 years.

A while back a few co-workers and I got to do a cooking class with the head chef, where she walked us through making five of their awesome soups in a couple hours.

When perusing the recipes initially, I was least excited about mushroom soup (I’m not a huge mushroom person). So I was shocked when we were tasting everything later and this may have been my favorite—or right up there with the lamb & Guinness stew.

The flavors were so much more complex than I expected, the scent was amazing, and the creaminess really hit the spot. It was also super easy, a win in my book.READ THE POST

Quinoa Maple Nut Granola

February 23, 2014

Granola is one of those things I really WANT to love. I do.

I have all the best intentions of loving granola, and then I pour my milk in and try to eat it, and I chew. And chew. And chew. And then my jaw and teeth hurt. But this quinoa maple nut granola is pretty special.

While it has a traditional base (oats and nuts, some coconut), it brings in a number of interesting flavors and textures.

Chia, quinoa, and sunflower seeds provide extra crunch and protein, dried cranberries and cherries substitute for raisins (which I’m not a huge fan of), and maple syrup and coconut oil hold it all together.

I threw in some flaxseed, wheat germ, and hazelnuts, for good measure, since I didn’t have the pumpkin seeds or buckwheat the recipe called for.

The result is a delicate, crunchy, cinnamon-y obsession. If you want to see the original recipe click here, but I’ve outlined my version below.READ THE POST

The Healthy Train…Starting with Healthy Breakfast Recipes

February 22, 2014

I don’t know about you guys, but this has been a pretty brutal winter. (I mean, I do know, my mom gives me the weather report nationwide.) I won’t pretend Atlanta’s weather has been worse than, say, New York or the Midwest. It hasn’t.

But for us and our very poorly-insulated homes, it’s been tough. Not only has this affected moods and energy, I realized it has also caused a 10+ pound weight creep over the past two months.

Cold weather + travel + ice storms + need for comfort food means I haven’t been able to get as much exercise as usual and I’ve defaulted to less healthy (like 3 variations on mac & cheese) and more convenient (I seriously ate my body weight in Chinese like 5 times) options. Plus practically no fruits and veggies. It’s amazing I haven’t succumbed to scurvy.

But no more! There is sun and warmth on the horizon, fruits and veggies will be back in season before you know it, and the fresh air is calling our names! I’m really focusing more on consciously planning my meals and snacks—I’ve slipped into a bad habit of not really eating breakfast over the past few crazy months—and having things on hand to get all the right vitamins and minerals.

I thought I’d pull together a few of my most favoritest tried-and-true super healthy breakfast recipes to have top of mind while planning out my next few weeks, and am sharing here in case you’re in need of inspiration.

For breakfast, convenience is key, so it either needs to be made ahead in bulk, or a smoothie I can take to work with me. I rarely cook during the week since I work so much, so making a big meal on Sunday that becomes great leftovers is the focus. And not too expensive on all counts. I’ll post a dinner/lunch/leftovers one separately.

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Quinoa Salad with Butternut Squash & Dried Cranberries

January 12, 2014

Blah blah blah resolutions blah. Seems like that’s all anyone talks about this time of year. But the fact of the matter is, there’s nothing magical about January in terms of getting healthy.

In fact, it’s harder to make a drastic change mid-winter (when, let’s face it, your body is craving sleep and warm comfort food) than to make gradual changes over time that you can actually sustain.

For me, the two major things are exercising almost every day and eating healthy at home since my job often entails lots of eating out, drinking, and treats.

But if there’s one thing I’ve learned about myself, it’s that I’m not going to stick with a diet that I don’t enjoy. That’s why one of my big focuses in the past year has been finding super healthy recipes that I absolutely love.

Make a list of the most healthy foods and ingredients you should be eating—superfoods, whole grains, spices, etc.—and then see how you can work them into recipes. Everyone’s list is going to be different. For me, I haven’t found anything involving lentils that I enjoy, and brown rice is dry and bland when eaten as leftovers.

