Football season is definitely upon us. I can now count on a good portion of each weekend day spent watching the Huskies, Seahawks or Saints. Prior to moving to the US, I wasn’t much of a football fan- hockey was more our thing. It is such a large part of the culture here; it was hard not to take part. Needless to say, most of the food we ate this week was in front of a football game. I tried two new recipes, and would make both again. I also made a recipe I’ve shared before, Spaghetti Squash Lasagna Boats from Skinnytaste- this one is a favorite of Doug’s. Have a great week!
Do you find that you can never seem to replicate that perfect bakery muffin? While I enjoy making homemade muffins, I could never seem to get that delicious crunchy top found on commercially made muffins. A few years ago, I spent (too much) time trying to replicate my most favorite muffin from my local Whole Foods- the Vegan Supa Health Muffin. Well folks, I think I came pretty close to the original. This muffin is moist, flavorful and best of all- has that perfect crunchy top. It is loaded with protein, fiber and is definitely a “meal” muffin rather than a snack. I have been making these for a few years now, and they have been a hit amongst everyone- friends, co-workers, and even my grandparents. My grandmother requests a batch of them for her freezer each time my Mom visits.
Wedding planning is picking up again. We did a lot of work shortly after we got engaged, but haven’t done much since. Luckily, I really enjoy doing it. My Mom has been so helpful, especially since our wedding will be at home in Vancouver. I made three new dishes this week, and I would make them all again. I’ve been on the hunt for healthy dishes that will fill Doug and last us more than just one meal. I seem to always underestimate how much he can eat- I find that a meal I’d planned to last us until Wednesday only lasts us until Monday. However, I will say it’s very rewarding as a cook to watch someone devour your food 🙂
I realize my weekly re-cap is a little late. We attended our final wedding of the Summer in San Francisco this past weekend. Flying back to the West Coast for a 3 day trip kind of takes it out of me for a few days. Needless to say, blogging gets put on the back burner. The hours of travel were so worth it- the wedding (weekend) was an absolute blast. Plus, it’s always a treat to see our West Coast friends at these events 🙂 Although the weather is still very warm here, it has cooled off a bit and I’m starting to see the first signs of Fall. One of these signs- pumpkin everything- is definitely welcomed by me. I decided to follow suit and make my favorite pumpkin scone recipe this week. I thought Doug needed a little something to get him through his first week of night shifts in the ER… Continue reading
Happy Labor Day! It sure is nice to have the extra day to relax (and do some wedding planning). Doug had been gone the past month on a rotation in Seattle and it was great to have him back this past week; however, I did forget how much more quickly we go through food. The two recipes I’d planned to last us through the week were gone by Wednesday. These two recipes were delicious, so I can understand why they were gone so quickly. One, Eggplant Rollatini, is one of the first Skinnytaste recipes I tried (and absolutely loved). I had forgotten that I hadn’t shared it yet. Enjoy your extra day 🙂 Continue reading
I’ll admit, fresh bread is one of my favorite things. There’s nothing better than picking up a loaf of bread from your local bakery and realizing it’s still warm. This recipe will allow you to make fresh bread (in a pinch) at home. Making homemade bread can sometimes be quite daunting, but this recipe is fool proof. Not only is this focaccia bread easier to make, but the addition of olive oil creates a more flavorful and less dry version of a classic loaf. Because olives happen to be one of my favorite ingredients, I knew they would be perfect addition to this bread. They add a punch of flavor, texture and slight saltiness which will complement any dish or sauce you choose to dip your bread in (olive oil is my personal favorite). The best part of this recipe- the ingredients may already be sitting in your pantry.
It’s been strange for me watching the kids here go back to school in early August- back home, in Vancouver, school starts after Labor Day. In honor of back to school, I wanted to share a favorite cookie recipe that is perfect in a lunchbox. These cookies are loaded with whole grains and fiber and the nuts and seeds add some protein to hold you over for a couple hours. They are so much more than your basic chocolate chip cookie. They’re not just for kids either, they’ve been a hit in both Doug and my Dad’s lunch bags before. Crunchy on the outside and chewy on the inside, they’re hard to resist. Continue reading