July 2013

Curried Zucchini, Chicken and Goat Cheese Rolls with Cashew Mango Fried Rice
July 31, 2013
Curried Zucchini, Chicken and Goat Cheese Rolls with Cashew Mango Fried Rice

This is so good. So, so, so good. And so different. I know.

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Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema
July 30, 2013
Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema

Let’s talk tacos. They are my perfect food. I’d gladly serve and eat them everyday if I could and never get sick of them. Tacos are just good, easy, fun – and so adaptable.

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Creamy Caprese Quinoa Bake
July 29, 2013
Creamy Caprese Quinoa Bake

You need this Creamy Caprese Quinoa Bake today. It’s got tons and tons of basil. My very favorite summer herb. As if you did not notice.

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Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze
July 28, 2013
Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze

I can’t stop stacking. Ever since these BLT corn fritter stacks all I want to do is stack like all my food. Stacked veggies, stacked fruit, stacked desserts, even stacked pasta. Something is wrong with me. I have a food stacking problem.

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July 27, 2013
Things I am going Crazy for this Week.

{Cherries!} This mango chicken salad. No mayo, so light, fresh and pretty! Plus, I am on a huge mango kick. Love this! These crepes with grilled peaches and cream. Ahhh!! This summer vegetable pasta with feta. Yup, I am done for. Looks amazing! This brie, red, onion and mango pizza. Again with the mangos, but wait. […]

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Healthy Dark Chocolate Chunk Oatmeal Cookie Bars (Idiot Proof)
July 26, 2013
Healthy Dark Chocolate Chunk Oatmeal Cookie Bars (Idiot Proof)

I feel it is fitting to share this recipe with you on this very happy Friday. It’s Healthy Dark Chocolate Chunk Oatmeal Cookie Bars (Idiot Proof), so you have to try them!! Because yesterday we fried lobster and cheese all at the same time. But is summer and it was lobster, and blue cheese, and so […]

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Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté
July 25, 2013
Blue Cheese Lobster Beignets with Spicy Avocado Cream + Garden Veggie Sauté

Yes, I know. These are purely indulgent. But I promise, every last bite is worth it. All the way down to the final crumb.

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Simple Black Bean, Corn and Mango Chilaquiles with Queso Fresco
July 24, 2013
Simple Black Bean, Corn and Mango Chilaquiles with Queso Fresco

So Chilaquiles? Can someone please tell me how the heck to pronounce that. Because honestly, I can’t even read Chilaquiles. I try to sound it out and man, it just does not work. Like at all. I sound like a total idiot and or someone who just got out of surgery and is all jacked up […]

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Chocolate Chip Stuffed Cinnamon Roll Ice Cream with Vanilla Bean Brown Butter Sauce
July 23, 2013
Chocolate Chip Stuffed Cinnamon Roll Ice Cream with Vanilla Bean Brown Butter Sauce

I told you….. I told you I was breaking out the twelve-year old in me.

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Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing
July 22, 2013
Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

Monumental BLT. Honestly, I am not sure this should really be considered a BLT. I mean I swapped the lettuce for arugula, added melty smoked gouda cheese and some mashed up avocado… because it just works and it needs to be there. Avocado needs to be in, and or on, everything, in my opinion. Alright, I […]

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Roasted Blueberry and Brie Cornbread Muffins with Warm Honey Butter
July 21, 2013
Roasted Blueberry and Brie Cornbread Muffins with Warm Honey Butter

These days… I am all about experimentation.

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July 20, 2013
Things I am going Crazy for this Week.

{Can’t get enough summer berries!} This charred corn, bacon and berry summer salad. Love this. Seriously. This s’more pie. Just stop. Amazing. These homemade blueberry muffins. Classics are the best. Enough said. This hot fudge sundae cake. Really? So much amazingness going on here. This summer strawberry peach salad with goat cheese. The colors, the […]

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Currently Happening on Instagram.

  • (simplest) Whipped Ricotta Toast with lemon thyme honey --> olive oil toasted sourdough bread (favorite) + creamy whipped ricotta (nothing is better) + caramelized oranges (sooo good) + salty prosciutto (not needed, but especially delicious + honey infused with lemon and thyme. Simple, but yet, so much going on. Takes 15 minutes to make...and it's good any time of the day. Recipe on the blog - linked in profile. #hbhhealthyjanuary #toast #f52grams
  • Creamy Tuscan Pesto and Burrata Pasta...with artichokes, white beans, lemon, and even some greens too. Because when Monday feels more like Sunday, why not make the biggest pot of creamy pasta? Trust me, it's a good idea. Added bonus? This is all made in one pot, start to finish. So it's easy + creamy and delicious too. Recipe on the blog today - linked in profile. What's everyone making?  #f52grams #burrata #hbhhealthyjanuary
  • Creamy Chicken and Gnocchi Soup with Crispy (buttery) Mushrooms. All the things you love about chicken soup but with the addition of an extra creamy broth, soft pillowy gnocchi, and even some garlicky mushrooms too. So, it's better. And? It’s the easiest dinner. Just throw everything into the slow cooker (instant pot OR make on the stove) and done. It's creamy + herby + a little cheesy. And then gnocchi + mushrooms!?! SO GOOD. Grab the full recipe in Half Baked Harvest Super Simple. Link in profile 🖤 do I make this on stories? #hbhsupersimple #instantpot #soup
  • Chipotle Tortilla and Rice Soup made plant-based with @fieldroast Plant-Based Mexican Sausage. #ad So. Much. Flavor. We love this soup. The sausage brings a  spicy, smoky flavor plus it’s super simple to make. The toppings finish it off  plenty of tortilla chips, cheese, avocado, dollop of yogurt, cilantro…all the (very good) things. … … 2 tablespoons extra virgin olive oil 1 sweet onion, diced 2 cloves garlic, minced or grated 2 teaspoons cumin kosher salt and pepper 2 Field Roast Plant-Based Chipotle Sausages, sliced 3 cups red enchilada sauce 3-4 cups vegetable broth 1/2 cup fresh cilantro, chopped 1-2 cup cooked rice … Cook together the olive oil and onion, garlic, cumin, and a pinch each of salt and pepper until the onion is soft and fragrant. Add the Field Roast Plant-Based Chipotle Sausages, cook until browned, 1-2 minutes. Stir in the enchilada sauce and broth. Simmer over medium heat until warmed through, about 10-15 minutes. Stir in cilantro. Spoon the rice into bowls and ladle the soup overtop. Top each bowl as desired with tortilla chips, avocado, cheese, yogurt, cilantro + lime juice.