Snack

Crostini with Macadamia Ricotta and Corn-Zucchini Succotash + Vegetarian Heartland Blog Tour

May 19, 2017Adventure, ALL, Appetizer, Snack, Summer, Vegan14

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These Crostini with Macadamia Ricotta and Corn-Zucchini Succotash are the perfect meat-free picnic food! They are light, delicious and easy to transport!

I’m extra excited about today’s post because we are going to dive a little deeper into my upcoming cookbook, Vegetarian Heartland. My publisher, Chronicle Books, was kind enough to organize a little blog tour featuring recipes from the book and this post is kicking it off! Here is the schedule so you can follow along over the next week and a half!

Strawberry Pink Peppercorn Protein Smoothie

May 10, 2017ALL, Drinks, Snack, Summer, Sweets, Vegan11

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This Strawberry Pink Peppercorn Protein Smoothie recipe is great as a filling breakfast or post workout drink.

If you know me in person then you know that I’m a big day dreamer. Some of my day dreams have turned into reality (hellloooo book deal) and some of them are just crazy (helloo mansion on the ocean with an indoor / outdoor kitchen and 3,000 square foot studio room). I think that Wyatt often times takes my day dreaming remarks as signs of not being happy but really I just like to make up scenarios and play them out over conversation. I think I probably got this from my parents who, when my brother and I were little, used to take us for drives in the “gated communities” and talk about what it would be like to own one of the million dollar homes.

One of the big things I talk about is what it is like to move to another city; I think it is because we kind of organically ended up where we are instead of intentionally saying we were going to take root here. It’s funny because I am actually terrible at change but my mind still starts to wander to other life scenarios after things have been normal for too long.

I’ve been thinking a lot about my day dream tendencies lately because I’m headed to Portland tomorrow for a weekend trip. Portland was one of the places I dragged Wyatt to after college because I was certain we should move there. We absolutely loved the city and all it had to offer. However, as with all of the trips I drag him on to check out new cities, it didn’t feel like home and we were happy to return to our little college town in the Midwest. BUT it’s still a wonderful place to visit and I’m so excited to go back – any recommendations for places I should see / eat / hang out while there?

Moving on to this smoothie, I’m pretty beyond stoked to have smoothie season back again. With our brutally cold winters here, I can’t bring myself to drink smoothies between September and April (all I want is hot tea). As the weather warms and I start to move my body more, it also craves refreshing fresh vegetables and fruit so smoothies are the easiest way for me to feed those cravings. To be honest, my usual go-to are green smoothies but I was feeling something a little more sweet this time around (although a cup of spinach would still be fantastic in this recipe if you wanted the extra green boost).

The secret ingredient here is the pink peppercorn. As with most spices, we are only using the tiniest amount to enhance the overall flavor of the smoothie without completely overwhelming it. We want the end result to have the faintest peppery bite without anyone (besides you since you are making it!) being able to put their finger on exactly what is creating that spice.

Also, I rarely make the same smoothie twice because I’m always just using what I have on hand. Here are a few mix-ins that I bet would be great with this smoothie: 1 cup spinach, ground flaxseed, or even beet powder (which I weirdly have on hand because I’m a total food nerd).

Strawberry Pink Peppercorn Protein Smoothie recipe below:

Print

Strawberry Pink Peppercorn Protein Smoothie

Prep Time

5 mins

Total Time

5 mins

This Strawberry Pink Peppercorn Protein Smoothie recipe is great as a filling breakfast or post workout drink.

Course: Drink

Cuisine: Vegetarian

Servings: 1 serving

Calories: 307 kcal

Author: Shelly Westerhausen

Ingredients

1 cup Silk High Protein Nutmilk
1/2 cup chopped strawberries
1 banana , peeled
1 carrot (grated if you don't have a high speed blender)
1 Tbsp maple syrup (or honey if ok w/ it not being vegan)
Dash of ground pink peppercorn (about 1/4 tsp)
1 cup ice
Optional mix-ins: 1 cup of greens (spinach, kale, etc), 1 tsp ground flaxseed, 1/2 tsp ground beet powder

Instructions

Add all ingredients into a blender and blend until completely smooth.
Transfer to a glass and enjoy right away.

