My sister-in-law got married just over a week ago in an intimate ceremony in the Catskills. It was a fun-filled three-day affair complete with a stunning bride, heartfelt vows, and tons of love from their closest family and friends. In return for an epic wedding present she and her fiancé gave us (they made us this beautiful video of my husband and me they presented us on our wedding day), I offered to prepare their welcome wedding feast. Now I'm not totally insane for offering; her wedding would only be 27 people. She requested lots of small bites that people could nibble on as they moved about, chit-chatting and getting to know each other.

The first thing that popped into my mind was a delicious dip bar! I'm a huge fan of mezze because I think there's pretty much something for everyone. Also, dips are low commitment. They can be made ahead of time, only get better with time as the flavors meld, and almost always involve throwing things in a food processor and pressing 'ON.' 

On the menu was a smoky beet hummus because it's just too pretty not to have on a tablescape, a bright and herby tzatziki of which I'm going to have to share with you someday because it was eat-with-a-spoon tasty, and this tart and earthy red pepper dip that I could slather on just about everything.

It's the offspring of two dips that come from different cultures with equally rich food histories. From Spain, you have romesco, a smoky red pepper dip that uses hazelnuts and/ or buttery Marcona almonds, smoked paprika, and often thickened with stale bread. The other dip, muhammara, hails from Syria and Turkey and is a red pepper and walnut dip slightly sweetened by the tart and tangy pomegranate molasses. If you haven't heard of or tasted pomegranate molasses, you're in for a real treat. It adds tremendous depth of flavor and nuance to anything it graces. It's that secret ingredient that people won't be able to quite put their finger on. I bought mine from Whole Foods, but you can get it online. There are even recipes out there to make your own with pomegranate juice and sugar, but a bottle of it will serve you well.

It's summer, and red peppers are quite abundant which means you can go about roasting your own in the oven and peeling them for a real seasonal treat. Or, if you're like me and have 8 other dishes to make for a wedding feast, you buy good quality roasted red peppers from a jar, drain them and proceed with the recipe. Having made this dip with home-roasted peppers, it does take on a rounder, more full-bodied taste, but it's only slightly perceptible. And probably only psychological if I'm being honest. 

Use this as dip, a sandwich spread, a bruschetta topper, a sauce for whatever protein you're having for dinner...it's so versatile. It also tastes just as great a few days after making which means it's the perfect treat for entertaining. 

Pomegranate Roasted Red Pepper Dip

1 10-12-ounce jar roasted red peppers, drained
1/2 cup marcona almonds
1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version
1 tablespoons pomegranate molasses
3/4 teaspoon smoked paprika
2 garlic cloves, minced
Sea salt, to taste
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped parsley, for sprinkling
Toasted bread, pita, or vegetables for serving

In a food processor or blender, combine all ingredients except parsley. Blend until smooth, scraping down sides as necessary. Season to taste with salt and pepper. Spoon into a bowl, sprinkle with parsley, and serve. Dip can be made ahead of time and refrigerated until serving.

I leave you with a pic of all three dips at the wedding welcome dinner. Thanks to my mother-in-law for capturing the photo while I ran around like a crazy woman.

I don't know how I don't have a fish recipe on this blog. Actually, scratch that. I do. It's not that I don't love fish. I do, but I don't cook a whole lot of it at home—for a few reasons. One, I can't stand the thought (and smell!) of fish wrappers sitting in the trash until trash night. Two, I'm always afraid I'm going to mess up a beautiful piece of expensive fish. Grains and beans, on the other hand, are virtually impossible to mess up and if I do, I won't be crying over the few dollars I wasted. And three, I have a hard time finding a reliable source of good-quality, sustainable fish. But fish is just so good for you and delicious, that I wanted to change the lack of fish in my life.

Recently,  I discovered a source of sustainable wild-caught salmon that I was happy with (hello there Wild Alaska Direct!), and the recipe wheels got to turning. I wanted something for the grill as the weather is just starting to warm up, but I also tested it on a George Foreman grill thingy. Does anyone but meal still use those? I haven't tested it on a plain skillet, but I can't see why that wouldn't work. You'll still get that smoky-caramelized action going on which is exactly what you're looking for.

The cilantro pepita pesto is a beauty itself. I've drizzled it on a slew of other things, and I have it here on the blog on my Grilled Peach Bruschetta. (Really though, bookmark that one for beach season because it is amazing.). I saute onion, add cauliflower to cook until tender, and then brighten it all up with cilantro pesto. I served this with brown rice, but any grain will do.  

Smoky Chili Salmon with Cauliflower and Cilantro Pepita Pesto

4 sustainably caught salmon fillets
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 teaspoons honey or maple syrup
1 teaspoon olive oil
generous pinch of sea salt

1 tablespoon olive oil
1 red onion, halved and thinly sliced
1 medium head cauliflower
¼ cup water
Cilantro Pepita Pesto, recipe follows
Salt and pepper, to taste

¼ cup pumpkin seeds, toasted for serving
1 lemon, cut into wedges for serving
Cooked brown rice or other grain for serving

Preheat grill to medium high. Make salmon rub. Mix spices, honey, olive oil, and salt in small bowl until combined. Lay salmon skin side down and generously rub top of each with mixture, pressing into salmon to adhere. When grill is ready, place salmon skin side down and grill, covered, for 8-10 minutes depending on your grill and hot spots. When you think salmon is almost done, flip and allow to cook for just a minute or so to get nice grill marks on the salmon. If using a George Foreman, the salmon will take about 5 minutes and will not need to be flipped since it's cooking from both sides. Remove from heat and allow to rest 5 minutes.

To cook cauliflower, heat 1 tablespoon olive oil in large skillet over medium high heat. Add onion and sauté until just softened and golden on the edges, 5-7 minutes. Add cauliflower, a generous pinch of salt, and 1/4 cup water, stirring to combine. Cover and allow cauliflower to steam for 7-8 minutes or until cauliflower is tender. Remove cover and cook until cauliflower begins to caramelize and liquid has evaporated. Remove from heat, dollop in 1/3 cup of pesto to start and stirring to distribute. Season to taste with salt and pepper and add more pesto if desired.

To serve, place salmon atop rice and cauliflower, adding toasted pumpkin seeds, a lemon slice and passing extra pesto if desired. Serves 4.

Cilantro Pepita Pesto:
½ jalapeño, seeds removed for less spicy variation
Generous 2 cups loosely packed fresh cilantro
3 tablespoons pepitas (pumpkin seeds), lightly toasted
2 garlic cloves
1 lime, juiced and zest of ½ lime
¼ cup extra-virgin olive oil (for a richer pesto, you can add a little pumpkin seed oil instead of olive oil)
Salt and pepper, to taste

Add everything to a food processor or blender, and blend until smooth, scraping down sides as necessary. Add salt and pepper, to taste. Makes about ½ cup.

