...based on an idea I saw on the blogosphere somewhere once upon a time and when I finally got around to making it, it was even more amazing than I thought it'd be.
When I first laid eyes on this sweet potato/black bean/cilantro/lime/avocado dish during a Pinterest vortex, I thought--I love all. these. things. But I never would've thought to put them together! Which is also why it took several weeks for me to actually make it... I kept forgetting to buy at least one ingredient. 

This dish was well worth the wait, though. I did a little tweaking of the original (can't not!), and the second time I made it, I forgot to buy a jalapeño—and while it does work without it if you're not a fan of heat, the jalapeño really gives the dressing a bright, fresh bite to it. Ahhhmazing. 
Sidenote on my use of the word dressing: it's not quite an accurate descriptor. Sauce might be? But still not quite. It's essentially a thick, creamy, Greek-yogurt-and-avocado-based topping with cilantro, lime, and jalapeño—but I thought that might be a bit of a mouthful. 
I'm excited to share this recipe—perfect for Meatless Monday—and let me know if you make it! 

 
 
...based on autumn's star flavors, plus healthy additions like spinach, kale, garlic, and ginger, and a little bit of spice.
I'm all for the sweet pumpkin treats during this time of the year. Pumpkin muffins, cookies, pancakes, pumpkin spice lattes, and of course, pumpkin pie. But savory pumpkin dishes are equally delicious, because—you know, it's a squash.

And if you can mix the pumpkin with savory and sweet, it is heaven. For real.

This is one of my favorite soups to make. It's full of so much healthy goodness, it all cooks in one lovely pot, and it makes your house smell amazing. Take that, Yankee Candle. I have pumpkin spice with a hint of cranberry on my stove.

 
 
...based on two of my favorite things—oats and peanut butter.
I think I've already admitted to the internet world that oatmeal is at the very, very top of my list of favorite foods. Sometimes the basics are the best! And when you add natural peanut butter and honey to this particular basic, it makes it even more amazing. Try it!*
Lately, though, I've been on a bit of a granola kick.

Sun coming up  much later + morning run +  extra busy at work = not enough time to cook oatmeal in the morning, apparently.

But granola and yogurt with my coffee at my desk? 

That I can manage. Searching through all the options of store-bought granola—even the varieties you can find in the bulk/natural foods section—are usually loaded with sugar and fat and it's just not worth it.
*unless you have a peanut allergy, then ignore my advice. It sucks, I swear. 

So I decided to try making my own granola. I looked at many, many recipes, and combined various ideas and measurements. Mostly, I wanted to avoid unnecessary oils and sugars, and keep it as raw as possible. 

 
 
...based on your (my?) typical autumn kitchen experiment with pumpkin, maple, and all things delightfully comforting.
I based this recipe on a few different recipes I found while I was lost in a Pinterest vortex last week. I just bought a mini muffin pan (somehow my old one got abandoned during a move! How sad) and wanted to use it. During my recipe search, I was intrigued by the use of molasses and maple as natural sweeteners in the same recipe, so I made sure to include them!
Baking is always more difficult than cooking when it comes to experimenting and combining recipes. You can taste as you go with most cooking, but if you taste uncooked muffin batter you'll probably just come to the conclusion that it'll taste like raw egg and a stalk of wheat. Probably not what you're going for, so instead, you cross your fingers and hope it turns out edible.
Thankfully, I had the forethought to make notes as I went (I don't always—many recipes have been lost for this reason...some for better, some for worse, I'm sure), because these turned out exactly as I'd hoped they would. I paired them with this harvest spice tea and was in heaven. 

They're also great to take along to work or school for a midday snack, or if you're the type of person who forgets to eat breakfast (ahem, my husband! Ha). 

 
 
...based on a flourless recipe that combines pumpkin and TWO kinds of chocolate.
Did I have you at "two kinds of chocolate"?

