I have a confession: I suck at baking.
I don’t like to follow directions. My ego wants me to put a bunch of ingredients in a bowl, wave a magic wand, and create something delicious. It’s easier to do this with savory dinners in a pot on a stove than it is in baking. Baking is actual science where the difference between one teaspoon and two makes or breaks the dish.
Let’s face it; potato salad is NOT salad. And if you’re making it with typical store-bought mayonnaise, it’s filled with some no-good types of fat and chemicals. Potatoes are delicious, and they are A-OK in my book, even though they are often vilified for being one of the “white foods” that are known to raise blood sugar too high, too fast. However, there are many valuable nutrients in those little tots, and when a cooked potato is cooled, as in potato salad, the starches form a good source prebiotic food that feeds the healthy bacteria that live in your gut, helping them to proliferate.
But what if we actually turned a pile of delicious potatoes into an actual salad that was both delicious and and nutritious and filled with all things summer?
August means stone fruits. And stone fruits are delicious. Peaches are probably my favorite of the bunch. And sometimes summer is hot and you don’t want to cook anything. Salads are a great way to not have to cook, but many people think salads are boring or gasp….gross. I’m here with a recipe to change your mind.
I’m baaaaaa-aaaack!! It has been way too long since I’ve shared a recipe with you. And now that I have a beautiful working kitchen again, I’m getting back in the groove.
I spent the entire day today in the kitchen experimenting with a few things. And I am pretty sure that this recipe is considered “shareable.”
Some of you may have heard of the Master Cleanse in which you spend a few days up to a few weeks drinking a concoction of water with lemon juice, Grade B maple syrup and cayenne pepper. Now, I’m not going to go into my thoughts and opinions on cleanses as I feel the validity of any type of “cleanse”…
I keep stacks of 1 lb packages of grass-fed ground beef in the freezer, and every now and again I feel like doing something other than making tacos (although tacos never get old.)
This recipe is indulgent, rich, and completely satisfying when you really need to fill your belly, and with all of the labor intensive yard work my husband and I have been doing the past 3 days, hearty meals have been in order.
This was one for the record books, folks. My parents and I went in on a Berkshire hog some time ago, and I had a handful of cuts of meat in my freezer I’ve never tried before. I didn’t know pork could be cut into steaks, but now I do, and so glad for it!
I’ve started seeing shisito peppers on a lot of menus recently. So when my husband was at Trader Joe’s and spotted a bag, he picked some up, and I decided to put my own spin on a version we had at a tapas restaurant a few weeks ago. Shisito peppers are one of those adrenaline snacks. I hear that about…
Friday was my birthday. While I had a lovely evening with my husband grabbing drinks, appetizers, and seeing a wonderful ballet, I did not get cake or blow out candles. So the next morning, I decided to make myself a cake. And because I didn’t want to be left with an entire cake to nibble from all day, I wanted to make one serving only. And because it was morning, and breakfast and I love this flavor- I decided lemon poppy seed was it.
Now,
First of all, I am obsessed with the name I just titled this drink (there’s a lot more in there than tea and turmeric, by the way.) I’m thinking a future YouTube channel where I chat with all my healthy friends about food trends?
But I digress.