So, our toaster oven died. I'm also trying to reduce the amount of baked goods/sweets I eat, even those that are homemade. But, my sweet tooth isn't thrilled about that plan, so I've been trying to find some even healthier, but still indulgent, sweets recipes.
This one is a favorite; it's got a ton of nutrients, fantastic flavor, and super healthy, lovely fats. It's quick and easy to make, rich and filling, and definitely satisfies my sweet cravings.
Now, when you see the ingredient list, I'm sure you're going to think I'm crazy. I'm not, I promise! Well, at least not about this! :) I've been a fan of such unorthodox ingredients before
(which my friend, Lauren, can TOTALLY vouch for!). I'm even trying out some cookies that I hope to share with you in the near future!Chocolate Pudding, Remademakes 2 servingsadapted from The Iron Man1 ripe avocado (skin & pit removed)2 Tbs of honey or maple syrup2 Tbs, slightly heaping, cocoa power*1 heaping Tbs coconut oil (use cold-pressed/processed)1/2 tsp vanilla1/4 tsp ground flax seedsprinkling of chocolate chips, I like Ghirardelli bittersweet chocolate chipsToss all the ingredients except the chocolate chips in a food processor (blender might work too, but I haven't actually tried it. If you do, please let me know how it goes in the comments!). Process until smooth and shiny. You may have to stop it and scrape down the sides a couple of times. When smooth, toss in your chocolate chips and process just a bit more to break the chips up slightly and incorporate them into the pudding.Spoon into a container and let chill in the refrigerator for at least 30 minutes. Serve and devour. I crumbled up some peanuts on top. Cashews would also be awesome. A scoop of nut butter would probably be divine. Cover and save left-overs in the fridge for probably up to 4 days…I can't say for sure, as mine only lasted about 24 hours. :)*I used black cocoa powder. Oh man. Life changing, I tell you. Essentially, black cocoa powder is uber "Dutch-processed", which means the acidity naturally present in cocoa is removed, making for a more mellow flavor, completely lacking at bitterness/acidity of traditional raw cocoa powder. If you don't have/don't want to use black cocoa powder, try raw cocoa powder and a pinch of baking soda. The baking soda will help neutralize the cocoa and give the pudding a really lovely, rich, dark chocolate colorAvocado AwesomenessNiacin - also known as B3; precursor to tryptophan which is needed for the satiating and calming neurotransmitter, serotonin; also necessary for fat, protein, and carbohydrate metabolismB5 - also called pantothenic acid, needed to make Coenzyme A, which is used in energy metabolism and the synthesis of fatty acidsB6 - i.e. pyrodoxine, is a coenzyme (required for) amino acid (building blocks of protein) metabolismFolate - required for DNA synthesis to make new cells; also prevents neural tube defects which makes it a great part of a healthy pregnancy dietVitamin C - potent antioxidant, helping reduce and control inflammation in the body and reduce the progression of disease processes; vitamin C is also essential for collagen synthesis, which makes up the various structural components of our bodiesVitamin K - forms prothrombin which is necessary for activating the clotting cascade and allowing blood to clot; use caution if you take warfarin/coumadin, a blood thinner (consistent Vit. K intake is necessary to prevent bleeding problems)Potassium - necessary for proper electrolyte and fluid balance, nerve and muscle function, as well as to make many enzymes work properlyCopper - needed to make hemoglobin, the stuff in red blood cells that carries oxygen to the cells; also helps increase iron absorptionOleic Acid - a lovely mono saturated fat, also found in olive oil; has anti-inflammatory properties
Happy Thanksgiving! I'm enjoying some time with my family and some much needed time off. No new recipes to share today - just a quick post to say hello and share some fun news before diving into Christmas cookie-making! :) I'm published! I wrote an article for a great little nutrition website. I'll be writing at least two more. It was really fun and I'm hoping I'll have the opportunity to write even more and get my name out there while sharing my knowledge and beliefs about nutrition.
Hope everyone is having a great holiday season and remembering to be thankful for their health and all their body does for them! :)
Photo courtesy of my husband's phone and expert photography skillz
Sometimes it's nice to have a dinner that comes together in under 30 minutes. Sometimes, you want something that tastes great and still feels like a labor of love without demanding all that much actual labor. Sometimes you're looking at food recipes and stumble across one for tacos the same day your husband says "can we have tacos for dinner?". Yep, sometimes, it all just works.
