Here you’ll find everything I’m preparing in my kitchen - from veggies, to leftovers and pasta. I eat simply, and I cook for one, but love cooking for others. And no matter what, I always pause to plate pretty.
Most of my meals are often times the result of freestyle recipe free ingredient riffing and a trip to the vegetable market. Produce is my passion, and I hope that you won’t simply come here for a recipe - but that you’ll read, cook and create a new story of your own.
I believe there’s power in a stocked pantry and freezer. From traditional Italian dishes to alternative sweets, vegan and vegetarian swaps - there’s something for everyone.
Let this serve as inspiration and let’s eat!
For years I’ve been experimenting with making the perfectly fudgy black bean brownie and I’ve finally gotten to a place where I’m ready to reveal the recipe. I’m also turning 40 and after the word fudgy has been highlighted in red all throughout my word documents, I finally went to the internet only to find out that fudgy is not a real word.
Read MoreThree more bananas were staring me down in the kitchen this week and I really should be eating them given their benefits when one is PMSing and needs anti bloating and potassium boost for muscle relief. Alas, such is not their story this week. Yet again. The pantry is stocked with peanut butter powder in bulk,
Read MoreThe day finally came, I warmed up a frozen cauliflower crust pizza (already topped) for my family Friday night dinner. And it was pretty delicious. It felt all kinds of wrong being as we are 1) Italian and 2) my father had a pizzeria but 3) I don’t care. I’m human and making homemade cauliflower crust pizza for dinner wasn’t in the timeline for the day, I needed a beach and some time out of the kitchen.
Read MoreI'm not paleo or gluten free. I'm a champion for delicious, simple food and getting in the kitchen. The bread is no fuss, with 5 ingredients total (6 if you count the squeeze of honey I add to the batter). No flour mess, one spin in the food processor, an easy bake - and you're done.
Read MoreWhen I got too lazy during my carrot cake bite experiment (one lady can only roll so many balls and eat so many on her own), I decided to take the remaining batter, refrigerate it and save it for later use.
By adding the remaining carrots I grated, along with 2 eggs, some coconut oil, a splash of vanilla extract and some baking powder - I created a new batter that was fit for PANCAKE OR MUFFIN making.
Read MoreIn an effort to get more families and singles in the kitchen, I'm always tryin' to think up ways to consolidate what I know and learned about cooking into a functional tool. So cooking and baking aren't seen as repetitive or boring but creative and useful.
Carrots can be roasted as a side or made in to a soup. Used in stir fry, curry and noodle dishes. We all know you can bake cake with 'em and here you'll learn how to make some fun no bake bites with a recipe you can adapt into pancakes and muffins. Made with real ingredients, here’s a natural path to breakfast, sweet treats and a feel good way to get the kids involved and in the kitchen
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