Blueberry Quinoa Cornbread {Leftovers Club}
As someone who rarely bakes, I usually look forward to Leftovers Club as an excuse to experiment with some of the many sweet confections on my evergrowing to-do list. This...
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A Messy Kitchen Thanksgiving – We’re Sophomores Now!
We learned a few things hosting our first Thanksgiving dinner last year. The Wednesday before Thanksgiving last year, I found myself sitting at Shake Shack at 9:00 pm eating a pumpkin...
Curried Tofu Salad
I can’t stand when I’m looking for a recipe and search only to find something that is in no way a recipe. Take curried mayo for instance. Google it, and...
Coconut Ginger Pecan Sweet Potato Casserole (Vegan)
As Thanksgiving quickly approaches, I want to share one of my new found staples. I made this the first time for Thanksgiving dinner last year, made it for a Friendsgiving...
Gluten-Free Blueberry Oatmeal Protein Pancakes
Eating habits are genetic. Perhaps not in the way that blue eyes or a rotund big toe are genetic, but we tend to like foods that are familiar, which tend...
When Life Calls for Comfort Food: Healthy Quinoa White Chicken Chili
I know, it’s been a long time since I last wrote. It’s been a busy, strange time for me and I haven’t found the energy. Also, I fried my laptop,...
Fall Harvest Cookbook Club and Roasted Hubbard Squash and Caramelized Onion Galette with Fontina Cheese
The theme for our Cookbook Club this month was “Fall foods,” which is pretty much the theme of my life right now. No really, as if my “all squash” diet...
Caramel Apple Cider Cookies and Pumpkin Irony
My big news for the weekend is that I appear to have overcome my pumpkin allergy! It’s probably been fifteen years since I last carved a pumpkin. Frankly it wasn’t...
Mediterranean Pasta with Creamy Eggplant Sauce
Don’t you love it when you make something really, really delicious, and then you repurpose the leftovers into something even more delicious?! I didn’t think it was possible to make this baba ghanoush any...