Everyone has a snack they gravitate towards, right?  Aside from the obvious fact that I love food in general, I love snacks that are pre-portioned and can hang out in my purse or desk until hunger strikes.  Normally these are bags of pretzels, granola bars, maybe an apple — pretty standard stuff.  So when I saw Pearls Olives to Go, I was beyond excited!  Little cups (like what you’d normally see fruit in) filled with olives, and NO liquid.  Which is good, because I tend to make a mess of myself. Not a problem here! The best part about these packs of olives?  You could say that they’re gluten free, GMO free, and only 40 calories, but that’s not it.  The best part is that each single serving container has...

Woah, what happened to last week?  Apparently I dropped off the face of the Earth after Monday, oopsies.  I don’t even have a good excuse.  I have a tall stack of recipes ready-to-share, but I just couldn’t find the time to sit down and post.  Call it busy, call it lazy, you might be right on both accounts.  Speaking of busy and lazy — notice that head of definitely not lettuce in the background?  Sometimes you have to use what you have on hand, and in my case it was this green cabbage.  It was on sale for 15 cents!! Send me cabbage recipes, please.  I bought a million. As far as salad dressings go, I have a few favorites.  Caesar salad is always on the top of my list...

I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time. Though I love sandwiches, I will be the first to complain when a restaurant’s sole vegetarian option is a cold sandwich that’s pretty much just hummus and cucumber.  Just because I don’t eat meat doesn’t mean that I don’t a wide variety of delicious foods.  Luckily, there’s a small Italian diner near me that makes a killer veggie sandwich.  Un-luckily, that delicious, hot sandwich probably involves a ton of butter and oil and just isn’t an every day thing. I took inspiration from that tasty...

Let’s reflect back 2 years, to the year when I got a sunburn on St Patrick’s day.  It was a glorious 70+ degree day in central Michigan and we sat out on my friend’s apartment’s lawn, enjoying the sunshine for hours with a couple of day beers.  Flash to present day when we’ll be lucky to reach 7 degrees.  Regardless of the weather, all March long I day dream about creamy, minty, green milkshakes.  And since we’re talking St. Patrick’s day, might as well throw in some booze too, right? Not to keep whining about it, I really needed this extra boozy milkshake to get over all of this snow.  I’ve already started day dreaming about warm vacations I could take — something I normally reserve for November — and I...

I know for most people, tofu is to be avoided.  It has a weird texture without much inherent taste, and it’s made from soy.  I never fell into that category of tofu haters – I’ve been a tofu lover since day 1. Stir fried, baked, even made into chocolate pie, I’ll eat tofu pretty much anyway you throw it at me.   Josh is perhaps a little more normal and has long believed that tofu is weird, so I made it one of my life’s missions to change that. The magical day his mind changed was a couple of years ago when I made tofu ricotta for the first time.  The one thing he hated more than tofu was ricotta, so I knew at best it would be less disappointing for him than eating actual ricotta.  To my surprise,...

This is a Sponsored post written by me on behalf of P.F. Chang’s. All opinions are 100% mine. I’ve previously shared some love for P.F. Chang’s.  They have a new Winter Seasonal Menu, featuring tasty sounding items like an orange ginger beet salad with crumbled goat cheese, candied nuts, and daikon sprouts.  I don’t blog about beets often (at all? I can only think of one beet post I’ve had, other than using pickled beets) — but I seriously love them!  I love them even more when someone else is going to peel and cook them, because I stain my hands and counter like crazy when using them. There’s also a Shanghai Waldorf Salad with kale, green apple, tomatoes and endive in a miso-lime vinaigrette.  I love when you can...