Ratatouille lasagna takes all of the veggies that go into the traditional French stew and layers them between ricotta and noodles to make a tray of delicious comfort food.
ratatouille lasagna

You guys, I’m surrounded.

This is serious.

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day designer

1. I have officially entered the world of the Day Designer. It’s like a life planner, but on crack. And I mean that in a good way. 2015 is going to be the year of life/love/work/blog organization. I can tell.

2. Plus it is SO CUTE and it arrives wrapped in gold polka dotted wrapping paper. I won’t even tell you how much I squealed.

3. Yesterday I decided what I’m going to be for Halloween. I’ll give you three guesses.

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Spicy Cajun white beans and kale are served atop a bowl of creamy grits for a meatless meal that’s big on bold flavor.
cajun white beans and kale over creamy grits

Good news! I not only survived my dress fitting on Sunday, but I also didn’t faint during it.

And now you’re probably wondering why that’s relevant.

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Iceberg lettuce, be gone! Caesar salad gets a nutritional boost in this kale and brussels sprout Caesar salad with parmesan toasts.

Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.
kale and brussels sprout Caesar salad with parmesan toasts

Confession: I used to be a dieting self-help junkie.

I could tell you every rule in every “how to lose 10 pounds in 10 days” guide (interestingly, they are quite similar to those found in the “how to lose a guy in 10 days” manuals, given that you will be so bitchy after the 10 days that any guy you once had, shall be no more), every “eat this, not that” recommendation, every tip and trick for how to eat at restaurants and still lose weight.

And if there is one cardinal rule/take-home message from all of these, it is this: DON’T EAT THE CAESAR.

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Ginger macarons team up with pumpkin bourbon buttercream to make a sandwich cookie that is perfect to round out any fall feast!
ginger macarons with pumpkin bourbon buttercream

If you thought crepes sent me straight into hot mess territory, then you obviously haven’t seen me make macarons.

My crepe-making self is really more of  a lukewarm mess in comparison.

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The flavors of fall shine in these chickpea-rosemary crepes stuffed with a sweet potato goat cheese filling and topped with a fresh and crunchy red pepper relish.

Disclosure: This post was sponsored by Silk. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen!
chickpea-rosemary crepes with sweet potatoes and goat cheese

Some people are afraid of heights. Others faint at the sight of blood.

I cower in fear at the thought of making crepes.

Totally normal.

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