Brussels Sprout and Kale Salad

Chopped Brussels Sprout & Kale Salad with Lemon Tahini Dressing

I’ll get this out of the way immediately: I’m not a salad person.

When I do eat salad, I have a very high expectation for how awesome it is. The main ingredient can’t be lettuce. At that point, maybe it’s not a salad anymore, but there’s something about straight lettuce that is super unpalatable to me. So unpalatable that not even loads of dressing can save it. A salad has to have variety, bulk, and fun flavors playing with each other on my tongue (because that’s a wonderful thought).

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Eggroll in a Bowl

Eggroll in a Bowl – Guest Post on The Freckled Foodie

I’m so excited about this post you guys!

First off, I made this really awesome recipe, Eggroll in a Bowl. It’s all the goodness of an eggroll without dealing with the wrapper. Instead, it’s the delicious pork-and-veggie filling, seasoned to flavor perfection.

And secondly, the recipe is actually a guest post over at The Freckled Foodie.

Finally, I want to talk a bit about local and online communities!

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Curried Delicata Squash

Curried Delicata Squash

First off, Happy New Year’s Eve! Hopefully 2015 is filled with awesome things for you!

I discovered two spectacular components of this Curried Delicata Squash only a few short months ago — curry powder and delicata squash. Weird, right?

I didn’t eat my first curry until I was 24 years old (in 2014), and I can easily say that I was missing out on something wonderful my entire life. I grew up loving squash, but my mom always bought acorn or buttercup squash for us to share, and smaller squash varieties like delicata or sweet dumpling were “gourds” that were bought for decoration. I honestly shudder to think of all the delicious and versatile squash that’s bought to rot each year because people think it looks pretty but don’t know how to prepare it!

Hopefully, this recipe will get someone out there to try eating delicata squash instead of discarding it as a kitchen decoration.

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Baked Plantain Fries

Baked Plantain Fries

 

Fact: plantains are freaking awesome.

I had my first experience with plantains when I was a kid and my mom had decided we needed to branch out and try new kinds of produce. Unfortunately, this was pre-Internet-for-everything, so the only inkling of how to use a plantain was from the label at the grocery store: “Like A Banana!” Okay, sure thing. You can probably imagine how well we liked green plantains after our first taste-test.

Needless to say, I’m glad I gave plantains another chance a year or two ago. I can’t seem to survive without them in my apartment. And though I’m totally fine just frying plantains, I like to experiment sometimes, too. Thus, I made Baked Plantain Fries, and they make me happy.

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Spinach Sausage and Mushroom Frittata

Spinach, Sausage, & Mushroom Frittata

I haven’t posted a recipe in a while, but hopefully my recipe-posting frequency will pick up a bit. I have so many recipe ideas, but sometimes I don’t have the ingredients on hand or simply don’t have the time to make a recipe and take relatively pretty photographs. I’ve been feeling rather…inspired?…of late, though, so more recipes should be coming your way. Yay!

When you’re on a Whole30 (like me), simple food is king. Especially when it’s something you can make in bulk and eat throughout the week (planning for the win!). So I love me some frittata! I eat frittatas regardless of whether I’m on a Whole30 or not, actually. They’re just so easy. But for me, this Spinach, Sausage, & Mushroom Frittata is something extra special.

There are quite literally hundreds of different combinations possible for a frittata. Maybe thousands! But I have a relatively simple formula for my frittatas.

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