Guess what?! We just booked tickets to Europe for later this summer. Our plan: explore Barcelona, eat as many tapas as our bellies can hold and then drive across the border to France to eat as many French-everything we can. Oh, and to see the sights. I just can’t help it as our vacations revolve around food. Isn’t that best (um, only) way to experience a culture?

In celebration of our summer trip and Mother’s Day, I’m incorporating a French classic into a perfect breakfast for serving in bed to Mom (or in all honesty, to yourself). Strawberries are a sign that spring is in full force, so I used Bonne Maman Strawberry Preserves and juicy strawberries to flavor an irresistible bread pudding that’s sweet and fruity but not too sweet it leans more dessert. Although I won’t tell if you top it with ice cream and call it dessert. But the best part about this whole thing? It can be made the night before and baked in the morning for a fuss-free breakfast. While it’s baking, you can slice fruit, make coffee, arrange flowers, and write that Mother’s Day card you remembered to get...

What I love about Bonne Maman is that they preserve fruits at their peak, so the natural sweetness and fruit flavors really come out. They are also non-GMO project verified, use no high fructose corn syrup, no artificial coloring, and no preservatives. That's a lot of wins in my book. In this bread pudding, to make sure every single bite has a punch of strawberry, I make strawberry preserve sandwiches and cut them into cubes. Those cubes get tossed with fresh strawberries and bathed in an egg and almond milk mixture. After soaking overnight and baking in the morning, each slice is topped with toasted almonds, coconut, and coconut whip (or real whipped cream or Greek yogurt if dairy-free isn’t your thing) and drizzled with maple syrup.

What better way to celebrate spring and the best Mom in the world?

Strawberry Overnight Bread Pudding

Coconut oil, for greasing the pan
10 slices whole grain sandwich bread (I used a seeded bread), preferably a little stale
5 tablespoons Bonne Maman Strawberry preserves
1 ¼ cups chopped fresh strawberries, plus more for serving
5 eggs
1 ½ cups unsweetened almond milk
2 tablespoons maple syrup, plus more for serving
½ teaspoon vanilla extract or vanilla powder
¼ teaspoon cinnamon
Pinch of salt

For serving:
½ cup toasted almonds, chopped (optional)
¼ cup toasted shredded unsweetened coconut (optional)
Coconut whipped cream, whipped cream, or Greek yogurt (optional)

Grease bottom and sides of 1 ½ quart baking dish. Make preserves sandwiches. Spread 5 slices with 1 tablespoon each of Bonne Maman Strawberry Preserves. Top with another slice to make a sandwich, pressing gently to adhere. Slice each sandwich into 16 cubes. Spread half of cubes in bottom of baking dish. Scatter with half of chopped strawberries. Top with remaining sandwich cubes and strawberries.

Whisk eggs until no longer stringy. Add almond milk, maple syrup, vanilla, cinnamon, and salt and whisk to combine. Pour mixture over bread and strawberries and press gently to submerge as best you can. Not everything will be covered, but you want each piece to be in some of liquid. Cover with foil and allow to sit in fridge for 8 hours or overnight.**

Preheat oven to 350 degrees. Place pan in oven and bake, covered, for 55-65 minutes. After 40 minutes, remove foil cover to allow top to brown. Pudding will be done when it is no longer jiggly, the top is golden, and it feels just firm to touch. Remove from oven and allow to rest 10 minutes before slicing. Resting will allow you to get the cleanest slices. Top with almonds, coconut, freh strawberries, and whipped topping of choice. Drizzle with additional maple syrup, if desired. Serves 6

**Pudding can be baked immediately and the flavor will still be delicious, but the texture improves with an overnight soak as the bread softens in the egg mixture.

This post was sponsored by Bonne Maman but opinions expressed are entirely my own. P.S. They are running an awesome giveway. Click below to enter!

You would think that as someone who loves having people over for dinner (and a food blogger) that I'd be a pro at appetizers, nibbles, and everything else to keep guests satisfied. But no matter how many times we host, it's always a scramble of what to put out while people are arriving and the main event is still cooking. Bread, really good olive oil, and nuts are the go-to's, and good local cheese if I remembered to buy some. I tend to keep canned beans on hand, so a quick pulse in the food processor with some spices, olive oil, tahini, lemon gives me the ubiquitous hummusy bean dip. 

But with a little extra planning and not a lotto extra time, I knew I could make something that I could be more proud of. Taking a cue from a pizza combo I love—caramelized onions, figs, and goat cheese—I sought out to make an appetizer that could come together with pantry ingredients the afternoon before guests arrived or even a few days before in anticipation of their arrival. 

Caramelized onions are in the same category as roasted garlic. Deceptively simple, uber delicious, and requiring little to no actual cooking. The heat does all of the work for you, and the best thing you can do is nothing. You just wait for magic to happen. 

The secret to caramelized onions is to leave them alone for a lot longer than you want to. They'll start to look and smell amazing about halfway through, but they become exponentially better with time. Jammy, nuanced, and almost spreadable, they're a far cry from their raw counterparts. I love to make a huge batch of them for sandwiches for the week or even just to top on grain bowls in the winter. They add instant complexity and richness to a dish. 

In this rendition, I cook them with woodsy rosemary, add a hint of maple syrup to enhance their sweetness, and serve them atop crostini. Toasted hazelnuts and chewy dried figs that plump up in balsamic vinegar are the finishing touches. The best part about this is that the figs and onions can be cooked separately and the hazelnuts toasted a few days before you expect guests and then warmed and assembled right before arrival. The result is a dish that looks (and tastes!) like it took all day, but really almost cooked itself. You're welcome to add goat cheese or blue cheese or substitute a different nut if you can't find hazelnuts. The real stars are the onions and juicy figs.

Caramelized Onion and Balsamic Fig Crostini

¼ cup olive oil
3 large sweet yellow onions, thinly sliced
3 fresh rosemary sprigs
1-2 teaspoons maple syrup, depending on sweetness of onions
Salt and freshly ground black pepper, to taste

½ cup dried Mission figs, sliced lengthwise in quarters and tough stems removed
3 tablespoons balsamic vinegar
3 tablespoons water
¼ cup hazelnuts
Crackers or bread of choice, toasted, for serving

Heat oil over medium heat until hot. Add onions and rosemary and stir to coat. Reduce heat to medium low and allow to cook, undisturbed, for 15 minutes. Stir again, and then allow to cook undisturbed for 15 more minutes. Repeat for 75 minutes or until onions are meltingly tender and a rich brown color. If using maple syrup, pour in after 30 minutes of cooking; it will also enhance the caramelization process. If onions start to stick while cooking, add a splash of water and stir. Discard rosemary sprigs when done and season to taste with a generous pinch of salt and fresh pepper.

Meanwhile, bring balsamic vinegar and water to boil in small pan. Boil gently for 1 minute. Add figs, boil for 30 seconds more and remove pan from heat. Allow dried figs to soak up liquid and soften as they cool.

