Salted Chocolate Brownie Bites

These salted chocolate brownie bites are quick and easy to make and are bursting with rich chocolate flavor. I’m always a bit skeptical when healthier snacks claim to taste like rich desserts. But in this case, I have to say…these little guys legit taste like brownies! ♡ Barclay and I have been making them for […]

These salted chocolate brownie bites are quick and easy to make and are bursting with rich chocolate flavor.

Salted Chocolate Brownie Bites

I’m always a bit skeptical when healthier snacks claim to taste like rich desserts. But in this case, I have to say…these little guys legit taste like brownies! ♡

Barclay and I have been making them for a few weeks now and are totally hooked. The recipe calls for a simple combination of nuts (I prefer a mix of walnuts and almonds), Medjool dates, mini chocolate chips, cocoa powder, vanilla extract, and sea salt. Just blend everything up and either roll the mixture into balls or cut into bars. Then these delicious little bites will be ready for enjoying!

They’re naturally gluten-free and easy to make vegan, and perfect for breakfast, dessert, snack time, or anytime you’d like a healthier option for when those chocolate cravings hit. Let’s make a quick batch!

Salted Chocolate Brownie Bites Ingredients (more…)

Couscous Salad

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too. There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for […]

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too.

There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for me is this:

I genuinely get so excited to eat the leftovers the next day. ♡

As someone who rarely looks forward to working my way through tuppers full of leftovers in our fridge, I have to say that this salad is so tasty that I typically make a double batch just to be sure that we have extras for the week ahead. It’s loaded up with many of the usual Mediterranean salad suspects — tender couscous, crisp fresh veggies, chickpeas, sun-dried tomatoes, toasted pine nuts and tangy feta cheese. But I love adding in an extra helping of fresh herbs to brighten it up (highly recommend mint and parsley), and the cumin-sumac-garlic lemon dressing and that brings it all together is perfection.

Feel free to add in an extra protein (such as chicken, shrimp or salmon) if you’d like or play around with whatever other veggies, cheeses, or nuts you happen to have on hand. It’s one of those recipes that is endlessly flexible, so make it your own. And save some extras for me! ;)

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Green Bean Casserole

This easy Green Bean Casserole recipe is made 100% from scratch with lightened-up ingredients, including a delicious creamy green bean filling and crispy onion topping. It’s also easy to make ahead and always a crowd fave. Move over, canned creamy soup, frozen green beans, and packaged fried onions. This modern homemade green bean casserole recipe […]

This easy Green Bean Casserole recipe is made 100% from scratch with lightened-up ingredients, including a delicious creamy green bean filling and crispy onion topping. It’s also easy to make ahead and always a crowd fave.

Green Bean Casserole Recipe

Move over, canned creamy soup, frozen green beans, and packaged fried onions.

This modern homemade green bean casserole recipe is made entirely from scratch and tastes a million times better than the retro casserole full of processed ingredients. And it is my hands-down fave. ♡♡♡

For too many years, I always passed on the green bean casserole at Thanksgiving because it was so mushy, bland and boring. But as it turns out, when homemade green bean casserole is well-seasoned and made with better ingredients, it comes to life and tastes SO fresh and flavorful. And it’s still quite simple to make!

Instead of soggy frozen green beans, fresh green beans are the star of the show here, which are ever-so-briefly cooked in order to preserve their crisp texture and bright flavor. Instead of canned cream of mushroom soup, fresh mushrooms are sautéed and folded into a lightened-up creamy Alfredo sauce. And instead of dry, packaged, palm-oil-fried onions, fresh red onion is sautéed with crispy panko breadcrumbs, which toast to golden perfection as the casserole bakes.

Together, all of these ingredients combine to make a casserole that is legit delicious and anything but boring. I make it every Thanksgiving, and friends and family all agree that it’s the best!

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10 Cold, Quick Noodle Salads for the Hungry, Hurried & Hot

If I could, I’d eat a bowl of cold noodle salad every noon and night till the fall winds cometh.

Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessori…

If I could, I'd eat a bowl of cold noodle salad every noon and night till the fall winds cometh.

Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessories, like capers, olives, and anchovies). Add a heap of noodles to July tomatoes slicked with olive oil and suddenly, you've got a meal, not a snack. (Add a spoonful of chili paste and suddenly, you're a little chef.)

