Recipe: Massaged Kale Salad with Apples and Carrots

Kale can be a scary vegetable for a lot of people. It’s quite tough and bitter, which aren’t exactly crowd-pleasing traits. However, as massaged kale salads have become trendy in the past couple years, many have realized that this little step of rubbing the kale down can make a big difference in both the texture and flavor departments. Now, kale is never going to be like a spring green, because it isn’t! Rather, it’s hearty and much more substantial, which is exactly what we need this time of year. As a bonus, this salad holds up well in the fridge, unlike more delicate greens. At our house, we’ve been doing a lot of kale salads, so I thought I would share a recent creation with you. Strangely enough, Lisa Leake over at 100 Days of Real Food recently put up a similar recipe , so, if you want a slight variation on the same idea, be sure to check out her recipe for Kale and Apple Salad as well.

Kale Salad Continue reading


Thanksgiving Recipe Round-Up

With Thanksgiving only a couple weeks away, those of you who are hosting are probably working on your menu for the day. It can be a little overwhelming, so I’ve pulled together some of my favorite recipes to share. They all call for real, whole food (of course) and are also delicious!


  1. The Bird. I’ve been making my turkey using this recipe for a few years now and it is always a big hit. Citrus in the cavity, plus frequent basting, results in moist breast meat and crazy good flavor. Use your own homemade chicken stock if you have it and try making the gravy with whole wheat flour instead. And, if you do happen to splurge on the white flour, I won’t tell. It is a holiday after all. 🙂 Continue reading

Recipe: Beef and Bok Choy

This is a simple one-pot recipe that comes together quickly on a busy night. Bok choy can come in a variety of sizes, so feel free to substitute several of a smaller variety for the large one I used, if you like. Whatever you can find will work. There is some residual liquid in the pan after cooking, but not enough to make this a soup. We ate this dish out of bowls with spoons, but you could also serve it over rice, quinoa, or any other grain of your choice.

Beef with Bok Choy Continue reading

What We Ate: 10.14.13

So today’s post was supposed to be a cookie recipe. However, as I was working on it this weekend, this happened:

Cookie Fail

Needless to say they are not blog-ready yet.

So, instead, I thought I would share a yummy eggplant recipe with y’all that I recently found. Now, eggplant is not a favorite in our house, mostly because it’s hard to find eggplant recipes out there that are any good. There are a few, but most of them fall into the “edible” category. If you watched my farmers market haul, you know that we had quite a few eggplants to use up. I just had to figure out what to do with them.

Eggplant Parmesan Rollatini Continue reading

Recipe: Cucumber Tomato Salad

This easy summer salad has been a go-to for us for the past couple weeks. We most often eat it with falafel. With only 5 ingredients and minimal preparation, it makes a yummy addition to any meal and a great choice for a summer partay. As a side note, you don’t have to seed the tomato if you don’t want to (or feel like it), it just helps to reduce the liquid in the finished product. If you do decide to go ahead with the seeding, don’t throw that stuff away! You did pay for it after all and it is delicious. We usually collect it in a bowl, add a little salt and pepper, and then fight over who gets to eat it.

1-CucumberTomatoSalad Continue reading

Recipe: Tomato Corn Frittata

Frittata is a simple and versatile dish that can be changed and adapted depending on what you have on hand. This version combines two staples as synonymous with summer as sunscreen and shorts: sweet corn and fresh tomatoes. Using cooked corn (grilled, roasted, or boiled will all work) makes this great for reinventing cook-out leftovers. Use whatever tomatoes are your favorite, but I prefer a mixture of large and small to make sure I fill in every nook and cranny with juicy goodness. Serve it with a side of zucchini or other summer vegetable and you’ve got a quick and easy dinner that celebrates the bounty of this season.


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Recipe: Slow-Cooker Butternut Squash and Chickpea Soup

Goodness knows I love the slow cooker. Every time I come home to a house full of delicious smells and dinner ready to eat, I’m in heaven. However, I never use it as much as I should. In my effort to better utilize this incredible tool, I came up with this soup that is perfect for warming up on a fall or winter night. Ingredients can be prepped the night before so, in the morning, you can just toss everything in the pot before you head out the door. Use it as a side dish/first course or as your main meal.

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