Our world has been turned upside down this past week. If you follow us on Instagram or subscribe to our newsletter, you’ve already heard: our adopted son, Larson Ames, entered the world on February 19! I got to witness his birth (incredible), and we spent a blissful few days in the hospital. We owe everything to our sweet birth mama, who is an angel. He’s home now, and we are still pinching ourselves. Larson is absolutely perfect, and we are head over heels in love. His birth is the answer to thousands of prayers after 8 years of uncertainty of how our family would start. If you’re new to our story, see these posts on cancer, miscarriage, adoption, and uncertainty. We made these nachos the day before Larson was born, and it couldn’t be a more fitting recipe to share with you today. It’s by our friend Jessica Murnane, who’s just published her first cookbook, One Part Plant, full of gorgeous plant-based recipes. I met Jessica around the time we were looking into pursuing adoption, and not only is she an incredible, passionate and talented woman, she is an adoptive mama too! (Her son Sid is quite the charmer.) She’s been a bit of an adoption […]
I always enjoy reading what’s in vogue in the world of food. In small-town Michigan, we get only a taste (no pun intended) and it’s guaranteed to lag months, even years, behind the foodie “capitals” of world, like New York City. I mean, we have a gourmet cupcake shop…that counts for something, right? Except cupcakes…
Easy, decadent and perfect for dessert, these Chocolate Granola Pancakes are a Pancake Day (Shrove Tuesday), or any day, treat. Easily adapted for gluten-free and dairy-free. I have lived in the UK for many years, adapting my palate to my adopted island’s produce and serious love of global cuisines – the latter about the only good …
This kimchi tofu scramble is a protein-packed, plant-based breakfast that takes just 5 minutes to make and is a wonderful alternative to scrambled eggs! Tofu scramble, my friends! Have you tried it? I’ve seen tons of recipes on Pinterest and YouTube, but this is my first time dabbling in the world of scrambled egg alternatives. I […]
This post was created in partnership with Newman’s Own. All opinions are our own. “We’ve had two generations of college bred people now who have really been indoctrinated with the idea that every big problem has a big solution. And I just don’t believe it! The big problems we have now will be solved by hundreds of people accepting local responsibilities for small problems.” -Wendell Berry I grew up in the 90’s when being a “world changer” was the ultimate goal of the American suburban kid. Love the Earth and love all humans were messages that stuck with me. How to do it—well, that is quite another thing. We humans can be good-hearted and try to “help” solve big problems, but sometimes our egos get in the way. We think we know the right way to do things, so we don’t ask the people we’re trying to help what they need. Sometimes our selfishness gets in the way and we’re only willing to go so far. And sometimes the problems are just too big to really make a dent, so we get paralyzed and don’t do anything. I love Wendell Berry’s quote above because it gives me hope to […]
Is there anything more comforting than a big bowl of cheesy pasta? If you’re looking for a creative twist the next time you have a craving, give cheesy spaghetti squash a try! Versatile and nutrient-rich, spaghetti squash lays the base for this recipe, while broccoli adds even more vitamin A, fiber, and vitamin C.
Watch this video to see how easy it is to make this dish and check out the recipe below.
- 1 large spaghetti squash
- Canola oil spray
- 2 cups broccoli florets, steamed
- 1 tablespoon ghee
- 1 tablespoon whole wheat flour
- 1 cup low-fat milk
- 1 cup reduced-fat cheddar cheese, shredded
- 1/2 cup grated parmesan, plus 1 teaspoon as optional garnish
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes as optional garnish
- Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
- Remove the squash from the oven, and let cool. Once it’s safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.
- In a large saucepan, melt the ghee on medium heat, and whisk in the whole wheat flour. Add the milk, and whisk quickly. Turn heat down to low, add the cheddar and 1/2 cup grated parmesan to the saucepan, and stir until melted. Remove from heat.
- Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.
- Dish into 4 portions, and top off with the salt and pepper to taste, plus red pepper flakes and extra parmesan if you wish!
- Pasta, Main Dishes
- 4 servings
- Cook Time
- 1 hour
- Calories per serving
A healthy spin on queso dip, this vegan kimchi queso is easy to prepare, made with only pure, whole food ingredients and still has all the flavor of the traditional recipe. Enjoy this dip warm with your favorite tortilla chips! Everyone has a vice, right? For some, it’s ice cream. Others it’s cookies. Or even potato chips. For me though, […]
Curry. Oh, curry. There are so many ways to enjoy it and it’s always one of my absolute favorite dishes. Whether it’s Thai, Indian, Lebanese, Moroccan, you name it, curry recipes always catch my eye. We’ve done a lot of curry-flavored dishes here on the blog, like my Coconut Quinoa Curry or Moroccan Chickpea Stew, […]