Posts tagged dip
Triple Spiced Canneillni Spread

Tired of hummus? Same old, same old dip? Don’t just spice it up, triple spice it up!
Fresh out of chickpeas after last weeks bean filled bonanaza, I had a can of cannellini to spare. Instead of using them in their standard Italian preparation, I took them on a new flavor journey.

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5 Reasons To Get Your Salsa On This Summer

While everyone else is eating warm potato and macaroni salad (gulp) this July 4th, perhaps you can choose to make a side that can double as a salad or a salsa. With interchangeable ways to use these two salsa/sides, you’re guaranteed to please guests and yourself with nutrition, hydration and leftovers.

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A Few New Ways To Use Avocados + Arugula

If you’ve read anything I’ve ever written recently or in the past, you know I’m single and over buy produce - it’s my thing. I’m a well intentioned shopper and eater who is sometimes tempted by wine, crepes, a night out or sushi on my couch. Every week I buy what looks best at the market - my only goal is to refresh my refrigerator with real/fresh food and produce.

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Beat That Beet Up

A few weeks I bought my favorite pre-peeled and pre-cooked Gefen Organic Beets. 

Why do I love these whole peeled, ready to eat, vacuum sealed, organic beets?

Because they are mess and hassle free, my weeknight lunch prepping and snacky friends.

Put them in a quick salad, eat them as is (I'm strange, I can snack on sweet beets and sometimes I crave exactly that) or turn them into your favorite dip. 

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A Salad Less Ordinary + A 2 Ingredient Avocado Spread

I’ve been cooking quite a bit, but with the balancing of substitute teaching and coaching - recipe posting has taken a backseat for the moment. Waking at 5am and getting home at 4pm, although shorter than my corporate days are still somewhat anxiety filled (counting kids and making sure everyone is learning, getting along, practicing kindness and has not gone missing) but much more joyful. 
Saying I’m ok with not writing and running myself ragged while I continue to take on new work and projects makes me proud, where as in the past I would have made myself feel terrible for not doing it all.
Maybe you’re thinking, why is this broad telling me this? Just gimme the recipe for that green stuff on that salad and I’ll be on my way … 

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The Secret To Eating Well Is Keeping Things Simple + Saucy

Routine is wonderful and keeps us in check, but stepping outside of our comfort zone is essential for growth - in life and food. And keeping things saucy is certainly one of my secrets to making meals consistently fun and tasty. I don’t know if I could eat chicken, rice and broccoli or the same one pot meal over and over again throughout the week - not without some special sauces. 

If you like the kitchen and if you don’t mind getting in it, dare to keep it saucy. 

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One Tray, One Dream

Once a week I do a produce refresh for my lunches and dinners and I wrote about it here. 

Today I'm gonna go a little more in depth with regard to what landed on my table from that one cooking session. And please don't think this is how you have to cook, not in any way, I'm simply sharing the possibilities that come with making a tray of veggies and how they can have use in your day and meals beyond a simple side eaten as is. This is inspiration. A recommendation. Maybe some motivation. 

Veggies can be used to create the base for a multitude of meals (at least in my single lady world)

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If You Ain't Dippin,' You Must Be Trippin' - Part 1

Listen, I know most folks want gourmet meals prepared and chicken cordon bleu on Tuesday nights - but I've reframed meals to mean anything that satisfies me and hits my vegetable quotient for the day. Perhaps you're rolling your eyes, more vegetables, and I say - the more veggies and simple food you eat, the more you actually crave them.

A good bean or veggie based dip can be used to top off your grain bowls, salads and roasted veggies. It can get smeared on bread

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