{Almost Raw} Cookie Dough Bites

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Do you need some energy today?

Whether you’re chasing kids, catching up on assignments for class, or sweating under a looming deadline, at work, I bet you do. And if you’re one of those virtuous humans who sweats it out at the gym? These cookie dough bites are definitely for you.

Keep it on the down low, but I’ve sort of started running this summer. I wouldn’t identify as a capital-R Runner yet, but I’m secretly working on it…

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{Gluten Free} Creamy Pasta with Ham and Peas

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As you can perhaps tell, I haven’t cooked much lately. Or, to rephrase, I’ve been cooking and eating just fine, but haven’t photographed or written about any of it. Call it midsummer food doldrums, I suppose.

There have been raw cookie dough truffles, greens with bacon and balsamic, shepherd’s pie, collard wraps with millet and hummus, pasta with ham and peas, and lots and lots of scrambled egg tacos. If you’re clamoring for any recipes, speak up in the comments! I need a kick in the pants to get things posted.

Most of all, though, I’ve been focusing on the non-food-related details of life this summer.

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Gluten Free Chocolate Zucchini Muffins {Also Dairy-Free!}

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After growing up in the northwest with a large garden, I still haven’t gotten used to summers without a glut of zucchini to find uses for. If you’ve ever tried growing zucchini, you know exactly what I mean: even two plants can leave you floundering in squash for a good portion of the summer.

Our garden always had at least eight zucchini plants–one fateful year, that number jumped to eleven! I’d say there’s a good reason for growing so many zucchini, but what it really boils down to is this: the plants came in an 8-pack. My mother, ever frugal, was unable to just put six of them in the compost heap to fend for themselves, so into the soil they went. I inherited her pro-life tendencies when it comes to plants, though mercifully have learned to give extras away rather than burden myself with squashageddon.

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{Vegan} Coconut Milk Fudgesicles

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In my first popsicle post, I mentioned in passing that I was actually playing around with something different before roasted strawberries and balsamic reduction. Something much less fussy: the humble fudgesicle.

Now, don’t get me wrong, I love inventive recipes and unexpected flavors see: roasted strawberry, Greek yogurt, & balsamic reduction popsicles, for example… I loved those fancy pops. They were gorgeous, with a chameleon-like flavor that twisted and turned with each lick. But at the end of the day, simple and familiar wins with me. (And I think for you, too?) There’s not a lot that can compete with sentimentality, especially summer memories of sprinklers, swingsets, and bare feet. Continue reading…

{Vegan} Watermelon Gazpacho Pops (or Poptails!)

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After leading you on for quite some time, it’s finally time to unveil…drum roll, please….watermelon gazpacho popsicles!

These were initially the result of me being way too excited for my new popsicle mold. I made cookie dough popsicles, margarita popsicles…what can’t you freeze and eat on a stick? Just about everything is fair game. (Even bacon. I would totally eat that!) Continue reading…

{Vegan} Watermelon Gazpacho

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Remember that watermelon and feta salad I posted recently? Well, this week it’s finally time to break it down into watermelon gazpacho. Since it’s too hot for anything complicated, that means exactly what it sounds like: Make a salad. Put it in the blender. Now it’s gazpacho!

I feel silly even writing this up, but it was so pretty and hit the spot so squarely that I couldn’t resist. Watermelon has always been my favorite food, and the ones down South are particularly good: the perfect balance of crisp and sweet, ruby-pink with a deep, complex flavor. Northern melons can’t compete. Even so, having the house to myself for the summer means coming up with a lot of inventive uses for a whole melon. Continue reading…

Israeli Breakfast: Watermelon and Feta Salad

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Even the calendar agrees: summer is officially here. Whether you were at a Juneteenth celebration or a solstice parade, it was a good weekend for grilling, sunscreen, and watermelon. (Though really, the end of slavery seems like a better excuse for a celebration than cyclists wearing only body paint.)

As promised earlier, here’s the first installment of crisp lettuce-free summer salads: the Israeli breakfast salad. I’ve never been anywhere in the Middle East, but if Yotam Ottolenghi’s cooking is in any way typical, I’d seriously dig it. Bales of fresh herbs? Lentils, garbanzos, and flatbreads? Warm spices and honey? Tangy yogurt and lamb? Especially if I can start my day with a watermelon and feta salad, I’m sold. Continue reading…