Or "flourless"? (No white flour, that is.) Did I also mention there's no oil or butter in the recipe? And it doesn't call for an excessive amount of sugar, either. These are all winning points in my book!
As far as sweet treats go, I'd say these fall on the healthier end of the spectrum.

And they taste amazing. They have a warm, comforting spiced pumpkin flavor, and the chocolate makes them feel decadent. They're at a nice crossroads of chewy and cakey—altogether, so delicious that I'm pretty sure the husband and I both had one or two before I finished taking photos of them.

 
 
...based on the time I bought dried cranberries that smelled soooo good and I had to add them to the applesauce I'd already planned on making.
Applesauce is so simple to make. And I love that it's a sweet, sweet treat you can make without adding any extra sugar...because if you haven't read the memo—apples have a lot of sugar in them. 

An average gala apple has 16 grams of sugar, in fact! So no need to add any extra sweetener, y'all! 
Apples. Cranberries. Cinnamon. 

That. Is. All.

(OK, plus a tiny bit of lemon juice.)

 
 
...based on these insane waffles I saw posted a while back by Epicurious—which is a super dangerous (read: awesome) food blog to follow, let me tell ya.
OK, so the above picture is of these crunchy waffles that are perfection for a weekend morning. I spiced them up by doubling the cinnamon and adding pecans.

The below picture is of another moment of baking insanity for which I hold Epicurious responsible:
Picture
Husband's wicked birthday cake...
Picture
made with all things MAGIC.

(I will find an excuse to make this cake again.)


Alright, back to these incredible cornmeal waffles.
They have a comforting, full flavor, thanks to whole grain cornmeal, whole wheat flour, spelt flour, and hearty, old-fashioned rolled oats. 

A generous amount of cinnamon adds warmth to the taste, and pecans enhance the crunch effect you already get with the coarse cornmeal.

You should know, I had to eat a waffle in the middle of the day in order to get this post ready for you guys. Oh, the sacrifices I make...


 
 
...based on the time I ate meat several times in one weekend and just.needed.veggies.


I'm a fan of the "Meatless Mondays" trend around the interwebs. The kitchen in our house, though, tends to be Meatless Mostdays.

And why not, when dinner is this colorful?
I have long been what you might call an accidental vegetarian. I get protein from so many other things (dairy, legumes, nuts, etc.) that occasionally a few weeks will go by before I realize I haven't had meat on the menu in a while.

Since getting married, I do find myself using meat a lot more often. The time it takes to prepare it is a lot more rewarding when there's someone sharing it. (Let's be honest---a busy, single girl living alone has little reason to cook a pot roast every Sunday, amiright?) 

This Meatless Mondays/Meatless Mostdays dish is hearty and delicious. Full of fiber and protein, it includes wheatberries, kale, feta cheese, plenty of veggies, and just the right blend of sweet and tart flavors in the light dressing.  
For anyone wondering what the heck a wheatberry (also called a red winter wheat berry) is, it's the whole grain form of wheat, unprocessed and loaded with fiber. It has a nutty taste and a chewy texture. 

Wheatberries are also super versatile and work well both in savory dishes like this or as a sweet, warm breakfast cereal (or even baked into bread). 

They're pretty tough, so they take about an hour to cook. To save time, cook them the night before and keep them in an airtight container in the refrigerator until you're ready to throw your salad together. 

To get the recipe, click below!

 
 
The idea for this website was born after I had been making a yellow split pea soup and I realized the recipe didn't call for garlic. 

That is just absurd.

To be honest, I can never really make a recipe exactly as it's written. I always end up changing something—including garlic in recipes that strangely don't call for it, adding cinnamon because it makes almost everything even better, using applesauce in baked goods because a whole cup of butter seems hardly justifiable anywhere above the Georgia stateline. (But hey, when in Rome!)
Seriously—if people are making soup without garlic, clearly the internet recipes of the world need me. 

OK, maybe they don't need me. In any case, here I am. Here you are. 

THANKS for stopping by!  

I believe community makes food better. It really does. So feel free to get involved in the conversation and comment with any questions or ideas of your own!