As a native southern Californian, fresh pico de gallo is my favorite condiment. You can make this quick pico de gallo in your food processor in minutes for a tasty addition to your next taco night.
Six weeks postpartum and I think I am finally getting my parenting sea legs. The baby slept for two 4-hour chunks last night (woo!) so I feel superhuman today. Keep in mind this is coming from the person that used to claim to be a zombie on less than 8 hours of sleep. Turns out, I had no idea what being a zombie really felt like.
A month before our little guy arrived, I planned and froze a bunch of Crock Pot meals. Between those and the food our friends and family have brought over, I haven’t needed to cook since the baby was born. Yesterday I plopped the baby into the Ergo 360 and went to work. It was nice to be home.
These No Bake Pumpkin Spice Bars are a sweet fall treat. They will not only satisfy your sweet tooth, but they are also a great grab-and-go snack.
Did I miss the pumpkin spice train? I hope not because I have a recipe that I have been meaning to post for weeks but haven’t had the chance. If you are friends with me in real life then you know I got pregnant in January and pretty much spent the first 20 weeks of my pregnancy sleeping. Man, who knew that growing a little human was so exhausting? Not me that is for sure. Then, I had a summer chock full of wedding and baby showers. Did I mention we also moved and decided to do a full gut rehab of our bathroom in my 37th week of pregnancy? Yeah. What can I say, we’re crazy.
Brussels sprouts are one of those veggies that aren’t always a crowd-pleaser. I can understand that because, if overcooked, they don’t smell great and can often taste like a wet sock. Nobody likes wet sock. Not that I have ever tasted a wet sock, but I can only imagine that I wouldn’t be a fan of it. However, if cooked correctly, brussels sprouts are nutty and flavorful and so so healthy for you!
To say that I am mildly obsessed with brussels sprouts would be an understatement. They are one of the only vegetables that make it into my grocery cart every week whether they are in or out of season. Most of the time, I prepare them by slicing them in half, tossing them in extra virgin olive oil, seasoning them with salt, pepper and fresh garlic, and roasting them in a 425˚ oven for about 30 minutes. However, over the last year, I have been hashing them and it’s my new favorite way to eat them.
To hash brussels sprouts, you trim the bottom stem, remove any bruised leaves, slice the sprout in half, and thinly slice each half about 1/8″ thick. You could also pop whole sprouts into your food processor affixed with the slicing blade. (more…)
This recipe for Dairy-Free Nutella Milk is the perfect alternative to chocolate milk. This recipe is also free of refined sugar. You can drink it warm or chilled – it’s delicious both ways!
I’ve been making my own almond milk for close to a year. Making your own nut milk is incredibly easy and it’s a regular item on my Sunday food prep list. The only special equipment you need is a nut milk bag (I use this one from Zimtal) and a blender.
Over the past few months, I’ve been experimenting with other nuts and have made pecan milk, cashew milk, and hazelnut milk. It takes a little bit of elbow grease to squeeze the milk through the bag, but it isn’t difficult or overly time-consuming and the bag washes up easily and dries quickly.
To get the best flavor, you’ll want to use raw, unsalted, unroasted nuts when you make nut milk. My local grocer sells a big variety of raw nuts in bulk. If yours does not, there are a ton of companies online that sell nuts in bulk including Amazon, Oh Nuts!, and Oregon Hazelnuts.
I love to add freshly made nut milks to my coffee in the morning and also love sipping a little before bed as an after dinner treat. Homemade nut milk has a pure nutty flavor (duh). It literally tastes like you are drinking nuts because well… you are! I didn’t realize how much sweetener and additives were added to store-bought nut milks until I tasted it in its purest and raw form. (more…)
When I was little, my grandmother used to spend the weeks leading up to Christmas baking pies, cookies, brownies, and various Italian confections. These Black and White Almond Cookies remind me of a cross between the almond crescent cookies she used to make and biscotti. I think they taste the best after taking a dunk in some hot coffee!
Do you know what today is? Today is the day that the internet gets flooded with delicious cookie recipes from all of your favorite food bloggers, myself included. If you’ve been following me in Instagram, you’ve probably seen me posting various cookie pictures over the last few weeks and today you can get all the recipes because today is the Great Food Blogger Cookie Swap recipe reveal day!
What’s the Great Food Blogger Cookie Swap you ask? It’s a food blogger swap organized by Love & Olive Oil and The Little Kitchen benefiting Cookies for Kids’ Cancer, a national non-profit organization that funds research to find new and improved treatments for pediatric cancer. I am so honored to be chosen among all of the bloggers that joined this year to benefit such a great cause.
Hasselback Sweet Potatoes offer a unique twist to a traditional baked potato. They were invented by a Swedish chef and are very easy to replicate. Their elegant presentation is perfect for a Thanksgiving side dish, family dinner, or date night in.
