Have you ever noticed that it’s easier to get someone to try a new vegetable if it’s deep fried? Or that someone only likes zucchini or mushrooms if they’re breaded and fried? Deep fry anything and it’s delicious, but it’s also guaranteed to give me heartburn and I will definitely regret that decision for a week. My answer for a new veggie is always bake it and, if possible, turn it into french fries. I made these fries coming out of a juice cleanse, so needless to say we devoured them in approximately 4 seconds. You’re lucky you got pictures because Josh and I were so excited to actually chew our meal that we may not have actually chewed anything, just inhaled. From the few I actually took the time...
*If you are hesitant to visit another site, this recipe is now also on my blog, here* Happy Friday! Today I have a guest post over at Clean Eating Veggie Girl. It’s a vegan and gluten free take on a casserole that used to pop up at every family gathering when I was younger. Go check it my take on a broccoli cheese and rice casserole and take a look at all the other healthy, vegetarian (often vegan!) recipes Hannah has created. That girl knows her veggies!
If you were wondering why I had Josh making pita chips earlier in this week, this is why! You probably thought I was going to make hummus, but that really scares me. If you know a super easy, delicious recipe for hummus then send it my way and maybe I’ll try it. But this time, I needed Josh in the kitchen while I was chopping veggies for this beauty. If you can’t remember, I love Greek salad, especially on pizza. My love couldn’t be contained to just salad bowls and pizzas, it had to spread to delicious dips. This is perfect with Monday’s pita chips, on a sandwich (oooh, falafel anyone?), or on a chickpea taco. Uses are pretty endless, and I’d love to hear how you use it if...
Hey, this is Josh. I don’t normally do much of the cooking, or at least anything creative as that’s certainly Kelly’s forté. But every once in a while there’s something that I’ve done before that she hasn’t, or that for whatever reason I’m a little better at preparing (like grilled cheese or any kind of rice). This weekend she mentioned making a dip (which will be coming later this week), and I immediately thought of pita chips. I’d made these in the past, and decided to try and make them without the help of a pre-made batch of seasoning. This is something that goes together in a flash, goes just as well with a veggie dip as hummus, and could easily be adjusted spice-wise to go with more diverse options....
The blog’s been a little baked goods heavy lately. I’d say I’m sorry about that… but really I’m not. I love baking and I love eating baked goodies. Maybe I wish I loved them a little less, but nope. Yum, yum, yum. I’ve probably very pretentiously mentioned a few dozen times that I like making bread and I make almost all of the bread we eat. I have a bread maker that I was using weekly for a while, but it’s hard to lug that out, so it’s been used less frequently. I’m definitely not Martha Stewart – I’m a real person with a job and hobbies who likes sleeping and playing with her cats. My secret has been this loaf of quick and easy whole wheat bread. No kneading,...
Hello, vegetables! I’ve missed you so much. I know I very recently mixed you into some muffins, but I feel like I can never get enough of you. Oh. So. It’s weird to write a love note to food that isn’t peanut butter or Nutella? Okay. Nevermind. Thanks to one of my coworkers, I’ve been up to my ears in zucchini, and I am not complaining at all. Zucchini is one of my favorite vegetables and I feel like it goes bad so fast in my kitchen that I can never stock up the way I’d like to. Have I mentioned my vegetable lust before? I have days where I just can’t eat enough green things. Zucchini, cucumbers, sprouts, lettuce (especially lettuce!)… my mind goes crazy and I can’t focus...
