Believe it or not, the number of pumpkins on our porch is now down to SINGLE DIGITS! Ok, ok, I guess that’s highly believable considering the number of stuffed pumpkins and pumpkin bread I’ve been making. But this past weekend I made banana bread instead! Weekend food prep comin’ in hot. I mentioned it already, but I also made this farro and kale salad for my lunches. And then for dinner I remade this tortellini soup. It was such a hit back when I first made it, I promised to remake it every other week… Read more >

I’ve made this twice now – and it was SUCH a hit with the entire family – that I think it has to be on our Thanksgiving menu. Not that we really have thanksgiving plans…because we are trying to keep away from large gatherings….so maybe I will do a whole week of thanksgiving fare, so that we can get to eat all the goods without me having to make a full feast for the four of us in one day. I’m going to be honest though…the main things everyone seems to love about Thanksgiving aren’t… Read more >

What is your favorite brand of English muffins? I like the cinnamon raison ones by Ezekiel but I’m about to finish them off and wondering if I should try another kind. For a brief second I considered making my own, but it looks too complicated, so don’t even bother telling me to go ahead with it. I don’t have time for much bread baking these days. I’m not a big fan of Thomas’, which is all I had tried until the Ezekiel ones (which is the reason I didn’t know that I even liked them… Read more >

Here is a random combo that hit the spot, so I figured I’d share. The base is quinoa and roasted veggies (but you could use whatever grain you have). I had broccoli and cauli already roasted, so that’s what I used, but Brussels sprouts or carrots would be yum. Normally I’d add a protein here, but I didn’t really feel like it this time so I just added extra toppings, including avocado, roasted slivered almonds, and fried wontons. Kind of like an Asian-salad-meets-grain-bowl situation. Then I topped it all in a sesame miso dressing. The… Read more >

Aaaand just like that I’m back on bread and butter (even though the bag of granola isn’t gone yet). I think the cold weather has something to do with it. I truly needed a warm breakfast after going on a run in the 33 degree temps. Yes, you read that right. THIRTY THREE!?!!? It actually dipped below freezing overnight! Yikes! Wasn’t expecting that so soon! I don’t think it’s here to stay but geez. For lunch I enjoyed the last of my southwestern salad with some leftover Beyond sausage. And then for dinner Kyle grilled… Read more >