But conversely I’ve found a lot of quinoa and barley recipes that I like and are great to take to work the next day. I love kale, brussels sprouts, all squashes, okra, and spinach, but there is no recipe or list of healthy benefits that can convince me to eat cucumbers, green peppers, or fresh ginger.

Once you find ingredients you enjoy, hunt up all sorts of different recipes using them. That’s where this recipe comes in. I’ve found that quinoa salads like this one and my sweet & savory chicken quinoa and quinoa & kale salad with feta & pecans are easy, healthy, filling, and affordable. And that’s quite the combination.READ THE POST

Most Popular Recipes in 2013

January 4, 2014

2013 was a pretty crazy year for me on several fronts…including major hip surgery, an insane year at work, and buying my first home, which was a huge learning experience and has been pretty amazing. (Also stressful…I mean, when my garbage disposal threatens to go out, I have to fix that nonsense myself. Ugh, being a grown-up.)

And then there’s this blog, which blew my mind this year by growing exponentially. Seriously, visits grew over 1200% in 2013 (that’s insane!), without me doing anything that different. What was surprising is that some of the most popular recipes in 2013 were some of the ones I posted back in 2012. So in case you missed some of these, here are the top 10 recipes everyone seemed obsessed with in 2013. Excited to see what delicious goodness 2014 has in store!

Baked Potato Soup (a.k.a. the best soup ever!)

I don’t accept soup as an actual meal, but this stuff is amazing and easy and healthy. Also, bacon garnish.

Crockpot Breakfast Casserole

Again, easy (check), fairly healthy (check), crockpot (check), bacon (check)…I’m sensing a theme here.

Roasted Okra

Mmmm, okra. Tastes just as good as fried, and okra’s surprisingly awesome for you.

No-Bake Cookies a.k.a. Haystacks

You can never go wrong with no-bake. Or a peanut butter-chocolate combo.

READ THE POST

Omelet with Caramelized Onions, Kale, Tomatoes, & Goat Cheese

November 12, 2013

Sometimes it’s the little things, ya know??

This omelet recipe was an accidental brainchild, a dish born out of necessity.

My dad was in town a couple weeks ago and I invited a friend over to spend time with us. He chose brunch, so I decided to make my whole grain buttermilk belgian waffles.

Things were pretty rushed that morning since my dad was helping me install gas logs in my fireplace and we had run into some snags (we took 5—count ’em, 5—trips to Home Depot that weekend). I knew I needed to provide some eggs with my waffles, but couldn’t bring myself to do boring ol’ scrambled.

My next thought was omelets, which is my go-to egg dish when serving less than 5 people (any more, and you need to upgrade to a casserole or something). I rooted around in my fridge and came up with what I thought was the perfect combination.

I had a half of a yellow onion left from dinner the night before, so I sliced it up in strips and caramelized it. Then I sautéed up a little kale, chopped up some tomatoes and goat cheese, and threw it all in an omelet.

I figured it’d be pretty good and would more than satisfy these two dudes’ palates. But wow, was I surprised at how good it was! This one is definitely a keeper. Add a little shaved parmesan as garnish, and we’re in business.

Omelets are a fairly regular part of my dietary rotation, my go-to egg dish with company. I’ll make them with whatever I have on-hand—garlic, peppers, tomatoes, various cheese, herbs, whatever. But these were kind of a revelation.

The kale gave it some chew, the tomatoes and caramelized onions provided a sweetness, and the goat cheese melted into this creamy pool of awesomeness. It was the perfect combination of flavors.READ THE POST

Parmesan Garlic Roasted Potatoes

November 3, 2013

You may have noticed that I have far fewer vegetable side dish recipes on this site than any other type of recipe. I don’t know why, honestly. I like veggies. Really, I do.

But it seems like when I’m browsing through Pinterest, most of the veggie sides I see are either a) complicated and time consuming, b) really unhealthy, or c) terrible sounding. A lot of the time when I’m making a meal, I focus on either the main dish or the dessert, and sauté up some kale or brussels sprouts and call it a day. Or I’ll make a main dish where the veggies are already included.

