I am sure you have heard of a spaghetti squash at some point in your life. And if you ever had the pleasure of tasting this interesting oblong vegetable you have realized that it is the perfect substitute to pasta! ...more
My family and especially my coworkers always laugh about my obsession with nut butters. On any given day I have an array of 3-4 different types within reach. Even at the office, I keep a few jars hidden in my drawers, what can I say it’s my addiction! Everyone has their own, mine is just a very healthy/obsessive relationship with nut butters. ...more
World Vegetarian Month is a fabulous time to kick your cooking skills into high gear and experiment with new techniques and traditions. I've strolled through the BlogHer Publishing Network and BlogHer.com and found one meatless dinner idea for every day of the month—they're all perfect fall flavors, and the hard part was choosing just 31! The diversity and creativity of our food bloggers floors me every time. Today is World Vegetarian Day, so let's get started right now!
Who says that baked potatoes have to be a side dish?
White bean, kale and roasted garlic stuffed sweet potatoes, certainly not anyone who’s tried these! I have a friend that owns a baked potato bar here in Tulum and it inspired me to create this recipe. I never thought a baked potato could be the main event, but the result is flavorful and satisfying – definitely worthy of the spotlight.
Every year, I can't decide how I feel about the arrival of fall. I know I really don't like the way it means cold weather is coming soon. But autumn colors are glorious in Utah, and I love the fall foods like butternut squash, sweet potatoes, and apples. If you're with me in this hate-it-but-love-it feeling about fall, this Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta from Kalyn's Kitchen can help you transition from summer to fall with a dish that's got the best of both seasons.
I've had an overload of carrots lately. I don't really know how, we seem to go through them a lot but there's still a ton in the veggie drawer. I decided to make a batch of my spicy carrot spread to use a few of them up. It's not too spicy so there was a chance that the kids might have a few bites too. I was having a daydreaming type of day because as I was cooking the carrots, I realized that it was almost time to start getting dinner together. I could tell by the amount of whining I started to hear. Problem was, I had no dinner plan.
Creamy coconut milk mixed with condensed milk for a simple yet amazing little dessert. With just two ingredients, this ice cream is coconut-y and rich with just the right amount of sweetness.We almost never have freezer space, but I always like to keep a pint of ice cream in there, in case of emergencies. You never know when you need your ice cream....more