The weather is FINALLY warming up in the PNW which means I’m keeping the oven off and opting for quick and easy meals like this gorgeous green salad with semi-sweet pink grapefruit tossed with raw red and golden beets (yes, eat them raw and save the roasted beets for another time), cherry tomatoes, sliced almonds, and
Get out your fork because it’s time to eat some amazing lasagna…and it’s gluten-free. My gf lasagna might even be better than your regular glutinous lasagna. Did I just go there!? Yes. Yes, I did. Game on.
I originally intended to write up some smart, witty post about this Spicy Red Quinoa Salad that I wanted to share with you today. A post that focused on a dish that is fantastic and flavorful, great for summer, loads of health benefits, yada yada yada…. But today I can’t write that post.
I’m on a brussels sprout kick. A couple of weeks ago I posted a very autumn-ish sprout recipe which I feel like is sooo taboo to do around here. Pacific Northwesterners like to keep things seasonal ya know. So I kinda broke the PNW foodie rules, but sometimes with food ya just gotta.
With just three magic beans and a handful of simple ingredients, we can make something amazing. Potlucks and picnics are on the horizon so we need food that is easy, uber-healthy, filling, portable, and BIG on taste. Who’s ready?! I am. There’s a bright blue sky in the PNW and the temperatures are starting to
Calling all brunchers! The weekend is approaching! Yes, I know it’s a couple of days away BUT the week is more than half-way done and that means we are more than half-way to a more relaxed morning where we’re not chowing down a quick bowl of cereal and rushing out the door to get grown-ups to
Hey you guys! Remember that homemade pesto from last week!? It’s back! And serving as the base for this creamy pesto pasta with chicken and sun-dried tomatoes. Here’s the best part (drumroll plz), it takes only 30 minutes to make! That’s like music to my ears. A delicious and satisfying meal that the whole family will enjoy