What you may especially notice if you browse through my Veggies and Sides section is that there are almost no potato dishes. Two in the past year and a half, to be exact. It’s not my go-to vegetable on account of all the starchiness and carb-iness with fewer of the health benefits that my green veggie friends have. I grew up eating a lot of potatoes, but it’s just not where I gravitate.

But I do love them when they’re done well. And these parmesan garlic roasted potatoes are. They’re also super easy.

One of the things I often dislike about a lot of potato dishes is the multiple steps they require—chopping, boiling, then frying or mashing. As we’ve already established, I’m lazy. But the steps were pretty quick for this recipe, and I was able to throw together a fast, delicious side to go with some awesome grilled salmon.

The original recipe actually calls for fresh parsley, which I didn’t have on-hand. I swapped in fresh rosemary instead, which was perfect with the potatoes. The parmesan made such a tasty, golden crust on them that I can see making these over and over. They were even good as leftovers a few days later!READ THE POST

Easy Crockpot Beer Chicken

October 21, 2013

I rarely go in for crockpot cooking. Everyone waxes poetic about how easy it is, how much it saves your life, and how it’s basically the best thing since sliced bread. But I guess I just don’t get it.

I mean, I don’t hate crockpots. But I just haven’t had amazing luck with them. I mean, everything’s so…soggy. But every so often I run across a recipe that makes me want to give it another shot. I’d had this crockpot beer chicken recipe bookmarked for a while, and overall I really like it.

I do think it would be a little better with a darker beer (I tend toward stouts and darker beers like Negra Modelo), but I used something sitting in my fridge that I wasn’t going to be as likely to drink.

You could try my 10-second shredded chicken hack with this too!

The recipe didn’t call for any veggies, but I added them anyway. If you have the time, it would probably be better to add the zucchini and squash to the slow cooker more like a half-hour before you’re ready to serve, since then they’ll still retain some crunch—as it is, they were practically transparent and fairly mushy. I didn’t mind but I’d probably change that next time.

You can add whatever veggies you have around, it’s a super versatile recipe. I also cooked up some farro to use as a base for the recipe. It didn’t call for it, but it seemed a shame to waste all that tasty sauce. You can use anything you have on-hand—rice, quinoa, pasta, whatever.READ THE POST

Cheryl’s Healthy Morning Glory Muffins

October 13, 2013

I love me a good, healthy breakfast option. When I find one I love, I tend to stick with it. Which explains why I’ve had approximately 323 spinach and pineapple smoothies in the past several months…

A month or two ago, my co-worker brought these amazing morning glory muffins into work. I ate one (and then another) and then went right to her desk and asked her for the recipe.

When she sent it, it was even better than I’d thought—whole wheat flour, oil, apple butter, and lots of super healthy add-ins like coconut, walnuts, and carrots. And yet they tasted so indulgent!

They jumped to the top of my “must make” list, and I tried them out a couple weeks later. The recipe was super easy and they turned out so well! I kept them at my desk for breakfast and a mid-morning snack until they were all gone. READ THE POST

Frittata with Beets, Leeks, & Feta

October 12, 2013

Sometimes you just need to go back to basics.

A few (very insane) weeks ago I was still figuring out how to do things for myself after my surgery, just coming back to work (officially) full-time, rehabbing, and getting ready to head out of town for over a week. In short, I was pretty dang tired and feeling very “meh” about cooking or anything else that required even an iota of non-essential energy.

But I was also trying to get back to a normal life, including eating a lot healthier. While I was recovering from the surgery, convenience became a huge focus, so I ate a lot of Kashi pizzas, rotisserie chicken, and packaged ravioli. Not terrible, but not great either. So I told myself that ordering Thai food wasn’t an option and tried to find the next-easiest thing. That’s when I thought about a frittata.

The thing is, they feel kind of fancy, but they’re so simple. And you can make them out of almost anything. Seriously. Dump a bunch of leftovers in there, it’ll be great. I made it with leftover mac & cheese once, and it was awesome.

Honestly, the only thing I had to actually pick up at the grocery store that Sunday was the beet and the leek, because I wanted to try something a little different.

