A less traditional holiday pie, this rosemary honey shoofly pie has a gooey center and is topped with a buttery rosemary crumble topping that crisps up in the oven. The two together make for a perfect pie bite.
Rosemary Honey Shoofly Pie


No, I’m not ready to talk about it.

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Hey guys! I’m alive. Just took a mini break from blogging. I don’t know what it was – the mental/physical exhaustion from working in the ED, still feeling a bit jet lagged from switching from nights to days, a little bit of a brewing cold, having a two year old – but I just couldn’t with anything last week.

The good news is that I had a day off yesterday and I am feeling revitalized and re-inspired to cook, to eat, to dream about what I’m making for Thanksgiving. You know, the important things.

Before we get to Thanksgiving, though, we have weeknight dinners for almost TWO WHOLE WEEKS to worry about. No biggie. Let’s do this meal plan thang.

Here’s what we’ve got cooking for you this week!

  • VEGAN butternut squash enchiladas
  • orange tofu chickpea bowls
  • broccoli beet and kale brown rice bowls
  • smoky slow cooker chili
  • roasted delicata squash salad

Happy eating!
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Hey friends! Hope you’re having a great weeekend! I’m working (*cue all the sad eyes*) so I’ll just have to live vicariously through you all. Here’s what we’ve got cooking on this week’s meal plan:

  • one pot golden lentil curry
  • creamy VEGAN pot pie
  • roasted winter vegetable quinoa salad
  • GLOWING carrot ginger soup
  • super comfort-full pizza beans

Happy eating!

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Chickpeas and grated zucchini are sauteed and then mashed into a light but creamy sauce and served over a bed of pasta in this easy weeknight linguine with chickpeas and zucchini.
Weeknight Linguine with Chickpeas and Zucchini

As awesomely wonderful as Halloween candy dinners are….might I suggest we branch out to something a little more….savory? And nutrient dense?

I promise that it will beĀ alllmooossstt as easy as sneaking your hand into your kid’s Halloween bucket when no one is looking. And probably more satisfying. I mean, I love a Reese’s dinner but it doesn’t exactly leave me feeling like a million bucks.

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This maple-glazed pecan and brown sugar cinnamon bun makes a show-stopping centerpiece for a holiday or weekend brunch.
Maple-Glazed Pecan and Brown Sugar Cinnamon Bun

Look, we’ve had a trying past seven or so days what with the bomb packages and the shootings and the emergency phone alerts ordering us to SHELTER IN PLACE without any actual description of why or what or how to even do that.

Personally I can say that my nerves are at an all time high level of frayed. I’ve taken to frantically searching twitter for updates any time I hear a siren pass my apartment which, when you live less than twenty blocks from two of the biggest hospitals in Manhattan, is OFTEN and IMPRACTICAL. Yes, probably I should see a therapist for that, but instead I’m digging my hands deep into some enriched dough and I’m none too sorry about it.

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Happy Saturday!!

Can I tell you that I treated myself to a deep tissue massage yesterday and it was the BEST. I mean, now I’m a little bruised because of all the intense pushing and prodding on my MANY neck/shoulder/upper back knots but I think that’s what’s supposed to happen?!?! Would highly recommend.

It’s unfortunately pretty cold and rainy here today, so aside for a trip to the library to return our books we really don’t have a lot planned.

Let’s see what we have on the menu this week!

  • butternut squash falafel with maple tahini sauce
  • sheet pan roasted veggie and chickpea bowls
  • vegetable quinoa fried “rice”
  • vegan butternut squash pasta
  • korean tempeh bowls

Happy eating!

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