Healthy Cacao Nib, Coffee, and Oatmeal Muffins

Who knew a muffin could be so healthy? The commonly grapefruit-sized baked…

Who knew a muffin could be so healthy? The commonly grapefruit-sized baked goods at our coffee shops are far from healthy; at as much as 660 calories a pop, a daily habit  of these commercially-baked dense sugary treats could quickly make us look a bit muffin-like ourselves! Even a more normal apple-sized muffin is likely full of butter and refined flours and sugars – yummy, yes, but not the best way to start off your day. Not so with these muffins – not only do they contain no butter or flour, but they are packed with whole grains, fruit (yes fruit!), dairy, and cacao, which is full of vitamins and antioxidants. With all these healthy ingredients, one a day (or in my case two!) will keep you on track for your health goals, and make your taste buds happy! Whip up a batch on Sunday afternoon like I did and store in the fridge for a grab-and-go breakfast all week.

Easy Reusable Mason Jar Labels

I love using mason jars as kitchen storage – for flours, sugars,…

Mason Jar Labels

I love using mason jars as kitchen storage – for flours, sugars, my own dry waffle mix, beans, coffee, cupcake liners… if it fits in a mason jar I’ve probably stored it in one at some time or another. But with so many mason jars floating around, labeling is key. For my first round of labels, I cut out cute colorful circles from old scrapbooking paper, stuck on some mailing labels, and voila! Instant adorable jar labels. scrapbook paper label

I also love chalkboard paint, so when I saw this idea for putting chalkboard paint on canning lids to turn them into instant labels, I thought, “What a great idea!” This is even cuter than my paper labels. So I made a few. As it turns out, it IS a great idea, but not on the metal canning labels. When you push a bit too hard with the chalk, this is what happens:

Pasta with pear, arugula, and Gorgonzola cream sauce

You know when you go out to a restaurant and have every…

You know when you go out to a restaurant and have every intention of saving half of your dish for lunch the next day… and then don’t? That’s this recipe. You know when you lick the plate clean at that restaurant and your husband pretends to not know you, and then go home and dream about the meal you just had and when you can have it again? Yeah, that’s this recipe. Since I can’t actually go to Covo (one of my favorite restaurants in NYC) every week, I decided to try and make this dish myself.

The restaurant serves this dish with fresh spinach fettuccine, but any pasta is fine (although of course fresh pasta is best if you can get it!) The toughest thing to recreate is the Gorgonzola cream sauce, but after adapting this recipe and making it a bit healthier, I think I found a great approximation. Yes, I know, this recipe sounds more like a salad than a pasta dish, but trust me –  I don’t even like blue cheese, and I can’t get enough of this dish!

Adventures with Spices

Adventures with Spices

In my most recent post, I shared a recipe for a yummy…

In my most recent post, I shared a recipe for a yummy vegetable korma, which owes its yumminess to the spices involved: cumin (if I had to pick a favorite spice, this would be it!), red pepper, turmeric, cinnamon, garlic, and ginger. So I thought I would share my adventures with spices, which criss-cross the globe from Costa Rica to India, and start and end in my spice cabinet.

spice cabinet I should first point out that my spice cabinet is a marvel of kitchen innovation. Years ago, when my hubby and I first began to experiment with cooking, our spice collection quickly got out of hand. I tried shelves, I tried alphabetization, but the allspice inevitably found itself next to the oregano, and we ended up with 3 bottles of garlic powder because we kept losing them. Enter the SpiceStack, aka the best $30 (well I bought 2, so $60) I ever spent. Each SpiceStack holds 27 spices and comes with pre-printed labels (and blank ones) so you can organize your spices any way you like. The drawers slide out and hang down on a diagonal for easy access, even for the vertically-challenged (like me.)

It’s a good thing we invested in the spice rack when we did, because our spice collection continued to grow as we traveled around the world.

You-pick-3 Vegetable Korma

This is a recipe I find myself returning to time after time,…

korma spices

This is a recipe I find myself returning to time after time, not only because it’s delicious, but because it’s so versatile! The first several times I made it, I followed the original recipe exactly, but then I realized – use the main recipe base, add any 3 veggies and it’s just as delicious! The possibilities are endless – cauliflower, potato and edamame (original recipe); green bean, eggplant, and chickpea; zucchini, corn, and sweet potato; the list goes on! What combo will you try?