I love coming through for my friends. Not that I don’t do so anyway.
One of the most popular recipes I get asked about on this blog is my goat cheese polenta. It is so delicious and creamy and the perfect way to pack on a little comfort as the weather starts to chill. I have gotten a ton of e-mails about how to modify polenta for various diets. Most of the time, these changes are super easy. Vegan? No goat cheese! Gluten free? It’s naturally gluten free! But grain free or paleo? That proved a little bit difficult to come up with an instant answer.
And yes, a BALT is a BLT with avo. And it should totally not be optional.
I mean, bacon is bacon…it comes from a pig…it’s bacon. And to be honest, I think it’s a little overhyped.
Now, I liked bacon as a kid… well because we did not have pork in our house, it was mostly turkey bacon. But I always looked forward to summertime, when the tomatoes from our garden are so juicy, they are about to burst. That meant my mom popping out BLT sandwiches like it was no one’s business. We would bake bacon in the oven (the crisp factor is INSANE), and make sandwiches of the juicy tomato, bacon, lettuce, and real deal mayonaise.
Labor Day is a little bit of a weird holiday. It’s a soft winded goodbye to summer, and I’ve never been good at goodbyes but, here in DC, it will still be over 100 degrees for a long while. But honestly, I am so excited for fall. Fall is, without a doubt, my favorite season of all time. The weather get cooler. The vegetables get better (and I can have both butternut squash AND tomatoes! What??) It just smells like cloves and cinnamon all the time. Or at least I like to pretend it does.
Seasonal and simple is the name of the game these days.
But you know, that can be easier said than done.
First of all, seasonal food can leave us under So. Much. Pressure. It’s like hello excess of tomatoes and zucchini and peaches. I love you so much but for four weeks, I’m going to eat an excess of you until I am freaking stuffed. And then I’m going to look at you and wish you had never been born.
Hi ya, friends! Happy Tuesday it is! As a person who lives alone, I find more and more how difficult it is to use up all of my groceries at the end of the week (especially if there is a spontaneous Indian food run. Hello!). And y’all, this is not just a problem I have! About 40 percent of the food produced in the United States each year is never eaten, according to the Natural Resources Defense Council (NRDC). That means the water, fuel and labor that went into growing that food is also wasted. This staggering amount of waste equates to about $162 billion lost every year, according to the U.S. Department of Agriculture. I was determined this year to do my part to eliminate food waste. The trouble was I did not know where to start!
And that is where our friend, the freezer, comes into play!
Breakfasts for me used to always be sweet. Maybe because I am such a sweetie.
I definitely inherited my mother’s sweet tooth, because I always wanted pancakes, waffles, or that yogurt that is basically chocolate mousse in a cup. Do you know what I am talking about? Yoplait Whips were definitely breakfast food back in my 10 year old mind. That being said, I also love a good eggy meal…only I usually make them for lunch or dinner instead of breakfast. I dunno why, but it might have to do with the fact that I never really got into eggs until I was in college. Being a vegetarian and in need of some protein, I learned to get over my dislike of eggs. I still ate pancakes, but eggs were just such an easy option for a busy college student at 9 PM who had not eaten anything
The first time I had tomato jam was at Cafe Gratitude in LA. Now, I am always looking for new and interesting ways to eat my favorite foods. And a lot of times, restaurants provide a great source of inspiration. But this bowl, especially the tomato jam, absolutely blew me away.
Down the street, we’re talking. Man, is that inspiration wind strong!
So how excited are we for late summer fruit? Maybe a little too much because I basically want to hoard it ALL.
I am pretty much head over heels for anything blueberries or peaches right now. And that is partially why this recipe exists. Lately, at my farmers market or at the grocery store (which, let us be real, is practically everyday, I see the pints of blueberries or the smooth peaches and I just HAVE to buy a bag. I think it is because I am worried I will walk into the store one day and they will no longer have peaches or blueberries. The problem is my belly is tiny (as I am tiny) and I can only hold so many peaches and blueberries. Also, my freezer is only so tiny, so I can only freeze so many.
I was in a real pickle.
Luckily for me, I can make delicious desserts with all of these excess blueberries and peaches! And this one was one of my very favs. During my summers as a kid, there was only one way my family knows how to enjoy nature’s bounty. That, dear readers, is making and eating desserts that are basically 85% fruit. You know, just so we can get some heath factor in there. One of my favorite desserts growing up was a fruit crisp. My dad would make one every week or so, and that 9×13 inch pan would be gone in a matter of days. We would make it with whatever fruit happened to be in season. In the fall, it was always apples or pears. In spring, strawberries and rhubarb would take the show.
However, the recipe for crisp that stands through all of my memories is a peach and blueberry crisp with plenty of cinnamon and lemon zest. And this recipe is a great little single ladies riff on my favorite dessert. It is vegan, gluten free, and give SUCH a delicious texture and flavor that is just UMPH. I don’t add anything to the fruit because I really want to let the flavors shine. If you want, feel free to add a bit of sugar or lemon zest. I then make a quick little topping out of coconut oil, coconut sugar, and Dr. McDougall’s Right Foods instant oatmeal. I used the Chia Crunch flavor and I loved the contrast it gave with the soft fruit. Delectable? You bet your bottom dollar!
2 cups chopped fruit of your choice ·(here, I used chopped peaches and blueberries)
¼ teaspoon cinnamon
1 packet Dr. McDougall’s Right Foods instant oatmeal, any flavor
4 teaspoons coconut oil, solid (if liquid, place in the refrigerator for approximately 5 minutes until solid)
1 teaspoon coconut sugar
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together cinnamon and chopped fruit. Divide into two oven proof ramekins. In another small bowl, mix together Dr. McDougall’s Right Foods instant oatmeal, coconut oil, and coconut sugar, smashing everything together until well combined. Divide oat topping on top of two ramekins of fruit. Bake for 15-20 minutes until golden brown. Top with coconut whipped cream or vegan yogurt. EAT.
I was sitting in my apartment one Thursday evening, having a glass of wine and watching everyone’s favorite show: the Office.I had an exhausting work day, full of meetings, e-mails, and code to process. I was also mindlessly flicking through my phone, seeing where all of my friends were up to and what everyone’s plans were for the weekend. I also decided to check the health app, mostly out of curiosity. I felt I had run around all day, so I must have hit that 10,000 step mark. I scrolled down until I saw it.
3,000? How had I only hit 3,000? Thoughts raced through my brain. This had to be a mistake. Something had to be wrong with the app. Ok, it’s only 8 PM. Are there any errands I can run to get me to 10,000? Well, I could also go on a run, and it the weather is not too hot. But I’m just so exhausted.