Telling food stories, one kitchen at a time
My recipe for Whole Wheat Carrot Muffins with Pineapple Glaze is nutritious enough for a quick addition to breakfast, but glazed enough for an afternoon sweet treat! As my first foray into whole wheat baking, I’m pleasantly surprised by how fluffy they are.
My Carrot Apple Bread is the exact right ratio of wet to dry, sweet to savory, and air to crumb. I could eat this for dessert, but it has enough visible vegetables to count as breakfast too.
Tart and tangy apples, plus the juice of a fresh-squeezed orange, give this recipe for Easy Broccoli Apple Soup a bright and sunny disposition.
My recipe for Lemon Feta Chicken Sliders may look fancy, but they only require one mixing bowl and a willingness to get your hands dirty.
My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth.
Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee.
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just ten minutes to prep and makes enough to feed a crowd. If your family loves having cranberry sauce on the Thanksgiving table, double the cranberry part and voila!–you’re doing double duty!
[November 2019 update: New pictures! Better, right?? This post was originally published on October 19, 2015.]
…Healthy Black Bean and Corn Dip is just the first touchdown in a whole season of game day eats. This recipe is vegetarian, gluten free, and sugar free, and has all the flavor it takes to be a first round pick. (Are the puns too much?)
