In our house, the only cookies that are ever requested and eaten are Grandma Nancy’s chocolate chip cookies (and the macaroons from my last post). Grandma’s cookies are always the best but I’m continually on the search for a cookie that has something for everyone. A cookie that is allergy-friendly with nutrient dense ingredients. I think this cookie fits the bill. Continue reading “Chocolate Chip Almond Butter Cookies”
I’m so excited to join my fellow food allergy bloggers for an allergy-friendly cookie exchange. The six of us have come together to share our favorite cookie recipes and “virtually” bake together. I’ve provided the links and cookie exchange information at the end of this post. Continue reading “Orange Blossom Coconut Macaroons & allergy-friendly cookie exchange”
Now that it is apple season, we are finding a variety of beautiful apples at the market. If you are wondering about different ways to preserve apples, try making chutney. Continue reading “Spiced Ginger- Apple Chutney”
“In Valencia, paella is more than just eating; it is a ritual that reflects the character of the region. It provides a focus for family and friends to gather and enjoy. The most important aspect of paella is bringing people together. And the rice, it’s all about the rice”-Chef Camila
I’ve always wanted to learn how to make paella. What’s not to love about paella? It’s essentially a one pot dish full of flavor. It is a perfect meal to serve to friends because it feeds a large number of people. It is visually pleasing and a crowd pleaser. Continue reading “A Sunday Spanish Lunch”
Nowadays it seems like everyone is busy; overscheduled and overbooked. We have apps to help manage our lives, supposedly making things easier for us, however with the accessibility of technology, we still seem to be stressed out. When a crisis strikes, we find ourselves in the midst of chaos struggling to hold on until the storm passes. If we are lucky, we have family close by to help with simple things such as providing a meal or household chores. Continue reading “Carrot-Sweet Potato Soup”
Now that it is officially fall, it is time for all things pumpkin, squash and many more vibrant, delicious root vegetables to come. We have been having our version of summer in September in Berkeley, however the forecast looks like it will return to our cooler temps soon.
Continue reading “Butternut Squash Dal”
Ever since the first of September, I’ve been noticing beautiful figs at the market. There are many different colors and varieties sold here in Berkeley. I made fig jam back in June from the first harvest of figs which tasted delicately floral. I still have a frozen half-pint waiting to be scooped onto toast or swirled into my morning yogurt. With this second harvest, I wanted to try something different. Continue reading “Fig Almond Cake”
Now that it is September, apple season is upon us. Last month, I was lucky enough to receive these beautiful Pink Pearl apples from a friend who shared her harvest from her tree. Pink Pearl’s are such a unique apple. They taste sweet and tart with a delicate floral hint. They are grown on the west coast, harvest season is short- only about three weeks starting in mid-August. They are a bit tricky to find unless you see them at a farmer’s market or local orchard. As I write this, they may have already come and gone. But their color is to pretty not to share. Continue reading “Whole Grain-Almond Flour Pancakes with Sautéed Apples”
The end of August marks a goodbye to summer and the beginning of school for our kids. It’s a bittersweet time where many of us ask ourselves “where did summer go?” Time seems fleeting especially in summer when many of us are busy traveling on holiday and hosting family and friends. As we wrap up summer and head into fall we have a few lovely things to hold onto like the end of summer produce. Continue reading “Slow-Roasted Tomato Sauce & Soup”
My little sister, who is not so little anymore, is going to become a mama. For the first time, I am going to become an aunt. I am a mom of two young girls so I’ve been through the drill of pregnancy and early motherhood but becoming an aunt is so special.
Continue reading “Blueberry-Almond Muffins”
Are you wondering what to do with your jar of preserved lemons? I made a large jar this winter and this Pearl ( also known as Israeli) couscous salad is a great vessel for these salty beauties. Continue reading “Preserved Lemon Pearl Couscous Salad”
Good morning everyone! Are you looking for something unique to serve for breakfast? Baked oatmeal is a perfect option to serve as an alternative to regular oats. It is made with milk, baking powder and an egg, which gives the oats a little lift. In turn, the oats gently bake, forming a creamy cushion for juicy blueberries that become the star of the show.
Continue reading “Baked Blueberry Oatmeal”