Toast hazelnuts. Toast in oven or on stove top. In oven, toast at 400 degrees Fahrenheit for 7-10 minutes until golden and skins begin to peel off. On stove top, toast over medium-low heat, tossing often, for 10-12 minutes or until golden and skins begin to peel off. Remove from heat and transfer hazelnuts to a towel and rub nuts together to remove as much skin as possible. It’s not necessary to remove all, but it will remove a little bit of bitterness. Roughly chop hazelnuts and set aside.

To assemble, place caramelized onions atop crostini. Place a soaked fig piece on top (trimming if necessary to fit), and sprinkle with hazelnuts. Serve! Onions, figs, and hazelnuts can all be prepared 1-2 days ahead of time and assembled together right before serving. Makes about 1 cup caramelized onions and enough to serve about 10-12 people for appetizers.

In my fourth and final contribution to Terrain's blog, I talk toast. More specifically, I talk about how it can actually be part of a whole foods diet. (In case you missed the other three posts, you can see them here, here, and here.) We're wired to think of bread and bad, just like we're wired to think of pasta as bad. But, I'm here to show you that one, life's to short to say no to bread—good bread, that is—and two, the health factor of your toast all depends on what you're topping your bread with. 

I'm most definitely a peanut butter and banana fan, and I love a coconut butter and avocado toast, but I also love layering on vegetables for a nutritious kick. I don't need to tell you that there's something so satisfying about biting into a piece of perfectly toasted bread. But if you're someone who eschews toast because of its carb count, etc. I want you to just start to think about how it may not be so bad after all. That sugar spike that comes with eating bread is diminished when it's a nutty whole grain bread and when it's topped with healthy fats and fiber-rich foods. 

For some inspiration on how to do toast in this last month of winter, head over to Terrain's blog to check out the recipes! 

What are some of your favorite ways to do toast?

Over the past few weeks, I've had to opportunity to share some of my favorite healthy eating tips on my favorite store's blog. If you've been reading a while, you may know that I have a major crush on Terrain, Anthropologie's Home + Garden Store. It's got a pretty amazing online presence, but it also has the most beautiful store in Glen Mills, PA. It also has a super special place in my heart because it's where my husband and I got married last April. So, when they asked me to contribute to their blog in the spirit of wellness, I was so honored. 

In this third post, (my first and second are here and here), I talk about grain bowls. It's no surprise that I rely on them as part of my weekly pseudo-meal plan because they are so easy to throw together, are nourishing, and can go in all sorts of directions depending on what's in season and what I'm craving. 

In coming up with this particular grain combo was inspired by these gorgeous nesting bowls Terrain has in their store now. Seriously, I want a whole set of them. Maybe two. They're beautifully rustic and glazed in earthy hues. I wanted to create an equally rustic salad, but with bright flavors, and colors that would complement the blues and naturals. 

Citrusy with a salty punch and nutty finish, this salad is one for bookmarking. I made it three times in two weeks because I couldn't get enough. I think you're going to love this. 

Head over to Terrain's blog to check out the recipe! 

And if you're wondering, this post is in no way sponsored. I just love working with a company that's putting out some amazing things. Oh, and the photos? Those were shot by the talented Katie Hennessey for Terrain.

The farmers’ market has been looking a bit sparse these last few weeks, and I’ve found myself buying lots of beets. And carrots. And more beets. I wouldn't I wouldn’t be surprised if I turned into a little beet myself soon.

One of my favorite dishes with the red root veggies is this beet and tahini relish that a local Mediterranean restaurant serves here on their mezze platter. The sweet earthiness of the beets plays so well with the creamy nuttiness of the tahini. It’s supposed to be a dip, but I take my fork to it like the very (un)classy lady I am.

Using that as a jumping off point, combined with my other favorite thing, chickpeas, or more specifically chickpea flour, I thought I’d make a beet socca with tahini and za’atar, an Israeli spice blend with oregano and sesame seeds I fell in love with on a trip to Israel a few years back.

If you haven’t heard of socca. That’s totally cool. But it just may change your life. It’s a chickpea flour and olive oil-based flatbread that comes together in no time and has a distinctly nutty flavor that I find addicting.

To make quick work of this, get your beets roasting first. Then mix your socca batter. Combine your za’atar sauce, cook your socca, and then peel and chop your beets. Maybe make a nice green salad in between some of the oven time.

I made little ones because I happen to have little cast iron pans, but you could make larger ones and you’ll have pretty pizza-like things gracing your table.

To save even more time, but still get a really nice flavor, ditch the socca and use store-bought pita. Toast it, slather on the za’atar mix, top with beets, and drizzle with tahini. It will still be delicious. Promise.

Roasted Beet and Za’atar Socca

Socca
1 cup chickpea flour
1 cup water
2 tablespoons olive oil, plus more for pan
1 ¼ teaspoons salt

1 large beet or 2 medium beets, washed
½ lemon
2 tablespoons za’atar
1 ½ tablespoons extra-virgin olive oil, plus a little extra for the beets
2 tablespoons Greek yogurt, optional (I used 2%)
2 tablespoons tahini, plus more if desired
3 tablespoons pine nuts, toasted
Handful fresh cilantro, chopped
Sea salt, to taste

Roast beets. Preheat oven to 425 degrees Fahrenheit. Drizzle beets with a touch of olive oil. Wrap in foil and place in oven and roast until knife pierces through easily, about 50 minutes. Remove from oven, carefully unwrap, and allow to cool for 5 minutes. Remove peel and chop beets into ½-inch pieces. Toss beets with zest and juice of ½ lemon.
Meanwhile, make socca. Mix chickpea flour with water, olive oil, and salt. Stir to combine and allow to rest 20-30 minutes. Grease bottom and sides of 12-inch cast iron skillet with thin layer of olive oil until well-coated. Preheat pan in 425 degree oven for 5 minutes. Remove pan, and swirl in batter to coat bottom in ¼-inch layer. Return to oven and allow to cook for 12-15 minutes or until beginning to crack on top and springy to touch. Remove from oven, use spatula to lift socca from skillet, and repeat with remaining batter (if using smaller skillet), greasing pan generously with olive oil as necessary to prevent sticking.

Make za’atar sauce. Mix za’atar with yogurt, olive oil, and generous pinch of salt.

Assemble socca. Spread sauce over socca rounds. Sprinkle chopped beets over top, drizzle with tahini, and sprinkle with cilantro and pine nuts. Enjoy! Makes 4 servings.

I came down with a cold recently, and I was craving soup. As much as I love a fragrant, brothy soup like pho when I get the sniffles, my body wanted something more substantial (i.e. something that wouldn’t leave me hungry in two hours...does pho do that to anyone else but me?). Also when I’m sick, I go from having no appetite at all to suddenly wanting to devour everything in sight. Thank you, robust and raging immune system. I wanted soup, and I needed it fast.

