Makes 12 muffins When I know we’ve got a busy week ahead, I like having a batch of healthy muffins around. They are awesome for a quick breakfast or …
Makes 6 servings Yes, you can and should eat veggies for breakfast! I love adding nutty, chewy barley to my salads, so I figured, why not add some veggies …
With three kids, we go through a ton of strawberry jam. Instead of spending $9 for a jar, I make this simple version. It’s wonderful on toast and muffins, and is a welcome addition stirred into oatmeal and yogurt as well.
It’s here friends–the holiday season! I can’t even believe that Thanksgiving is next week. We still have some Halloween decorations around. I better get to work!
One of my favorite recipes from Feed the Belly is the Baby on Board Banana Bread. It’s a moist, delicious loaf that’s chock full of delicious ingredients. It also has more fiber and less sugar than most banana bread recipes. Even though I’m no longer pregnant (or planning to get pregnant ever again), I find myself going back to this recipe over and over again. Why? I always seem to have mushy bananas on hand, plus this recipe lends itself to multiple variations. Sometimes I add 1/4 cup of chocolate chips or coconut flakes, and sometimes I use chia seeds instead of the flax. Any way you make it, it’s darn good, and perfect for a rainy day.
Yes, I’m a huge Pat Benatar fan. I’m also a big fan of crispy dark chocolate cookies, especially when they’re filled with amazing things like almond butter or ice cream. These shortbread cookies are excellent on their own with a cup of tea or coffee, and even more fun dressed up as sandwich cookies.
I had a head of cauliflower in the fridge last weekend and decided I wanted to do something a little different with it. As you probably know, I love turmeric for its anti-inflammatory benefits and bright yellow color, so I decided to included that in the mix. I knew I couldn’t just toss the florets with dry spices because they don’t really coat evenly and you’d end up with a bitter mouthful of turmeric, so my cauliflower definitely needed a nice yogurt coating first.
After many false starts, Spring is finally here! Two of my favorite spring ingredients are rhubarb and strawberries, and of course they’re a classic pairing. Rhubarb is too tart on its own, and strawberries lend the stalks just enough natural sweetness to balance it out in the loveliest way possible.
I’ve been having a love affair lately. No, you don’t need to tell my husband! It’s with beer and don’t worry, it’s in healthy and moderate amounts. I am still a wine lover, but I’m really enjoying the depth and complexity of beer. Plus, there are some cool stores in my Brooklyn neighborhood that let you buy a 6-pack with an assortment of varieties, so I get to try a bunch of new things. And a bottle of beer is much less of an investment than a bottle of wine.
It’s National Pancake Day on March 8th! OK, so maybe it’s a made up holiday meant to pump up sales for IHOP, but still it’s a wonderful day to enjoy those fluffy, sweet cakes.