Chipppieeesss and dippppieesss.  Two of my most favorite things. It’s weird to explain, but chip dip has always seemed so luxurious to me. Store bought onion dip has gelatin and the kind you make with soup mix usually has some kind of beef stock (and maybe gelatin, too), so it was a rarity when I would go to a party and realize I could eat the dip. Don’t get me wrong, there’s no ill will between me and a handful of salty, dry/naked chips, but creamy dip just makes my heart sing. Then you get cool, oniony tang to go along with your crunchy salty goodness. Not that anything is really missing in good ole chip dip, but I thought the sweetness of caramelized onions would just make it next...

Day late on this post — major blog meltdown. If you tried to find any recipes the last day or two, you might’ve noticed my blog was just a blank white screen. No errors, no “oopsies this page isn’t here”, just a straight up white page. That’s also what we saw when I tried to add a post and when Josh tried to fix things — just a white screen, mocking us. Fingers crossed that it’s fixed now and we can leave that unpleasantness behind us while we talk about muffins. Glorious muffins. This month’s Recipe Redux is coming at you a little later than intended. The theme was leftovers (err, well really two for ones), and I have to say I took some liberties with the interpretation of what...

Fun fact: I have at least 8 different songs I sing about pancakes on a regular basis. But really, anyone who knows me shouldn’t be surprised. I sing almost everything I do. Feeding my cats? There’s a 100 songs for that. Driving over a bridge? There’s a song for that. Sad? No! Quirky and adorable? Obviously. One ingredient that’s a must for my pancakes is almond milk, but somehow there’s no almond milk song (get on that, internet). Almond milk is perfect for pancakes because it’s lower in calories than regular milk and transforms what are basically dessert disks into a healthier food. I also love to buy the shelf stable variety, so there’s no chance I’m ever out of milk when a pancake craving strikes. Because honestly, I don’t...

I’ve been in a dinner funk lately. I don’t want to clean the kitchen. I don’t want to chop any veggies or even go to the grocery store to buy them. I just want an extra delicious dinner waiting for me when I get home. Asking too much? Apparently the only thing I have actually been buying at the store lately is cauliflower, because my fridge is overflowing with it. After a complicated day, I wanted a super simple meal. Lots of flavor, minimal ingredients (obviously, because my cupboards are pretty bare). I bought a package of corn tortillas a little while ago and have been obsessed with making taquitos on the stove, so taquitos it was! We definitely had some reservations about eating what’s basically a tube of cauliflower,...

Head on over to The Speckled Palate and check out my guest post for Erin while she’s enjoying time with her new baby uhhh actually just anxiously waiting for lady baby to arrive (last I heard). You know what makes time fly faster? Fries. And tahini. Congrats, Erin! Psssst. Check out the guest post Erin did for me last year — cheddar biscuits!

Have I posted a smoothie recipe before? I just realized I probably haven’t. I’ve posted a boozy milkshake, but never a smoothie. What’s wrong with me? I like smoothies; I make smoothies! But really, I never think they’re recipe worthy. Throw some of this and some of that in a blender and BAM –> smoothie. What’s different? This smoothie is delicious enough to be worthy of a blog post, huzzah! It’s minty (which is my favorite kind of drink in March) and it’s super packed with greens, which is my extra favorite (always). I used Supergreens Peppermint from Sunwarrior to really amp up the greens with alfalfa, barley grass, wheat grass, spinach, oat grass, parsley, moringa, and ginger, and also threw in some spinach, hello! Strawberries, pineapple, and a touch...