Red lentils to the rescue. They cook in 20 minutes, take minimal effort for my cold-fighting body to breakdown, and they’re full of fiber and protein that keep me satisfied. I also tossed in coconut milk for added oomph, vitamin-rich carrots because I believe veggies of any kind are instant healers, and warming spices for extra comfort. A little apple showed up for a tart-sweet flavor and because we all know that vitamin c is a force when it comes to conquering illness.

I served it with brown rice, but any hearty bread would do. It also freezes well, so make a big batch and save some for later!  

To get the recipe, head over to Anthropologie’s blog. It’s a beautiful soup, but I must say it looks even prettier in their fancy bowls.

It's in teens here, and while I may have been cooped up inside for the past few days, I'm growing things. Like real green things that I can eat. Sound too good to be true?

I'm talking about sprouts as in hippy-dippy alfalfa sprouts that crunchy, granola-loving peeps ate back in the sixties, then again in the nineties, and then again now. Except they're way cooler now, if only because I said so. I'm telling you—they're back.

Why am I telling you about sprouts in the middle of winter? For one, they are super-easy to grow inside, right on your counter top—trust me, I have a black thumb and I can grow oodles of them—and two, they are an amazing way to get that much closer to eating healthy. In my second post for Terrain, I discuss how growing your own food can actually help you check off that New Year's resolution to get healthier (here's the first post in case you missed it). I give simple growing instructions, and while all you need is a jar, a few days, and a few rinses under the sink, Terrain sells these cool sprout growing contraptions that enable you to always have sprouts on hand.

There are so many different types of sprouts if alfalfa isn't your thing, like mung bean, broccoli, radish, lentil. They add a pop of brightness to sandwiches, but I also love them tossed in salads. In this post, I share a recipe for a Winter and Quinoa Sprouts Salad with Tahini Dressing that features some of my favorite winter vegetables like radicchio, beets, and sweet potato alongside quinoa, creamy avocado, and a medley of sprouts. I hope you find it as addicting as I do!

You can find my tips and recipe on the Terrain blog.

Missed the previous Terrain post? Find it here.

I love making resolutions. As a list-maker and checkbox-ticker, resolutions are my jam. I love the idea of making goals that are so much bigger than what my day-to-day lists consist of like laundry, water plants, call insurance company, and confirm dental appt. Yeah, those lists are way less cool.

While I'm not going to share my full list of resolutions, I do have a few things that I'm focusing on like eliminating mind clutter, staying more connected to friends and family, and being more strategic about grocery shopping. For the last one, I'm not talking about strict menu planning, but rather, I'd like to start cooking many of the recipes that I've dogeared in the cookbooks I have, recipes I've pinned from blogs, or copied and pasted in some long lost file on my computer. This has been a struggle in the past because I tend to go to the market and grocery store without a list, buy what looks good, and then come up with a recipe when I get home. Fun stuff because I love creating new recipes and cooking by the seat of my pants, but I know that I can also learn a lot about more complex flavor development and more unfamiliar spices, etc. if I were to actually follow a tried and true tested recipe.

In the spirit of resolutions, I've teamed up with Terrain, Anthropologie's beautiful home and garden shop (and where we happened to get married), to bring you a series of tips to make healthy happen in the kitchen. No matter where on the healthy eating spectrum you lie, we can always use a little reminder and inspiration for how to make healthier decisions in the kitchen and tips that are easy to incorporate into your every day. Many of us know how to eat healthier; it's usually a question of how to fit it into the craziness of real life.

In the first installment, I talk all about why I love overnight oats, and finish with a recipe for Apple, Date, and Almond Butter Oats that I know you're going to love. It's been a favorite around here since I could buy apples at the local market. The best part is that you can make a big batch on the weekend, store it in cute jars, like Terrain's Weck jars, and then enjoy a nutritious breakfast (or snack) ALL WEEK LONG. Amazing, right?

Check out Terrain's blog for the recipe and my tips.

For more recipes for overnight oats, check out my pumpkin pie oats, coconut oats, and chia seed variation.

What New Year's resolutions did you make this year?

When I was in high school, one of my favorite things to do with my girlfriends was to go to Panera, order chai, and sit by the fireplace...oh, and gossip. Yeah, we weren't above that. We felt like such cool kids / pseudo adults sipping from our giant mugs like we had nothing better to do. As the temperatures drop, I find myself craving those same cozy flavors and warming spices (and fireplace chats). I also find ways to mix up my usual cold overnight oats with something a little less chilly.

I took chai spices—cinnamon, ginger, cardamom, and cloves—and put them in pancakes, another food that transports me back to when Bisquick pancake mix was our Sunday morning go-to as kids. These pancakes may be a whole lot more wholesome than those Bisquick pancakes, but they are just as comforting. Sweetened with coconut sugar or maple syrup, they have a base of oat flour (I show you how to make homemade), whole wheat flour, and shredded coconut. They are slightly more dense than fluffy buttermilk pancakes or my Lemon Ricotta Pancakes due to the whole wheat flour, but you can lighten them up if you're not a fan of whole wheat flour by subbing more oat flour in its place.

These pancakes are perfect for lazy weekends this winter or perhaps you make a batch and store them in the fridge to enjoy throughout the week as snacks.

Chai Spiced Coconut Pancakes

½ cup rolled oats (or ½ cup + 2 tablespoons oat flour)
⅓ cup shredded, unsweetened coconut
½ cup whole wheat flour (or additional oat flour)
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¾ teaspoons ground cardamom
¾ teaspoons ground ginger
½ teaspoon cloves
⅛ teaspoon salt
1 egg, beaten or flax egg**
1 cup + 2 tablespoons unsweetened nut milk
3 tablespoons coconut sugar or maple syrup
2 tablespoons coconut oil, melted + more for cooking
Maple syrup, for serving
Shredded and flaked coconut, toasted

Make oat flour. Place oats in coffee grinder or mini food processor and process until it resembles flour. Mix oat flour and remaining dry ingredients in small bowl. In a larger bowl, whisk together egg (or flax egg), nut milk, maple syrup, and melted coconut oil. Slowly whisk in dry ingredients until combined.

Preheat flat griddle or cast iron skillet over medium high heat. Add thin layer of coconut oil to coat. Add batter by ¼ cupfuls to griddle and allow to cook 2-4 minutes or until you see batter starting to dry out around edges. Flip and allow to cook for 2-3 minutes more. Remove from pan.

Move to a wire rack and keep warm in a 200 degree oven if not serving immediately. Repeat with remaining batter, greasing pan with coconut oil as necessary. Serve with maple syrup, and toasted coconut. Enjoy! Makes 8-9 pancakes.