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15 Make-Ahead Breakfasts for Busy Mornings & Full Bellies

Whether you’re a morning person or battle the snooze button every day, breakfast can throw us all for a loop. Maybe there’s an early morning trip to the grocery store or you do an extra-long online yoga class, then you’re halfway through feeding the ca…

Whether you’re a morning person or battle the snooze button every day, breakfast can throw us all for a loop. Maybe there’s an early morning trip to the grocery store or you do an extra-long online yoga class, then you’re halfway through feeding the cat and before realizing it’s time for work, school, or some other activity that seems more pressing than a meal. Still, running late shouldn’t mean you have to skip breakfast: There are in fact plenty of make-ahead breakfasts that are easy to assemble a couple days ahead, or even just the night before.

That’s right, I’m talking about those handy, make-ahead meals that take just minutes to heat up or scarf down. Here, I’ve gathered 15 of our best ready-before-you-are breakfasts. Oh, and snoozers: You’re welcome for those few extra minutes of sleep.

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Nut Roast

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs.  Easy to prep in advance, and delicious served with cranberry sauce and/or gravy! Friends, have you ever tried making a nut roast before? I was admittedly unfamiliar with this traditional vegetarian dish until […]

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs.  Easy to prep in advance, and delicious served with cranberry sauce and/or gravy!

Nut Roast

Friends, have you ever tried making a nut roast before?

I was admittedly unfamiliar with this traditional vegetarian dish until my British friend, Catherine, served us her famous nut roast for dinner a few months ago…and everyone around the table could not stop raving about how delicious it was!  We seriously could not get enough of this sweet, savory, hearty, and flavor-packed vegetarian “roast”! ♡

My first question to Catherine, of course, was what sorts of delicious ingredients were hiding in her beautiful confetti-ed loaf.  As she explained, there are about a million ways to make British-style nut roasts, but they are traditionally made with a base of chopped nuts, veggies and lots of herbs, plus sort of hearty ingredient added in to give the loaf some texture (such as lentils, rice, grains, oats, torn bread, or various types of flour blends), as well as whatever extra dried fruits or fun seasonings the cook feels like adding in.  The best nut roasts seem to strike the perfect balance between sweet and savory.  And when served with cranberry sauce (a must, according to Catherine) and/or some savory vegetarian gravy, I’m telling you, this dish will be a showstopper with vegetarians and meat-eaters alike!

The brilliance of nut roasts is that they are also easy to make ahead of time and require very little oven space.  So since they happen to be a traditional holiday food in the UK, and so many of us were already planning to cook smaller holiday meals this year, I thought that this would be the perfect week to share this recipe.

Catherine’s favorite nut roast is based off of a recipe from Deliciously Ella, made with lots of fresh sage, rosemary, mushrooms and dried apricots, which my husband and I absolutely loved.  We’ve since tinkered around with the recipe a bit and added in some lentils for extra protein, as well as a generous hint of orange juice and zest, which pairs deliciously with the other ingredients and tastes extra-festive this time of year.  I’ve also kept this recipe gluten-free, and given the option to use either traditional eggs or flax eggs as a binder, if you would like to make the recipe vegan.  As I explain below, the types of nuts/seeds, veggies and legumes here are also quite flexible, so please feel free to tinker around with the ingredients and make this nut roast recipe your own.

Bottom line, my husband and I can’t believe that it took us this long to be introduced to nut roasts.  But we are now full-on fans, and look forward to making them a tradition in our house for the occasional “Sunday roasts” and the holiday dinners.  Big thanks to Catherine and some of our other British friends here in Barcelona for all of the great tips and inspiration for this recipe.  I really think you all are going to love it!

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Maple Cranberry Sauce

This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 15 minutes, it’s naturally sweetened with maple syrup, and easy to customize with any of your favorite add-ins. Anyone else trying to cut down on refined sugar for Thanksgiving this year? Give this simple maple cranberry sauce recipe a try! ♡ It’s […]

This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 15 minutes, it’s naturally sweetened with maple syrup, and easy to customize with any of your favorite add-ins.

Maple Cranberry Sauce Recipe

Anyone else trying to cut down on refined sugar for Thanksgiving this year?

Give this simple maple cranberry sauce recipe a try!

It’s naturally sweetened with real maple syrup (or you’re welcome to sub in honey, coconut sugar, or any other favorite natural sweeteners).  It super quick and easy to make in just 15 minutes.  And it’s also a great recipe to make ahead of time and reheat on Thanksgiving, if you’d like to prep it days (or weeks) in advance.

I like to keep my cranberry sauce pretty simple and typically just add in the zest and juice of a fresh orange to complement those tart cranberry flavors.  But I’ve included ideas below for lots of other fun ingredients that you can add in.  So please feel free to get creative and customize your own cranberry sauce recipe however you might like!