Nutrition Facts

Strawberry Pink Peppercorn Protein Smoothie

Amount Per Serving

Calories 307 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 166mg7%

Potassium 1072mg31%

Carbohydrates 59g20%

Fiber 7g29%

Sugar 38g42%

Protein 9g18%

Vitamin A 10770IU215%

Vitamin C 56.2mg68%

Calcium 354mg35%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Vegan Waldorf Wheatberry Salad

March 28, 2017ALL, Appetizer, Entree, Salad, Side, Snack, Vegan13

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This Vegan Waldorf Wheatberry Salad is the perfect simple recipe for a filling lunch or side at dinner. #Tastelikebetter

I originally planned to call this recipe ‘Healthy-ish Vegan Wheatberry Waldorf-Inspired Salad’ but dashes just don’t work in hyperlinks and that title is wayyyy too long so I went with ‘Vegan Wheatberry Waldorf Salad’ even though this is merely a riff on the classic.

White Bean Buffalo Hummus

March 19, 2017ALL, Appetizer, Side, Snack, Vegan38

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This White Bean Buffalo Hummus is the perfect protein-packed afternoon snack or spread for any meal. Using white beans to create a creamy hummus is the secret to being able to cut back on oil in this recipe.

I’m pretty excited to be back into the routine of meal prepping on Sundays. Lately, I’ve been making a big batch of vegetable broth, 2 loaves of sourdough, hummus, quinoa (or other grains I have on hand), and a pan full of roasted vegetables.

Blueberry Citrus Sour Cream Coffee Cake Loaf

January 17, 2017ALL, Bread, Breakfast, Snack, Winter17

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This Blueberry Citrus Sour Cream Coffee Cake Loaf is perfect for breakfast or a healthy snack. It’s naturally sweetened with maple syrup and dried blueberries.

Hope everyone had a wonderful long weekend! You may have noticed that I kept my intro pretty short in the last post and it may not be much here either. It’s not that I don’t like sharing with you guys…there just isn’t too much to report (which is a good thing!). The January lull has set in and I’ve been spending more time reading in bed, taking long walks with podcasts and my boxer pup, and making healthy dinners for Wyatt and myself. All nourishing things that are ideal for cloudy, cold days but not necessarily the most exciting things to write about. All of this is to say that all is well over here despite the silence.

Vegetarian Thanksgiving Side Dish Recipe: Pumpkin Sage Drop Biscuits

November 13, 2016ALL, Appetizer, Bread, Side, Snack, Thanksgiving24

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These Pumpkin Sage Drop Biscuits are a quick and easy Thanksgiving dish that can be on the table in less than 25 minutes. They also are perfect to serve with fall soups and stews.

This post is part four of a six part series on Hosting a Vegetarian Thanksgiving. Please visit post one for the full menu and tips a hosting your own meat-free holiday.

And we are back with another part of the Vegetarian Thanksgiving series I started at the beginning of the month. Can you believe Thanksgiving (for the U.S.) is already NEXT WEEK? How did that happen? WHEN did that happen? If you are anything like me (a young, liberal woman) than it’s probably been a pretty exhausting past week which honestly has me craving comforting family time more than ever. I’m excited to spend time with my family and whip up a huge feast with my Ma next week. Are you up to anything exciting for Thanksgiving this year?

If needing table setting inspiration than make sure to check out this post and if you are looking for vegetarian Thanksgiving main dish recipes then check out this post.

Smoky Pumpkin & Black Sesame Seed Hummus

October 24, 2016ALL, Appetizer, Fall, Side, Snack, Vegan20

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This Smoky Pumpkin & Black Sesame Seed Hummus is the perfect fall appetizer or an easy dinner with a side of chopped veggies and chips. This orange and black dip is also festive and perfect for Halloween parties!

I don’t mean to have you ruin your impression of me but I kind of hate Halloween. There. I said it. I’m pretty sure I’ve felt this way ever since I was too old to go trick or treating. Back when I was a little kid, we’d watch Hocus Pocus and go trick or treating which I could get down with. But Halloween for middle and high schoolers was all about horror movie marathons and haunted houses which didn’t work out well for me since I scare easily and despise being frightened. Halloween for my college years was always dressing up in a slutty outfit while the guys wore something so far out that they weren’t recognizable; at the time, this annoyed me since I couldn’t tell if that was was actually cute or if it was just his Halloween costume and now I’m just annoyed I gave into wearing those slutty suits.

Bakery Style Berry Vegan Muffins [Throwback Thursday]

August 11, 2016Snack, Vegan2

This Bakery Style Berry Vegan Muffins Recipe is loaded with strawberries, blueberries, and raspberries. These crumbly muffins are perfect for breakfast or as an afternoon sweet.