**To make flax egg: Stir 3 tablespoons water with 1 tablespoon ground flaxseed and allow to rest for 15 minutes

I sort of contradict myself here calling this a plant-based egg nog because there are no eggs in this nog. There's also no dairy milk nor granulated sugar like in the traditional stuff. So where do I think I get the liberty to call this egg nog in the first place? Because this really does take like the real deal...with the same rich and festive taste, albeit lighter. In a good, still satisfying way. Not in the oh, this will suffice kind of way. And it has a pretty awesome nutrition profile if we're comparing things.

I've tried making a plant-based nog in the past because the ingredient list of Silk Nog left a little more to be desired (caraggean and turmeric in your beverage, anyone?), but my results were mediocre. One tasted too much like almond milk with spices and the texture was too thin. I thought coconut milk would lend a nice rich texture, but it tasted too much like well...coconut. Duh. I tried maple syrup but that was overpowering and coconut sugar, but it didn't wow me. I even tried throwing in frozen banana thinking that would give a nice creamy texture, but it resembled a smoothie too much. I consulted other recipes out there, but results were lackluster. All of the experiments were certainly edible, but they just didn't taste like the egg nog I grew up with. In the end, as much as I would love to get a recipe right on the very first go, all of this experimenting was worth it because I'm always learning something new about the potential and limitations of certain ingredients.

That's why I am so proud of this recipe. Really, I am. Like I'd totally serve it to plant-based skeptics knowing that it tastes delicious. It took a lot of trial and error, but it's all worth it.

Because I'm so excited about it, I'm giving away a box of goodies to one lucky someone who would like to recreate this delightful drink at home. To enter, comment below and on my Instagram post announcing the giveaway. The winner will receive all of the ingredients plus a handy-dandy nut milk bag(!) for future plant-based milk endeavors. Contest ends Monday, December 12 at 8pm EST.

But of course, you can still make this at home even if you don't win. Cashews and almonds get soaked overnight and made into an almost-nut milk. Almost because it's going to be thicker than your average nut milk. Dates give a wonderful caramel note and also contribute a velvety texture. Cinnamon and vanilla are added for a festive touch, but not too much as to overwhelm, and the quintessential egg nog spice—nutmeg—goes into the mix as well. A bout in the blender and then chilled in the fridge, it thickens up even more. Don't forget to sprinkle a hefty portion of nutmeg on top either. It's all the merrier that way.

Spike it with a little bourbon, drink it on its own, or sip it with some Christmas cookies—healthy ones, of course ;).

Plant-Based Egg Nog

½ cup cashews, soaked overnight and drained
½ cup almonds, soaked overnight and drained
3 cups water
4 medjool dates, pitted (soak overnight if on the drier side)
1 teaspoon vanilla extract or vanilla powder
¼ teaspoon ground cinnamon
1/8 to ¼ teaspoon freshly ground nutmeg, depending on preference, plus lots more for serving
Pinch of salt

Make nut milk. Add soaked nuts, water, and pitted dates to blender. Process on high for about 3 minutes. Mixture will get hot. Pour mixture through nut milk bag (or unused clean stocking or pantyhose!) into a bowl, squeezing excess liquid from bag until left with mostly dry pulp in bag. Discard or reserve for another use*.

Return milk to blender (or just use a whisk) and add vanilla, ground cinnamon, generous amount of freshly grated nutmeg, and salt. Blend briefly just to combine. Taste and adjust spices. Pour milk into clean jar and allow to cool in refrigerator until well chilled. It will thicken a bit as it cools. Shake jar before serving, and top with an extra sprinkling of freshly grated nutmeg. Mixture will last 3 days in the refrigerator. Makes about 3 ½ cups.

*I swirl leftover nut milk pulp into my oatmeal just so it doesn’t go to waste

Sweet, a little bitter, and a whole lotta delicious. That's this dish. It's stunning as a holiday side dish but easy enough and healthy for that what-do-I eat-between-all-of-the-holiday-parties conundrum. Just add a grain, and you're in business. I have a thing for delicate squash. After all, it's one of the easiest winter squashes to cook given that you don't have to peel it and the skin and flesh are tender enough to cut through with a knife without mustering up much might (I'm looking at you butternut and kabocha!). If my dull knives can cut through them with ease, it's a winner in my book.

So radicchio. Let's talk about it. It's the beautiful cabbage looking thing in the produce section that adds a delicious bitter bite and purple hue to salads when thinly sliced but that transforms into something almost sweet when roasted. It's flavor mellows and it just wilts in the best way. Lentils add a little protein and a welcome texture to the vegetables. The star of the show just may be the date vinaigrette. I originally was going to chop dates and add them like you would dried cranberries in order to enhance the natural sweetness of the squash and roasted radicchio, but I threw them in the dressing at the last minute, and I'm glad I did. They soaked up just a little vinaigrette to soften but still retain their shape and in turn gave the vinaigrette a deeper caramel flavor that was able to permeate the whole dish.

We ate this alongside our mains the first go-around, but I served it atop brown rice with some chopped toasted walnuts as a more substantial lunch itself. If you're not vegan, a salty feta or tangy goat cheese (I used a local feta), is yum-o.

Delicata Squash and Roasted Radicchio with Date Vinaigrette

4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1 large delicata squash, seeds removed and sliced into ½-inch crescents
1 small head radicchio, sliced into 2-3 thick wedges
½ cup beluga lentils
Handful parsley, finely chopped

Date Vinaigrette
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 small garlic clove, minced
2 medjool dates, pitted and finely diced
Salt and pepper, to taste

Preheat oven to 400 degrees Fahrenheit. Toss delicata with 2 teaspoons olive oil and spread in single layer on pan. Place radicchio on same baking sheet and drizzle with 2 teaspoons olive oil and 2 teaspoons balsamic vinegar. Sprinkle everything with salt. Roast vegetables in oven for 25-30 minutes or until squash and radicchio are golden brown. Remove from oven and chop radicchio in large pieces.

Meanwhile, cook lentils. Place the lentils in a small pot and cover with water by 1-2 inches. Bring the water to a boil and then reduce to a simmer, cooking for 15-18 minutes uncovered or until lentils are tender but not mushy. Drain and set aside.

Make vinaigrette. Whisk olive oil, vinegar, and garlic clove in small bowl. Add dates and salt and pepper to taste.

Combine radicchio, lentils, and delicata in bowl. Drizzle with vinaigrette and sprinkle with parsley. Serves 4.

My birthday was yesterday. Another year wiser, so they say, and I think it's true. Last birthday, I was feeling a bit panicky, unsure of the future, unsure of myself. I was happy, but unsettled, and I could feel all of the energy inside of me spinning in a circle. This year, that fog seemed to lift as I gained clarity, and I'm more excited about what's to come. All of that energy is now being channeled into things I feel good about, things I feel proud of. I'm still a work in progress (aren't we all?), but I really feel that progress. Some days it's the teeniest tiniest of baby steps, like when I choose not to get angry at the person who cuts me off in traffic, and other days, it's amazing shifts, like when I realize that the person who I was envious of is actually a sweetheart who I should get to know more.

