Happy (Almost) Thanksgiving!
Even though the holiday is less than a week away, I’m actually feeling pretty calm about the whole day. This year we’re staying local and having some family friends over, so I’m grateful we won’t be alone and relieved that this will be a much needed, low-key event. I keep telling myself that I don’t really have to cook a ton of food, that nobody will care how many appetizers and sides there are or that everything is homemade. However, knowing myself, I’ll throw all this out the window and start making lists upon lists of dishes I want to serve and groceries I need to buy. Hmm..we’ll see how all this goes.
Continue reading “spiced cranberry-apple muffins”
This post is short and definitely sweet. I’m loving this smoothie bowl because it’s thick and creamy- perfect for a post-workout snack or even a filling breakfast.
Now I’m wondering, why have I not added avocado to my smoothies before? Silly question since there are hundreds (no, thousands I’m sure) of recipes out there using them. Duh. It lends creaminess with all the good fats which result in a perfectly scoopable smoothie bowl. Almost like ice cream. With toppings, we’ll just consider this a superfood sundae!
Continue reading “Cherry-Avocado Smoothie Bowl”
It’s finally summer and my favorite time of year- berry season! Give me all the berries…strawberries, raspberries, cherries and blackberries. It brings a smile to my face when the little fruit stands on the side of the road that have been shuttered for nine months are now brimming with fresh fruit. There is SUCH a difference in flavor between store-bought berries and local, freshly-picked berries. No comparison, really.
We recently had family in town from Illinois and it was such a pleasure to share this unique California experience with them. There we all stood with our cartons of berries, devouring them in the gravel parking space with juice dripping down our chin. Messy, but the best. So, with our house constantly full of summer fruit, I decided to find another way to use them instead of eating them straight from the refrigerator. And since it’s going to be over 100 degrees every day this week (!!), let’s do some homemade froyo!
Continue reading “Blackberry Frozen Yogurt (without an ice-cream maker)”
I’ve used kale before in my smoothies but more times than not, I ended up with a brown-green, salad-tasting smoothie. As a smoothie-making novice at the time, I had my greens-to-fruit proportions all wrong and was trying to blend kale with a regular blender. Continue reading “Winter Green Citrus Smoothie”
The first batch of these little muffins disappeared within a day. True story. What kept us coming back for more was their secret ingredient- ricotta cheese. Ricotta has a neutral flavor which is perfect for both sweet and savory recipes and here it just lends moisture and keeps the muffins’ texture airy and light. Continue reading “Meyer Lemon-Vanilla Mini Muffins”