Hi! It’s Thursday and I’m here for a second post of the week, what is up with that? Well, in my reader survey last month, I asked people if they wanted to see more than my traditional one post per a week and I was relieved to see most people say ‘No. One is enough’. With that being said, I did have someone mention that they would love to be reminded of old recipes sometimes because my archives are so large and can be a bit daunting to sift through. I loved this idea; I get so sucked into working on new recipes that I honestly usually forget to go back and make old ones that I really enjoyed. So, long story short, I’ve decided to create a ‘Throwback Thursday’ series where I re-make an old recipe with updated (read: better) photos and a fresh take on the recipe. I doubt this will be a weekly series as I struggle with just keeping up with one post but I do hope to do the feature at least a few times a month.

And now, the first recipe in this series: Bakery Style Berry Vegan Muffins. I felt so natural to go back to a vegan baking recipe since it’s really what got me into the kitchen in the first place. I received an Isa Moskowitz vegan cookbook as a gift when in college and I was immediately hooked. I ended up swapping out the canola oil for melted coconut oil and also reduced the sugar to 1/2 cup (since my berries were pretty sweet) but kept true to the recipe other than that. The dough is very dry which ends up resulting in an almost biscuit-like muffin top (which is, of course, freaking amazing).

Corn Mint Fritters with Lavender Peaches

July 19, 2016Appetizer, Snack, Sweets3

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These Corn Mint Fritters are a sweet twist on traditional corn fritters. It’s a bright dessert bursting with summer produce.

So my official book deadline to get everything in (photos, bio, etc) was July 1st. I waited until the very last week to schedule my author photo because I wanted to have long beach hair with a sun-kissed tan in it (or that is what I told myself when I kept putting it off). I got the photos back last week and immediately joined a gym. Sigh. My workaholic attitude may be good for my bank account but it’s sure taking a toll on my figure. As usual, I didn’t want to join the gym alone so I talked Wyatt into signing up as well. At first, I thought he was going to resist (after all, he is a stick) and whine about having to wake up early to go and I would have to point out the ‘it’s for our health’ card but he signed up without any sign of protest.

At 26, I still feel like we are playing adult. You know – that ‘adult’ you always imagined you’d grow up to be: confident, educated, stable, rich, and so put together. Wyatt giggled when they handed us our scannable passes to put on our keychains at the gym. He joked on the way home that we are ‘that couple that gets up early and heads to the gym. We are so adult these days’. I almost believed him in that moment. But then I remembered we spend all of our tiny paychecks on Indian takeout and rent and I was reminded that we are still trying to figure it all out.

Cherry Mint Polenta Bruschetta

June 19, 2016ALL, Appetizer, Side, Snack2

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This Cherry Mint Polenta Bruschetta is the perfect appetizer or starter to feed a crowd. The tart cherries and salty feta works perfectly on top of the savory polenta rounds.

Good ol’ Father’s Day. I’ve been fortunate enough to always have a wonderful father in my life. We’ve haven’t always agreed on everything and it’s taken him a long time to come around to my creative lifestyle but we’ve found a good grove for ourselves over the years. I’m proud to say I received my wanderlust from him taking us all around the country to National Parks when I was a child and my goofy way of teasing people endlessly with sarcastic lies and jokes.

My mom and dad divorced before I was one but the one thing I’ve come to realize they shared in common (and probably what also ruined their relationship) is their struggle to show intimacy. We were never a touchy feely family growing up and I was taught, through watching them, that the best way to express emotion in any form is to hide it (the good old modest passive-aggressive Midwest mentality). I still remember the first time I cried over a boy in front of my father. I was sulking on the couch and he came from work and started asking how my day was. When I refused to engage in the conversation, he frustratingly barked “what is wrong with you?” and I burst into tears. He got up and right when I thought he was going to come over and give me a big hug, he walked past the couch I was sitting on and left the room. When he returned a few minutes later, he sat down close to me and goes ‘Want a piece of gum? Will that make you feel better?’ and I remember smiling through tears at how far off from the solution that question was. It was an absurd response to the situation but I know now that was his way of dealing with a crying teenager.

