April 20, 2015

Easy Honey Hemp Bars {gluten-free}

This recipe comes from a marvelous cookbook called Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies. Easy honey hemp bars sparkle with light-as-air puffed brown rice, bits of nutritious flax, sesame, pumpkin and hemp seeds, tangy red goji berries and buttery-rich pecans. That means a whole lot of healthy love.

Honey Hemp Bars

As the title hints, author Alice Medrich cleverly organizes her cookie recipes by texture. Nourishing gluten-free honey hemp bars hang in the Chewy chapter, though these addictive little munchies could easily go in Crunchy or Crispy. The cookbook is full of tempting cookies and bars, including a nice selection of whole-grain, wheat-free and/or diary-free recipes. Continue Reading…

April 15, 2015

Honey Lemon Curd

Fresh-squeezed lemon juice and fragrant clover honey, whisked with golden yellow egg yolks and sweet cream butter and cooked until thick, what can I say? This creamy, lemony, buttery, luscious, vibrant and versatile honey lemon curd adds a sweet-tart pop to everything it touches.

I love how honey lemon curd fancies up my whole grain toast. Spread on muffins and scones—it’s irresistible. You can dollop a spoonful on top of fresh berries or adorn a simple cake with its lemon tang. Can’t you just see honey lemon curd peeking out of the holes in your Sunday waffles?

Honey Lemon Curd with toast

You know me; these days, if possible, I ‘healthify’ my desserts. So for lemon curd, which is usually made with sugar, I swapped in honey. I may be biased in the honey department, but I think this honey lemon curd tastes even better than the sugar one I made for years and years in the bakery. Continue Reading…

April 10, 2015

Soba Noodle and Kale Bowl with Crispy Tempeh and Tahini Sauce {vegan}

They’re called “bowls.” We’re talking noodles and grains, vitamin-green veggies, a little bit of protein, and a flavorful sauce–served in bowls. This soba noodle and kale bowl with crispy tempeh and lemon tahini sauce is your simple guide for throw-together nourishing meals–in bowls.

Soba Noodle and Kale Bowl with Crispy Tempeh and Tahini Sauce

You have to know that I am the girl who travels with her own sustenance and avoids airport food like the plague. Except two weeks ago I was caught in an airport, hungry, with nothing to eat, nada, not even a protein bar for backup.

Ah, but I forgot–I was in the land of healthy and fit, Southern California. What a pleasure to round the corner from TSA and spot a big green sign that said Organic Plant Based Cuisine! I was the one drooling while reading the eclectic vegan menu of smoothies and bowls. Continue Reading…

April 1, 2015

Three Vegetarian Dinners + Blue Apron Box

It was the words fresh food and interesting recipes that got me all ears. My friend, who used to be a caterer, was talking about a weekly delivery that took her out of a dinner rut and made cooking fun again. I wanted to know more—what are these meals in a box that you cook yourself? That’s how I ended up with three delicious vegetarian dinners from Blue Apron.

Three Vegetarian Dinners + Blue Apron Box

Miss P, that’s my friend, she’s been cooking with Blue Apron for a while, so she had them email me an offer to try a box for free. All I had to do was click on the link, create an account and choose a convenient week. I think you guys will be interested in hearing about our recent Blue Apron adventure, so here you have it.
Continue Reading…

March 30, 2015

Gingery Hot Cross Buns

These might be the best hot cross buns you’ll ever eat. Baked healthier, with whole wheat and honey and sugar-free frosting, these Gingery Hot Cross Buns celebrate spring!

Gingery Hot Cross Buns

Hot cross buns are like soft dinner rolls, honey-sweetened and whole wheat, nicely spiced with cinnamon, ginger, cardamom and mace. I load my rolls with candied ginger pieces and a generous sprinkling of dried apricots, cranberries and dates, and top them with white crosses made with cream cheese and maple syrup.

This is hot cross bun season, the 40 days of Lent leading up to Easter. In the Christian tradition, the white icing cross on each bun represents Good Friday and Holy Week.

Continue Reading…