Banana-Zucchini Muffins

I know I say I don’t bake a lot, and honestly, I didn’t used to. But, now that I know my son loves muffins and that they are a regular part of his breakfast (muffin + plain yogurt + fruit/vegetable smoothie), I’ve been experimenting a little more with batters and baked goods. As usual, I had a couple of over-ripe bananas,...
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What I Ate Wednesday – April 26, 2016

Kicked off the day with a smoothie that turned out to be a #FoodFail. I chugged it down as quickly as I could because I didn’t want to waste the precious fruits and veggies I put in there. The chocolate-chocolate chip banana bread I had made over the weekend for my in-laws definitely came to the rescue this AM. To...
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Eggy Black Bean Quesadilla

This recipe is sooooo easy to make – it’s one of my favorite lunches to whip up when I need something quick and filling, but nutritious (obviously!), too. I would say that I prepare these black beans at least once a week because the whole family enjoys them. You can use them in these quesadillas, or in tacos, on nachos,...
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Avocado-Banana Pudding with Cardamom

For the longest time, I reserved avocados for one thing and one thing only…guacamole. That’s just how I like my avocado – mixed with tomato, onion, and lime juice, then eaten with a tortilla chip or scooped onto an enchilada, in a burrito, or on a quesadilla. It’s still my number 1 way to eat an avocado, but I’ve opened...
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10 Things Every Beginner Runner Should Know

Spring has finally sprung and my fellow seasonal runners have come out to play. Yay! To me, there’s no exercise better than lacing up my running shoes and heading out for a run on a gorgeous day. It’s as much mental as it is physical – a time to clear my mind or day dream (depending on my mood), and...
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What I Ate Wednesday – April 12, 2016

Breakfast is the one meal during the week that all three of us can sit down together, so whenever the opportunity presents itself, I try to get creative or make something special. Today, I made some cottage cheese pancakes (hey! don’t knock ’em ’til you try ’em!) with the addition of some vanilla extract, chia seeds, and blueberries. Typically I double...
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Vegan Asparagus, Green Pea & Edamame Soup

This gorgeous vegan soup just screams SPRING! I love using fresh, seasonal produce whenever possible – it tends to be cheaper (that’s how supply and demand works, folks) and it tastes amazing! With asparagus season in full bloom and tender English peas available at the market, this recipe is what seasonal cooking is all about. Plus, when blended, the texture is perfectly...
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Nutty Dates

Ok. So, this isn’t so much a recipe as it is a simple assembly. Pitted dates are perfect little packages ready to be stuffed with all sorts of goodies. Personally, I like to balance out the naturally sweet and chewy date with a bit of savory and crunchy nuts – almonds and walnuts fit well, so I opt for them,...
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Vegetarian Protein-Powered Snacks

I was raised a vegetarian and as a very athletic kid, teenager, and now adult, protein has always been a major focus of my diet. I can still remember my mom enticing me to eat lentils by telling me that it has a lot of protein and that I needed it to be strong. (What do ya know, she was...
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Kale-walnut Pesto

A couple of weeks back I had made a Blue Apron meal that included an AMAZING pesto. But the most incredible part about it was how much my 16-month-old son enjoyed it. He kept pointing and asking for the pesto! A way to get greens in my kiddo that he actually enjoys? Heck yeah! That’s a winner in my book....
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