Last weekend was really lovely — my mom was in town! I dragged her all over Brooklyn by foot and by ferry and as per usual we spent most of our time eating. Saturday night, my cousin joined us for dinner at a delicious restaurant in Brooklyn Heights called Colonie. I love restaurants that are conducive to sharing and Colonie’s menu is tailored for just that. We ordered far too many dishes, but we devoured them all. One of the standout plates on our table was a roasted carrot salad with sunflower sprouts. This was my first introduction to these slightly sweet, watery little greens and I loved them. I adore a dish with simple ingredients that balance together perfectly and that’s what happened when I put a little bit of each ingredient on my fork. When I came across sunflower sprouts at the market this week, I decided to try to recreate this dish. Read more:
I love discovering new food blogs and recently I stumbled across Have Cake Will Travel. After spending far too much time on my lunch break browsing through delicious recipes, I stopped on one that really caught my eye, and more importantly my stomach. It was a recipe for a vegan peanut butter banana bacon sandwich. The best part about this is that the “bacon” is actually smoky roasted chickpeas. This sounded brilliant as both a snack and a bacon substitute. Read more:
There’s been a welcome fall chill in the air recently, and it seems that summer may soon be coming to an end, but my cravings for Mexican food certainly are not. This summer, more than ever, I have been dreaming of the tangy, spicy cuisine day and night, and seem to have an undying hankering for Micheladas. Instead of eating out at my favorite neighborhood spot the other night, I decided to take on this craving and cook a healthy meal in the form of my take on Mexican quinoa. Read more:
For the longest time, I’ve been wanting to make sweet potato fries and after whipping these guys up last night, I’m not quite sure what was stopping me. This is one of the simplest snacks to prepare and if done right, is pretty darn healthy. All you need to do is chop up some sweet potatoes, toss with olive oil and seasonings of choice and place them in the oven to bake, flipping once or twice. Since I had some time to kill while these were baking, I thought I would make some tasty dips for my french fry dinner. Read more:
Happy birthday to my friend Katie in Montreal who sent me her recipe for this delicious veggie chili that I made last night! I’ve really been craving chili recently but I had never made it before. I’ve come across many recipes but they all generally sound too heavy. Then, as I was talking to Katie a few days ago about Sprout & Pea, she told me she makes a pretty mean chili these days.
Artichokes are by far my favorite vegetable. I think I grew up loving them so much though because of the dip my mom always made to go with them. I recently made a steamed artichoke and this delicious but very mayo heavy dip and decided it might be about time to embrace my health conscious ways and try to make my own, healthier version of mayonnaise.