I’ve been meaning to try cooking with beets, so figured this was a great opportunity. But I had spinach in the fridge, a little bit of leftover feta sitting around, eggs, and cheese. What more do you need?? So the feta, leek, and beet frittata was born.

The beet was interesting in the frittata. One thing I didn’t anticipate was that it’s a little more watery than a sweet potato (so not as much caramelization), so I should have maybe patted the diced beets dry before cooking. Honestly I should have roasted them first. My first choice would have been a golden beet, but all they had was red (which stains everything). It was still great, and a nicely-different flavor combination.READ THE POST

Easy Grilled Sesame-Soy Salmon

September 27, 2013

I’m having trouble accepting that my grilling season is almost over.

Yes, I realize that the weather in Atlanta will permit grilling pretty much year-round, but it is harder to heat up when it’s cold. So I’m trying to squeeze all the grilling in that I can, and I’m on a super salmon kick.

I was so excited when my first salmon grilling (maple citrus grilled salmon) went so well, that I felt brave trying it again. This sesame-soy salmon was just as easy, but more of a savory (I always want to spell it savoury, like the Brits) spin.READ THE POST

One-Pot Farro with Tomatoes

September 23, 2013

Like 98% of the Pinterest-verse, I’d seen and pinned the ubiquitous “one-pot pasta” recipe where you put dry spaghetti, tomatoes, onions, and garlic into a cold pot of water and cook it all together.

I thought it sounded like a great idea and planned to try it at some point, until the ever-reliable Smitten Kitchen posted about how she’d tried it but the pasta had turned out all soft and gummy.

That’s when reason prevailed and I realized that what she said made total sense from a chemistry standpoint. And given my hatred of over-cooked pasta (one of our nation’s great failings), this wasn’t going to work. Instead, she submitted this one-pot farro recipe as an alternative, and she never steers me wrong.

It uses the exact same technique but substitutes a hardier grain for the soft processed pasta. Farro is better able to stand up to this kind of cooking process.

This dish was like a harbinger of fall—while the grape tomatoes were still bursting with summer flavor, the rich, silky sauce that formed around the nutty, chewy grains was like a warm hug. I’m not ready for fall just yet, but this is working on forcing me to get there.READ THE POST

Grilled Zucchini with Lemon Salt

September 15, 2013

Last weekend my friend decided to come over for dinner kind of last-minute, to help me put my new bed together later that night. I typically just order Thai food on Saturday nights, but wanted to cook dinner as a thank you.

Sometimes my dinners get a little overambitious and exhausting, so we decided to keep it simple. So I got a few salmon fillets and marinated them, and then decided to stick to a grilled theme with this beautiful grilled zucchini.

I’ve experimented with a number of grilled veggies, including zucchini a few times. However, this recipe has a unique element—lemon salt.

The bright, salty citrus combined with the smoky char marks on the zucchini really elevated this from average grilled zucchini to something that just felt special, while also being super easy. Easy + fancy? I’m on board.

READ THE POST

Fresh Herb Grilled Chicken

September 8, 2013

With the fresh herb grilled chicken, it’s really starting to feel like I’m back! I’ve spent the last two months being almost singularly-focused on my hip surgery. I had two weeks to get everything lined up for my out-of-state surgery and being out of work for a month and a half.

Then after the procedure my world initially was a fairly regimented schedule of pills, injections, ice packs, braces, weird machines on and around me, and those absolutely terrible anti-blood clot stockings that were the bane of my existence. My mom and then my sister (and baby niece) came down to help take of me, and I worked a ton from home, but the scope of my world basically shrunk to my living room.

My mom and sister left three weeks after the surgery, when I was able to start driving again (I’m still driving left-footed out of fear for my right hip). Since then I’ve basically just been trying to do the bare minimum, getting up and down my condo stairs, starting to wean myself off crutches, getting all my physical therapy in, working from home, and then collapsing at the end of the day.

I’ve re-watched two seasons each of Bones and Castle, and devoured three seasons of Buffy the Vampire Slayer on Netflix (Buffy + Angel 4EVER, amirite??).