I'm learning to recognize when I've done something better than I may have done in the past, and acknowledge it. I take that small victory, celebrate it, and then move on to the next thing with even more vigor, more confidence, and more presence. The future is still looking a little bit up in the air, but rather than leaving it to chance or being shy about what I really want, I am embracing opportunities and paving my way. Only then can I make the positive impact I want to make on those around me. Only then can I live with no regrets. If I didn't take control, who would? 

What do these bars have to do with any of that? Nothing really, except that they served as my birthday cake until my husband came home and we celebrated with real cake. If you know me, I'm not much of a baker. I prefer savory over sweet at home, but I always make room for a good dessert when we go out. So where did I get it in me to finally bake something? I bought too many persimmons. I got excited at the store when I saw they were on sale, and I couldn't contain my greedy little fingers from filling my basket. I didn't even know what I was going to do with them, but I knew their season isn't long. So I bought them, and then had to figure out what to do with them other than just eat them plain. As delicious as they are plain, I knew they would look beautiful baked into something. I consulted my cookbooks and blogs for ideas and found Amy Chaplin's beautiful Apple Almond Slice in her book, At Home in the Whole Foods Kitchen.

I love her book- for it's pictures, it's recipe inspiration, and her wealth of knowledge. I also trust her cooking. I decided to give her recipe a try, modifying it with ingreidnets I had on hand and what I thought would go wel with persimmons. The almond flavor is robust, so for all of those marzipan lovers, you'll love this. I subbed cornmeal because I love the almost savory flavor it lends and how it marries with the maple and persimmon so beautifully. The texture is bit crumbly due to the almond meal and cornmeal, but I love it against the sillky smooth fruit. Coconut oil and slight floral essence of the persimmons creates a magical flavor that I find addicting but light. A dollop of whipped coconut cream and you're all set.

These make lovely treats for the holidays, especially since they showcase a unique winter fruit. Plus, they're super easy. The beginner baker in me wouldn't have it any other way.

Persimmon Almond Bars

¾ cup rolled oats
1 cup almond meal
¼ cup finely ground cornmeal
¾ teaspoons baking powder
Pinch of salt
1 egg, beaten (or 1 flax egg if vegan**)
¼ cup coconut oil, melted
¼ teaspoon pure almond extract
1 teaspoon pure vanilla extract
⅓ cup pure maple syrup + ½ tablespoon, divided
1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in ¼ inch rounds.
Coconut whipped cream, for serving (optional)

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9x5-inch loaf pan with coconut oil and line with parchment paper so that it overhangs on the shorter ends (you’ll use this to help lift it out of the pan later).
In a food processor, process oats until finely ground, about 30 seconds. Add almond meal, cornmeal, baking powder, and pinch of salt, and pulse 10 seconds to combine.

In a small bowl, whisk egg until well-beaten and no longer stringy. Add in melted coconut oil, extracts, and maple syrup. Stir to combine. Add dry ingredients to wet, and stir until well-mixed. Mixture will resemble a shortbread batter of sorts. Lightly press batter into prepared loaf pan to an even thickness and bake for 15 minutes. Remove pan from oven and overlap persimmon slices atop the batter, lightly pressing down so as not to squish the persimmons. Brush persimmons lightly with 1 tablespoon maple syrup. Return to oven and bake for another 20-25 minutes or until edges are golden brown.

Remove from oven and allow to cool for 10 minutes. Using parchment handles, carefully lift bars from pan and remove to baking rack to allow to cool completely. Place on cutting board to cut into eight squares. Serve with a dollop of whipped coconut cream. Bars can be stored in container in the refrigerator for 5 days. Makes 8 squares.

**To make flax egg: Stir 3 tablespoons water with 1 tablespoon ground flaxseed and allow to rest for 15 minutes

I have a habit of roasting most veggies that come across my counter in the winter months. I mean, who doesn't love a roasted Brussels sprout or Roasted Green Beans with Roasted Garlic Vinaigrette ;)?  But as I was thinking about Thanksgiving and the number of heavy mashes, purees, gratins, and bakes, I wanted to break things ups with a fall-inspired salad. Like my green beans, this only gets better with a little time in the fridge, making it ideal for those who like to get ahead. Think of it as a coleslaw, but better. No mayo, just olive oil, and it has a ton of festive add-ins that make it holiday-worthy. Add a sturdy grain like farro or wheat berries, and some chickpeas and it can also be your go-to lunch salad.

Shaving the Brussels sprouts makes them feather-light and a bit wispy, which I love, but it does take a little time to trim them all down. I used a v-slicer (a cheapo mandoline) for some and a knife for others. Turn on the radio or a favorite TV show, and next you thing you know, you have a delicious fall salad. Just don't tell the Brussels sprouts haters what it is until after they tell you how yummy it is.

If you are making this ahead of time, add the almonds right before serving so you don't lose the crunch. I say apple is optional here, and if you plan to use it, it adds fantastic crispness. Just be sure to toss with a little lemon juice or add close to serving to prevent browning.

Brussels Sprouts Slaw with Pomegranate, Dried Cranberries, and Almonds

1 pound Brussels sprouts, thinly sliced
Generous pinch of salt
2 teaspoons Dijon mustard
2 teaspoons maple syrup
2 tablespoons lemon juice or apple cider vinegar
¼ cup extra-virgin olive oil
Salt and pepper, to taste
 
½ cup dried cranberries, chopped
½ cup almonds, toasted and chopped
½  pomegranate, seeded
1 small apple, finely chopped (optional, but delicious!)

Place sliced Brussels sprouts in a bowl. Mix mustard, maple syrup, vinegar, and pinch of salt in a bowl. Slowly whisk in olive oil until emulsified. Drizzle dressing over Brussels sprouts and mix well to coat. Add cranberries, almonds, pomegranate seeds (and apple, if using!), and toss to combine. Season to taste with salt and pepper. Can be made ahead of time; it tastes even better the next day! Just wait to add the almonds (and apple) until immediately before serving. Serves 4-5.

Raise your hand if you're as excited about Thanksgiving as I am! As much as I love all of the Thanksgiving eats, I love even how it makes everyone s-l-o-w down and make time to gather around a table and share a meal. When it's not a holiday, it's easy to give into our hectic schedules and short attention spans; we eat dinner in a hurry, on-the-go, or even in front of a television. But something magical happens on Thanksgiving (and even Christmas); the pause button is pressed and family dinner, if even for just a meal, becomes a reality again.

In my family, we have a tradition of going around and saying what we're thankful for. I always get a little emotional in this part because it makes me pause, look around, and see how lucky I am to have a family as loving and supportive as I do. While I try to acknowledge this each day and show my gratitude for them throughout the year, something about giving thanks to them out loud, over an intimate meal that we all helped prepare together, makes me feel overwhelmed. Overwhelmed with happiness and pride. Then there's always that little bit of guilt that creeps in. My emotions remind me that I could do more for them, spend more time with them, call them more frequently, and let them know how much I appreciate them. I come away with new ambitions to do all of those things, but every year, I know I fall a little short.

