These yams are simple and guaranteed to be delicious. Every family has their own version of yams. Some are really candied, sweet like dessert. Growing up, I loved my Grandma’s yams because they seemed to be enhanced versions of their natural sweetness. They weren’t glazed, or topped with marshmallows. The yams were addictive to me, and I think that’s because they weren’t crazy sweet.
I admit, I skipped the #quinoa craze a few years ago. I thought it would be very similar to couscous, which I don’t have the taste for. Over the years I have of course, come to love quinoa, and its adaptability. So what is quinoa (keen-wah)? Well, officially, it’s a seed. However, it can be prepared just like whole grains such as rice or barley. It tastes great on its own, but is delicious when tossed in salads, stir-fries, or even to coat protein. It provides all 9 essential amino-acids, making it a complete protein. It’s also gluten-free and cholesterol free.
Cooking quinoa is super simple. Just remember that it’s a two-to-one ratio, just like rice. For every cup of quinoa, you will need 2 cups of water or broth. This will yield 3 cups of cooked quinoa. Rinse raw quinoa in cold water, and then bring the 1 cup of quinoa and 2 cups of water to a full, rolling boil. Once it reaches a boil, turn the heat down to a gentle simmer. Cover and let it cook for 15-20 minutes, depending on the package instructions. Once your timer is up, fluff with a fork. Simple!
As summer winds down, my kitchen is stock full of stone fruit. Nectarines, cherries, mangoes, apricots, peaches and plums all fall under the name “stone fruits” because of their large hard seeds. They are native to warm climates and are at their peak from June through September, so enjoy them while you can! :)
I have a batch of beautifully ripe nectarines. I love them for their smooth outer skin, and incredibly sweet flesh. They are beautiful to cook or bake with because of their color, and I couldn’t wait to work on a recipe celebrating the nectarine.
This delicious and refreshing salad is a breeze to prepare - you’re about 10 minutes away from flavor heaven. This salad is made of wonderfully fresh ingredients, and is perfect for a warm weather meal. Enjoy it as an appetizer, or served in toasted tortilla bowls or in lettuce wraps for a light lunch. It’s easily adaptable for your families’ taste; you can add a dash or two of hot sauce for a little kick :)
Polenta is a delicious gluten-free addition to any menu. It’s so versatile! You can bake it, grill it, fry it, or serve it creamy. Recently I ordered a wonderfully gooey Jalapeño Cheesy Creamy Polenta at a restaurant and it inspired me to start exploring different ways to serve this yummy dish. The great thing about polenta is that it takes on the flavors you infuse it with quite easily. It’s simple to make and can be tweaked to your families’ tastes!
Pizza. One of the most delicious inventions in the world. It’s versatility is endless: deep dish, thin crust, cheese stuffed crust, sweet, savory, and topped with any ingredient under the sun. Making homemade pizza is, let’s be honest, kind of a drag. I am usually very hesitant when it comes to making my own dough, even though the outcome is significantly better than store-bought instant dough.
One of my favorite pizza topping combinations is the classic Hawaiian. It’s simple. Salty, sweet, and on a light crispy dough with tons of cheese. I wanted to share a few recipes with you that take a classic dish, and update it with a new, slightly more upscale twist (while still being completely affordable). How could I elevate a Hawaiian pizza? Mango.
Mmm..fries. Sweet Potato Fries at that..sweet, salty, crispy on the outside, tender and steamy on the inside. Baking them in the oven is a healthier option than deep frying them, and with a few simple tricks, they can be just as crispy as well!
Bake some up this weekend for Father’s Day and serve them with a variety of dipping sauces - my favorite is ketchup mixed with a ton of pepper. Some other ideas are chipotle mayo, sweet chili sauce, garlic mayo, honey mustard..the options are endless.
This great snack is versatile in itself, as well. Depending on the way you season the sweet potatoes, they can take on completely different flavor profiles! I wanted to try two different options. I stuck with simple Himalayan Pink Sea Salt and freshly ground pepper, and a fun batch of sweet potatoes dusted with a yummy Cinnamon Sugar mix. Experiment! These are great healthy snacks for your family :)
By now I’m sure you’ve heard of the amazing health benefits of chia seeds. Chia seeds come from the desert plant Salvia hispanica. In the past few years they have gained popularity because they are an excellent source of omega-3 fatty acid. They also provide about 10 grams of fiber per oz. They contain protein, antioxidants, and minerals such as potassium, magnesium, calcium, and iron. Chia seeds are also gluten free!
This jam is simple.. organic strawberries, a little agave or organic honey, and chia seeds. Normally, when cooking jam, pectin is necessary to enable the jam to gel. In this case, since the chia seeds bulk up and gel naturally, they easily thicken your jam without any additives. It’s really delicious. Not too sweet, and such a fun texture that is great for spreading on any multitude of things. Enough talking, let’s cook
Cinco De Mayo is just around the corner, and that got me thinking about a ton of fun recipes for this weekend! Colorful, fresh ingredients make for delicious and vibrant looking meals.
Trader Joe’s has a great Cilantro Lime dressing that is super tasty…but take one look at the nutrition facts and it’ll make you put it back on the shelf. How to get around this problem? Make it at home!
My original intention for this vinaigrette was for crispy fish tacos (that’s up next!)…but it turned out so tasty that I've been dipping everything in it. Yum. Here we go! Super easy :)