Through the years since I moved out at 18, I’ve noticed him softening more and more. Perhaps it’s because I’m not around as much or maybe I’ve learned to navigate his passive way of saying “I’m proud of you” but the “I love you”s come more frequently and the time spent together cherished more. I wasn’t able to get you on the phone today, Father, but I know that is just because you are out exploring the woods just like we did when I was a kid and knowing you are doing that makes me just as happy as having a quick phone chat with you. <3

__________________

And now let’s quickly talk about this Cherry Mint Polenta Bruschetta. I went to the store the other day with full intentions of picking up some strawberries for a strawberry-bruchetta situation but found these gorgeous cherries gleaming at me instead. I added a touch of honey to them as my cherries were extra tart but you can skip that part if you have sweeter cherries on hand. Enjoy these Cherry Mint Polenta Bruschetta as an afternoon snack or as a starter at your next gathering.

Cherry Mint Polenta Bruschetta recipe below:

Garden Harvest Vegetable Bread Loaf

June 2, 2016ALL, Bread, Breakfast, Side, Snack174

In a hurry? Click here to JUMP TO RECIPE!

This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.

I have this “thing” (lets call it that as some people would label it as a problem and others as a habit) where I insist on throwing in twice as many vegetables as a recipe calls for. I’ll ask Wyatt what he wants for dinner or I’ll send him along links to three recipes and tell him to pick one. He’ll excitedly pick the most indulgent option (pizza! pad thai. pizza! buttery pot pies. pizza!) and I’ll dash of to the store to pick up the ingredients. On the way, without even meaning to, I’ll start brainstorming ways to make the recipe “better” (which, in my head, means brainstorming how I can stuff more vegetables into it) and come home with ingredients that slightly resemble what I was supposed to grab. An hour later, I’ll serve him what I whipped up and he’ll reluctantly start questioning what is on his plate: “Was their supposed to be zucchini in this?” “I thought there was Alfredo sauce in the recipe…” “Did you mean to only give me vegetables?”. I’ll take a bite and exclaim that it’s delicious and he’ll mutter “Yeah but I think the original recipe that had nacho cheese would have been better”. I’ll then promise to follow the recipe next time and give him the small victory of picking the Netflix show we watch while we eat.

This weekly scene is the exact reason I love this vegetable bread recipe. I stuffed so many vegetables into this bread and it still came out pillowly, moist, and tasting slightly like pizza (I’ll thank the dried oregano for that). The briny olives give the perfect contrast to the savory oregano and smoky paprika. I sliced this bread and ate it warm with plain yogurt and more olives but it would also make delicious sandwiches or the perfect toast for topping with a poached egg and herbed butter.

Anything-Goes Breakfast Cheese Board

May 3, 2016ALL, Appetizer, Breakfast, Snack32

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A free form Anything-Goes Breakfast Cheese Board recipe designed to outline what a breakfast cheese board could look like in your house. Take the recipe as a basic guideline and experiment with ingredients you have on hand!

Today I am bringing you a beyond simple recipe for an ‘Anything-Goes Breakfast Cheese Board’. As you can probably tell, it’s cookbook season! I was going to hold off on sharing another cookbook recipe for a few weeks but this one just fit so well into Mother’s Day that I really wanted to share it with you before Sunday in hopes you might make a board of your own for your special lady.

My mother actually came down this past weekend (since this coming weekend is graduation at Indiana University which makes it pretty much impossible to do anything in Bloomington with the influx of tens of thousands of parents that flock into town) and helped me with my garden. I’m super pumped about the garden this year because Wyatt built some really nice looking raised beds and we are going to focus on less (just tomatoes and herbs) but give those fewer things more attention. I’ll make sure to post process pictures over on instagram as the season progresses!

Okay, so this breakfast board. It’s probably my favorite thing I’ve made in a long time. I’m not into big meals and prefer to eat a little of this or that which is exactly what this boards gets you to do. It’s also a great way to use up any leftover jams, bread, crackers, herbs, cheeses, and fruit (clean out that fridge) and make a whole meal out of them! Just make sure you have a few hard boiled eggs (to keep with the breakfast theme) and a variety of cheeses and the rest can totally be made up of whatever you prefer!

This recipe is adapted from Leela Cyd’s newest book, Food with Friends. It’s a dazzling piece of work with so many inspiring recipes that will get you excited about hosting again. I personally am always looking for an excuse to host more often and this book was just the inspiration I needed. It’s filled with not only show stopping recipes to delight guests but also tips on how to set a stylish table.