I haven’t been making anything new lately (as you may have noticed), surviving on pre-made food and leftovers from when my sister was here. And cheese. Always cheese. But now, finally, I seem to have turned a corner.

Beyond throwing pasta with various fixings, this recipe was a first try at really cooking something (besides boiling up ravioli or baking a Kashi pizza). I knew it would need to be fast and easy, since I didn’t want to spend lots of time on my feet—I still tire really easily.

And I’m still obsessed with my grill and want to use it as much as I can before it gets cold out. Plus, my mom planted me this awesome indoor herb garden while she was here.

Isn’t that the BEST?! The only places in my entire condo (including the patio) that get direct sunlight are the two bedroom windows, so we put this in the guest bedroom. She planted tons of basil (my favorite!), rosemary, oregano, sage, and thyme. I’ve been doing my darnedest to keep them alive since she left, though I think the sage has shuffled off this mortal coil. It wasn’t terribly hardy. It’s not my fault!

Mom, if you’re reading this, I promise I took care of it…the sage just had no will to live.

Man, fresh herbs are the best. I used a combination of the rosemary, thyme, oregano, and sage for this dish. I was worried the basil would be too overpowering and would burn too easily, so I left it out.READ THE POST

Healthy Deep-Dish Chocolate Chip Cookie (Gluten-Free)

September 5, 2013

I can tell what you’re thinking. That “healthy” and “deep-dish chocolate chip cookie pie” don’t belong together. It’s an oxymoron. I must be off my meds.

And to be fair, this should really be called “healthier“, not “healthy”. Because dessert will never be carrot sticks—it’s just a fact of life. Dessert CAN be made healthier, though, without giving up taste or awesomeness. And that’s what we’re doing here today.

This dish is pretty intense. Despite some major ingredient substitutions, it’s rich and sweet and soft and gooey. Plus lower in sugar and full of fiber and protein. And gluten-free.

I might go so far as to say I like it better than I’d like a regular deep-dish cookie pie (which has never been to my particular taste).

As you may have guessed, this healthy delight has a secret ingredient. No, it’s not the tears of a baby duck, or the hoof of a firstborn unicorn. What is it, then?READ THE POST

Maple Citrus Grilled Salmon

August 24, 2013

I’ll be honest. I was really scared to try grilling fish. But my inaugural foray with this maple citrus grilled salmon was SO GOOD.

See, I luuurrrrve fish. Particularly more “fishy” fish (as my co-worker Lucy would say) like salmon. But dry fish? Blech. I want moist, flaky fish. I’ve tried making salmon in the oven in the past but haven’t had a ton of success getting it to the right consistency. But this grilled salmon was a REVELATION.

My mom and I made this a couple days after my surgery, so simplicity was key. I was mostly useless, and cooking in someone else’s kitchen is always hard so we wanted to keep it easy on her. I found this delicious-sounding marinade/glaze on Pinterest and, since I had all the ingredients on-hand, decided it was the perfect thing to try.

We were both so shocked by how good it was, how perfect the consistency was, and just how easy the recipe was. I was really sad that we only had two tiny fillets, because I would have DESTROYED, like, an entire salmon if it’d been available. Mmmmm, salmon.READ THE POST

How To Prepare Kohlrabi: Baked Kohlrabi Fries & Sauteed Kohlrabi Greens

August 11, 2013

Today we’ve got a weird one. Several weeks ago my CSA box had all sorts of randomness, including radishes (which I roasted but didn’t love—will have to try again) and kohlrabi. I’d never even heard of kohlrabi, so that was a new one…

So I had to figure out how to prepare kohlrabi.

All the pictures I’ve Googled of kohlrabi (which literally means “cabbage turnip” in German) show pale green roots (that really do look like a cabbage turnip), but mine were intensely fuchsia and kind of spiky. The inside was still beige, though, and had a consistency somewhat like a parsnip or turnip.

It’s a member of the cabbage family, along the lines of kale, brussels sprouts, broccoli, and cauliflower. Like all of those things, it’s highly nutritious and full of awesome phytochemicals.

