Spring is here! Are you jumping for joy like I am? Longer days, warmer temps, and budding blooms renew my energy and inspiration. If it ever stops raining here in the Pacific Northwest then I’ll really be happy. When I think of spring flavors, asparagus and peas immediately come to mind. These early crops offer a taste of the fresh produce that is just around the corner. This Leek and Asparagus Frittata is the epitome of spring, using Northwest grown asparagus, fresh green leeks, and tangy goat cheese that, when baked together, make a delicious seasonal addition to your brunch menu (or lunch, dinner, or breakfast in bed).
Ah, fries….We all love them, and then inevitably feel guilty when our fingers and pants are covered in grease and we realize we just ate a whole basket of fries. Or does that just happen to me? Well, I can tell you I’ve made these 3 times in the last week and haven’t felt guilty once! So I decided to measure the ingredients, call them Smoky Sweet Potato Fries, and share them with you. I realize I’m not bringing anything revolutionary to your table here. Sweet potato fries are everywhere. But I enjoyed these so much and I think you will too.
These are for when you’re on week three of your sugar detox and you just can’t eat another fried egg for breakfast (i.e. my current situation). That’s right, these Coconut Banana Paleo Pancakes are 100% sugar-detox approved. Using just 4 ingredients and a blender, they are healthy and easy to make (even on a weekday).
These are delicious on their own, with plenty of flavor and sweetness from the banana and coconut. If you want to make them extra special, pour the Vanilla Tahini Drizzle on top. It has a syrupy consistency and sweet-nutty taste, plus tahini is loaded with vitamins and minerals like calcium, magnesium, and zinc.
When it comes to eating healthy, the emphasis should go beyond just carbs, calories, and cravings. It even goes beyond food groups. When you make the conscious decision to start eating healthier foods, it’s important to pay attention to how that food was grown and what’s in it.
Did you know that the nutritional value of some produce has decreased over the last few decades? Modern agriculture favors plants that have a high sugar and starch content, which makes them more energy-dense and palatable. However, that emphasis on sweetness that came with the shift from foraging to farming 10,000 years ago resulted in a decrease of beneficial phytonutrients. Phytonutrients (also called antioxidants) are the compounds that give plants their color and defenses, and have the potential to reduce the risk of modern diseases in humans such as cancer, cardiovascular disease, diabetes and dementia.
Soup might be my favorite meal to make, ever. And the only reason I tolerate winter. It’s so easy. Basically you just clean out the fridge with whatever veggies you have and decide what flavor profile you want to determine the herbs and spices that you use. And if you make a big batch, you’ll have lunch or dinner for several days. I love the smell of onions and celery sizzling in a big pot~it takes me back to growing up at my mom’s house and makes me feel warm and cozy.
This soup is just like the classic comfort food, creamy and delicious, but without the crust. This version is also dairy free, so it’s suitable for a paleo, Whole30, or sugar-detox diet, which is how I’m currently eating.