Anything-Goes Breakfast Cheese Board recipe below:

Clumpy Granola Bowl with Stewed Rhubarb and Yogurt

April 22, 2016ALL, Breakfast, Snack, Vegan8

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Clumpy Granola Bowl with Stewed Rhubarb and Yogurt is a simple and easy recipe filled with protein-packed chickpea flour and perfect for a snack or simple breakfast.

If you follow me on instgram then you probably noticed that I am on vacation in Marco Island right now. I’m currently breathing in the salty sea water and slowly waking up while I sip on a fresh latte. This is the first time I’ve been on a computer in three days and it’s both exciting to reconnect and also a little lack luster (should I really be staring at this screen when the ocean is calling my name from mere streets away?). Anyway, this is probably the only time I’ll be on this clunky laptop until the plane ride home on Sunday so feel free to follow along on instagram if you’d like to stay connected in the meantime!

Anyhow, I jumped on the computer because this clumpy granola recipe that I made for the plane ride last weekend was so good that I just couldn’t wait until I got home to share it with you! This recipe is from my friend Lindsey’s new cookbook, Chickpea Flour Does it All. I’m huge a mega fan of Lindsey’s gorgeous modern and stylish food photography and I knew this book was going to be amazing before I even got my paws on it. Before she had even asked me if I’d be wiling to review a copy for VV, I had already emailed her editor begging for a copy to share with all of you because I knew it was going to be one of the best cookbooks of the year. And you know what? It didn’t disappoint. Her recipes are genius with creative ways to use chickpea flour that I couldn’t even imagine coming up with and the photos in the book are some of the best I’ve seen in print.

Mini Pimento Mac & Cheese Bites

January 20, 2016Adventure, ALL, Side, Snack7

In a hurry? Click here to JUMP TO RECIPE!

Creamy and cheesy bite size Mini Pimento Mac & Cheese Bites!

I’ve got some freaking amazing Mini Pimento Mac & Cheese Bites for you all today! But what’s the special occasion, you ask? Well today I am so beyond excited to be a part of Sarah from Snixy Kitchen’s virtual baby shower! Over thirty of us bloggers have come together to celebrate her #cheesebabyshower by posting a cheesy recipe for her virtual celebration!

I’ve spent the past few days thinking of really great talking points for a baby shower (as if I was actually prepping to head to one with all these fine ladies and gentleman) because I’ve never actually been to one before. I honestly just went to my first wedding shower this year so I guess, at 26, I’m a little behind in celebrating all these big adult milestones. Anyhow, while I was thinking of topic points, I caught myself saying ‘No Shelly. Not appropriate baby shower talk’ and realized that my ‘do not bring up at baby showers’ list was as long as my ‘talking points’ list; because I’m not actually at a real shower, I thought it might be nice to share both lists with you:

Don’t list: “What are all of the weird pregnancy cravings you all have gotten while pregnant? I’ve never had a kid but imagine I would just constantly be eating a jar of peanut butter and a tub of cream cheese at the same time”
Do list: “Can you tell what kind of foods your baby girl likes so far? Does she kick in approval?”
Don’t list: “Sarah, can I see your studio set up? I love the lighting in your photos and would love to see how you shoot them!”
Do list: “Can I see the nursery? I sure hope it’s Wes Anderson themed!”
Very Don’t list: “Aren’t you scared of the whole birth process?”
Do list: “What are all the shows you are going to binge watch while waiting to go into labor? I’d recommend Empire, Gilmore Girls, The O.C., and Nashville”
Don’t List: “Would you mind if I put ‘Look Who’s Talking On’ on your TV during the party?”
Do List: “I made this cheese themed music playlist – can I put it on during the party?”
Don’t List: “Do you think I should throw a shower for my new dog? I mean I didn’t spend 9 months growing him but I still really like him.”
Do List: “Sarah, I’m really clumsy and am constantly knocking things over when I shoot my recipes. How do you manage to keep it all so together with an additional human inside of you?”

I’d assume that these talking points would get me through at least the first half an hour of the party, at which point I could excuse myself and munch down on all the freaking amazing food there is because everyone at the event would just be a bunch of nerdy food bloggers! Speaking of that…

Citrus and Pomegranate Salad

January 14, 2016ALL, Salad, Snack, Vegan30

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A tart and juice four ingredient Citrus and Pomegranate fruit salad to cure your winter blues.

