Vegetarian Whole Foods Made Simple
Ahhhhh what a crazy couple of weeks! As if moving home isn’t trying enough, Kirk and I had 30 days to find a new place to live, and move our lives, whilst living in different states… not fun! So it actually seems fitting today that …
A couple of weeks ago we celebrated the birthday of my darling Sister in Law, Kayla (happy birthday Kaylaaaa!). My other darling Sister in law, Kenna, threw the bash and tasked me with bringing a salad to share. I wanted something that was very simple …
Greetings! Feeling a little fuzzy today coming back to reality after an idyllic, sunshiny long weekend… bliss! To ease the transition, I’ve prepared you a little treat, Peanut Butter and Strawberry blondies! But Before we get into these bite sized beauties, how was YOUR weekend? Did you have a long one too? Kirk came home for a quick visit, so we did some dune hiking with the pup, a little beach bumming on Lake Michigan, and breakfasted greedily on giant blueberry pancakes. Lovely. The warm weather is well and truly here now, which seems to be making everyone in Michigan very happy 🙂
So why should you bake these blondies? Imagine a PB&J in cake form… well this is it! It also happens to be 100% wholewheat and vegan. Yum, Yum! Still not sold? They take 5 minutes to throw together, and 25 minutes to bake. Pretty wonderful if you ask me. Hope you enjoy them!
Adapted from these Whole Wheat Peanut Butter Blondies from Sally Baking Addiction
If you are making these out of strawberry season, I had great results from frozen strawberries. Just defrost first and drain any excess liquid! Nobody likes a soggy blondie.
Apologies for the lackluster photo, they are very hard to photograph well and they are far tastier than they look!!
One of the things I have loved most about blogging, is the community you become a part of. This is a community made up of food enthusiasts who pour themselves into their craft, simply for the love of it. There are THOUSANDS of great blogs, and …
There are few advantages to having my husband live in a different state for the next three months. In fact, I can think of only one: I get to eat Risotto. All. The. Time. That’s right, my darling husband is just not that into Risotto. …
I am a total pasta-phile, so I am surprised that in 6 months of blogging I have only shared one pasta dish with you! Time to rectify this dire situation, and this Pea-Almond Pesto with Artichokes and Spaghetti is just the place to start. This is a great spring dish, lovely vibrant green peas wooshed into a pesto with almonds, and tossed with roast artichokes.
Happily, it can be enjoyed year round as peas and artichokes are readily available in frozen form. However, definitely try it with fresh ingredients if they are available and you have the time for a little extra prep! Artichokes look intimidating, but they are actually quite simple to prepare.
What food do you enjoy most this time of year?
Pea Pesto recipe adapted from According to Elle and Smitten Kitchen.
The fully prepared dish doesn’t keep very well, but the pesto can be made a few days in advance and kept in the fridge until needed.
Ahhh for the past two days the weather has been glorious! Therefore, I am just dropping by really quickly to give you the Lemony Rice and Peas Recipe that I promised you last week. I need to get outside and soak up the spring sunshine …
Hello! How was your weekend? Mine was wonderful, but busy! I’m looking forward to putting my feet up tonight with a glass of wine, and catching up on House of Cards. Do you watch it? I am obsessed. Also on the menu this evening is …
Happy Monday! How was your weekend? Mine was busy! On Friday, which was of course Valentine’s Day, I was involved in a top secret marriage proposal mission. Saturday was spent celebrating the birthday of my friend Lori, we ate too much at the Hibachi Grill and then went dancing. Then on Sunday, my dear friend Emma cooked me a vegan feast! Walnut burgers with slaw, and a vegan cheesecake made with avocados- so divine.
This post was actually supposed to be a spiced mango cake, but I couldn’t find mangos at the shop yesterday. So instead, I am sharing a really low key vegetable dish. It makes a good side dish, but usually I eat it with rice to make a complete meal. I love it because the prep is so simple, but the final result is brimming with flavour! Peel, chop and then roast the veg, while the veg roasts, the coconut and curry sauce just simmers away in a saucepan. Easy, straightforward, and perfect for a Monday!
