Looking to add some breakfast variety to your life? Check out some of the morning recipes I've been using for the past few weeks. Some are easier and quicker than others but they are all delicious!Read More
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is the season, that time of year when the weather begins to change, allergies start kicking in, especially here in the PNW, and colds become common place...Read More
- 3 peaches, sliced
- 6 oz. raspberries
- 1 cup freshly squeezed lemon juice
- 6 cups cold water
- 3 tbsp. raw honey (optional)
- Combine 1 cup of the water with the raspberries, peaches, and honey in a saucepan placed over a medium heat.
- Let everything simmer, stirring occasionally, for about 5 minutes.
- Pour the peach and raspberry mixture into a blender, and blend until smooth.
- Strain the liquid through a fine mesh to remove the raspberry seeds
- Pour the mixture into a pitcher. Whisk in the lemon juice and the remaining 5 cups of water.
- Refrigerate and serve chilled with ice.
I grew up eating instant mashed potatoes, because I loved them. When I became an adult and started cooking for myself out of love, I quickly put that habit aside and made mashed taters whenever I could. In recent years, I've been mashing all kinds of tasty things and celeriac has become one of my favorites.
It's tasty, easy and nutritious. So please, do yourself a favor and try something new. You won't regret it!
- 2 celeriac, peeled and cut into 1⁄2 inch pieces
- 3⁄4 cup chicken stock
- 3⁄4 cup full-fat coconut milk
- 1 tsp fresh thyme leaves
- 2 garlic cloves, minced
- 2 tbsp ghee or coconut oil
- Sea salt and freshly ground black pepper to taste
- Heat the ghee or coconut oil over medium-high heat in a large sauté pan.
- Add the celeriac and mix it in with the ghee or coconut oil, sauté for about 3 minutes.
- Cover the pan and lower the heat to medium-low, cook for 10 minutes.
- Next add in the chicken stock, coconut milk, thyme, garlic, salt and pepper.
- Stir well and bring to a boil, cover and reduce heat to a simmer.
- Cook, simmering, for 10 minutes, until the celeriac is nice and tender, stirring once or twice in-between.
- Transfer the celeriac and liquid into a food processor and purée until smooth. If needed you can do this in batches.
- Spoon into a serving bowl and serve hot.
1 large organic egg
Have a timer set for six minutes but do not start it. Fill a small but deep-sided saucepan with about four inches of water. Bring it to a boil then lower the heat so that the water simmers gently. Lower in the egg. Start the timer. After six minutes remove the egg and run it under a cold tap for 15 second. Place in an egg cup and slice off the top third. Season with salt and pepper.
I LOVE this time of year. The humidity. The heat. The stone fruits. My mama craved peaches and nectarines while she was pregnant with me and must have passed on some of that juicy goodness. I guess it's what I wanted from the start. I'll take my fruit bare, just off the pit, but this is a nice way to spice things up.
- 5 nectarines or peaches, diced
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 1 red onion, diced small
- 1 ripe avocado, diced (optional)
- 1-2 jalapeños, minced
- Juice of 1 lime
- Salt to taste
1 Combine all ingredients and season with salt to taste. This salsa is great with chips, grilled fish, poultry and pork. Enjoy!
I LOVE squash...all kinds. I also have a special affinity for hummus. Not just any hummus though. I want the rich and creamy kind of hummus that melts in your mouth. This hummus satisfies both needs to a tee. Try it out and let me know what you think!
- 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
- 1 1/2 T olive oil +1 tsp olive oil
- 1 1/2 cups cooked chickpeas (about one can of chickpeas, rinsed and drained)
- 2 T tahini
- 2 garlic cloves, minced
- juice of 1 lemon
- 2 T water
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1/16 tsp cumin
- freshly ground pepper
- Preheat oven to 425.
- Cut butternut squash in half and scoop out seeds.*
- Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
- Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
- Remove from oven and let cool.
