With the end of Daylight Saving Time in my part of the world, solid afternoon snacks are more essential than ever. How else am I supposed to stay awake in my office when it gets dark at like 4:00pm? I need sustenance, people.
These pumpkin muffins are everything I need in an afternoon pick-me-up. They satisfy all the right cravings — carb-y, salty, and sweet — and they’re small enough to stow away just about anywhere.
The “harvest” of these harvest muffins comes mainly from the pumpkin, but sunflower seeds and craisins feel wonderfully autumnal to me too. I love these muffins plain, along with some coffee or tea. They’re also really nice with a pat of butter or cream cheese (as most things are, let’s be real).
The baking instructions call for an oven preheated to 500°F. That’s not a misprint. I really do want you to get your oven that hot! This is a pro-tip I picked up from King Arthur Flour. The high starting temperature helps the muffins really pop. Keep reading for the rest of the recipe! Read more… →
I was recently at dinner with some girlfriends, and one of them was teasing me about my impossible appetite. I wasn’t offended at all. In fact, it’s a badge I wear with pride. To quote my friend, I will absolutely “eat you under the table.” Food truck festivals, family-style Italian, dim sum Sundays — I do it all.
Food can be one of life’s greatest pleasures, especially when shared with good company. Many diet gurus and experts will tell you that when you go out with friends, you should choose light options. “Get a salad with dressing on the side,” they’ll say, “or a nice piece of grilled fish.” That may work for some people, but from my perspective… that kind of sucks.
Why drag yourself to a restaurant to order a $14 salad that you could probably make better (and healthier!) at home, while your friends and family relish more delectable fare? Spare yourself the torture; treat yourself! But do so with a few key things in mind. Read more… →
Every Sunday morning, I hop in the car with Lucas and we go grocery shopping. All of the fruits and vegetables are gorgeous this time of year. Cluster tomatoes, heavy on their still-attached vines, smell like summer sunlight. Ripe peaches are cheap and plentiful — I’ve gotten them as cheaply as 77 cents a pound. Beautiful, fresh summer produce like this deserves to shine. Gazpacho is the perfect vessel for that.
I had never made it before, but I knew the theory. Blend together tomato, peppers, and herbs, and chill. It’s really that simple. The key thing to remember when making gazpacho is that it’s served cold, and what that does to flavors: it dulls them. So, it follows that the flavors in your gazpacho need to be bigger and bolder than if the dish were served hot.
The peaches that I added to impart a little extra sweetness, but the overall feeling of this gazpacho is still zesty and bright. Oniony, garlicky, and a little acidic, it’s a refreshing dish for a hot summer day. Stir in a little Greek yogurt and serve with poached shrimp to make it more substantial. Recipe after the jump! Read more… →
For the first time in weeks, I turned my stove on to do something other than boil water for tea. I made a meal that was not a salad or other incarnation of chopped, raw veggies. Granted, my non-salad was an incredibly simple one-pot meal that took just 30 minutes from start to finish, but I’m still proud of myself. I shook of my summer-chef laziness and actually cooked.
For dinner tonight, I made this sweet potato skillet. The dish is a nutritional rock star. For just over 300 calories, you get 378% of your daily dose of vitamin A and 141% of vitamin C. It’s low in fat and cholesterol, and loaded with fiber and protein. And guess what? It tastes phenomenal too.
This recipe is seasoned with bold, warm spices — cumin and rosemary. Not your favorite herbs? Swap them for oregano and basil, or ginger and chives. Vegetarian? Leave out the chicken and add black beans or soy crumbles instead. Quick, versatile, and super satisfying.
Keep reading to see how I put my version of this sweet potato skillet together. Read more… →
Another summer day, another stove-free recipe. While I’m sure a fried egg with bacon and toast would make an equally delicious breakfast, it is just too hot for that. Also? I’m lazy.
…Yeah, if I’m being honest, that’s probably the primary reason for the recent resurgence of my blender.
Anyways, this is actually the very first smoothie I made this summer. I wanted to incorporate lots of fresh fruit, so I combined chunks of ripe yellow mango and a handful of sweet, fragrant blueberries. I also had some baby spinach that I was trying to use up, so I tossed that in too. My fruity green smoothie was born.
The nutrients in this recipe are off the charts: it’s super high in calcium and potassium, as well as vitamins A, C, and B12. Plus it’s very low in saturated fat, with no cholesterol — something that definitely couldn’t be said for that fried egg and bacon! Keep reading to see how I make this super easy, super tasty smoothie snack. Read more… →