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Salted Chocolate Chunk Shortbread Cookies

Published on February 14, 2018, by in Recipes.

Happy Valentine’s Day! If you need a last-minute treat to make for your Valentine, this is NOT the recipe for you. But, these cookies are breaking the internet. I first saw them on Instagram. Then popping up on several food blogs, the New York Times, and Bon Appetit. They. are. everywhere. They are from Alison Roman’s new cookbook Dining In. I took the opportunity to make them for a bake off at my husband’s work. They didn’t win any awards but there also weren’t any left at the end of the day. Recipe taken from Alison Roman. Ingredients: 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces ½ cup granulated sugar ¼ cup (packed) light brown sugar 1 teaspoon vanilla extract 2¼ cups all-purpose flour 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate) 1

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formats

Roasted Cauliflower and Turmeric Soup

Published on February 3, 2018, by in Recipes.

I have a long standing love affair with soup. This soup is super easy. I roasted the cauliflower on the weekend, threw it in the fridge, and made the rest on a weeknight for a quick and filling dinner. This soup is a great way to sneak in a lot of vegetables. Ingredients: 6 cups of cauliflower florets(1-1.5 pounds of cauliflower) 1-3 cloves of garlic, chopped(depending on your garlic tolerance) 2 T EVOO 1 t turmeric 1 t cumin 1/8 t crushed red pepper flaskes(optional) 1/2 t salt 1/2 medium onion, chopped 3 cups vegetable or chicken broth 1/4 cup full fat canned coconut milk Directions: Preheat oven to 450F Place cauliflower florets, onion, and garlic on a sheet pan and drizzle with 2 T EVOO. Toss to coat evenly. In a small bowl, combine the turmeric, cumin, salt, and optional red pepper flakes. Sprinkle over cauliflower. Toss to coat

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formats

DIY-Coconut Milk Yogurt

Published on February 1, 2018, by in Recipes.

Nutrition is super fascinating to me. About a year ago, I decided to really try to cut out added sugar in my diet. In doing that, I ended cutting back a lot on carbs and grains. I essentially switched over to a LCHF/Ketogenic diet. Yes, I know those are not the same thing. I am not strictly keto, I was for a while, but find that lchf works better for me. My biggest issue with these eating styles is that people pick and choose which parts they want to comply with(like eating a pound of bacon everyday) and decide that is how it works. However, if you do the research in how these eating styles are  intended to be executed the guidelines read that you aren’t eating a ton of frankenfoods and that you are eating whole foods with more healthy fats(olives, olive oil, avocados, etc.) I know people have

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