I first made these muffins three springs ago, as a farewell and a thank you to one of the most compassionate, gentle, poised, and balanced women I have known, who entered my life at such a crucial time. Everything — from the words she said and the voice she spoke in, to the pure grace of her movements — was angelic. And with the impact she made on me I sometimes wonder if she really was an angel sent to help me out… Continue reading
I know, last year was a rough one for me and blogging. I apologize, and am determined to get back into the groove now that I’m settled in a new home for at least a year. (!)
The past year was about getting some more travel out of my system, going to school and figuring out where to go and what to make of my adult life. Turns out my next chapter begins with a move to Austin, TX, more on a whim than any real specific reason, but I think it was a good choice.
I brought my big furry beast with me and we moved in with a little furry beast and his human into a small home with a big back yard in south Austin. The house, pretty neglected and dirty looking when we first moved in, is really starting to grow on me. We broke it in with a delicious meal and bonfire with friends on a warm, starry night, and since then it’s really starting to feel like home.
So, what other important activity must I do when breaking my new house in? Bake. Something chocolatey, something nuttty, something healthy…(ish).
I’m a big fan of using nut flours and butters in baking for the rich, buttery texture it gives, and, obviously, the nutty flavor. I’m also a big fan of peanut butter & jelly sandwiches, and even more so, what I call the grown-up version: almond butter & blackberry sandwiches. Today I decided to convert this combination into little bite-sized desserts – or snacks, because they’re healthy :)
It’s been two weeks since I’ve been home in the US and I already miss making treats. Cookies, bars, cakes, granola, cobblers… there was always something to be concocted and it was a breeze, or should I say piece of cake ;) in our—thanks to my lovely mother—well-stocked pantry and well-equipped kitchen. How I took that all for granted! Whipping up a batch of after dinner peanut butter cookies isn’t quite as simple when my current pantry has zero ingredients, and my kitchen not a spatula, mixing bowl nor cookie sheet. I know, poor poor me… :) Continue reading
One of my first posts was my adapted version of Nikki’s Healthy Cookies from 101 Cookbooks, a “classic” healthy cookie of the blog world. Butter-less, flour-less, egg-less, and sugar-less, these continue to please as my go-to healthy cookie and friends still ask me for “that banana cookie recipe you always made.”
Well with time after time of baking these and my unending obsession with changing up recipes, I have for you my new and improved healthy banana cookie. It’s peanutty, banana-y, coconutty, puctuated with drops of creamy chocolate (or carob), and to me the flavors never get old. Substantial + healthy enough to eat for breakfast, ideal for a midday snack, and decadent enough to satisfy my sweet cravings…. what more do I need to say? :)
Get baking and have yourself some guilt-free deliciousness! Continue reading
Gazpacho and I have a thing this summer. How did I never see in it what I do now? I used to compare it to ‘just like drinking a jar of salsa – yuck!’, but now I see it’s so far beyond that. Light, refreshing, complex, pure, and wonderful. Like drinking my summer garden. For breakfast, lunch and/or dinner. Topped with herbed croutons, fancy ceviche, or nothing. I love it, and I love that it helps me keep any of my precious garden tomatoes from going to waste.
Working on an organic farm this summer as well as having 6 plants of my own to tend, you could say I’ve picked my fair share of ‘maters this season. And just look at all the varieties! Each has their own flavor, texture and purpose. Many are heirlooms, which are so flavor-packed and meaty they’re just crying out to be part of a mean BLT. I’ll admit some look pretty darn ugly on the outside. But it’s the inside beauty that counts, right?
I’ve made gazpacho (Spanish chilled tomato soup) maybe 6 times in the past few weeks, enjoying it as an on-the-go breakfast, as a cool refresher after working outside, eating bowls-full for lunch & dinner, and taking it to a cookout for friends to enjoy. Each time I make it is a little different, as I don’t follow a strict recipe and always use a mishmash of tomato varieties. But it’s hard to mess up too bad, unless of course you mistake jalapeños for bell peppers. Here’s my top secret recipe, now go put summer’s bounty to good use! Continue reading
Strawberry season in the Mid-Atlantic — although fleeting, it always leaves me with excitement for more of summer’s candy to come: blueberries, wild raspberries, and my most beloved, the peach! So while I do cherish the early red berries, admittedly I get more excited for what’s to follow, and the indication that my favorite season is only just beginning.
garden bouquet: summer lettuces and berries
My go-to recipe to highlight the local strawberries for the past few years has been this: an oat square that reminds me of my good old Nutri-Grain bar, but much more hearty and wholesome with fresh-from-the-fields strawberry jam slathered and baked right on top. They’re also vegan, and interestingly made with chia seeds as a thickener in the jam and as an egg-replacer in the dough. Chia seeds are an excellent source of fiber, protein, antioxidants, calcium, omega-3, and pure energy! I also like the seedy texture it gave to the jam — i love jam with chunks of fruit and seeds :)
Fresh-picked strawberries ripen fast and need to be put to use, so if you’re looking for a healthy treat or a sweet and wholesome breakfast to use up those buckets of fruit, give these bars a try. Continue reading
I am about to write a post that came about from a trip to Five Guys and Subway. Never in envisioning my ‘healthy cooking blog’ did I think something like this would come up. But inspiration finds you in unexpected places, I suppose.
So here we were, my boyfriend and I waiting out the thunderstorm in a (particularly awesome) tavern before a great night of baseball: the Nationals vs. Orioles at the Nats stadium in DC. I had the thought of maybe grabbing a sandwich at Subway across the street rather than paying $12 for a greasy something-or-other in the stadium. Forrest was in, although he decided to go all in at the Five Guys next door. I admitted to him that I did love their fries—way back when I ate hamburgers—so he promised to share with me all the little fries I desired, as they stuff an entire brown bag full of them. What a treat!
The fries – their cajun seasoned ones which I had never tried – were greasy but delicious, with a much more ‘homemade’ taste than any other fast food fries I’ve had. And the cajun seasoning was just meant to be with them. I knew I’d be cooking up a healthier version as soon as I got home.
And that was that. Inspiration for my next recipe came to me from a greasy burger joint outside a ballpark. Although I love cooking and eating foods that are inherently healthy (kale salads, lentil stew, etc..) there is a great satisfaction that comes from ‘healthifying’ something that’s typically not so great for you. So here are some oven baked fries, smothered in Cajun goodness, thick and tender and crispy enough to rival any fast food joint.