Posts tagged recipes
Gluten-free Gingerbread Molasses Cookies

It’s December - the month that hosts Christmas, Hanukkah, Kwanzaa, New Year’s Eve and also, apparently, National Cookie Day. Who knew? I suppose it makes sense considering that the amount of cookies that get made in December is probably quite a bit higher than any other month.  This month I also started a partnership with Wild Harvest Organics, a fabulous company that makes a wide selection of quality, organic products at prices that are super reasonable. Nearly 70% of Wild Harvest products are certified USDA organic and free from more than 140 undesirable ingredients. In other words they are a company I can totally get behind and I am super happy to be working with them. In Seattle their products are widely available at Met Market as well as various markets like New Seasons, Thriftway and others. They have a store locator on the website so you can find a place that is close and convenient to you.

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Thanksgiving Recipe Roundup (aka a few of my favorite things)

It’s November which means it’s the month of Thanksgiving and if you know me at all then you know that Thanksgiving is my most favorite holiday. Ours is more of a 'Friendsgiving', although family members are allowed to attend if they behave. I start planning the menu in October - as soon as the fall magazine covers hit the grocery store checkout lines. I even have a special folder of recipes printed or torn out of magazines that have been accumulating for over a decade. 

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Crunchy Kale Chips

Leafy greens are a panacea for lots of what ails us these days. They are anti-inflammatory, full of fiber, loaded with antioxidants (i.e. help keep cancer at bay), good for your gut, help your hormones stay balanced, support healthy aging and the list goes on. When my clients are looking for more ways to add leafy greens into their life I always include this recipe for kale chips. For people who think they don't like kale, this is the gateway into a greater appreciation and, dare I say, maybe even a love of kale.

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Creamy Asparagus Soup

Nothing says "Spring is here" like seeing an abundance of asparagus in the grocery store starting around the end of March. Because I try to be a mostly seasonal eater, I go a little crazy on asparagus from March through June and then say farewell as I move on to summer produce. But when it hits the aisles in all of it's green glory, I start daydreaming about all the things I want to cook. Typically I roast it or do a quick sauté but I also love asparagus soup. This recipe is something I cooked up for my Yes, THIS! Spring Wellness Workshop. It's a breeze to make in the Instant Pot but it's also easy and doable on the stovetop. For my retreaters I sautéed some andouille sausage and shiitake mushrooms and put some at the bottom of each bowl before I ladled in the soup which added some protein and even more flavor, but it's fine without that as well.

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Sweet Potato Skillet Hash with Sausage and Greens

I am always on the hunt for interesting recipes. My social media feeds are littered with delicious looking meals, I read cookbooks for fun and I’m that annoying person who tears the recipes out of the magazine at the dentist’s office. The idea that you can take a bunch of simple, naked ingredients and turn them into something delicious, satisfying and nutritious still delights me now as much as it did when I first started cooking. This is one of the reasons I did a program at the Academy of Culinary Nutrition last fall. It was a 14-week training that took me deeper into my understanding of the nutritional and healing properties of food and how to help people incorporate practical and simple cooking skills into their lives to positively impact their health. 

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Creamy Winter Vegetable Soup

It's official: I am obsessed with my Instant Pot. For those of you who don't already know about the cult of the Instant Pot, it's an electric pressure cooker that can also be a slow cooker, a rice cooker, a yogurt maker (haven't tried that yet) and it has a sauté feature. It's freaking awesome! I got mine about 14 months ago and while I used it sporadically for the first 9 or 10 months I got really into in this past fall and now it's seeing some action at least a couple of times per week.

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Frittata Muffins

Happy September! It's back to school season (insert Happy Dance gif here)! This is my favorite time of year for all kinds of reasons. Back to school means fall is coming!! If you know me then you know that fall is my season. Boots & sweaters, lower temperatures, dense issues of Vogue magazine and best of all, soups, stews and fall produce! After all these years I still have a hot crush on butternut squash, brussels sprouts & chanterelle mushrooms. Being in the kitchen makes me happy and cooking fall foods makes me even happier.

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Vanilla Chia Pudding (with some audacious variations)

I've been on a bit of a chia pudding kick again lately - probably due to the abundance of fresh berries in the summertime. I'm all about anything that can be a vehicle for those berries! We can easily go through a couple of half-flats per week at our house. This morning I had vanilla chia pudding with a heap of gorgeous blueberries and some cacao nibs and as I was taking a picture for Instagram (as one does) I realized that while I have shared some recipes for chia pudding in my newsletter, I have never shared one on my blog.

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Quinoa Salad with Veggies and Feta cheese

My friend Lisa C. turned me on to this delicious quinoa salad that is fast becoming a staple at my house. She makes it a little differently each time depending on what's in her garden and in her fridge. Her rule of thumb is to use a mix of colors and textures with "a punch of sweet and a little bit of crunch." After cooking the quinoa in veggie or chicken broth she'll add things like small cubed/steamed beets, slivers of kale, diced cucumber and bell pepper along with currants or golden raisins and then pistachios, almond slices or toasted pine nuts. You can also add feta or goat cheese or some grilled chicken to make it even heartier. The final ingredient is a whole mess of finely chopped herbs like flat leaf parsley or mint or dill.  Don't be afraid to experiment using whatever is available to you. This salad is really versatile!

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Shiny and New

Something about September always puts me in a good mood.

The smell of freshly sharpened pencils, the feel of new school supplies, the taste of apples and honey for Rosh Hashanah (the Jewish New Year), the hint of autumn in the air with it's promise of sweaters and boots, the quality of light in the afternoons and the rich colors of the fall produce all conspire into one long run-on sense- memory that feels kind of like a little reboot. 

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