Snackable, giftable, and of course, breakfastable…I love opening my pantry and seeing a container of homemade granola inside! I’ve been using this granola recipe since my friend Rach first made it when we were roommates. It’s super easy to make, and you can use whatever add-ins you like. This version has a couple different kinds of nuts, and shredded coconut, since I almost always have those around! Continue reading “Nutty Coconut Granola (and a Granola Master Plan).”
For a dessert that’s only two ingredients, I sure had a hard time naming this one. An intensely chocolatey concoction of coconut milk + deep dark chocolate, chocolate mousse truffle cups are mousse-ish, but not fluffy, and truffle-like, but you can eat it with a spoon. I don’t really care what you call it, but if you need a quick, easy, make-ahead dessert for Valentine’s Day (or any day) – this is it! Continue reading “Two-Ingredient Chocolate Mousse Truffle Cups.”
These chocolate peanut butter flax granola bars bring me great joy. They taste a lot like a candy bar, but they’re full of healthy stuff (oats! flax! nuts!) and aren’t nearly as indulgent as that blanket of chocolate makes them look. They’re chewy, peanut buttery, sweet and salty, and I keep running out of the ingredients because I can’t.stop.making.them. Continue reading “Chewy Chocolate Peanut Butter Flax Granola Bars.”
**This post is brought to you by my sister, Laurie…with occasional interjections by me, so I can brag about my Instant Pot.**
Laurie: I’ve made this balsamic chicken several times now and it’s not a fluke. We really like it! That’s basically all the reason I need to add it to our regular rotation. But there are so many other good reasons! Continue reading “Balsamic Chicken in the Crockpot (or Instant Pot).”
Are you into freezer meals? Maybe you’ve seen that pin on Pinterest about how to make 30 meals in 30 minutes for $30 (or something only slightly less crazy sounding)? This is not that post – but I do think freezer meals are wonderful, delicious presents you give your future self. Future Self, you seem stressed. You look like you’re about to roll up to the drive-thru (again) or feed everyone pinto beans + croutons + raisins, aka the pitiful contents of your pantry. Here: this is an Actual Meal you can have instead. I don’t mind a thrown-together dinner every so often, and I really, really like takeout…but I don’t like to eat that way for days on end. Eating a real meal with my family is something I love, and stocking my freezer helps me have that luxury even during crazy, busy seasons! Continue reading “Six Weeks to a Stocked Freezer.”
My basil plant is still alive! I haven’t been doing much cooking (because baby snuggles), so I needed to harvest and use a bunch of basil. Pesto for the no-cook, five-ingredient, five-minute win! Continue reading “Five Minute Basil Pesto.”
Blueberry cheesecake bars are layer upon layer of happiness – buttery graham cracker crust, a layer of cheesecake that’s thin enough to let the other flavors shine but rich enough not to get lost, sweet-tart blueberry pie filling, and fluffy whipped cream. This recipe is from my mom’s mom, so I think these bars could safely be called “vintage”, although they’re called Blueberry Delight on the typewriter-typed recipe card we have. Continue reading “Blueberry Cheesecake Bars.”
When I was in college, I ate a lot of things that I thought were amazing that I can’t eat today, because gross. On this list: chicken fettuccine alfredo from a box (every.thing was included, people), a “milkshake” that involved fat-free, sugar-free chocolate pudding mix, skim milk, and a lot of ice cubes, and turkey bacon that I cooked in the microwave. (For the record, I also ate a lot of things that I can’t eat today because of metabolism issues, such as midnight $5 chicken parmesan pizzas, lots and lots of cookie dough, and two Panera cinnamon crunch bagels + an icy mocha…as a snack.) My philosophy of food has changed a lot since those days, and I would rather occasionally eat the “real thing” than fake milkshakes and turkey bacon. Continue reading “Bacon in the Oven.”
This is the first salad recipe I’ve ever posted, and there’s a reason for that: I’m the sad, sad queen of letting bags of leafy greens turn to slime in my fridge, because salads don’t excite me enough to make the effort to, you know, put them in a bowl. Until now. I’m not exaggerating when I say I’ve been eating citrus kale salad almost every day, because it’s wonderful and delicious and beautiful. Between the slight bitterness of the kale and a tangy dressing, the oranges taste extra sweet, and their juiciness is everything I never knew my salads were missing. Continue reading “Citrus Kale Salad.”