Sweet potatoes aren’t just for Thanksgiving and slathering with marshmallows or butter. Sweet potatoes are chock-full of vitamins that reduce stress, boost immunity, help prevent heart attacks, and that make your skin look great. They’re also on the Clean Fifteen list, meaning that the non-organic version of sweet potatoes aren’t loaded with pesticides and you can save some cash at the grocery store….
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.
I’ll be honest: many meals that I’ve made come after staring into my fridge and pantry with the question “How do I use what I have to make a meal?” It’s like a Top Chef Quickfire Challenge, but with no timers, judges, or other chefs around. So… nothing like it.
But! You understand what I mean. I’ve got to take what’s there and make something satisfying and healthy. No running to the market, no giving up and calling for take out.
This week a bundle of collards were sitting in my fridge, waiting to be used. It’s been a little on the warm side for soup here (I know, #californiaproblems) so I settled on using the greens as a wrap.
The great win win win of collard wraps are many: Less carbs than a flour tortilla, more vegetables, more nutrients, less calories… Look for large circular leaves rather than narrower rectangular ones and you can have a wrap that’s more substantial.