I think one of the main reasons people think they don't like vegetables is because they've only ever had them prepared in boring ways. Canned green beans warmed up? Meh. Frozen carrots steamed in a pot until hot and rubbery? No thanks!Read More
This time in the spring I crave fresh-tasting foods. Salads and fruit are a welcome change after heavy winter comfort food. Mexican food has lots of bright, bold flavors, and it's a great way to celebrate the warm weather and sunshine!
Several years ago David and I saw the episode of Tyler's Ultimate where he makes this roasted tomatillo salsa. He uses it to make enchiladas, and those enchiladas are David's all-time favorite meal. They're incredible!
Sometimes lunch time just sneaks up on me. I'm busy working, and then suddenly there are three little hungry cave boys needing some food.
Usually these are the same days we are out of bread, naturally.
I'm in love with the idea of crock pot meals, but there are very few that I make completely in the slow cooker. I use my crock pot all the time, but it's generally not to make a complete meal. The problem with many slow cooker meals is that they're either super heavy on the meat (and meat ain't cheap!), or use a lot of rice or pasta, neither of which come out great for me in the crock pot.Read More
The first time I ate quinoa I thought it was disgusting, and looked like little eyeballs. If that’s you, you need to try this recipe - it will make a quinoa lover out of you!
When I eliminated gluten from my diet for my littlest cave boy I was not excited about it. I’m definitely not a low-carber, and learning to bake gluten-free is a big challenge. Buying lots of specialty flours, starches, and gums was too much for me at first with three kids, one a baby who woke 3-5 times a night to nurse. I opted to buy GF mixes for a while, and that worked, but finding this recipe for chocolate quinoa cake made me SUPER excited! Whole-grain, I already had it on hand, didn’t need a grain mill, and it’s chocolate. That sounded like a winning recipe to me!Read More
This pumpkin baked oatmeal is a great fall breakfast. We each ate two huge pieces the first time I made it. It’s full of whole grain goodness, healthy fats, vegetables (pumpkin!), warm spiciness, and sweetened with honey. Then I top it with brown sugar – not so healthy. But we love the crunch, and I really think this would not be as good without it. Balance. Crunchy brown sugar makes me happy. Happy helps me be healthy. So brown sugar on pumpkin oatmeal is healthy? Sure. We’ll go with that.Read More
I’m feeling a little bit ripped off today. My brother-in-law and sister-in-law in Dallas have beautiful, fluffy snow. We have rain and ice here in Tennessee – so not fair! Comfort food is in order. It’s definitely a soup kind of day. A creamy, potato-filled, cheesy soup kind of day!Read More
Ok, so one of the first things you learn in how-to-have-a-pretty-blog-people-actually-read school (that isn’t a real thing, FYI) is that you do not go long periods of time without posting. And if you should ever do such a terrible thing as go a long period of time without posting, you do not mention it. Ever. No apologies, no half-hearted attempts to make light of your absence.
I’m totally breaking those rules today. But I have a good reason! The past few months have been spent sleeping, dry heaving, snacking on cheese and frozen blackberries, and crying over spiders.Read More
A few years ago we were eating supper at a friend’s house. All I remember of the food that night was the salad with asian dressing. I wanted to eat the whole bowl, just for the dressing!
But it was Kraft. Soybean oil and junk like that, you know. It never occurred to me that I could recreate it healthier and better at home, until I came across a recipe in Nourishing Traditions for Oriental Dressing. I barely changed that recipe and it tastes even more delicious than I remember that Kraft stuff!Read More
It’s the end of summer (can I get an amen?!?). My garden is slowly petering out, and I’ve made just about all the salsa I’m going to make this year. With the last tomatoes coming in, I decided to try a fancy-schmancy roasted tomato soup recipe. It just looks and sounds fancy, but it’s actually super easy!Read More
Did you know you can cook granola in the crockpot? You totally can! It still gets crispy and golden brown, it just frees up your oven. This is helpful if you need your oven for other dishes, or it’s summertime and you want to keep the oven off, or you live somewhere overseas where you don’t have an oven.Read More
I kind of don’t know how to say this. This sauce doesn’t knock my socks off. Oh, it’s good. It tastes like pizza sauce and it’s great on our homemade pizza. David loves it and thinks it’s the perfect sauce. Every time I try to change it he huffs a little bit. He likes basic, no-frills sauce. I like fancy-schmancy, heirloom tomato Smitten Kitchen sauce, and things like that. So I guess I should say, if you like regular, normal, home-cooked food, you’ll probably think this sauce is just right.Read More
A while back I stopped posting my weekly meal plan. Honestly, I was getting bored posting it, so I thought you might be sick of reading it every week!
I enjoy reading other’s meal plans periodically. I always come away with new recipes or ideas to try. I decided to switch to posting my meal plan monthly. Hopefully that will still provide some inspiration for your meal planning, but not be repetitive and yawn-worthy:)Read More
I keep a notebook in my kitchen to write down new recipes. I jot down notes of what I’m changing in old recipes and scribble down ideas for new dishes. I have trouble making a recipe as it’s written. I pretty much always change something. Keeping a kitchen notebook has been helpful because now I can repeat the things that we really like.Read More
We’ve already had one massive heat wave this summer. Thankfully, we survived, although my electric bill this month is pretty ugly. Since I was sure not going to turn the oven on during the triple digit heat, I poked around the internet and discovered some new crock pot recipes. Cooking potatoes in the slow cooker was one of my experiments during the heat wave, and I’m converted. It always seemed a bit wasteful to keep the oven on for an hour just to cook some potatoes. David loves baked potatoes but I don’t make them very regularly, mostly because it takes up the oven for so long. With this new method he’s sure to get his potatoes a lot more frequently!Read More
There are some meals that I just don’t think to make in the summer. Pot roast. Lasagna. Enchiladas. It’s too hot. I’m not turning the oven on unless it’s unavoidable (read: we’re all out of bread).
But we do like enchiladas. In fact, I make three different kinds and we dearly love them all. Enchiladas are usually one of our first fall meals once it finally cools down outside. There is something to be said for eating things seasonally in that it sure builds anticipation. But since it’s hot from about April though September, that’s a looooong time to go without enchiladas. Too long, if you ask me!Read More
We love pasta of any kind and in any sauce. It borders on an obsession in this house, but for a while I felt bad about serving it. Spaghetti just isn’t a very nourishing meal, right?
Well, it depends. If we’re talking refined, enriched pasta and sauce made from canned tomatoes (swimming in BPA), then no, spaghetti isn’t very nourishing.
But we can totally make a few upgrades and turn it into quite an acceptable meal in the nutrition department. Let’s talk about that.Read More
Casseroles get a bad rap. I think this is because we’ve all had too many lukewarm, bland, chemical-laden offerings at church potlucks. Real food casseroles can be delicious, nourishing and serious comfort food. Just don’t take casseroles to church. They’re not going to taste good after sitting at room temperature for two hours;)Read More