These tacos were tasty and easy to make. They're not overloaded with cheese or sour cream, etc. They have a great little balance of salty/sweet (I typed "sweat" first, but they didn't have any sweat, although that would have made them salty, so maybe that would work too…), and spice. They came together in under 30 minutes and were devoured even quicker. Make these. Tonight. And again tomorrow. :)
makes 6 tacos
adapted from Bev Cooks
1 sweet potato, cut into 1/2 inch chunks
1/2 lb ground-beef, preferably grass-fed
1/2 sweet onion, chopped
2 cups cabbage, thinly sliced (we used Nappa; red or green would work just fine too)
juice from 1/2 a lime
1/4 cup fresh cilantro
6 tortillas (we used whole wheat)
optional, but definitely recommended
-peppadew peppers, diced (sweet and spicy)
-goat cheese, to sprinkle on top
Preheat oven to 400*. Cut up your sweet potato. Place in a large bowl. Drizzle with olive oil. Sprinkle with salt, pepper, cumin, cayenne, and paprika. If you like it super spicy, add more. If you don't want it too hot, add less. Toss until nicely coated. Spread onto a foil-lined baking sheet and bake until tender and started to brown a bit, about 20 minutes.
Meanwhile, in a pan over medium heat, add your ground beef, onions, more cumin, cayenne, paprika, salt and pepper. Brown your beef with the onions until onions are slightly soft. Remove from heat.
Chop up your cabbage. Place in a bowl (even the one the potatoes were in if you want to reduce your dirty-dish load). Chop up the cilantro and add it to the cabbage. Squeeze the lime juice into the cabbage and cilantro and toss to mix. Dice up any remaining add-ons.
By now, the potatoes should be ready. Remove from the oven. Place the tortillas in the oven to warm just slightly. When warm, remove and plate. Add a bit of meat mixture, some potatoes, lime/cilantro/cabbage, avocado, peppers, and just a sprinkling of goat cheese. Consume and repeat.
Sorry. It's been a busy, long, overwhelming few weeks. Clinical rotations started, and while interesting, they are also time-consuming and insane and hard and demanding. So, while I have an interesting, nutrition-related post coming soon, today, today we're just going to stick with chocolate.
There is this "infamous" chocolate chip cookie recipe. It's been touted by many blogs and even some magazines (like the New Yorker) as THE chocolate chip cookie recipe. I've hesitated to try it because it requires allowing the dough to chill and meld its flavors together overnight. OVERNIGHT!? I don't know about you, but when I want fresh, delicious, gooey chocolate chip cookies, I want them, like, five minutes ago...definitely not tomorrow. But, BUT, if I were to plan ahead, if I were to be patient, these would be my go to. These would be THE chocolate chip cookies I'd go for.
I made some minor modifications, as I don't own bread or cake flour, which the original recipe calls for. I also don't have brown sugar, as it's essentially cane sugar that's smaller granules. I did, however, use both small cane sugar crystals and the bigger ones, but I think everything would have been just fine if I'd used one all the way through. Also, I use unsalted butter; I prefer to add my own salt and love sprinkling it on top before baking. Finally, these cookies need to be taken out EARLY! Do NOT let them get all golden brown and such, they will be too dry and not all gooey and perfect. The edges may JUST start to turn a very tiny bit golden, but the middle should basically still be slightly doughy.
THE Chocolate Chip Cookie
makes about 10 very big cookies
adapted from David Leite's recipe
1 scant cup whole wheat pastry flour
1 heaping Tbs cornstarch
1/2 cup + 1/3 cup sprouted flour (or more whole wheat pastry, or AP, or bread)
1/2 heaping tsp baking soda
3/4 tsp baking powder
1 1/4 cups butter, unsalted, softened (let it sit out for a bit)
1/2 slightly heaping cup coarse raw sugar (or brown sugar, packed)
1/2 cup fine cane sugar
1 tsp vanilla extract
6 oz bittersweet chocolate (you can use chips, but I recommend disks or bars, broken up into chunks; it works better in these cookies)
Cream together the softened butter and sugars until light and fluffy. Add the egg and vanilla, beating until fluffy again. On low speed, add the dry ingredients (flour, cornstarch, soda, powder). Mix until JUST combined. Drop in the chocolate pieces and mix gently to incorporate. Press plastic wrap against the dough and refrigerate for 24-72 hours.