So… the other day I was scrolling through my Instagram feed when I came across this recipe from Jenn Greenberg and knew I had to try it immediately. The trouble was, I only had sweet potatoes in the house, but I decided to give it a whirl anyway. This might just be my new favorite way to eat sweet potatoes.
After a little Google research, I found that Hasselback potatoes are the Swedish way of preparing baked potatoes and that their name is derived from the hotel that invented the dish, the Hasselbacken hotel in Stockholm.
Don’t be fooled by the intricate design these potatoes have. As long as you have a sharp knife, the prep is quick and easy. It took me about 15 minutes to prep and season three of these bad boys. In fact, I was able to prep them faster than it took my oven to heat to 425˚.
Kale is an awesome superfood that freezes really well for use all year-round. Kale has been dubbed the world’s healthiest food because it is super high in vitamins, K, A, and C and easy to eat in smoothies or soup. Below, I’ve included the steps I go through when freezing my annual kale crop.
I’ve been in seasonal denial for the past 2 weeks, but there is no mistaking it, Fall has made an appearance in Chicago. The end of summer is always a bittersweet time of year because, as the gardening season comes to an end, I begin to can, pickle, dehydrate, and freeze everything I can get my hands on in preparation for the colder months ahead.
This summer, I may have gone a little overboard by planting three kale plants instead of one because at the moment we’re swimming in kale! I don’t mind though because kale freezes really well and I love to add it to smoothies and winter soups. I was so sad when I used the last of our garden fresh kale last year that I was determined to plant enough to sustain us well into the winter. Hopefully, I have succeeded.
Every year, we plant Lacinato kale (also known as Dinosaur kale or Tuscan kale), but this method will work with any kale variety you have producing in your garden. I do not blanch my kale before freezing, but there are many tutorials out there that claim you should. Last year, I was using unblanched, frozen kale until March and didn’t notice a significant drop in flavor, texture, or color.
Dehydrated beet greens can be added to smoothies, soups, pasta sauces, or casseroles for an added punch of nutrition. This method of preserving can be used for any green including collard greens, kale, chard, and radish greens.
I LOVE beets. Love them. Seriously, I can’t resist a beet. I like ’em roasted, raw, pickled, in salads, as a side dish, and mixed with ginger in smoothies (try it!). In fact, when I was working in IT several years ago, I used to keep a can of beets in my desk for a midday snack. True story.
Naturally, when we built our raised garden beds, one of the first seed packets I ordered were Chiggoia beets. Beets grow very well in early spring and fall weather conditions making them ideal for growing in an area like Chicago.
As much as I love beets, I am not too fond of beet greens. I’ve tried sautéing them in absurd amounts of garlic, adding them to soup, and baking them into casseroles, but there is an underlying aftertaste that I just do not care for.
Strawberries are one of my favorite summer fruits. This year, I am freezing fresh strawberries to use throughout the year. Frozen strawberries are not limited to smoothies, although that is a delicious way to use frozen fruit. Below are 3 ways to freeze and use frozen strawberries.
Since strawberries are no longer in season (tear!), this will most likely be the last fresh strawberry post you see until next summer. Every so often I get a hankering for strawberries mid-winter and drop $5 for a pint only to be disappointed. No matter how red and juicy they look, the taste of a winter strawberry cannot compete with a summer strawberry. Unless you live in a warm-weather climate like southern California where you can get strawberries year-round, strawberries are a staple of summer. I am so jealous of all of my warm-weather readers!
Two weeks ago, strawberries went on sale at my local grocery store for .99 cents a pound. I bought four pounds and frozen them 3 different ways because I intend to use them in a variety of ways throughout the year. Freezing strawberries is quick and easy so get your berries while they’re here and freeze ’em up! You can freeze strawberries whole, in ice cube trays, or as a purée.
Below are the steps for each method along with some recipe ideas for each.
Salad is not just a sidekick to lunch or dinner anymore. With a breakfast salad, you get a serving of fruit and vegetables into your diet before you finish your morning coffee. I like breakfast salads topped with a runny fried egg, but you could add any protein of your choice.
My kale plants have been doing wonderfully this summer mainly because we haven’t had a summer. I am in total denial about having to return to work this week because the last few months have felt like an extended spring.
Kale thrives in fall-like weather and can even survive for a few weeks under snow and frost, but usually my kale plants do not start booming until the middle of September. I’ve been harvesting and freezing massive amounts of kale every week, but my tomato and pepper plants have been producing very little if any fruit. The plight of home gardening!
My favorite thing to eat for breakfast in the summer is a garden fresh omelette with fresh peppers, tomatoes, and arugula, but since the weather and garden is giving me kale, I created a raw kale and strawberry salad and paired it with an easy lemon vinaigrette. I’ve also rounded up 11 additional salads that you could enjoy for breakfast. So, if you are bored with your usual breakfast, try one (or all!) of the breakfast salads below!
12 Breakfast Salads to Enjoy this Summer