It's taken me a while to master weekday breakfasts. I've read countless lists of the best morning meals, whether that be freezer-friendly pancakes or the best on-the-go options. And you can count on me to click on all sorts of buzzy articles like "one pot of oatmeal that will last you all week."
Read morearugula and fennel salad with grapes, gorgonzola, and pecans
It's finally spring! So you know I just had to make a salad. And not just any salad, but one that is crisp and fresh and is just asking to be eaten outside in the sunshine, on a picnic blanket.
Read morecoconut oil chocolate chip cookies
When you pull a freshly-baked cookie out of the oven, chances are it will be soft and slightly doughy. Getting it to stay that way for the next five days? That's when things get tricky.
Read moremushroom and leek galette for two
I've toyed with the idea of going gluten-free...and by toyed I mean think about it for around 30 seconds and then start remembering all the reasons why it would be too hard for me. Crusts are one of the gluten-filled foods that would be really difficult for me to give up- pizza crusts, pie crusts, quiche crusts, you name it- I love them all.
Read morethree ways with matcha
Matcha has taken over the health food world as of late, and I'll admit, I wasn't immediately sold on the trend. I've always taken coffee over tea, and I'm normally not keen on seeking out specialty ingredients. However, after experimenting with it for the Cooking Light blog, I'm pretty much hooked. It is SO good!
Read moreroasted chickpeas
I'm always looking for fun things to add to salads. In my opinion, no salad is complete without an element of crunch- it's what makes a salad feel like a real meal and not just something that comes before the real meal. These delightful little roasted chickpeas are just perfect for that purpose.
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