When ready to bake, preheat your oven to 350* and line a baking sheet with parchment paper. Scoop large golf-ball sized mounds of dough. Roll gently into balls and place on baking sheet. Make sure you leave space in between your dough balls. Sprinkle with sea salt and bake for about 18 minutes, until barely golden brown on the edges and still soft in the middle. Watch your first batch carefully to make sure you don't over-bake them! Transfer whole sheet pan to cooling rack (or gently slide entire piece of parchment paper off onto cooling rack) and let the cookies set, about 10 minutes. Repeat with remaining dough and then devour. SO, SOOOO good! And! They stayed lovely in an air-tight container overnight (they didn't make it any longer than that...).
We ate ours with fresh, grass-fed, whole milk and homemade almond milk, topped with homemade, slightly sweetened, vanilla-infused whipped cream.
Oh...my....gosh. I LOVE Chinese takeout. Now, I totally grant that Chinese in the U.S. might not actually taste anything like authentic, traditional Chinese food, but I really love it anyway. But, we try not to eat out too often, as we don't really have a lot of spare cash just sittin' around, and, well, I'm not big on not knowing what, exactly
, goes into my food. So, in an effort to feed my love for Chinese, but make it more affordable and nutritious, I attempted my own veggie Lo Mein.
It turned out pretty great. Husband said it was "just ok", but then continued to eat a second, heaping helping. :) You could easily add some chicken, shrimp, pork, or tofu to this, as well. I used curry powder, but would use a bunch less next time, or leave it out all together. What's your favorite Chinese takeout dish? Try this spin
on another "classic"!Veggie Lo Meinserved 2, plus leftovers2 Tbs coconut oil (olive oil will also work)*1/4 hoisin sauce (I made my own, see recipe below)
1 Tbs soy sauce
1 Tbs honey (or agave)
1 tsp fresh ginger, minced
1/4 tsp cayenne pepper
1/4 tsp curry powder
2 tsp minced garlic
1 cup water or broth
2 tsp ground flax (optional; will help to thicken up the sauce)
8 oz or so of uncooked spaghetti/linguini/lo mein noodles
lots of veggies; I used
-carrots (shredded, 1 or 2 large carrots)
-mushrooms (sliced, a handful or so)
-bell pepper (sliced, 1/2 - 1 full pepper)
-onion (1/4 cup, diced)
-broccoli florets (1/2 a head to a head)
-nappa cabbage (1-2 cups, thinly sliced)
other options include:
-really just about anything you want
*Homemade Hoisinmakes about 1/4 cup, so what you need for the recipe above2 Tbs soy sauce2 Tbs sesame seed oil1 tsp minced garlic1 heaping Tbs peanut buttersprinkle of red pepper flakes2 tsp honey1 Tbs vinegar (I used apple cider)Mix all ingredients together; whisk well to combine.For the Lo Mein:Boil a pot of water and cook pasta per package instructions. Meanwhile, prepare all your veggies and your homemade hoisin, if using. When pasta is done, drain and set aside (if you time things right, you should be able to basically get your veggies cooked at the same time the pasta is cooking).Heat a large sauce pan over medium-high heat. Add your oil. Stir fry all the veggies you're using (except the cabbage) until tender (a few minutes). Add your nappa cabbage (if using) and cook for another minute. Stir in your soy sauce, honey, ginger, cayenne pepper, curry powder, and hoisin sauce. Add the water and then the ground flax. Stir. Cook, stirring here and there, until the sauce has thickened up a bit. Add your cooked noodles and toss around with tongs to get everything evenly coated. Devour. Repeat next Friday. :)
As I've mentioned before
, I'm not set on gluten-free or paleo being THE answer, but I recognize that these types of nutritional approaches work for some. With that in mind, I always keep my eyes open for promising recipes that fit these dietary interests. This bread recipe is pretty great. The end result is a bit crumbly, but definitely a passable bread. We enjoyed it as open-faced, mini BLTs. Then, I enjoyed it as a delicious grilled PB and fruit sandwich breakfast (bonus recipe at end!)