First off, in my last post I announced that I had the manuscript done for my book (*happy dance*). As I enter the next stage of the book process, it’s that time where I need your help: I need recipe testers! All recipes are meat-free and I’m looking for cooks of all skill levels! Anyone selected and willing to complete more than three recipes will get a ‘thank you’ mention in the book and anyone willing to test more than five recipes will receive a free copy of the book when it comes out in spring 2017! If interested, please shoot me an email at [email protected] with any dietary restrictions and/or preferences of recipe types (drink, dessert, main, side, etc). Thank you so much to everyone who wrote in and offered to help! I was so surprised and beyond excited by the enormous response I received! I now have all the recipes covered and can’t wait to get share the next step with you all soon!

In other news, we finally got our first snow of the season! As someone who grew up in a town near Lake Michigan, that often times gets lake effect storms as early as October, I was really aching for some snow in my life. I know, I know – it’s a huge hassle to scrape your car windows in the morning and it’s hard to walk the dog with slippery sidewalks and the snow is blinding when you are trying to drive but it makes this whole cold thing feel like an actual season and, most importantly, it covers the endless brown that plagues our fields and our yards, which is now covered in beautiful white dust. That reflection of the snow creates some of the most gorgeous light (for taking pictures like these) and has left me totally satisfied with being stuck inside my house with a bowl of citrus and my Canon camera.

I’m Writing A Cookbook + Cherry Chocolate Granola Bars

January 7, 2016ALL, Breakfast, Side, Snack, Top Ranked Post12

In a hurry? Click here to JUMP TO RECIPE!

I’ve got some big news for the new year: I’m writing a cookbook! It’s so crazy to type that out! Not only am I writing a cookbook but it’s being published by one of my favorite publishers, Chronicle Books (they put out the amazing Tartine series and Handmade Baking, just to name a few)! It’s a total dream come true and I’ve spent the last year going through a whirlwind of emotions with the whole thing: excitement, anxiety, amazement, doubt, gittiness, exhaustion, joy, nervousness, frustration, and pretty much any other extreme emotion under the sun!

Well, to back up a bit, I said I’m writing a cookbook but I actually already wrote the cookbook – I spent the majority of 2015 working on it and finally turned the manuscript in at the end of December. I know, I know – how did I manage to keep this from you for so long? Why did I keep it from you? Well, I wasn’t sure how to tell you; it’s such a big deal for me that I wanted to throw a huge party and invite you all over and feed you cake to share the good news but that’s not realistic so instead I just kept putting it off…waiting for the right words to come but they never did. Plus, the book doesn’t come out until spring of 2017 so it just felt so far away to mention it. But at the same time, it was so hard not to mention something! To try to explain why I was a little MIA towards the end of last year and to try and contain my excitement and talk about the mundane of everyday when I had just spent 12 hours recipe testing and perfecting a recipe that I wouldn’t get to show you for another 18 months.

Dill Buttermilk Dip with Winter Crudités

December 29, 2015ALL, Appetizer, Bread, Snack11

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Well, this is it. This is the last post of 2015 – where the hell did the year go? I’ve got a reflection post I’ve been working on for next week but until then let’s talk about the last big event before we say goodbye to 2015 forever: NYE! I made this really delicious dill dip for you to make for your NYE party. It’s beyond simple and can be whipped up a day before so you won’t have to fuss with it come party time. Oh and you can get as fancy as you want with it by buying all sorts of pretty produce to serve alongside the dip or keep it super simple by enjoying with whatever you have in the fridge.

So, to be honest, I won’t be making this dip for New Years Eve to watch the ball drop with Carson Daly (bummer, I know!); instead, I’ll be dancing my ass off at a friend’s wedding which happens to be catered and it would probably be pretty weird for me to show up with a tin foil wrapped tupperware full of dip in hand, ya know? BUT that is why I made the dip earlier this week so I could pretend like I was preparing for a big NYE party (because I looooove planning) and so all of you can whip up this dip!

Pumpkin Pistachio Muffins

October 21, 2015ALL, Breakfast, Fall, Snack1

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Where the heck has October gone? I had all these fall recipe ideas and they are slowly slipping away as I try to grasp onto whatever is left of the season. I’m so sorry it’s been a little silent over here this month but October is one of my favorite months so I’ve been spending it soaking up as much of the outdoors as possible and shooting as many projects as possible (more on that soon!) before the weather turns us inside.

