Straight from the Smitten Kitchen Every Day cookbook, these blueberry muffins have the perfect blueberry:muffin ratio and make for a delicious breakfast treat.
Perfect Blueberry Muffins

It’s been a bit of a state of breakfast doldrums around here.

Probably my fault since I woke up one morning a few months ago and up and refused to make Remy her weekly batch of French toast. Call me a bad mom, but I just couldn’t anymore!! I felt like I was feeding her carbs and eggs and cream and not a single nutritious thing for breakfast (the only time she’ll reliably eat anything!!). She took the change surprisingly well for a toddler who tantrums at just the hint that I’m going to do something she disagrees with, and since then it’s been yogurt + peanut butter + fruit on a daily basis.

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A simple side dish of roasted asparagus with buttered almonds, capers, and dill.
Roasted Asparagus with Buttered Almonds, Capers, and Dill

It’s 2019 and there’s seriously still no better way to eat asparagus than simply roasted with olive oil, salt, and black pepper.

Especially the really skinny asparagus, which get SO crisp that you could confuse them for french fries.

(At least that’s the argument I continue to try to make to my toddler. She’s not buying it.)

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Happy Saturday!

We have a busy weekend filled with a toddler birthday party for one of Remy’s friends from daycare, an Alice in Wonderland dress-up tea party we’re going to tomorrow, hopefully a run in blissfully warm (but not too warm) weather, and lots of GOOD FOOD obviously. I’m suffering from a spring cold, but hopefully that won’t slow us down too much.

What are you all up to???

As usual, today is meal plan day! Here’s what we’ve got:

  • ONE POT coconut mung bean stew (cozy!)
  • vegan enchiladas with cashew sour cream (could eat the whole pan)
  • roasted sweet potato kale salad with avocado and jammy egg (sign me up!)
  • avocado toast with smoky black beans, spinach, and eggs (avocado toast, FTW!)
  • kale salad with sweet potato and lentils (fave!!)

Happy eating!

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A rhubarb and blueberry galette made with a flaky cream cheese crust. The rhubarb and blueberry complement each other perfectly, especially with the additions of orange zest and ground amaretti cookies to add further dimensions of flavor.
Rhubarb and Blueberry Galette

Every year I go just a little bit rhubarb crazy and every year my husband pulls the pink stalks out of the fridge in incredulous disbelief yelling, “What are THESE?!?!?!”

This year he even had the audacity to ask if they were chard.

CHARD.

I don’t know what we’ve been talking about all these years, but clearly it hasn’t stuck.

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A pinto bean and tortilla soup that is rich with flavor and super fun to eat especially when you top it with all the things, including (but not limited to) sour cream, cheese, avocados, tortilla chips, and hot sauce.

Loaded Pinto Bean and Tortilla Soup

As if what this world needs is another recipe for tortilla soup. I mean, I have two (beloved ones!) on my site already but they’re all really different and unique in their own way and DON’T EVEN ASK ME TO CHOOSE A FAVORITE.

I couldn’t. Really.

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Healthy Vegetarian Meal Plans

It’s spring! Really really really. I think this is finally it. I bought three pounds of asparagus yesterday to celebrate.

Excessive? Maybe.

Necessary? ABSOLUTELY.

What spring things are you doing this weekend????

Here’s what’s on our meal plan!!!

  • one-pot lentil taco skillet (heck yes)
  • beet pesto pizza with kale and goat cheese (that purple, tho)
  • crispy kung pao tofu and veggie stir fry (MY FAVORITE)
  • crunchy Thai salad with peanut dressing (you had me at peanut dressing)
  • pizza skillet casserole (pizza Fridays a DAY EARLY)

Happy eating!

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