Also like many of its brethren, the entire thing is edible. The root makes fries, mash, pie, etc., while the kohlrabi greens and stems can be sautéed, added to soups, or used the same way you’d use turnip greens or kale.READ THE POST

Grilled Eggplant with Goat Cheese, Balsamic, & Pine Nuts

August 5, 2013

I have a confession. I’ve never really loved eggplant. I don’t hate it, but I never choose it. I find it kind of squishy and a little bitter and mostly underwhelming. I will never order eggplant parmesan, and I find baba ganoush just plain weird.

I feel like they’re going to take away my Italo-phile card…

The great thing about this dish is that it’s super simple, but seems fancy, like you took a lot of time with it. And anything that has goat cheese, balsamic, and pine nuts is okay by me!

(Even eggplant.)

I won’t say that this dish totally changed my mind on eggplant or anything, but I really enjoyed it and it was cool to try preparing a new vegetable (which has been a theme lately, stay tuned for my kohlrabi efforts).READ THE POST

Barbecue Chardonnay Chicken

August 1, 2013

I’ve finally found a way I like to consume chardonnay!

It’s no major secret that I love wine, and there are certainly ones I love more than others. But for some reason I can NOT find a chardonnay that I like. I’ve tried a bunch, and I just don’t like them. I call it chardon-NO. My mom’s not the biggest fan either, and she’d tried a bottle I had in my fridge but didn’t like it, then had the brilliant idea to use it as a marinade instead.

We threw this recipe together a couple days after my surgery, so simple was the key word. It was actually meant to be grilled, but all the recent rain had tripped some kind of ground wire and my outdoor outlet didn’t work, so we cooked it on the stove instead. Always have a backup plan.

What was surprising was how unique the flavors were! I mean, barbecue is always good, and Sweet Baby Ray’s is the best. But you could really taste the chardonnay in there, and it added a really special flavor to the barbecue sauce—sweet without being cloying, and with that oaky depth (almost a little bite) that I don’t like in wine but somehow I really loved in chicken. Plus the sage fried up into little awesome crispy bits.READ THE POST

Super Healthy Chocolate Avocado Pudding

July 21, 2013

I think it’s safe to say that I LOVE avocado. I stockpile avocado recipes. I add them to recipes that don’t even call for them. Mostly I just eat them straight out of their shells with salt and pepper (I mean, it’s a food that already comes in a bowl!).

But I had never thought of using them to make dessert.

Never, that is, until sammysamgurl at Mouthwatering Motivation commented on my chicken & avocado enchiladas post and asked if I’d ever tried chocolate avocado pudding.

It sounded weird and awesome, and I knew I had to give it a try. Even better? It’s gluten-free, paleo, low carb, and full of protein, fiber, and good fat. It basically should have its dessert card revoked. Except it’s also totally unique and delicious.READ THE POST

Tomato Grilled Chicken with Barley Corn Salad

July 9, 2013

I couldn’t quite figure out what title to put on this post, because “tomato grilled chicken” just sounds weird, and “barley corn salad” doesn’t exactly scream “party in your mouth”.

But trust me, this dish is not at ALL weird, and is TOTALLY a party in your mouth.

This was my first time cooking barley, and I was a little nervous. It turned out well, though I didn’t quite follow the instructions and forgot to drain the barley (I just kept cooking it til the water evaporated).

The chicken was interesting but didn’t try to overwhelm everything else, and was super moist. I was worried that it would dry out because I had to cook mine longer (accidentally bought the super fat chicken breasts), but it kept the juice in very well.

And wow, barley was a revelation! It just had this amazing texture—chewy and nutty, which paired perfectly with the crunchiness of the onions and corn, the juiciness of the tomatoes, and the creamy avocado.READ THE POST

Grilled Balsamic Chicken

June 30, 2013

I’ve wanted a grill for as long as I’ve lived alone. In my head, a grill was all that stood between me and these awesome meaty dinners every night of the week.