Vegetarian Meal Plan: Indian Summer Edition

September 27, 2015ALL, Appetizer, Entree, Side, Snack6

Hey friends! I am starting a new feature today that will be either weekly or bi-weekly (not looking to make any promises because I’m a heart breaker and often times get scattered and don’t follow through on weekly tasks).

The feature was sparked by that pesky question I still get asked often, “What do you eat as a vegetarian?”, despite having 4+ years of vegetarian recipes documented on this site. Also, I want this site to be more than just weekly recipe inspirations – I want it to be a resource for people looking to cut back on the meat they consume on a daily basis.

This feature is simple – it’s going to be a one stop shop assembling three days of vegetarian meals with the last one being a special topic (this week’s is fall feasting). Why three days instead of seven, you ask? Because let’s be real – what is the fun in having every single meal planned out for every single day? This feature is meant to be a starting point to help you begin to get creative with planning out vegetarian meals in your own kitchen. Use these three days of meals as a guide for figuring out what you do and don’t like (because we all know that we won’t continue on with a lifestyle if we can’t stand it. Don’t like beets? Don’t cook with them!). Also, I give a dessert option with each day but you obviously don’t need to be making sweets everyday (unless you want to and if that is the case, all I have to say is treat yo self!) – treat those suggestions and pick out one or two favorites for the week.

Still with me? Cool! Let’s start:

Whipped Cocoa Mascarpone & Fruit Crostinis

June 30, 2015ALL, Appetizer, Side, Snack, Sweets2

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Okay, so I’m sorry for all the dessert posts lately (not really) but the fruit at my market this year has just been too amazing looking to pass up. Perhaps I’m still recovering from the winter drought of frozen blueberries and more…frozen blueberries but I just can’t help myself when I pass all the bright and vibrant colors in the produce aisle.

Wyatt and I went up north last weekend for a wedding and we’ve made it a habit to visit the local farmers market when on vacation. I love seeing the change in produce that driving 4 hours can trigger and ran across the most beautiful currants (pictured!) that I just had to buy. They were, of course, too gorgeous to hide in a jam or bread so I decided to figure out a recipe that would showcase them.

Whiskey’d Mozzarella Toast + Picnic With A Couple Cooks

May 31, 2015Adventure, ALL, Side, Snack1

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Last weekend, I had the pleasure of meeting up with Sonja and Alex from A Couple Cooks to have the most wonderful and relaxing picnic. This wasn’t our first time hanging and we’ve managed to continuously find fun ways to hang out around cooking and nerding out over food. It’s always such a joy to spend time with friends who have similar passions and get that you need to spend 20 minutes styling and photographing your food before you can eat it (hehe).

They came down for a wedding in Bloomington a few hours early so we could hang out at a nearby park basking in the sun, fending off caterpillars, and stuffing our faces with fresh food from the local Bloomingfoods co-op. Make sure to check out A Couple Cook’s blog post to learn how to make the delicious drink we enjoyed all afternoon. Here are a few snapshots from our afternoon in the park:

Strawberry & Poppyseed Buttermilk Bread

May 18, 2015ALL, Bread, Snack, Sweets3

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I had all these plans to make tacos and ice cream and fizzy floats over the weekend but then it rained; it rained for two days straight and all I could muster up the craving to do was bake. The gentle patter of the rain against our tin roof was soothing as I measured, poured, stirred, and repeated. I played the Darjeeling Limited soundtrack on repeat while the muted natural light gleamed in the windows just enough to avoid turning the lights on. I baked a cake and this loaf of bread for no particular reason other than I was starved for comfort after being on a week long business trip in Nashville.

This recipe is inspired by banana bread. I once had a roommate that wanted to make the best banana bread ever so she continued to bake loaves for weeks on end, tweaking it a bit each time, until she came out with a subtly sweet and dense loaf of deliciousness. I was one of the lucky few who got to enjoy those banana bread slices day in and day out as she baked dozens and dozens of versions. For that, banana bread has a very comforting and familiar taste for me. When getting ready to make the banana bread this weekend, I realized my bananas were not ready and turned to the other fruits I had laying around. The pint of strawberries were so close to being past their prime that I knew I’d have to use them that day or chuck them. I also decided to brighten the flavor up a bit by replacing the wintery spices with citrus zest and the result was phenomenal.

Rosemary Nuts [From Milk Bar Life]

May 9, 2015ALL, Snack, Vegan8

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After two pretty unusual and extravagant recipes, I decided that whatever I was going to share with you this week was going to be super simple and accessible. Luckily for both of us, my copy of Milk Bar Life arrived in the mail the other day and Christina Tosi’s comforting and simple recipes were the exact thing I was looking for.

