We’ve talked about my pizza addiction, right?
It’s bad. So bad I even have a whole category devoted to pizza-like creations!
I’ll be the first to admit many are really far from traditional pizza, but I love taking the concept and flavors and having fun with them. And that’s exactly what I did with this salad. Read the rest of this post
I did it!
I followed a recipe!
This may be a first. I rarely stick to a recipe as posted, if I even read them at all. Normally when I cook I cook by instinct after doing some visual research on Google Images, but this weekend I was presented with something so unknown to me I had no instinct. Read the rest of this post
I’m am loving fall right now! It’s been gorgeous. The leaves are at their peak.
What My Back Yard Looks Like
And I have a host of new fresh produce to play with, such as winter squash and cranberries.
Being raised with canned jellied cranberry sauce as a kid, I never really had fresh cranberries. Read the rest of this post
Another creation I made from last week’s CSA share. I love getting creative when I have a fridge full of produce, especially with things like cabbage and Asian pears. Read the rest of this post
Lately I’ve been trying to cook smarter so we have more leftovers to use throughout the week for lunches. Especially for The 2-year-old and me. The other two mostly fend for themselves, and for as much as I’d like to control everything the 8-year-old puts in his mouth, there comes a time when he has to be trusted to make his own decisions. Breakfast and lunch are still my domain, lunch time he gets a little freedom. Read the rest of this post
Red bell peppers are a favorite in my house. The boys and I love them raw and I love them in my morning eggs.
They are in season all summer but for some reason every fall they get really cheap around here. I picked up a huge bag with some whoppers in it last week. Read the rest of this post
This is only the second time I’ve picked up a kabocha squash.
The first being in 2011 and I can’t believe it. It’s been 2 years almost to the day! This is one of the things I love about blogging: the ability to go back in time. I would have never guessed it’s been 2 years.
Anyway, I picked one up last week without a plan, thinking it would inspire me one day. Read the rest of this post
Have you ever just cooked something and then been shocked at the result? In a good way?
I made this soup on a complete whim this weekend and I’m now in love with it. In LOVE! I just finished the last bowl and I can’t lie, I’m sad. There’s no doubt I will be making it again VERY soon. Read the rest of this post
I’m not sure if you know, but I (inconsistently) keep a food journal on MyFitnessPal. I also use it now for most, if not all, of my nutritional calculations.
Since keeping it, I’ve had a few questions about what I eat, especially with my consistent breakfast of 2 eggs, 1 cup of spinach and 1 tablespoon of bacon bits. Read the rest of this post
This may be my new favorite way to eat spaghetti squash and I just came up with it!
I roasted a whole spaghetti squash this weekend so I would have it cooked and ready to go in the fridge. As with most things, a little planning goes a long way. Having cooked squash on hand can be a real life saver, especially when you want to whip up a quick lunch. Read the rest of this post
One of my goals with this blog is to show you how easy it is to make light, tasty meals at home with everyday “normal” ingredients. But I also want to inspire you (and myself) to try new things. That’s what today’s post is all about.
I never, EVER, heard of sorghum before. The only reason it’s in my house is because Bob’s Red Mill send me a sample. Read the rest of this post
Last week I decided to buy a whole pumpkin for the sole purpose of eating instead of jack-o-lantern carving. This concept is quite new to me. For as long as I can remember pumpkins came in two kinds: The kind you carve and the kind that comes out of a can.
It was actually my experiments with other winter squashes (butternut, spaghetti, delicata, and kabocha) that gave me the courage to buy a whole pumpkin for roasting. Read the rest of this post