- Once cooled, scoop out 1 1/2 cups worth.
- Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
- Add in spices and blend until well-combined.
- Serve with veggies, crackers or dipping of choice.
- Will keep in fridge for up to 1 week.
- 4 skinless cod fillets
- 4 think slices prosciutto
- 1 tsp olive oil
- 3-4 bunches of spinach, thick stems removed
- 2 Tbls olive oil
- 2 lemons, 1 juiced the other cut into wedges
Heat broiler with rack about 4 inches from the broiling element. Season cod with salt and pepper. Wrap each piece of cod with one slice of prosciutto slice. Rub with teaspoon of olive oil and place on baking sheet. Broil about 8-12 minutes until prosciutto is bowned and fish is opaque. Sever with lemon wedges
In a large skillet heat the 2 tablespoons oil over a medium flame. Add as much spinach as the skillet will fit and season with salt and pepper. Toss and as the spinach begins to wilt add more until all is in pan and wilted and tender. 4 to 6 minutes. Sprinkle with the lemon juice and toss.
It's that time of year. The BBQ starts to make a comeback, unless you cook like Camille over at Wayward Spark, and the need for inspired burgers starts to tug. This tasty meat snack is a staple during the warmer months, and leftovers can be reheated for breakfast. Just add a big bed of greens and you've got yourself a meal!
- 2-2 1/2 pounds ground chicken or ground turkey
- 8 oz bacon (if using 2 1/2 pounds ground turkey, you can use 10oz of bacon)
- 1 large apple (good cooking varieties are Granny Smith, Fuji, and Rome Beauty)
- 1 medium onion
- 2 tsp fresh rosemary, finely chopped
- 1/2 tsp salt or truffle salt
- Place bacon in a cold frying pan and then turn on the heat to medium-high. Cook, flipping once or twice, until bacon is crispy.
- Meanwhile, very finely dice onion and apple (you could also grate the apple if dicing is too much work). Chop the rosemary.
- When the bacon is crispy, remove it from the pan and add the onion to the bacon fat in the pan. Saute 5 minutes over medium-high heat, stirring occasionally, until onion is starting to soften. Add the apple and rosemary and continue sauteing until onion is browned and both onion and apple are soft (about 5-8 more minutes, depending on how finely diced your onion and apple are).
- Once bacon has cooled enough to handle, chop into small pieces (think bacon bit size).
- Combine ground chicken, bacon, apple and onion mix, and salt in a bowl. Mix well with your hands. Form into patties. If your pan cooled down, heat it back up over medium heat (if it’s still hot, just turn the element down to medium). You may want to add a tablespoon of cooking fat (more bacon grease would be great, but you can use whatever cooking fat you have on hand). Add the patties to the pan (you might want to cook in batches).
- Cook patties, flipping once half way, until fully cooked (internal temperature should be 160F and I definitely recommend checking with a meat thermometer). This will take 15-25 minute total, depending on the size of your patties.
It's been 75 here in Portland, Oregon which makes me want to eat fruit non-stop, and while I am generally a gal who buys what is in season I just can't help myself when the store is overflowing with pineapples, papayas, mangoes and more. Take this to your next BBQ to share or just do yourself a solid and make it for yourself.
- 1 medium jicama, peeled an cut into chunks
- 1 pineapple, peeled, cored and cut into chunks
- 2 medium cucumbers, peeled and cut into chunks
- 3 oranges (1 big grapefruit) peeled and cut into chunks
- 1/2 papaya, without seeds, flesh cut into chunks
- Juice of 2 fresh limes
- 1 handful fresh mint, chopped
- Chile pepper and salt to taste
**I will often add pineapple or mango or both tho this as well
1 In a large blow, combine all ingredients. Taste and season with additional mint, salt or chile. Chill for 30 minutes before serving. Eat for dessert, as a salad, on greens, with chicken, fish or pork, after a moment of good love making ;)