Latest Posts
I’ve been aggressively snacking between meals and all the nibbles are going undocumented. This bothers me because I want to have a better handle on my eats. I get frustrated because I don’t always have time to eat well so (excuses excuses) I just grab the easiest and fastest thing and shove it down my gullet between diaper changes, laundry, and all that jazz (the joys of motherhood I guess). But I want to be accountable for what I’m putting in my body. I used to take photos of everything I ate and that not… Read more >
Elise
September 23, 2013
avocado, chocolate, eggs, figs, justin's nutbutter, Kombucha, nutbutter, nutmilk, nuts, pancakes, peanut butter, potatoes, salmon, spinach salad, sunflower, sushi, the essential baking co
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I am bad about taking pics of my daily eats (like I used to) but I get requests for them more than the “real” recipes…so here are bunch of the quickie things I throw together on the regular. From last week… Millet with sautéed spinach, baked tofu & avocado I made the millet in the rice cooker, sautéed the spinach with sesame oil and tamari, and used Wildwood tofu. I made extras. I also re-made this salmon pasta, but in a HUUUUGE vat. Lots of veggies to use up? Throw them in! I… Read more >
Elise
September 19, 2013
avocado, banana, chocolate, coconut, eggs, figs, fish, goat cheese, mexican food, millet, nooch, nutbutter, oatmeal, pasta, peanut butter, salmon, shrimp, the essential baking co, tofu
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I made this cornbread for one purpose. Salad croutons. All the cornbread panzanellas have been floating around in my mind lately. So I had to do one too. So I did. And it was good. And so I had the same thing for my next meal. And the next. And the next. And the cornbread was gone in 48 hours and 4 meals. The end. This recipe is not meant to be eaten as cornbread. It’s purely a salad accompaniment. Crispy Cornbread (for salad croutons) [vegan, gluten free, dairy free] Ingredients:… Read more >
Elise
September 16, 2013
big salad, chia seeds, cornmealrecipe
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You’d think after a week of breakfast burritos Kyle wouldn’t be stoked for Mexican night, but you’d be wrong. [The above is a burrito I made for him with Boca veggie chik’n burgers, salsa, & cheddar] For both of us, I made this huge thing of brown rice, pinto beans, and salsa because it allows for flexible meal creation. brown rice –> 2 cups in the rice maker pinto beans –> 1 cup in the rice maker salsa –> 1/2 cup of Sabra’s mango peach salsa (!!!) Super easy. For vegan options:… Read more >
Elise
September 14, 2013
avocado, beans, boca, Daiya, mexican food, sabra, udi's
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I have a little pink notebook with a list of recipes I want to make. These scones were a recent addition. It’s silly considering how many online bookmarks and starred recipes I have on the comp, but when it comes right down to it, I’m a pen and paper person. I love food magazines and cookbooks more than I like the internet. Boom. Deal with that. Most of the recipes are from smitten kitchen and 101 cookbooks – I think Deb and Heidi are awesome. So yeah, Deb’s jalapeno cheddar scones had me all… Read more >
Elise
September 12, 2013
bbq, tempehrecipe
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