CONNECT WITH US

+


February 23, 2015


I remember in elementary school everyone flipping out over green eggs and ham on St Patrick’s Day. Do the two really have anything to do with each other? Probably not, but green = St Patrick’s Day and my school rolled with it. Obviously, I don’t eat ham and coloring eggs green kiiiiind of freaks me out. Solution? Green bread. My aunt makes a killer sweet green bread with pistachio pudding, but I wanted to go a little more savory. I thought back to how much I loved putting spinach in pancakes and how people make spinach pasta. Spinach bread really just made the most logical sense. Josh was really not a fan of the idea of this, especially because of the color. Let me just say that you can’t really...


February 21, 2015


We could also call this the recipe that uses 3 forms of coconut. Guess I was in a coconutty mood when trying to come up with a chocolate pairing for this month’s Recipe Redux. Is it weird if I admit that I’m not really a big chocolate fan? Not that I’ll turn it down (well, I will turn down cheap chocolate. I think it tastes like waxy dirt) but it normally requires me to be in the mood for chocolate. I’m definitely not one of those people who eats a square of dark chocolate every night. So my chocolate pairing is focused way less on the chocolate, more on everything else that’s going on. I was inspired a few weeks ago by Sarah at Making Thyme for Health to make...


February 18, 2015


aka my lunch this week. I”m so lazy, that I almost titled my post that. There’s not much to say about this, maybe because right now my mouth is full of marked down grocery store paczkis, but that’s besides the point. I’m on this never ending quest to eat more vegetables (and fruit, but this recipe isn’t really any improvement there. And the paczkis prob aren’t helping, either), and yet I always end up with a crisper full of sad, forgotten veggies. Everyone needs a recipe that revives those noms and makes them edible again, right? Well, this is mine #NoBrusselsLeftBehind For me, BBQ sauce saves anything. Be it undercooked rice — whyyyy can’t I get this right, even with a rice cooker?! — or just to keep a meal...


February 16, 2015


Realistically, these could be cookie skillets for four. We each ate a whole one and it was SO delicious, but if you’re trying to be calorie conscious, it’d be best to split one with a buddy. Especially if you’re covering it in ice cream. It’s definitely healthier than the standard cookie skillet, but I can’t manage to actually call it healthy. Check those chocolate chunks, yo — too many chippies to be health food. Now that I’ve bribed you with cookies, a question. Do I talk about myself enough? Too much? Not enough about cats? I’d ask if there’s too much about my cats, but I know that isn’t possible Last week when I dropped cupcakes off at my dad’s office, one of his coworkers ask for my blog URL...


February 11, 2015


I have this crazy obsession with lemon, and I’m glad the internet exists to tell me I’m not alone.  My policy is usually the tarter the better. It’s just so refreshing and a little goes a long way. My favorite ways to eat lemon include: lemon cream sauces on pasta, lemon bars, a whole lemon squeezed into a glass of hot water (with the mangled lemon floating in the water for even extra tang), and sometimes even just taking a bite like they’re an orange. Side note: I don’t even like biting oranges as if they’re oranges.  The only time I’ll eat something even close to an orange in it’s whole state are cuties (not oranges!) and the pre-sliced chunks they give you at sushi restaurants after your meal. And...


February 4, 2015


I go back and forth with Josh almost every week about how he needs to contribute to the meal plan, and every week he claims he has no idea what kinds of foods can be made vegetarian. Let’s ignore the fact that there’s a meat substitute for almost literally every kind of meat in the world and focus on the fact that he has eaten a predominately vegetarian diet for years. Let me also point out that vegetarian versions of his favorite childhood meals, like the fajita tater tot casserole, are my more popular recipes. Clearly, there’s a lot of people who want to eat what Josh eats and that group of people includes me. Though he likes all the vegetarian meals I make, he definitely prefers when they have...