Now, I can privately admit that that’s not entirely the truth—let’s not pretend I’d actually make dinner after a 12-hour day. But, I WOULD cook meat way more often, and it would open up a whole new world of culinary possibilities. Plus, who doesn’t love that freshly-grilled flavor?!

However, my apartment complex would never let me have a grill, and my new condo complex is the same. But there’s this nice patio just begging for a grill! What’s a girl to do?

Well, I did some digging, and apparently electric grills are a thing—not a very well-known thing, but a thing nonetheless. I knew I didn’t want to go the oversize George Foreman route. I found a few that got good reviews, and lucked out at Target a couple weeks ago and found a great CharBroil one on sale. This easy balsamic chicken recipe was its maiden voyage.

Isn’t that an amazing plate of food?! Look at me, making dinner on a work night like a grown-up BOSS. Ain’t she gorgeous?! Putting it together wasn’t super fun, but totally worth it.

My patio, on the other hand, looks a little rough since my dad and I pulled up the tile a couple weeks ago…READ THE POST

Healthy Cardamom-Almond Peach Crisp

June 23, 2013

When I realized last weekend that the lovely farm stand peaches I’d bought needed to be used up sooner rather than later, I started thinking through my options and what I had on-hand.

As I’ve mentioned before, my peach crisp is one of my go-to recipes, a lightly sweet, super summery dessert that checks all my major boxes. Healthy? Check. Perfect mix of spices? Check. Fiber & fruit? Check.

But I wanted to do something a little special, tweak my same-old recipe and try something different. And that’s when I landed on cardamom. The more I use it, the more I think that cardamom is a criminally underutilized spice in our cuisine.

It’s most often found in Indian recipes and chai tea, but it’s also great combined with certain sweeter flavors—particularly pears, peaches, and chocolate. It’s fairly expensive (similar to saffron and vanilla), but a little goes a long way and so you can buy it once and have it on-hand for a long time.

So I added some cardamom to the crisp to give it a kick, as well as some almond extract which pairs wonderfully with both peaches and cardamom. Result? A delish cardamom-almond peach crisp that’s easy, healthy, and perfect!

I can’t wait to experiment with cardamom more, particularly with chocolate, as it’s so unusual—the warmth of ginger with the bite of pepper.READ THE POST

Black Bean, Chicken, & Spinach Quinoa Casserole

June 19, 2013

I’ve been doing a lot of desperation cooking lately. What is desperation cooking, you ask?

Well, it goes something like this on an average Sunday afternoon…I look in my fridge and pantry and I have NOTHING (how is that possible?!) but I’m so hungry and I have to eat something and oh my word what will I eat, I’m going to starve and die and my cats will eat my face! But wait! There are seven completely random ingredients sitting around—what can I make???

The answer is generally something healthy, serviceable, and tasty enough, if not earth-shattering. This recipe was one of my better desperation-fueled culinary attempts, and definitely falls into that category.

Great news is it’s good for you, with protein-packed quinoa and chicken, fiber-full black beans, and superfood spinach. And cheese. Always cheese. READ THE POST

Super Easy Fresh Homemade Salsa

June 8, 2013

My family LOVES salsa. Well…I should say that my dad and sisters LOVE salsa. My mom and I? Meh. Largely because we’re babies and find it too spicy. And my mom isn’t into tomatoes. But I digress…

The thing is, I really WANT to love salsa. It looks so good! It has tomatoes! You eat it with chips! All of these things indicate I should love it, but somehow I dip the corner of my chip in it, shake it off, and call it good. However, the crowds go wild for this homemade salsa.

Seriously, it’s crazy. I was back in Kansas visiting my family last month for various graduations, and my mom made a big batch to take to my cousin Janelle’s party.

We got there, set it out on the counter next to another big Tupperware container of salsa, started going through the line. And in LITERALLY FIVE MINUTES it had been totally devoured. I’ve never seen anything like it. So if you’re looking for a foolproof fresh salsa recipe I’ve got you covered.

The best recipes are handwritten…

So rest assured, this is not just me saying it’s the best salsa, it’s a whole bunch of salsa-crazed outsiders.

READ THE POST

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