We made the last-minute decision to head to Las Vegas this year to spend time with relatives we haven't seen in years, and I'm really looking forward to it. Normally, I spend weeks planning the menu for the feast, but this year, I'm taking it easy. I'm choosing to go with the flow, to recognize that as much as I would love to spend all day cooking in the kitchen with my sisters and Mom (really, I actually like doing that!), I'm using this Thanksgiving to soak up those precious moments with my Grandpa, aunts, uncles, cousins, nieces, and siblings. I'll cook if I'm asked or if they need an extra pair of hands, but I'm showing up to be fully present and fully engaged.

It would be dishonest to say that I'm not going to miss preparing a feast. I feel in my element menu planning, grocery list making, shopping, and choreographing the Thanksgiving cooking flow. To get that fix in, we're still holding a mini Thanksgiving here in Philly with some friends, and I'm still making a few Thanksgiving favorites just for the two of us leading up to the big day. That's where this green bean dish comes into play. Green beans always make an appearance at our Thanksgiving table. Although usually in the form of the classic cream of mushroom soup green bean casserole, I've also done a homemade version with crispy onions. Last year, I did a riff on my Miso Mushroom Stroganoff Toast with green beans with rave reviews. This year, I decided to go simple, roasting greens beans and then tossing them with a roasted garlic vinaigrette that I'm pretty proud of. Creamy without the cream, it's a dish that I found is even better the next day. Therefore, it's perfect for those of you who are in charge of bringing that green bean dish to Grandma's house. ,

As much as I love the crisp of fresh vegetables, as the weather starts to cool, I crave their slow-roasted counterparts. Roasted root veggies are a staple around here, and if you've been reading for a while, you know that roasted cauliflower makes a frequent appearance. After 40 minutes in the oven, sprightly green beans become meltingly tender and garlic transforms into a subtly sweet, velvety paste. If you've never roasted garlic, it's surprisingly simple—and life-changing; you'll find you'll want to put it on everything—smear it on bread, throw some in a pureed soup, or mash with extra-virgin olive oil and salt for an addicting dip. Coming from North Carolina, I use toasted pecans for crunch because no holiday is complete without those buttery nuts, but walnuts work too.

Roasted Green Beans with Roasted Garlic Vinaigrette

2 pounds green beans, tough ends trimmed
1 tablespoon olive oil
3 tablespoons Roasted Garlic Vinaigrette (recipe below)
¼ cup pecans, toasted and finely chopped

 Roast green beans. Preheat oven to 400 degrees. Toss green beans with olive oil and a sprinkling of salt. Spread in a single layer on a baking sheet. Roast for 40 minutes or until brown in spots, tossing about halfway through. Remove from oven and toss with vinaigrette while still warm. Sprinkle with chopped pecans, and season to taste with salt and pepper. Serve warm or at room temperature. Serves 6

Roasted Garlic Vinaigrette

1 head garlic
1 tablespoon Dijon mustard
2 teaspoons maple syrup
½ lemon, zested
¼ cup white wine vinegar
⅓ cup extra-virgin olive oil, plus a little for drizzling
Salt and pepper, to taste

 Roast garlic. Preheat oven to 400 degrees. Cut about ¼ off the top of the garlic head to expose the cloves. Drizzle with a little oil, and wrap in aluminum foil. Place in oven and allow to roast 40-50 minutes or until garlic cloves are soft.

 Remove cloves from head and mash into a paste (or use a mini food processor). Mix in Dijon mustard, maple syrup, and lemon zest. Stir in white wine vinegar and a generous pinch of salt until well blended. Slowly drizzle in olive oil until emulsified. Season to taste with salt and pepper, and serve. Can last for up to 1 week in the refrigerator. Shake well before using. Makes about 2/3 cup dressing.

Best pick up line ever:

Guy: “So, do you want a raisin?” Girl, “No.” Guy, “How about a date?"

Me: Yesssssss, please...

There are a gazillion different versions of these date and nut energy balls all over the internet. You can even buy them in bar form (hello, Larabar!). I've tasted my fair share of different fruit and nut combos over the years, but have always been a little unsatisfied; the texture was off or the ratio of dried fruit to nut was wonky (except the peanut butter and jelly Larabar-they perfected that one). So I rolled up my sleeves, dug out the food processor, and was determined to make my own perfect little bite.

I love my Toasted Coconut and Almond Butter too much for that nutty combination not to be a starting point. From there I had to get the amount of dates right, balancing sweetness and texture. Too few dates led to a crumbly mess and too many resulted in a sweet and sticky web. I wanted to add cocoa to replicate a real chocolate truffle, but too much could be chalky and bitter and too little left my chocolate craving unsatisfied. Lots of trial and error later, and I leave you with this recipe, something I’m pretty darn happy with. It holds together just enough to roll into little balls, but doesn't compromise on any of the flavors. The little orb is perfect for eating plain or coating with a topping of choice.

The only negative about this recipe is that it requires a food processor. Maybe a high-powered blender could work, but I haven’t tried it since it seems like you’d be stopping and scraping for ages. Please let me know if you do try it though. The mixture rolls best and sticks to the toppings when at room temperature, but they hold their shape best in the refrigerator or freezer. To up the chocolate ante, freeze them for a few hours, give them a dip in melted chocolate, sprinkle with toppings, and then return to the fridge until the chocolate sets.

Date Coco-Nut Truffles

1 cup almond butter, divided
⅔ cup unsweetened shredded coconut (I love it toasted!)
2 cups dates, pitted (about 16)
3 tablespoons cocoa powder
1 ½ teaspoons coconut oil
Pinch of sea salt

Optional toppings: finely chopped almonds, hemp seeds, goji berries, cacao powder, cacao nibs, toasted coconut

In a food processor, blend ¾ cup almond butter, coconut, dates, cocoa powder, coconut oil, and sea salt until smooth paste forms. Add remaining ¼ cup almond butter and pulse to combine. Using your hands, pinch off about 1 generous teaspoon of mixture and roll into balls. Roll balls into toppings of choice and store in the fridge or freezer.  Makes approximately 60 truffles.

Kale salad has lovers and haters. There are also those people who roll their eyes at a another. kale. salad. but eat it anyway. I know, I know. But there are a few reasons why kale keeps hanging around. For one, it's durable. It can last for a while in the fridge compared to more delicate lettuce. It's more toothsome compared to spinach which had it's hey-day nearly a decade ago. It's also a nutritious and fiber-rich green that can take a beating (i.e. get sliced, massaged, and tossed) and still taste better the next day. For a girl who loves to shop once per week and batch cook, it's a winner.

