Keeping it short and sweet today because we have t-ball practice to get to and Remy and I have already had three fights about where she is allowed to eat breakfast (NOT: her bed, the couch, my bed, the bathroom). Yep, it’s gonna be A DAY.

Let’s get cooking! Here’s what we’ve got on our menu this week:

  • vegan spaghetti squash lasagna bowls – so perfect for fall!
  • the best shakshouka – breakfast for dinner yaaaassss
  • butternut squash and lentil bolognese – my FAVORITE vegetarian bolognese
  • guacamole and black bean loaded sweet potatoes – could anything be more perfect
  • pizza polenta bowls – love eating pizza ALL THE WAYS

Happy eating!

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Are these peanut butter and jelly muffins breakfast or dessert? We say both. They have a light peanut buttery cake that is filled with grape jelly and topped with a peanut streusel.
Peanut Butter and Jelly Muffins with Peanut Streusel

You can just add letting (worse even – encouraging) your child to eat cupcakes-disguised-as-muffins for breakfast to the list of things I said I would “NEVER! NOT ME!” do as a parent but now do on a regular basis.

It’s a long list, guys. I’d be ashamed but honestly, I’m just too tired to care.

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Roasted sweet potato and fresh fig salad topped with scallions, hot red peppers, and a balsamic drizzle.
Roasted Sweet Potato and Fresh Fig Salad

We had not one, but TWO fig trees in our backyard when I was a kid and honestly I didn’t realize how good I had it.

All-you-can-eat FREE pink orbs of juicy deliciousness. There is nothing better.

Some years were good and we got like forty or fifty figs, others were not so good and the figs only produced three or four between them. No matter what, it was always a race to pick the figs before the birds could get them. The worst was when you decided to wait just one more day for a fig to get to peak ripeness only to find that a bird had plucked it off the branch before you woke up.

Supermarket figs are a whole other beast. They are SO hit or miss. Either totally bland and flavorless because they were picked before their prime or practically perfect but about to go bad in a hot second.

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SO happy it’s the weekend. I don’t know what it was but this week at work just felt super stressful. Maybe it was the neurosurgeons who called me at literally every hour of the day and night for recommendations despite me leaving very clear recommendations in my notes every day. But I am very very grateful to not be holding a pager for two days!

Today we have t-ball again (Remy was hilarious last week) and then we are making use of this fall-ish weather to head to the aquarium! Of course when we get home I have TONS of fall cooking and baking to do. I love summer, but this is really my favorite time of the year. Pretty much everything is in season, the weather is just cool enough that I’m not mad about turning on the oven but also warm enough to go out and do things. It’s just great! What plans do you all have for the weekend??

Here’s what we’ve got on our meal plan today:

  • the BEST (vegan) pumpkin mac and cheese – totally sending this with Remy for lunch!
  • slow cooker smoky vegetarian chili – so hearty and cozy
  • vegan sopa azteca – eat the rainbow!!
  • caramelized onion, fig, and ricotta pizza – all the heart eyes for those figs
  • pesto pasta with vegetables – another one that’s great for school lunches

Happy eating!

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The combination of hazelnut and chocolate is a magical one (hi nutella!) and it is especially delicious in these accidentally gluten-free spicy hazelnut and ginger chocolate chip cookies.
Spicy Hazelnut and Ginger Chocolate Chip Cookies

Brace yourself, because we are about to make accidentally gluten free cookies and I’m not even mad about it.

I mean, how could you be mad about melty chocolate puddles or spicy/sweet caramelized ginger pockets surrounded by a hazelnut cookie crust?!?!?!


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A simple side dish of blistered green beans served with creamy tahini sauce and a fresh hot sauce.
Blistered Green Beans with Creamy Tahini and Fresh Hot Sauce

There’s almost nothing I don’t like about living in New York City, but probably the thing I bemoan the most is my lack of easy access to a grill.

Sometimes you just want to impart that smoky charred flavor into a dish and the stovetop doesn’t really do it justice. It also doesn’t help that my broiler is completely non functional. Since we moved in, the door has been taped shut because the hinges are broken and so it’s either that or it hangs open, which is not exactly safe for small fingers (or my toes) or efficient in terms of heat insulation (prior to taping it, the oven would get to a solid 250F and no hotter).

I’m not sure what the previous tenants did, but clearly they didn’t cook much.

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