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raspberries

What to Eat in September

August 31, 2015 by theeverykitchen@gmail.com 8 Comments

Your guide to September's seasonal food & recipes at www.theeverykitchen.com
What to eat in September | www.mybottomlessboyfriend.com

This blog is very food- and recipe-focused. I don’t mention my credentials often. I don’t educate all that much. What I aim to do as a blogging dietitian is to cook and eat by example. I make delicious and beautiful meals. Mostly healthy meals. Always meals that nourish and satisfy. I also occasionally indulge and that’s reflected on my blog too. You’ll see desserts and outrageous sandwiches and cream sauce-this or cheesy-that. This is right in line with my Kitchen Philosophy — healthy meals are non-negotiable, but everything in moderation.

That being said, I’m proud to be a dietitian and there are so many of us out here who enjoy sharing our recipes, our stories, our ideas, our advice, our knowledge, and everything in between. I’ve gotten to know some of these RDs (Registered Dietitians) and RDNs (Registered Dietitian Nutritionists) over the past few months and I want you to meet them too! So here’s a (mostly) healthy recipe round up, featuring a lot of my colleagues. Get reading and eating with What to Eat in September.

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Filed Under: healthy, resources, seasonal guides Tagged With: autumn, blackberries, cucumbers, fall, figs, mushrooms, pears, persimmons, raspberries, september

Happy 1st Birthday! (Raspberry Greek Yogurt Cake with Lemon Buttercream)

June 22, 2015 by theeverykitchen@gmail.com 12 Comments

Raspberry Greek Yogurt Cake with Lemon Buttercream is tart and tangy, a bit sweet, a little gooey and it's the smoothest, glossiest frosting I've ever seen. | theeverykitchen.com

Raspberry Greek Yogurt Cake with Lemon Buttercream is tart and tangy, a bit sweet, a little gooey and it's the smoothest, glossiest frosting I've ever seen. | theeverykitchen.com
Raspberry Greek Yogurt Cake with Lemon Buttercream is tart and tangy, a bit sweet, and a little gooey with those farmer’s market raspberries. The frosting is buttery and it’s the smoothest and glossiest homemade frosting I’ve ever seen. My rule of thumb for a GREAT cake? Always pair a scratch made cake with scratch made frosting and you can’t go wrong.

Last weekend I was in Chicago and Tim (the manfriend/boyfriend/luvahhhh boy) (LOL) (I crack myself up) (Tim loves being mentioned in the blog) (What do you think of my dramatic flair, honey? Too much?)

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Filed Under: birthday, cake, dessert, easter, me things, mother's day Tagged With: birthday cake, buttercream, cake, frosting, Greek yogurt, greek yogurt cake, icing, lemon, lemon buttercream, raspberries, raspberry cake, yogurt

Basic Overnight Steel-Cut Oats

June 18, 2015 by theeverykitchen@gmail.com 28 Comments

This recipe for Basic Overnight Steel-Cut Oats takes just 60-seconds at night to give you a happy, hearty, and healthy breakfast in the morning. Add any toppings you like as long as you follow the basic ratio of 1 part oatmeal to 2 parts milk. | theeverykitchen.com

This recipe for Basic Overnight Steel-Cut Oats takes just 60-seconds at night to give you a happy, hearty, and healthy breakfast in the morning. Add any toppings you like as long as you follow the basic ratio of 1 part oatmeal to 2 parts milk. | theeverykitchen.com
I’m officially obsessed with Basic Overnight Steel-Cut Oats. Like, can’t-go-a-morning-without-this obsessed. Like, might-cry-into-my-bowl-once-it’s-empty obsessed. Why? Because they’re EASY and chewy and satisfying without added sugar and with plenty of protein and fiber. 

So normally I eat eggs for breakfast. By normally, I mean almost every day because they are delicious and because they are a good source of protein and because they keep me full until lunchtime. But eggs are now the stuff of Breakfasts Past and now I’m all about the Basic Overnight Steel-Cut Oats.

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Filed Under: bowls, bread and breakfast, favorites, gluten free, healthy, lightened up, quick and easy, sugar free, sweet breakfast, vegan Tagged With: almonds, berries, blueberries, chia seeds, chopped nuts, milk, no-bake, no-cook, oatmeal, oats, overnight, pecans, raspberries, refrigerator, soy milk, steel-cut oats, walnuts

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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