There is a good chance that just opening this book will make you healthier. I know it’s a pretty bold claim, but I’m certain it’s true.
I received a review copy of Superfood Snacks: 100 Delicious, Energizing & Nutrient-Dense Recipes
It turns out, I’m kind of crazy about it.
In this recipe, slow cooker lentils are topped with turkey meatballs and then brightened with a sprinkle of fresh spinach for an easy one-bowl meal!
I tend to eat in earth tones. It’s something I didn’t realize until I began photographing my food.
Think about it. The occasional leafy green aside, many healthy foods are pretty much a big bunch of off white, beige and brown.
Lentils, beans, chickpeas, cauliflower, oats, onions, garlic, meats, mushrooms — all pretty much the same boring color. It’s unfair, too, because they can be pretty darn delicious.
These tender, steamed Japanese yams are flavored with curry powder and a twist of lime. They make a great side dish or snack!
I’ve been intrigued by the world of potatoes and yams for some time. I think it probably started when we traveled to Ireland. Visiting the food markets there opened me up to the reality that there were more varieties than the red skinned and russet I was familiar with.
Then my potato passion moved to my own garden when I was growing red and white skinned potatoes. The excitement reached epic proportions the year I grew Adirondack Blue potatoes (what many people refer to as purple potatoes) and harvested 15 pounds from the garden!
I’m not growing my own potatoes right now, but the adventures have not ceased. They continue with cuisines and cultures that I have to admit took me completely by surprise. I’m not sure I ever expected to find so many Asian varieties of potatoes. They are of the sweet potato and yam family, and they are all over my favorite farmers market in Oakland. Purple, white, orange, yellow — it is seriously a rainbow of taters out there.
These Potato Breakfast Bowls are loaded with hearty red potatoes, scrambled eggs and sausage. The best part is that you can have them on the table in 30 minutes. This is my entry for the Potato Lovers Club Speedy Spud Challenge blogger recipe contest. This post was sponsored by the U.S. Potato Board.
I’m not what you would call a quick cook. I’m the first to admit that I lack swiftness in the kitchen.
It’s not that I have loads of time to kill or that I dislike quick recipes, I just have a very short attention span. When I’m cooking for myself, I only get about 5 minutes in before I catch something out of the corner of my eye and my head jerks quickly to the right.
Squirrel!
It often goes something like this. I’m chopping the onion. Oh, is that an episode of Gilmore Girls on T.V.? I need to turn the volume up. Then I open the sliding glass door to let out a whining pug so she can go fake potty and come back in to beg for her free treat.
Then I get back to the onion. I open the fridge for something. Oh, I really need to throw that out. Oh man, I forgot to empty the dishwasher.
You get the idea. A recipe might say it takes 20 minutes to make, but it’s not going to take me 20 minutes.
This easy yellow split pea dal is loaded with the delicious flavors of coconut milk and garam masala. It cooks quickly in a Crock-Pot-style slow cooker for a super simple side dish.
I know what you are thinking. Really, Lori? Another recipe topped with an egg? Wait. I can explain.
You see, a few weeks ago I stocked up on lentils, dal and split peas of all varieties. Since then, I’ve thrown together some great Indian-inspired dishes. A few spices here and there, some stock, maybe some tomatoes and we’re good to go on the bean and legume group.
The problem? They are ugly. I mean, U-G-L-Y.
At the same time, though, they are super simple, and tasty with a capital T.
This tangy pickled daikon and kohlrabi salad makes a super simple side dish for spring!
I’m a big fan of pickled veggies. Asparagus, long beans, cucumbers, carrots — pickle it and I love it. Last year, I gave up on pickling for long term preserving. Meaning no water bath pickling, etc.
I just can’t seem to master the art of keeping things crisp, and the batches end up being too large for us to finish in a reasonable amount of time.
So now I’m into quick pickling. A few veggies, a vinegar mixture, a couple hours in the fridge and a manageable amount is ready to serve.
These chocolate cookies are so rich and delicious! Made with almond flour, they also happen to be gluten-free and grain-free, so they are perfect for sharing with friends. You’ll find these cookies and so many more great desserts in the new cookbook Let Them Eat Cake by Gesine Bullock-Prado.
I’ve mentioned many times before that I’m not grain-free, gluten-free, vegan, or most other food labels out there. I also feel incredibly fortunate that I don’t have any food allergies. That being said, the one thing I am when I cook and bake is a bit of a pleaser.
If I invite you over, give you a food gift, or share a potluck with you, I want you to be able to eat. Not eating sounds like no fun at all. So any tool that helps me help more people eat good food, well, I’m all for it.
It’s rare to come across a cookbook that is for everyone. One that you can buy for anyone on your gift list and one that you can use to make sweet treats for anyone you might be eating with. I’ve found it though, and to be honest, I’m pretty blown away by it. It’s downright awesome.
I found this grain free pizza crust in my review copy of Everyday Grain-Free Baking by Kelly Smith. I quickly became a huge fan. It’s a variation that everyone will love regardless of your personal eating style.
Everyone has an opinion about grains these days. Some people limit them because they think it helps them lose weight, or because they follow a specific eating style. Others stay away from the gluten in grains out of necessity due to a diagnosed medical condition, or because it makes them feel better. Grains are in the spotlight right now for better or worse, no doubt.
I don’t speak much about the topic because opinions are so strong on every side of the argument. What I am happy about is that all this grain talk has given those with medically diagnosed gluten allergies many, many more food options and I think this is a great thing.
I can only speak to my own experiences. I am not gluten free or grain free. Neither make me feel bad as others claim they do, and yes, I have experimented with cutting them out. I completely respect that your story might be that your life changed after cutting them out, but that story isn’t mine.
These baby yellow potatoes are a recreation of an appetizer we had while dining out. They are served with a smoky sauce and topped with tangy pickled shallots and crisp crumbled bacon! The Baby Dutch Yellow Potatoes I recently received from Melissa’s Produce are the perfect size for this party snack or side dish.
I’m not really a bar person. Brewery tasting room person, yes, but bar person, not so much. I’m talking about the kind where all the cool kids go. The places where you have to scream to speak with someone and get bumped so many times that you aren’t sure if you actually drank your cocktail or splashed it out of the glass.
Truth be told, though, these places are usually pretty cool, with intriguing interiors and inventive drinks. I don’t like to miss out completely, so if I do go, I prefer to be there about 5:00 pm.
Yes, I know. Old lady. But this is also when happy hour specials are available so I call it me being frugal.
Don’t worry. I see it, too. Happy hour specials could easily merge into the early bird discounts at the local restaurant and eating dinner at 4:00 pm. I may be on a downward spiral.
Special meals don’t have to be complicated. These beef medallions are quick and easy. They pair so well with the excellent 2012 Howell Mountain Cabernet Sauvignon I received from Cultivar Wine.
Fancy is not a word that I would use to describe my cooking. Most often from scratch, sometimes simple, other times complicated, but not exactly fancy.
But every now and then I get the opportunity to make something a little special. Like when you receive an elegant, yet approachable bottle of fine wine.
