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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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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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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Although my Whole30 is done (how can you stick to Whole30 in Napa? I mean WINE…!), I am still trying to stick to clean eating while at home. I’m also trying to keep planning foods to bring to work. This Waldorf Chicken Salad ticks all of the boxes. Fresh, crunchy, creamy, Whole30 approved. Perfection!
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When an overweight, carb-addicted, Taco Bell worshiping, 40-something (43 to be exact) decides to do something as crazy as the Whole30, well, I guess I think it deserves its own post. So many people have asked me why I did the Whole30 and what I hoped to gain from it, and I find those questions so important, yet somewhat difficult to answer. Keep on reading as I get real, and share what I learned from the Whole30.
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The end of the Whole30 is near. Just a few short days left. Friday I will share with you what I’ve learned (and it’s a lot!), but for today, I will say the Whole30 has brought up a ton of eating/food/cooking conversations that have have got me thinking. I’m a physician and while at work the other day, my college-aged scribes had been asking me about easy, college approved dinner recipes (preferably with leftovers) that would not break the bank. Although I agreed to tackle that one (coming soon) I also got to thinking…how can these guys impress their dates? (We didn’t actually TALK about this part of their lives at all-and I can feel them blushing as I write this, you never know when this advice will come in handy!) Which then led me to remember how my own husband made me dinner while we were dating… which leads to Shakshuka (Whole30, Vegetarian, and How to Impress Your Date) and a few funny photos!
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You guys! We are so excited to bring you this week’s new recipe for Roasted Red Pepper and Tomato Soup, not only because it’s fantastic but because it just so happens that this recipe is perfect for the new year, healthy resolutions we’ve all got going. It’s vegetarian (and easily made vegan) and can be Whole 30 compliant with a simple modification. Oh, and did we mention it’s made in the Instant Pot or the stovetop AND we made a video of the recipe just for you? Yup, we did. Read on for all of this week’s fun.
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The New Year is here and with it, comes a whole lot of focus on health and wellness. If you’ve been following along on Instagram or Facebook (or even here on the blog!), you might have noticed that Lane is currently in the middle of her first Whole30 experience. She’s absolutely crushing it and has been making some amazing food to help her along the way. While I’m not doing this Whole30 with her, I’ve always tried to keep a good balance of fresh, unprocessed foods in my diet. Our Pineapple Mango Chia Pudding cups are easy, vegan, and (if you choose the right almond milk) Whole30 compliant! They are a great, make ahead option for a healthy breakfast that tastes great. 
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Hey all! Now that Thanksgiving is over I can go into full on holiday mode. My Christmas Cards are in the mail and the fire will be lit as we put up our Christmas Tree. Holly and I have plans for a cooking day and my kids have made their Christmas Lists. Join me for a few of my own favorites during the Most Wonderful Time of the Year!
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