It was pretty simple. It doesn't involve any funny gums or starches, or a million types of flours that you can't find anywhere. The original recipe was written for a standard, 8"x something loaf pan, but I didn't have enough almond flour, so I just halved it and made 2 small loaves (hence the mini BLTs... :) I used some homemade almond flour, made from the almond pulp left over after making almond milk (almond milk recipe to follow soon!). If you want to make your own, you can just grind/blend almonds until they form a floury texture. Don't over-grind or you'll end up with almond butter (or maybe DO overgrind and you can just make this
instead!)Gluten-free, Paleo Sandwich Bread 2 small loavesadapted from Living Healthy with Chocolate1 cup almond flour (homemade or otherwise)3 Tbs + 1/2 tsp ground flax1/2 tsp whole flaxseed (optional)1/4 tsp salt1/2 tsp baking soda1/4 cup arrowroot powder or cornstarch (I used cornstarch...I didn't have the arrowroot)3 Tbs butter or coconut oil (melted, but not hot)2 eggs1/2 tsp apple cider vinegar1/4 cup greek yogurt or regular (I recommend using full-fat yogurt; make sure it's plain!)Preheat your oven to 350*. Line the loaf pans with parchment paper (or grease the pans). Mix your almond flour, ground flaxseed, salt, baking soda, and arrowroot/cornstarch together in a medium bowl. In a small bowl, whisk together the melted butter/coconut oil, apple cider vinegar, yogurt, and eggs. Combine the wet with the dry and mix. Pour batter into your prepared pans. If you're using whole flaxseeds, sprinkle them over the top.Bake about 20 minutes. If you're making the smaller loaves, keep an eye on them to make sure you don't over do it. A toothpick inserted in the center of the bread should come out clean. Let it cool on a wire rack. Cut and enjoy! "Bonus" PB & "J" Recipeserves 14 slices Paleo, Gluten-free Sandwich Bread1/2 Tbs butter1/2 banana, mashed1-2 Tbs peanut butter2-4 strawberries (fresh or frozen, just thaw the frozen), thinly slicedHeat a skillet on medium heat. Melt the butter in the skillet and swirl it around. Spread a bit of PB on one slice of bread, slop on half of your banana mash, and half of the strawberry slices. Spread peanut butter on a second slice of bread, put it on top of PB/banana/strawberry mass. Place in the skillet and "grill" (ya know, like you grill grilled cheese?). Repeat with remaining ingredients. Grill until toasted and golden on one side, flip, and repeat. Enjoy a gooey, delicious, nutritious breakfast/snack/anytime bite.
Photo courtesy of Sarah Culver Photography
Autumn brings a lot of seedy things… pumpkins, butternut squash, acorn squash….really just a lot of squash. I’m a huge fan of using as much of the product as possible
when I cook. So when I have a huge handful or more of seeds to pull out of a pumpkin or squash before I cook it into whatever goodness
I have in mind, I hate to just throw them away. And, I’m hoping after this post, you’ll think twice before tossing these little gems away, too!
These seeds lend themselves to all sorts of fun combinations of spices and flavors. They can be sweet and salty, savory and herbaceous, hot and spicy…whatever your preference, they’ll be delicious and an easy, healthy snack. I like to make a batch and then keep them in a little container with me so I can munch on them throughout the day if I get hungry. What combinations do you like? I’ve listed a few ideas at the end of the recipe, but I’d LOVE to hear what you and your family loved/hated/decided to try! Seed Snacks
Pumpkin or some other Squash
olive oil or coconut oil (melted)
*Potential Seasonings include:
-maple syrup and cinnamon
-salt and pepper
-cane sugar and salt
-cumin and curry
-cayenne, maple syrup
etc. etc. etc.
Preheat your oven to 300*. Line a tray with foil or parchment paper for easier clean up.
Slice open your squash/pumpkin and remove the seeds. Use your pumpkin or squash to make something delicious
, or this
). Rinse off the seeds and get as much of the little pumpkin/squash “intestines” off as possible. Pat with a paper towel to dry the seeds a bit.
Put the seeds in s small bowl and add a splash of oil. The amount is going to depend on the amount of seeds, but you essentially want just enough to barely coat all of the seeds. They should not be oily, but just kind of glistening…. Add your seasonings of choice and toss to coat. Again, the amounts are going to depend on how many seeds you have and how strong you want the flavor to be. When I make my salt and pepper ones, for example, I usually have 1/3 cup – ½ cup of seeds, and I’ll add about a tsp of oil and ¼ tsp pepper, sprinkling of salt. Play around with it! See what you like, what you don’t.
Spread the coated seeds in a single layer on the prepared pan. Bake in the oven for about 30 minutes, shaking gently every now and then. Keep an eye on the seeds so they don’t burn. You want them to be hard and dry, some may even “pop” – that’s fine, that just means they’re probably done! Remove from the oven and let stand on the tray for a few minutes until cool. Enjoy!
**These babies make great salad toppers, too!
It's football season!
