When I first heard of nutritional yeast, I was making a tofu breakfast burrito from another blogger’s recipe. I skipped over the yeast (since that sounded kinda odd, putting yeast in a burrito) and went on with the recipe….
Surprise! Vegetables aren’t just for dinner! The beet is a great root vegetable to use in sweet applications as well. I usually pair it with chocolate when I’m baking….
Recently, N and I celebrated our favorite friends’ birthdays. R and C have birthdays a week apart and last year, had a great party to celebrate. This year, they decided not to celebrate with a party, but I couldn’t let their birthdays pass without some kind of celebration!…
A few weeks ago, I made a cake for N’s mom’s birthday. I had been waiting to make this cake for her for a while, since the flavors were right up her alley. Before I went to the market, I reviewed the recipe to see what ingredients I was missing.
As my eyes scanned down the list, my heart skipped a beat. “1 cup buttermilk.” Crap.
For those of you who bake a lot, you understand my pain. For those of you who don’t, I’ll break it down. Don’t get me wrong, buttermilk is delicious. It adds a creaminess and lightness to baked goods that I love. But here’s the problem: Buttermilk is only sold in two quantities. 1 quart and half a gallon. So, whenever you need only 1 cup of buttermilk, you’re forced to buy another three cups that you don’t need.
This leads to throwing away curdled, long forgot buttermilk after a few weeks, or, like me, you begin to scour your cookbooks, Pinterest, and the internet for ways to use up your buttermilk.
My go-to buttermilk recipe is banana bread, but I decided to go with some breakfast muffins I could grab on the way out the door to work. They’ve got oats in them too for some extra heft and longer satiety.
Eat More Greens, my 2014 motto, has become a little person sitting on my shoulder, saying “You could add greens to that.” This recipe is a perfect example of that. I first threw this dish together for New Years when I had R and C over for our annual Roast Chicken and Twilight Zone dinner (third year strong!). I usually just make rice to go with the roast chicken, but I decided to mix it up with our otter grain staple, quinoa. I added beets because we had them in the house and C loves beets.
The first time I made this, it was just roasted beets and quinoa. It was good, but something was missing. So when I was making this to share with you, I was thinking, what will make this dish better? The little greens cheerleader said “More greens!” and this incarnation was born.
Not only do you get vegetables and protein-packed grain, but when you make this, you’re using the whole vegetable. Most people throw away the beet greens, thinking the magic is only the root. Wrong! The magic is the entire thing! Beet greens have a mellow flavor, so they’re pretty versatile in any dish that calls for cooked or raw greens.
Maybe my greens cheerleader is getting a waste less friend…
It’s that time of year again: resolution time. We’re constantly barraged with people, social media, companies, and newsletters asking us about our resolutions or trying to sell us more workout equipment we may or may not use.
I’ve set resolutions is the past, like most, and like most, they never stick. They seem too big, too overwhelming, and ultimately disappointing when they’re not made.
I prefer something smaller, more actionable. Something I can do everyday that won’t make me throw up my hands if I forget about it that day.
This year, one of my main focuses will be to eat more greens.
I already make pretty vegetable-centric dishes, but I’m going to kick this up this year. Greens are good. They’re loaded with vitamins, low in calories, and they’re damn delicious. I hope you’ll enjoy the greensplosion in 2014, because it’s coming 😉