I am going to start out by being completely honest with you all: besides receiving a box of compost cookies for Christmas, I had never really heard of or looked into Milk Bar. However, after receiving this book and becoming obsessed, it’s obvious I’ve been living underneath a rock (also known as the Midwest). I don’t own the first book (yet!) and decided to give this book a try after being intrigued by the cover and skimming through it at a local bookstore. I’ve now spent the last week watching Google Talks, The Mind of a Chef episodes, and Bon Appetite Youtube channels on anything Christina Tosi related. She is a total BA with her sincerely unique ‘comfort food’ style meets outrageous humor meets trendy NYC food scene; it’s absolutely amazing.

The team at Milk Bar decided to create this ‘life’ themed book after always getting asked how they find inspiration and always replying with ‘just through life’. It’s a look into the ‘life’ of the people at milk bar through what they spend their time doing and how they eat while doing it. The book ranges from totally practical recipes (lemon bars, rosemary nuts, cinnamon buns) to outrageously inventive recipes (Miso Butterscotch Sundae, Kimcheeze-Its, Mangria) to downright silly combinations (Mac-N’-Cheese Pancakes, Tang Toast). I personally love the small odes to the Midwest (gooey cake, buckeyes, crockpot cakes) and that they managed to dedicate a whole chapter to cookies. This is the kind of book that makes me want to jump into my kitchen and find the most ridiculous ingredient to create a dish around; it’s completely inspiring, engagingly humorous, and a book I will bake from over and over again.

Roasted Strawberry Rhubarb Breakfast Muffins With Pistachio Crumb Topping

April 12, 2015ALL, Appetizer, Bread, Breakfast, Snack, Vegan3

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This weekend felt like the first real spring weekend here in Midwest America. Heavy rain and thunderstorms carried on all week to give way to a beautiful and sunny Saturday that was filled with blooming flowers and budding trees. We wandered over to our first farmer’s market of the season (!!!!) yesterday and I snatched up all the seasonal goodies I could get my hands on (ramps! fresh flowers! rhubarb! microgreens!); our town is relatively small so the farmer’s market only occurs one day a week which gives it the feel of a community gathering since half the town is there. The vendors are filled with local farmers while the ends are taken up by street musicians and the outskirts riddled with food trucks. This is the time of the year where everyone is still happy to be sharing this space with you; it’s cool but sunny and the idea of wandering through rows of fresh and local produce is still a novalty; as the summer goes on, the market will get more and more crowded and people will become more and more distressed as they fight against the heat and cramped crowds to try and get their weekly spinach bundle. But for now, it’s all waves and slow walking and ‘ohh look at those ramps!’ and ‘check out these flowers’ which I am perfectly fine with.

Multi-Grain Knots 2 Ways: Parsley-Garlic & Cinnamon-Whiskey Sugar

February 22, 2015ALL, Side, Snack, Vegan4

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Remember when I used to post about salads and juices and the benefits of food healing? Well those topics feel miles away as this Midwest February demands carbs, alcohol, and anything else that is going to fatten me up and keep me warm. Honestly, if I wasn’t so set on turning these into garlic knots and sweet rolls then the bread would have just been fantastic on it’s own; I sometimes struggle with my loaves coming out dense but these were light (despite using whole wheat flour!) with a wonderful crunch on the outside and pillowy soft on the inside.

As you may notice, this post is crowded with photos; I’m trying out something new today. Instead of photoshopping my photos side by side (since my site doesn’t allow me to put photos next to each other – grrrr), I just made them all HUGE! The only problem with that is that there are now SO many of them which makes me think that I probably spend way too much time editing photos to begin with and I could have just shown you a finished product shot and been done with this post five hours ago. Ugh, unfortunately that is not how I work – my words aren’t usually that inspiring (hey, I know where my strengths and weaknesses are) so I strive to lead with gorgeous photos. Anyhow, I’m sorry if it’s crowded – I’ve already spent all afternoon editing photos so I’ll keep it minimal with the words to try and tone down the scrolling. Maybe we’ll end up being really into it this way and it will feel less crowded with time? Or maybe I’ll go back to the side-by-side photoshop edited photos that look so uninspiring when pinned and awkward when linked to on Facebook. Who knows – we’ll see.