Strawberry Pineapple Shrub

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“Miami!” my co-worker imitated a little flamenco move as he said it. “The Land of Fake People.”

With that send-off and others, we expected a sea of inebriated, spray tanned college students. Thong bikinis. Camelbaks filled with beer. Borrowed Lamborghinis and lowered inhibitions. And then us: a lanky, sunburned pair with decidedly un-chiseled abs, in search of fresh roasted coffee and Cuban food on our fixie bikes. Was this vacation doomed from the start? 

We went to Miami a few weeks ago for our spring break, with zero expectations aside from perhaps stepping in puke. To our complete surprise, it was kind of great. Continue reading…

{Vegan} Banana Bread Pops

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It’s functionally summer already in Savannah. You know, sunny, 70s, the whole city having a picnic in the park? Meh. It’s okay. (Okay, it’s kind of great. Trying to avoid taunting you blizzard-socked folks up north. Neener neener!)

Food-wise, this can mean only one thing: I’m back at it, turning baked goods into frozen treats. Remember cookie dough pops? Up there with the most genius things I’ve ever eaten. (She says modestly.) If you haven’t already? Make. Them. Today’s creation emulates another of my favorite uncooked baked goods: banana bread batter!

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Zucchini Chocolate Cake

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“Cake is a vegetable” sounds like only the most wishful of thinking, doesn’t it? But wouldn’t it be nice if it were true? I’m one hundred percent on board with team vegetable, but getting all your servings in can sometimes feel like a chore. It seems doubly hard when you’re gluten-free, since the “pizza is a vegetable!” card is no longer an option.

Growing up with a vegetable garden bigger than some of the apartments I’ve lived in, I’m no stranger to squeezing vegetables in where, arguably, they ought not be. This cake is no exception. Continue reading…

Quinoa Tabbouleh with Chickpeas, Feta, & Pomegranate

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It’s that time again: the February blahs. In part, I blame mine on too many potatoes and too much soup.

Now don’t misunderstand: comfort food has its place, and root vegetables and slowly braised cuts of meat are definitely good candidates if your cockles need warming. But still, I can’t help but crave freshness this time of year. After days surrounded by artificially warm, mercilessly stale air, I need a little flavor, a little greenery.

Not out-of-season spinach, though, or sad February tomatoes. Aside from citrus and pomegranates, the flat, bland produce of midwinter seems almost lab-created. Artificially perfect yet fundamentally lacking, like red valentine roses bred without scent or thorn.

 

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{Gluten-Free & Dairy-Free} Honey, Apple, & Oat Muffins

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Reading Ashley’s post today over at Not Without Salt, I breathed a little sigh of relief. Oh. It’s not just me. Other bloggers are taking some time off, too.

Granted, I do not have a gorgeous newborn book demanding every waking moment, but I understand the sentiment. In the thick of things I never fully realized it, but the last few months have been hard. Not for a specific, simply defined reason, but instead a long, toiling slog that saps your reserves and keeps you from rest. Continue reading…

Broccoli Cheddar Soup with Wasabi

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 The weekend before Christmas, I had an unexplained hankering to go to the farmers’ market. Stupidly, especially considering we were flying out in less than 48 hours for a nine-day trip, I bought some potatoes and a few beautiful heads of broccoli.

Of course, by the night before our departure, we had eaten exactly none of the spuds or the broccoli. The potatoes would keep, but I couldn’t bear the thought of coming home to withered yellow broccoli. I knotted up its plastic bag and flung it in the freezer, crossing fingers that it would still be edible upon our return. Continue reading…

Roasted Vegetable and Tofu-Stuffed Sweet Potatoes with Thai Pesto

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As far as I can tell, I have had exactly two really unique recipes in the history of this blog. And were they smash hits? Not exactly. You’ve got to do something borderline inedible to stump the internet. And when you do hit on an original concept, there’s only a small group of people who are truly interested in frozen, vodka-spiked gazpacho on a stick.

I’ve found that successful food blogging is a balance, somehow satisfying a handful of interests. There’s timeliness (i.e. this should be a kale smoothie recipe), trend-awareness (and should be salted, somehow), and knowing what readers want in a recipe (5 ingredients, 30 minutes) or even in a blog post, for that matter (250 words, professional-grade photos). What I actually want to post about seems almost irrelevant.

Guys, blogging is hard. All I wanna do is tell you about this pesto.

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{Gluten-Free + Vegan} Holiday Newtons

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The last two three weeks, the stars have aligned against my putting up a post here. Despite being awfully busy, I’ve been maddeningly unproductive.

We spent a week at home for Thanksgiving, which I was of course excited about until we actually arrived. Then I wanted to go home. (Ain’t family great?) I can’t even think about going back for Christmas, and yet it’s happening.

On the flight home, a woman knocked my camera case out of the overhead bin while rummaging for a water bottle. It landed with a gut-wrenching thud in the aisle. It seemed fine, but I didn’t have time to check it properly because I walked straight off a red-eye flight into the insanity that is exam season. Continue reading…

{Vegan} Wild Rice Salad with Lentils, Apple, & Kale

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It’s early, but…happy Thanksgiving, friends! It’s probably heresy, but instead of a salted-caramel-pumpkin-spice-cranberry-apple-pie or whatever seasonally appropriate thing I’m supposed to be posting today, I’ve got a kale salad for you. Yup. Kale and wild rice, to be exact. 

If you’re dying for something modestly loaded with sugar for the upcoming feast, the Recipes section has you covered. I’d suggest pumpkin coffee cake with apples & cranberries, pumpkin muffins, apple and cheddar galettes, and pomegranate, tangerine, & champagne jellies, for starters. Maybe a biscuit-topped cobbler?

But if like me, you’re aware that some preemptive roughage may be in order, read on… Continue reading…