Celebrate the Sunshine! Roasted Spring Vegetable Salad

Roasted spring vegetable salad

After months of sleet, snow, and frigid temperatures that render even well-gloved human fingers virtually useless, it seems that winter is finally, FINALLY over. I’ve been celebrating by frolicking in the warm weather and getting inspired in the kitchen.

Asparagus, one of my favorite spring veggies, was beautiful and cheap at the grocery store this week, so I stocked up. Of course, I was then stuck figuring out how to prepare it for the week without it getting unappetizing and limp in the fridge. My solution? A good roast. Read more…


Another One for the Lazy: Shortcut Bao with Sweet Bean Filling

shortcut bao with sweet bean filling

You guys already know how much I love a shortcut recipe. When I saw on the great and glorious reddit that I could use biscuit dough as the base for homemade bao, it was like seeing the heavens part and hearing a voice from up above.

“You mean… I can have bao at home? Whenever I want? And it will take almost no work on my part?” My gratitude was so intense that I think I may have shed a tear.

And now I pass this incredible kitchen hack on to you. Read more…


Easy Spaghetti Squash “Pasta” with Fried Eggs

spaghetti squash pasta

I have a dear, deeply misguided friend who hates runny eggs with the heat of a thousand suns. This is something that I cannot comprehend. Beloved Friend, what other objectively wonderful things do you hate? Spaghetti carbonara? Molten chocolate cake? The sound of children laughing? The mind… it boggles. 

I firmly believe that an egg sunny-side up, runny yolk and all, can improve just about anything. It adds richness and creaminess in a single step. However, if you are like my friend and “weird runny eggs skeeve you out,” just cook your egg a little longer — you’ll still love this spaghetti squash pasta recipe.  Read more…


Work-Week Lunch: Kale & Chickpea Rice Bowl

Chickpea and Kale Rice Bowl

As I mentioned in my post late last week, I’m doing a lot of Bikram yoga these days. To meet the physical demands of my practice, I have seriously upped my protein game.

My former go-to lunch during the week was something filling but ultimately light — like a big leafy salad or bowl of vegetable soup. That doesn’t really cut it for me these days. Those things have a time and a place, of course; they’re just not the kind of meal that can give me everything I need before a workout.

This kale and chickpea rice bowl is one of my new favorite meals. It’s not so different from my other veggie-based bowls — it just has a bit more nutritional heft. First of all, there is a ton of protein for meatless dish : 11 grams per serving. If you want to boost that stat even higher, have a hard boiled egg on the side for an extra 6 grams. There are lots of other happy nutritional moments happening in this bowl too: one serving has 132% of your vitamin A for the day, and 119% of your vitamin C.

Frozen kale and canned chickpeas make for easy prep. Toss everything in the pan with a little olive oil and you’re on your way. From start to finish, this dish takes maybe 30 minutes to prepare (and most of that time is spent waiting for the rice to cook). It keeps well in the fridge too, so you’ll have no trouble riding this meal out for a few days. Love it.

Recipe after the jump! Read more…


Pumpkin-Packed Snack: Harvest Muffins with Craisins & Sunflower Seeds

Harvest muffins with pumpkin and sunflower seeds

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…

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