July 28th, 2015
It’s hard to believe that back-to-school season is about to kick off. And, around these parts, back-to-school means school lunch. We still have a little time, but we’re going to warm up by looking back. These are my top 5 school lunch recipes and ideas. My all-stars.
There is a ton of inspiration in these videos from gluten-free to make-ahead school lunches and ideas for how to use leftovers and think beyond the sandwich. It’s a lot—but the year is also long.
July 22nd, 2015
Fresh pineapple is a favorite treat in my house. The hungry boys love that it’s so naturally sweet—eating it plain is one of their favorites—and I love that its natural sweetness makes it a great addition to everything from smoothies to juices to muffins. Often, once you add pineapple, you can cut down on the other sweeteners. And, as much a I love eating local fruit, I live in NYC where having a few, delicious all-year-around fruits is a lifesaver. (Thank you, pineapple.)
The only bummer is having to cut them. At least, it used to be—but not anymore thanks to this quick tutorial on how to cut pineapple like a pro in 5 easy steps.
July 16th, 2015
Do you guys remember a little while back when I was freaking out about a smoothie recipe app that I can’t live without? Well, The Blender Girl Smoothies is now a book. And, yes, even though it’s a new release, my copy has found a permanent spot on the kitchen counter, already dogeared and splattered.
We drink smoothies on a nearly daily basis in my house and the author of The Blender Girl Smoothies, Tess Masters of The Blender Girl blog, has become our smoothie guru. Now we have a smoothie bible with 100 deliciously unique recipes. And if you’re worried that this book is going to tell you to blend a strawberry with a banana and some orange juice, think again. The blends that Tess has come up with go wayyyy beyond that.
July 15th, 2015
We love hummus in my house. We love it SO much that I decided to make an alternative recipe with same ease and appeal, but a change in flavor to keep things interesting. Instead of adding spices or other mix-in’s to traditional hummus, I decided to swap out chick peas all together for hearts of palm. And the result—this mouthwatering Hearts of Palm Dip—is sublime.
July 7th, 2015
As you can tell from the title of this post, I believe that Yogurt Chia Pudding has many virtues. This healthy snack recipe is a favorite in my house and I think with good reason.
First of all, it’s dead easy to make. You whisk a few ingredients together (sometimes I don’t even measure) and then let the mixture sit in the fridge for a few hours. That’s it. Then there’s the fact that it’s refreshing (perfect for summer), high in protein (to fuel long, hot afternoons), and can be flavored any which way. Oh yea, and it tastes good. Real good.
June 23rd, 2015
One of the best—and absolutely easiest—ways to add a burst of flavor to your cooking is to add citrus zest from lemons, limes, or oranges. But do it wrong and things get bitter. Literally. So, if you ask me, knowing how to zest citrus properly is a critical kitchen skill. It’s easy to do, but also easy to get wrong. And when it goes wrong, zest can ruin a dish. Here’s how zest citrus like a pro in 5 easy steps.
June 3rd, 2015
Fruit season is finally picking up here in the northeast! We no longer have to live on apples alone (for a few months, at least!). Raspberries and blueberries have been amazing. Strawberries are getting better and better. Soon, we’ll be gorging on juicy stone fruit. When fruit is in season locally like this, you can feast on it without fuss, straight from the basket. And we do! But there’s also an abundance and it’s fun to cook, bake, and play with all the goodness, too.
That’s the beauty of this time of year: produce is good, there’s plenty, and you can do what you want with it. One of the things I have been loving is serving fresh fruit with citrus sugar. My kids are pretty keen on eating fruit with citrus sugar, too. In fact, it’s been the most successful way of getting them to ask for more.
May 19th, 2015
Ever had quinoa gone wrong? Bitter? Hard? Dry? No more. As part of my new video series, How-To Like A Pro, I’m going to show you how to cook quinoa like a pro in 5 easy steps.
These new videos are short by design. They give a quick overview of how to cook or prep something like a pro in just a few easy steps. But, of course, you know me: I’ll always elaborate a little bit to make sure that you get it just right. Here are a few notes on each quinoa-making step.
May 12th, 2015
So, here’s the thing: This marshmallow creme is not organic. It is not made with particularly wholesome ingredients. In fact, it isn’t even made with unrefined sugar. On the contrary, it’s made with the one of the most refined sugars available to home cooks. But it’s a tasty special treat that contains no chemicals or artificial additives. The store bought kinds can’t say that so, if you’re going to make anything from scratch, it’s this.
You buying my argument? I hope so, because this is so fun to make and even more fun to eat.
May 8th, 2015
It’s so cliche, but I really do love a good brunch with sweets and treats on Mother’s Day. Dinner’s great and lunch is nice, but brunch and dessert win this game. Especially if you can manage to pull them together into one meal.
These are my favorite sweets and treats for Mother’s Day. Any of them sound good to you, too? If they do, pass them on: I picked easy recipes that your loved ones can make for you even if they aren’t pros in the kitchen. You deserve a day off unless, of course, getting in the kitchen makes you happy. Then cook away, mama, cook away.
May 4th, 2015
One of my favorite holidays is this week (tomorrow!): Cinco de Mayo. Having just returned from an amazing long weekend in Mexico, I’m more excited than ever to honor a day—technically the mark of the Mexican army’s victory at the Battle of Puebla—that is a celebration of one of the warmest, most beautiful cultures on the planet. And I’m not just saying that because I love Mexican food.
Yes, Mexican food is wonderful, but it is a mere reflection of the beauty of the people and place. Mexico stole my heart and it’s no wonder:
It is full of color.
Its culture honors amazing ancient traditions. Even ones like pulque that can get you a little drunk.
And, of course, Mexico has a varied, rich cuisine that never ceases to amaze—or sate—me.
Cinco de Mayo is a wonderful opportunity to drink margaritas and shake your maracas (ahem), but it’s also a wonderful opportunity to dig into Mexican culture and these recipes, too. I hope that you will. Here are a few to get you started.
April 28th, 2015
Snack time! Or dessert. Either way, this decadent Chocolate Peanut Butter Pudding will satisfy. And, yes, it can easily be made vegan.
This recipe has a secret (or maybe not-so-secret if you’re a smarty pants!) ingredient that makes this pudding super creamy without any dairy. It’s also what makes this treat easy to make. It comes together in 5-minutes with the whirl of your blender.
April 20th, 2015
I’ve been feeling bad about not coming around here as much these days, so I brought you some delicious Banana Coconut Bread. Have a slice and forgive me?
It’s not that I don’t want to hang out with you guys. I do. Badly! But I’m working on a few things that I hope you’ll be excited about, too, and I’m working hard. Isn’t it annoying when someone says something like that and then follows up with, “I can’t share details yet,” but I really can’t. Soon, though. Very soon. In the meantime, how’s that Banana Coconut Bread? Delicious, right?