August is here, and for some of you, your kids have already gone back to school (EEEEEKKKK!). Mine go back the day after Labor Day and I’ll be sending them with mixed emotions. I’ll be super happy to have some routine and structure in our house, however, with that routine and structure comes the need to be more organized. Enter Back to School Make Ahead Meals. And I know you’re feeling me with this one. Busy mamas unite…
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My new title should be “Queen of the nondescript looking beige dips”. But guys, this Baba Ghanoush is SO, SO good. A little garlicky, a little lemony, and after all what else are you going to do with all of the eggplants that have come in your CSA this summer? (no really, what ARE you going to do? I need ideas. Stat.)
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Hey folks, July was a BUSY month (I feel like I say that frequently, this adulting thing is HARD). But with a mind towards gratitude let’s stop for a minute and talk about five great things from July!
Fourth of July fireworks in Crosslake
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Does anyone else out there subscribe to a Community Supported Agriculture (CSA) share? I get one through a local farm (Featherstone Farms, I love you!), and when I pick up my box of fresh vegetables each week, I get really excited about all of the amazing things that I am going to make. Perfect heads of lettuce, deep purple eggplants, bright green peppers, sweet yellow corn.
This year I’ve been getting a lot of carrots and zucchini in my boxes, which just so happens to be the perfect combination for making these Carrot Zucchini Fritters with Lemon Basil Aioli.
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I’ve been trying to decrease the amount of chemicals used in our home and through a lot of trial and error, I have found a few products I really love. Here are my current top five! Read on for my take on decreasing chemicals in the products used in my home!
Photo Credit: PixelDust Photography by Amber Rishavy 2018
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As you all know, if it is a sauce, a spread, or a condiment I am likely to adore it, and this Lemon Basil Aioli is no exception. Made from scratch with fresh basil growing in the pots on my deck, this is the perfect addition to any sandwich, vegetable, or french fry! And once you learn how to make this Lemon Basil aioli, there is no end to the amount of variations you can come up with.
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I just started seeing a new doctor. (Not because I didn’t like my old doctor-I will always love her with fire of a thousand suns, after all she encouraged me to go to Healthy Kitchens, encouraged my Whole30, and had my number when it came to excuses. She is the absolute best. But she decided to go to New Zealand for a few years this fall- and who can blame her? I figured I’d better start establishing care with my new doctor, you know so I could have a place to go if I got sick. After meeting her, going over all of my most recent labs and my family history she mentioned those dreaded words…Physical Fitness. Yikes. Of all the things that I am good at…this is not one of them. So let’s talk about this…
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Breakfast always brings out strong feelings in people. Some folks can’t live without eating two minutes after getting out of bed. Some people never eat breakfast and instead start with lunch. I was always pretty meh about breakfast, but that’s when I thought breakfast was supposed to be sugary cereals (blech…). These Summer Vegetable Breakfast Burritos have totally swayed me into the breakfast is important camp! And they’re easy!
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Calling all friends of bloggers! This post is for you.
Many people ask me how they can support us here at With Two Spoons. And the answer is: there are so many super easy ways! And these ways are applicable to ANY blog that you want to support -without spending a penny! Read on for the top five ways to support your favorite blog. And an extra special thank you to everyone who is already supporting us!.
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Fourth of July is coming soon and that means camping, cookouts, potlucks and picnics!
And if I know you, you’re looking for a hearty dish that you can take to that gathering and not worry about the dreaded “sitting out in the heat” problem. No problem! Herbed Picnic Potato Salad is full of flavor, without the mayo!
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