Make: Roasted Kale Salad with Dried Cherries and Toasted Nuts

Photo by Becca Boyd

Photo by Becca Boyd

Goat cheese and I, we’re new friends. I’ve learned that, with some repetition and an open mind, taste preference can change; I’ve been working on this particular change, little by little.

This salad was my gateway-to-goat cheese recipe. I’ve made it so many times this fall and winter that our relationship is really heating up. By roasting the kale just a bit (not till it turns into chips, mind you), the bitterness is cut and the natural sweetness comes out. In fact, now that I think about it, this has become my new favorite way to eat the bitter green.

Dried cherries and toasted nuts create the savory crunch and sweet chew that can change a tasty dish into a perfect one. Bonus: This recipe is 100 percent New Year’s resolution approved.  Read more »

Recipe: The Amazing Gluten-Free, Dairy-Free Chocolate Cake You Can Feel Good About Eating

chocolate cake

Photo by Becca Boyd

Want to know what’s super fun? Not hosting during the holidays. Taking on hosting responsibilities requires you to clean things that may not have been cleaned in, well, months (your oven, your baseboards) and write an endless amount of lists on small pieces of paper that you inevitably lose.

Not hosting this year? Congrats! Please offer to bring your host this chocolate cake. It’s delicious, of course, but it’s also gluten- AND dairy-free. So consider this moist, heavenly chocolate cake your own little holiday miracle. Just remember to share.  Read more »

Make: Asian-Style Chicken, Mushroom and Rice Soup

Asian-Style Chicken, Mushroom and Rice Soup | Photo by Becca Boyd

Asian-Style Chicken, Mushroom and Rice Soup | Photo by Becca Boyd

Are you new to cooking? Soup is a great place to start. You can easily correct mistakes, and with the right amount of salt, even an okay” soup is pretty darn good. We all know broth-based soup is the way to go when making waist-friendly decisions in the kitchen (or the buffet line, for that matter), but chicken noodle soup can get old — and fast.   Read more »

Make: Under-100-Calorie Peanut Butter and Banana Mini Muffins

muffins-8

Photo by Becca Boyd

‘Tis the season for portion control, friends. In fact, I’m going to go ahead and insist you make smaller portion sizes your very best friend this holiday season. Here’s why: By limiting how much you eat of each seasonal holiday treat, you can happily savor every once-a-year delicacy without having to join the throngs of resolution-ers flocking to the gym on January 1st.  Read more »

The Only Brussels Sprouts Recipe You’ll Need This Thanksgiving

brussels recipe

Photo by Becca Boyd

The best way to beat the frantic crush of the holidays? Plan as much as you can in advance. Take today’s recipe, for example: While I have no idea where I’ll be eating my Thanksgiving dinner — Am I hosting? Will we go to my parents’? — I can tell you for sure that this brown butter Brussels sprouts side dish will absolutely make an appearance on the table.  Read more »

Make-Ahead Breakfast Recipe: Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal | Photo by Becca Boyd

Baked Pumpkin Oatmeal | Photo by Becca Boyd

I know it’s trite, but isn’t it amazing how a slight shift of mindset can turn a frown upside down? Sure, the glass half-full approach to life is always a good thing, but I’ve found it to be especially so when I apply it to what goes down in my kitchen.

Take this baked oatmeal. I started out with the intention of making cakey oatmeal bars with an autumnal flair, using pumpkin spice, of course. So I was disappointed when the bars, although they cut cleanly enough, were too soft to survive a Tupperware container. It took a friend to recognize the delicious dish as a “baked oatmeal.” A-ha! Jackpot.  Read more »

Make: Creamy (Low-Cal!) Chicken and Vegetable Soup

Photo by Becca Boyd

Photo by Becca Boyd

I mentioned recently to a friend that I’d put on a few pounds and intended to use soup to shed them. She replied, “Will that really fill you up?” I think she was picturing a clear broth with a few sad veggies floating around — so not what I meant.  Read more »

Make: A New (Healthier!) Take on Tacos

Beef and eggplant tacos with Swiss chard and yogurt sauce | Photo by Becca Boyd

Beef and eggplant tacos with Swiss chard and yogurt sauce | Photo by Becca Boyd

This could be mental but I find organic ground beef to be much more flavorful than the conventional stuff. We eat it about once a week in my house, and while chili and stuffed peppers are all well and fine, I decided to take my beef hankerings in a different direction recently — and it paid off.  Read more »

Savor the Summer: Simple Salmon and Quinoa Salad Recipe

Salmon and quinoa salad | Photo by Becca Boyd

Salmon and quinoa salad | Photo by Becca Boyd

Although the market is already showcasing early apples and some pretty stellar butternut squash, my shopping bag will be full of corn and tomatoes till they’re good and gone. These summertime staples are not only delicious, they epitomize what we love most about summer living: that it’s easy.

So in a final salute to summer, let’s stave off the high-heat roasting for at least a few more weeks and soak up the fresh summer flavors while we can. This dish can be served warm, room-temp or cold, and tastes great with my other summertime staple, corn on the cob.  Read more »

MAKE: Gluten-Free Banana and Chocolate Chip Muffins

Photo by Becca Boyd

Photo by Becca Boyd

The concept of gluten-free diets has been a hot topic for years now, but I’ve never never needed to pay attention to it until recently. See, I’m a firm believer in the fact that going gluten-free is only something one needs to do out of medical necessity. It isn’t a weight-loss diet, so I’ve never seen the need to wade into the gluten-free waters. Besides, I’ve eaten pretty much the same way for at least the past 10 years.

But when my husband started eating gluten-free about a month ago in an attempt to alleviate the symptoms of an autoimmune disease, the cook in the family — i.e. me — had to change her wheat-loving ways — and quickly.  Read more »

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