Roasted Olive Salad Topper

roasted olives

Did you know that roasted kalamata olives are kind of an awesome thing?

Well, now you do. Annnnd that’s pretty much the only point to this post ;)

I had a fantastically beautiful salad in San Francisco a couple weekends ago at Bistro Boudin. Caramelized rounds of sweet and soft butternut squash, fantastic roasted veggies beautifully stacked, topped with crunchy sliced almonds and these incredible roasted olives. Briny kalamata olives that were roasted until wrinkly and warm and crazy good. Continue reading

Lotsa Links

totally gratuitous and unrelated picture of my niece, just because a post without pictures is crazy! :)

Nothin’ but awesome recipes today. The “to make” list is growing unacceptably long… :)

** chickpea cakelets with harissa aioli? Beyond sold.

** Cannot even handle this rustic seed boule bread from Sunday Morning Banana Pancakes. It’s on this weekend’s to do list.

** Genius chickpea tofu?! Continue reading

Roasted Asparagus Pesto Pasta


I read somewhere (and can’t remember where…) that blending cooked asparagus into pesto is a thing. Like, something yummy that sneaks veggies into a dish that people love.

I’m game. Gotta try that one.

So I whipped up a very basic pesto recipe while I roasted some asparagus and sweet potatoes and boiled some water. I blended some of the asparagus into the pesto, and topped my pasta with asparagus-y pesto, more roasted asparagus, and roasted sweet potato rounds.

WINNER. Continue reading

Chickpea & Snap Pea Thai Noodle Bowl


>You guys! I don’t think I’ve been properly raving about SPRING lately! My posts have been a bit slow and I haven’t been Instagramming up a storm lately. I’ve been stressed about some boring and not-worth-talking-about work/financial/etc. stress that’s super lame and has been making me feel a bit off. But spring has been making me feel much happier and more like myself lately, and I’m trying to just appreciate and enjoy that!

The shining sun and blooming flowers, and especially the late sunsets are unbelievably wonderful!I also love the return of that feeling where it’s easy to eat healthfully. Well, easier. All winter long I wanted hot baked bread and comforting food and had to force myself to eat fresh fruit and veggies. But when the sun is shining through my wide-open windows as early as breakfast time and as late as dinner time, it’s magically easier to fix a healthy meal. Continue reading


Happy Wednesday, everyone! It’s already time for another WIAW post! I liked posting a whole day’s worth of grub last week, so I thought I’d do that again this week. Don’t worry, I’ll keep switching it up and do this a bit differently every few weeks, that seems like fun! … or is that just me? ;)

Here’s what I ate yesterday:

 photo 857E7369-2CC8-436E-A654-DC445B370003_zpskfxru3a6.jpg

Green Smoothie | Simple and fantastic! 1 C light coconut milk + 1 C greens + 1/2 C frozen pineapple + 1/2 frozen banana. Tropical goodness :) all that coconut milk made this super filling, so I threw it in the freezer and saved some for an after-work treat.

 photo 4639DCB1-5E1C-43D5-A57F-B98CA1F9D18D_zps6jjnqasx.jpg

Toast | Thrilling, right? Continue reading

Gooey Secret-Ingredient Frosted Brownies

Oh man, I made the best damn brownies last week. I’m sorry if that’s totally pompous, but they were crazy good. So good that I hoarded most of them to myself and slowly ate every single last bite. I shared a little with Preston. I handed him a fork as I clutched the brownie pan in my own lap and wolfed down the last couple servings.  He managed to sneak a few tastes every time I reached for my wine glass that I paired with the brownies ;)

The best part?  They’re not terribly unhealthy (certainly not compared to store-bought or boxed mix brownies), and they’ve got a bunch of chickpeas in them that make them surprisingly filling and lasting.  Which was fantastic because it meant that a small serving of brownie a day was satisfying enough that I actually paced myself and didn’t scarf down three servings a day! That’s pretty impressive for me when a truly awesome baked good is in my apartment :) Continue reading

Fishless Filets w/ Caramelized Pineapple & Avocado Creme


I promised a more elaborate fishless filet recipe when I did my product review and not-really-a-recipe. So here it is!


DAMN was it good. I adapted Giada De Laurentiis’s recipe to make a sweet and savory vegan dinner that was drool-worthy. Like, for reals. Like, the kind of meal that I’ll probably have to repeat for dinner tonight because it was just too good to not have twice in one week.

Straight to the food, I can’t wait anymore! Continue reading



Hi folks! Sorry about the lack of posts the last few days, I had a great but busy weekend and then a couple crummy days. But I’m feeling back to normal, I’ve got a couple recipes ready to go, and I managed to snap pictures of almost all my eats yesterday, so today I’m doing a true “what I ate” post by showing you a day of food! Thanks again to Jenn for hosting, here’s WIAW!

 photo 66fcc7d8-77a6-421e-9f4b-e18676ccf7bf_zps91e7ec4d.jpg

Tropical Smoothie | 1/2 C frozen pineapple chunks + 1/2 frozen banana + 1/2 C light coconut milk + 1/3 C guava juice concentrate + 1 scoop vanilla protein powder + 1 T flax oil + enough water to get things moving. This was CRAZY good. I’m going to tweak it a little and make a blog post out of it, I was seriously a fan! Continue reading

Frosted & Honeyed Cornbread Cake


Cornbread and cake combine in this super fun and moist dessert. It feels like a great springtime dessert to me!I used some cornbread mix, added a bit more flour and baking powder in it for a cake-like consistency, added extra honey for sweetness, and frosted it with a simple honey frosting. How’s that for a combo of cornbread and cake?!


for the cake:
serves 12
1 1/2 C Arrowhead Mills cornbread mix (I’ll bet other brands will work just fine!)
1 C all-purpose flour
2 t baking powder
3 T honey
1 T flax seed
1 t vanilla extract
3 T vegetable oil
1 1/4 C water

Preheat oven to 350 degrees. Mix ground flax seed with 2 T of water and set aside (your flax “egg.”) Whisk all the dry ingredients together and then add the wet ingredients, and stir until well combined. Pour into a well-oiled baking dish and bake for about 40 minutes (depending on the size of your baking dish.)


for the frosting:
1/2 can store-bought vanilla frosting
3 T honey

Mix the two together. Once cooled, frost your cake!  The frosting was pretty thin after stirring in honey, so either plan on going for the drippy look or mix in a few tablespoons of powdered sugar too to get a stiffer consistency.

Nutrition facts per serving (1/12th of frosted cake): Calories: 215; Calories from Fat: 65; Total Fat: 7.3g; Saturated Fat: 1.7g; Sodium: 92mg; Total Carbohydrates: 35.1g; Dietary Fiber: 0.7g; Sugars: 23.4g; Protein: 1.7g