I’m actually not even remotely into football. If I pay attention, it’s just long enough to determine which team has the cooler name/jersey color/mascot/is the underdog and declare my fleeting allegiance to them. However, I’m very aware that for many Americans, weekends mean football and football means snacks. So, with that in mind, here is an awesome spin on two classics – hummus and Buffalo wings. I was excited about the potential of this recipe from the beginning; my husband, however, was a bit skeptical. He doesn’t love hummus and he’s not too big of a fan of Buffalo wings either. However, he really enjoyed this. In fact, he took almost half of it to work with him with some celery and carrots and returned home with an empty container. :)
from No Meat Athlete cookbook
makes about 2 cups
1 15-oz can chickpeas, drained and rinsed (about 1 1/2 cups of cooked chickpeas, if you're cooking them yourself)
1/2 tsp cumin
1/2 tsp paprika
sprinkling of salt (adjust according to your taste preference)
2 cloves garlic, or 2 tsp minced garlic
2 TBS tahini
1 TBS hot sauce (any cayenne-based one will do)*
1 TBS lemon juice (juice of half a lemon, if you squeeze the crap out of it)
1/2 cup roasted red pepper (no need to cut up)
2 TBS olive oil (or you can use the liquid from can of chickpeas; used the oil and then added a bit of water until the consistency was what I wanted)
*I actually wanted more flavor and will be adding perhaps even another TBS more of hot sauce the next time I make this. Taste after you've pulsed the first time and see what you think; adjust accordingly. The taste will almost certainly depend partly on what hot sauce you're using!
Put everything but the water/oil/chickpea juice into a food processor ( a blender would probably work too, but I haven't tried it so I can't vouch for it). Pulse/blend until relatively smooth. Add the water/oil/chickpea juice and process until super smooth. If you want it a bit thinner, add a bit more liquid and process again. Serve with warm flatbread, pita chips, celery, and carrots. Sprinkle some cayenne and more hot sauce over the top. A new flavorful football favorite in the making!
I will try to remember to update once I've tried it myself, but I'm planning to try making this with lentils instead of chickpeas soon. We'll see how it goes... :)
Chickpeas AKA Garbanzo beans AKA Fiber Freaks
Chickpeas are a crazy-good source of fiber. One mere cup of these babies contains almost half of your daily fiber needs! What's fiber good for? Well, fiber helps keep your digestive tract happy and healthy, bowels regular, and even slows the absorption of sugar into the blood stream to help control blood glucose (sugar) levels. Additionally, chickpeas are a good source of folate (15%), which is needed for proper DNA synthesis, as well as B6, which helps with numerous metabolic functions in the body, as well as the synthesis of heme (the stuff in your blood that transports oxygen), the production of the neurotransmitter serotonin (helps with balancing moods and sleep, as well as appetite control), and allows for the conversion of tryptophan (an amino acid found in some protein sources) to niacin (B3). And if that wasn't enough to have you convinced chickpeas are awesome, these legumes also contain 16% of your daily Iron needs, 12 g of protein, and 8% of daily Calcium requirements, as well as a whopping 98% of your Manganese requirements (which helps to activate enzymes essential for metabolism, acts as an antioxidant, and supports wound healing).
What do you think of when you hear the phrase “comfort foods”? Mac and cheese? Chicken Noodle soup? Spaghetti and Meatballs? Chocolate and Ice cream? I always think of warm foods. Something earthy and comforting, that seems to wrap you up in its aroma as it’s being made and then continues to make you feel warm and lovely from the first bite to the last.
I’d been waiting to try a new recipe from a cookbook my husband gave me until the weather started to turn cool and I needed some comfort. The opportunity came early this week. I had fairly high hopes, but this recipe didn’t merely exceed my expectations, but shattered them. It was warm, rich, comforting, and gooey. It had a well-developed depth of flavor. It contains over a pound of seasonal veggies. AND it’s pretty to boot!
This recipe will be a staple at our table for the next few months, until warm weather returns and it’s time to start embracing raw veggies again. The only change we would make? Husband would like sausage. I actually agree with him. This dish is just perfect as is, but a nice appley-sausage would put it over the top. We’ll definitely be trying that next time (i.e. next week!). Oh! I also halved the original recipe, not sure colossal how we’d like it – COLOSSAL mistake. So, you can easily double it and make two galettes (fancy word for essentially an open “pie”), or you can make one really huge one.
Butternut Squash & Caramelized Onion Galette
from Smitten Kitchen Cookbook
1 1/4 cups whole wheat pastry flour (I used about half whole wheat pastry, and half sprouted whole wheat flour)
sprinkle of salt
8 Tbs (1 stick) unsalted butter
1/4 cup sour cream or full-fat Greek yogurt (I only had low fat and it worked just fine!)