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Mushroom Gravy

This make-ahead mushroom gravy recipe is naturally vegetarian (and vegan) and full of the best, rich, savory flavors. Last year for our big Friendsgiving dinner, I whipped up an improvised vegan gravy recipe to serve to our plant-based friends in the group, as an alternative to my traditional gravy made from turkey drippings.  And as […]

This make-ahead mushroom gravy recipe is naturally vegetarian (and vegan) and full of the best, rich, savory flavors.

Mushroom Gravy In Saucepan

Last year for our big Friendsgiving dinner, I whipped up an improvised vegan gravy recipe to serve to our plant-based friends in the group, as an alternative to my traditional gravy made from turkey drippings.  And as it turns out, the vegan gravy totally stole the show that evening.  Everyone around the table absolutely loved this mushroom gravy!

So this Thanksgiving, I wanted to be sure and share the recipe with you all too. ♡

This vegan gravy is made with a simple base of mushrooms, onions, garlic, veggie stock, thyme, and butter (or vegan butter).  But to add in some extra depth of flavor, I deglazed the pan with a generous splash of white wine (or brandy or bourbon would also be delicious) and also added in a spoonful of miso paste (or you could use a dash of soy sauce) for extra umami goodness.  And together, all of those savory ingredients combined to make a full-flavored gravy that arguably rivals any meat-based gravy I’ve ever tried — no turkey required!

The other big bonus with this mushroom gravy recipe is that it’s easy to make up to a few days ahead of time, which comes in very handy if you happen to be serving it around the holidays.  I’ve also included options below if you would like to make your gravy gluten-free or alcohol-free, plus tips for how to make your gravy more creamy if you would like.  And while I happen to love the hearty mushroom chunks in this gravy, you are of course totally welcome to purée yours if you prefer a silky smooth gravy too.

Let’s make some!

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Green Goddess Feta Dip

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers! Anyone else’s herb garden completely out of control by this point in the summer?! Time to make some herb-loaded […]

This Green Goddess Feta Dip recipe is packed with tons of fresh herbs, creamy avocado, and lots of tangy lemon and feta.  Serve it up with crusty bread, veggies, crackers or any of your favorite dippers!

Green Goddess Feta Dip

Anyone else’s herb garden completely out of control by this point in the summer?!

Time to make some herb-loaded green goddess dip! ♡

This recipe is totally inspired by Melissa Clark’s famous Greek Goddess Dip, famously made with a zillion herbs, feta and mayo-yogurt base.  The first time that I tried it at a friend’s house earlier this summer, I was instantly hooked by its irresistible blend of tangy, creamy, ultra-fresh flavors.  But after making it a few more times this summer and playing around with the ingredients a bit, we found that we loved it even more when kicked up a notch with some extra feta and lemon, a subtle kick of Dijon, and a creamy avocado base (instead of mayo and yogurt).

It is seriously the perfect recipe to use up extra herbs that may be hanging out in your garden or crisper drawer.  And while we mostly just devour it as a dip in our house (especially with crusty bread and veggie sticks), it also works great as a spread that you can add to burgers, sandwiches, pitas and more.

If you’re looking for a new summery dip to add to your repertoire, you’ve gotta try this one!
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Greek Fava (Yellow Split Pea Dip)

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers. A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze […]

This Greek Fava (Yellow Split Pea Dip) recipe tastes refreshingly light, lemony and zesty, and is perfect for serving with pita bread or any of your favorite dippers.

Greek Fava (Yellow Split Pea Dip)

A few years ago when we visited Greece for the first time, Barclay and I fell hard for the country’s delicious mezze.  But especially…all of those mezze dips.  From their famous tzatziki (creamy cucumber dip), to tirokafteri (spicy feta dip), to melizanosalata (eggplant dip), to skordalia (garlic dip), to hummus and beyond, we ordered as many dips as possible on that trip and literally enjoyed every single one.  But one of our faves was the famous Santorini specialty…

…fava. ♡

Contrary to what you might think from the name, Greek fava is not made from fava beans (broad beans).  Instead, the word fáva (φάβα) in Greek actually refers to yellow split peas, which are cultivated on the island of Santorini and are the starring ingredient in this yellow split pea dip.

The first time we tried Greek fava, I turned to Barclay and said, “It tastes like lemony lentil soup…but in a dip!”  Which I suppose basically sums up why I loved this dip so much.  Our servers explained that it was actually incredibly easy to make by simmering the yellow split peas with onion, garlic, and a few simple seasonings, then puréeing the mix with good quality olive oil and fresh lemon juice.  The result is an irresistibly light and lovely dip that tastes great with warm pita or any other dippers that sound good.  And as a bonus, it’s also naturally gluten-free and vegan and a breeze to make!

So if you’re a fellow dip-lover who also happens to be a major fan of lentil soup, I say it’s definitely time to give fava a try.

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