This salad could certainly be a meal on it's own, but I sometimes enjoy it with a local egg or two that I've hard-boiled and sprinkled with sea salt. Sliced avocado? Always a good idea. The components are quick to come together and it makes for perfect take-to-work lunches. Other grains, like farro or wheatberries or even quinoa, can be substituted for similar results, but I think chickpeas give the best texture here. I recommend making extra dressing to have on hand for any other green things or grain things you're making for the week.

This salad is plant protein-rich with chickpeas, bulgur, and sunflower seeds and nutrient-dense. The apples give a lovely sweet-tart crunch, but a handful of chopped dried apricots would lend a sweet chewiness that would satisfy too. Once you get the basics, play around with it to create your own version! And then let me know about it. 

Don't be intimidated by the three recipes here. It all comes together in a pinch.

Kale, Bulgur and Chickpea Bowl

¾ cup medium-grind bulgur or 2 cups cooked grain
1 bunch massaged kale (recipe below)
1 14.5 ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
¼ cup sunflower seeds, toasted*
1 medium crisp apple, thinly sliced
¼ cup Simple Lemon Vinaigrette (recipe below)

Cook bulgur. Place ¾ cup bulgur in a bowl. Add 1 ½ cups boiling water, stir and let stand 25 minutes. Fluff and drain off any excess liquid. Yields 2 cups soaked bulgur.

Assemble bowl. Mix together cooked bulgur, massaged kale, chickpeas, sunflower seeds, and apple. Drizzle with ¼ cup vinaigrette and toss together. Adjust salt and pepper to taste, and serve. Serves 3-4 as a salad or light meal.

*To toast sunflower seeds, heat raw seeds in skillet over medium-low heat for 7-10 minutes, tossing occasionally, or until slightly golden

Massaged Kale

1 bunch kale, leaves removed from stems and cut into chiffonade
1 tablespoon extra-virgin olive oil
Massage kale leaves with oil until softened and tender, about 1-2 minutes. Store in refrigerator for 4-5 days.

*lacinato or dino kale has rich dark leaves and is more tender, but curly kale (either green or Russian red types) can also be used.

Simple Lemon Vinaigrette

Makes approx. ¾ cup
1 garlic clove, finely minced
¼ cup fresh lemon juice or juice of 2 lemons
finely grated zest of ½ lemon
½ cup extra-virgin olive oil
2 teaspoons Dijon mustard
¾ teaspoon maple syrup
¼ teaspoon salt, plus more to taste
freshly ground black pepper, to taste

Add all ingredients to a jar and shake. Season to taste with salt and pepper. Use throughout the week. Makes approximately 3/4 cup.

One pot meals. How beautiful are they? They save time, stress, time, water, time, and counter space. See a theme here? This chili, loaded with black beans, quinoa, and sweet potatoes, is becoming a go-to in my house as the temps drop and I find myself with fewer and fewer hours in my day. It's delicious by the bowlful, but it's also finding it's way re-purposed into a slew of meals (stuffed into tortillas with plenty of avocado for a hand-held version and ladled over roasted potatoes for a chili-fry combo). Versatile and easily adaptable. For more spice, add in a diced jalapeno as you saute the onions or throw in a chili in adobo sauce. For a richer flavor, toss in a little chunk of dark chocolate and a touch more cinnamon, stir until the chocolate melts. If you're in the need for more greens, toss in a handful until it wilts. Get comfortable with the basics, then try your own.

Did I tell you it was also nutrient-dense? Black beans, quinoa, and walnuts pack lots of healthy plant-based protein. Sweet potatoes are not only look pretty in it, but they offer plenty of good-for-you nutrients like vitamin A and fiber. It's a one pot meal that's filling, satisfying, and It freezes beautifully. As I mention below, it thickens as it cools, so if you'd like it thinner, add a little water, a teaspoon at a time, until your desired consistency. Avocado, a sprinkling of cilantro, a squeeze of lime, and a little red onion or scallion sprinkled on top makes it a chili suited for company.

Black Bean and Quinoa Chili

2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon chili powder (ground chipotle pepper for a kick!)
1 tablespoon cumin powder
¾ teaspoon ground coriander
¼ teaspoon cinnamon
¼-½ teaspoon cayenne pepper, depending on preferred spiciness
1 14.5 ounce can diced tomatoes
5 cups water or vegetable stock, depending on preferred thickness
1 medium sweet potato, chopped in ½-inch pieces
2 15.5 ounce can black beans, drained and rinsed
1 cup dry quinoa
½ cup chopped walnuts
Salt and pepper, to taste

Optional toppings: fresh cilantro, avocado, lime, minced red onion or scallion

Heat oil over medium heat. Add onion and saute 5-7 minutes or until golden. Add garlic, tomato paste, chili powder, cumin, ground coriander, cinnamon, and cayenne pepper and cook 1-2 minutes, stirring constantly.

Add tomatoes, water or stock, sweet potato, black beans, quinoa, and generous pinch of salt. Bring mixture to boil, and then reduce to simmer and allow to cook for 15 minutes. Add walnuts, stir, and allow to simmer until quinoa and potatoes are cooked and mixture has thickened, about 7-10 minutes more. You many want to add more liquid as it cooks if chili is becoming too thick for you. Season to taste with salt and pepper.

To serve, top with chopped cilantro, avocado slices, and lime. Serves 6.

**Mixture will continue to thicken as it cools. Add a few tablespoons of water when reheating if a thinner consistency is preferred.

Overnight oats are a workhouse around here. They are filling, packed with protein, and make the perfect Sunday assembly project for the work week ahead. Perhaps most importantly, they are extremely versatile. I've made a few different variations here on the blog already (pumpkin, chocolate, and coconut), but this one is a true blank slate. Oh, and it's vegan. Instead of yogurt, which often acts as a thickener and protein boost in these soaked concoctions, chia seeds thicken the mixture and add healthy fats and plant-based protein.

Depending on the season, my toppings change, but I love a blueberry and almond butter combo with a dash of cinnamon. Another fave? Peanut butter, banana, chocolate chips, cacao nibs, and toasted coconut.

As the weather starts to cool, there's a natural craving for something warm and cozy in the morning. You can make the base overnight without the fruit, and in the morning warm it over low heat on the stove (or in the microwave) to take the chill off. Then top with fruit. It also makes a perfect afternoon snack (for kids and adults!). 

Chia Seed Overnight Oats

¾ cup unsweetened nut milk
1 tablespoon peanut butter
2 teaspoons maple syrup
½ cup rolled oats
2 teaspoons chia seeds
Pinch of salt
Optional toppings: additional nut butter, blueberries, chopped strawberries, sliced bananas, ground cinnamon, cacao nibs, chocolate chips, toasted coconut

Mix together nut milk, peanut butter, and maple syrup until smooth. Stir in oats and chia seeds. Add toppings of choice, and cover and refrigerate overnight. Serves 1.