1/2 Tbs white vinegar
2-3 Tbs ice water (I needed more to get my dough to come together; just add slowly)
1 lb butternut squash, cubed and roasted
1 sweet onion
½ Tbs olive oil
1 Tbs butter + 1/ 2 Tbs olive oil
salt and pepper
pinch of sugar
sprinkling of cayenne pepper (optional, but yummy)
2 tsp or more of dried thyme (bit more if you’re using fresh)
1 cup shredded Fontina cheese (gruyere, emmental, beaufort, edam, gouda, & provolone should all work as substitutes, but I've not tried them, so I can't be sure!)
1 egg yolk beaten w/ 1 tsp water (optional; for glazing the pastry before baking to give it a pretty finish)
Make your pastry first. Combine the flour and salt in a medium-large bowl. Add the stick of butter and break it up with a pastry blender or two sharp knives until you have a cornmeal-like texture. There will be some bigger and some smaller chunks of butter remaining; that's fine, just don't let the big chunks be bigger than like a pea. The butter chunks are what will give your pastry lovely layers and flakiness! Whisk the yogurt/sour cream, vinegar, and water together in a small bowl; poor into the flour mixture. Gently mash it all together with a rubber spatula until a dough forms. If need be, add a bit more water. You want everything to come together, but not be sticky. Knead it once or twice if you need to to get it to form a nice dough-ball. Wrap in plastic and chill for at least an hour and up to 2 days.
While your dough chills, prepare the filling*. Preheat the oven to 400*, peel the squash, half it, remove the seeds (and save them to bake up later for a delicious snack!), and cut the squash into nice 1/2-inchish chunks. Cover a baking sheet in foil and then spray with olive oil or lightly coat the foil with olive oil using a paper towel to rub it all around. Lay out the squash pieces, sprinkle with salt and pepper, and bake until tender (about 30 minutes). Shake the pan around once or twice during the baking to make sure things don't stick and everyone cooks evenly.
While the squash bakes, prepare your onion. Peel the onion. Slice in half and then slice into thin half-moons. In a large pan, melt your butter and 1/2 Tbs of olive oil over low/medium heat. Add your onion slices and sprinkle with the sugar, the cayenne pepper if you're using it, and a bit of salt. Cook until soft and tender, gently stirring every now and then. This should take about 25ish minutes.
Mix the squash, onions, shredded cheese, and herbs together in a bowl and set aside.
Roll out your pastry on a floured work surface. Roll into a nice circle, about 1/4 inch thick. If you didn't leave your oven on after finishing the squash, turn it back on now, at 400*. Move your rolled out pastry to a parchment-lined baking sheet. Spoon the filling evenly into the center, leaving about 2+ inches as a border. Fold the border up over the filling (there WILL be hole in the middle where the filling peaks through - see picture at top!). If using, brush the pastry border with the egg wash and place the galette into the oven. Bake for 30-40 minutes until golden-brown. Let stand for a couple of minutes while you revel in all its autumn glory. Cut and consume. (Delicious as a left-over too!)
*I had the whole day to make this, so I really spaced things out. You could, however, do a similar thing, preparing the pastry one day, the squash another, and then just finishing the onions and throwing everything together to bake on another day. Additionally, the pastry should freeze just fine too, but I would flatten it out a bit into more of a disc before wrapping in plastic wrap and freezing for a quicker, more uniform thaw. :)
Photo courtesy of Sarah Culver Photography
I've mentioned before that I make just about all our food from scratch. You might think that that would mean a gazillion new recipes a week. The truth is, sometimes I forget to take pictures. And sometimes we just rely on favorites for which I've already posted the recipe. So, I thought I'd give you a quick peak into our normal weekly food menu; maybe it'll give you some ideas for your own! Currently loving...I've been shredding, measuring, and freezing out the right portions of zucchini so that I can make these even when the zucchinis have been long gone for the fallThese A-MAZ-ING cookies. Seriously, so easy and so goodThese two smoothies. And, as soon as I get my hands on some pumpkin, this one.This calamari; these awesome "burgers" (which freezer amazingly and reheat wonderfully for a quick lunch or dinner); this easy, spicy, yet refreshing salad; and with the last of the fresh zucchini, this little number.Oh, and it's definitely about time for this lovely soup (Saturday football, anyone?).And as soon as I get my hands on some pumpkin, this, this, and these.Hello fall!