I have really good news: I’m leaving for 2 weeks to Tokyo in a few days for a very very late honeymoon. Years later, guess we’re both super procrastinators, match made in heaven.
So is this. (Like that segueway? Yeah you do.) Quinoa and a creamy béchamel sauce — aka macaroni and cheese without the macaroni — is one of my go-to dishes when I want to make something that’s delicious, lighter than its traditional version, and kinda-surprising but not scary. I mean, what’s not to love: it’s cheese sauce with quinoa. Twice cooked. That’s… that’s just nice.
The nutmeg in this really makes the dish to me: it adds a super comfort food sweetness that is hard to replace with other spices. Of course real cheese does taste more “accurate” (and for those who love cheese, you get me when I say “better”) but it’s actually really good with a vegan cheese substitute if that’s your style, because the quinoa itself is already so moist this dish is naturally just gooey. And crispy on top. Oh my I just got hungry again. Read more
When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it! So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard. It’s boreth many fruit.
And now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.
OK, I have more than 5 friends, but we’re all super busy. Apparently too busy to eat tangerines off of my tree every day. So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now! Back-to-my-days-in-France long time! Read more
It seems to me like everyone has a bit of Irish in them. I don’t mean that metaphorically alone, as it’s astonishing the number of people I’ve come across who celebrate St. Patrick’s Day with a strong conviction that they are of some sort of Irish descent. Guess those Irish were busy back in the day? And I am no exception.
This time of year, and this month in particular, is a happy one for me as (1) it’s my birthday, and this year it was a big one (2) it’s St. Patrick’s Day just 5 days after said birthday and (3) Spring is coming and everyone has a strange optimism in their eyes. Even if you are getting blasted with an irregular blizzard, East Coast. Thoughts out to you, but heck, you get snow days.
I thought it’s about time I compile a list of my most green recipes to help you and yours celebrate the Irish holiday that’s all about the yellow-blue hue. I’m going to start with the most recent I shared from my birthday, since I haven’t even put it on the web-site yet! (you can thank the party for that, but I swear it’s coming soon). But, here is the video with the recipe below, followed by its equally green friends.
I hope you enjoy these recipes! They’re some of my favorite ones I’ve made. See, March really is a good month. 🙂
This truly is healthy comfort food. It’s vegan, loaded with vitamins, and full of plant-based protein (thanks to the skinnypasta), and is a combination of MACARONI AND CHEESE AND SWEET POTATOES. Mama mia!
I was inspired to think of a recipe that was healthy to keep up those New Year’s Resolutions, and I also wanted to make sure we replenish those vitamins that get squandered when we’ve been, uh, imbibing too much. I know I’m not alone thinking that this year has been a rather eventful one already, and perhaps to calm those nerves we’ve had a few glasses of wine? Just me? Buehler?
I don’t really want to talk too much during this post, as I think the photos do much speaking themselves.
This Valentine’s Day, instead of buying expensive, really poor quality chocolates that will only upset your (Valentine’s?) stomach, why not make something from the heart that’s super healthy. And sexy and delicious.
This is one of my favorite recipes I’ve had for a long time: Dark Chocolate Banana Truffles. It’s pretty genius, actually, as the really soft filling takes no effort to make besides slicing a banana. I think we all know how to do that. And then there are 4 other ingredients. Literally.