I'm going to try to keep a blog going! Check it out!
For Thanksgiving this year I went with an old-school classic: apple pie. I never want to make anything too basic though, so I spiced it up with lemon zest and a splash (well, a few splashes) of brandy. The result is a pie that's bright and highlights the natural sweeteness of three different varietals of apples. ENJOY!
Read MoreI don’t have kids yet, but I like to think I’m qualified to offer advice on them because 1) I have spent a bajillion hours babysitting and 2) I like a lot of the same things kids like. So when I say, “hey do this for your kid,” I’m also suggesting things that I already do for myself. And lunch is included in that suggestion, and not just regular lunch, but really fun lunch.
Read MoreThe key to good avo toast is the right balance of acid (lemon) and salt (salt, duh). Also adding some fresh herbs brightens the whole thing up. Also adding radishes is good because they're 1) pretty 2) crunchy 3) healthy. Triple threat.
Read MoreI love juicing. I know you lose the fiber when you juice (I KNOW, OK!), and I know it can be a little time consuming and expensive, but I find the process oddly soothing and gratifying. Not to mention that fresh juice is extremely hydrating and full of vitamins so there we go I'm gonna keep doing it. High on the list of fun veggies to juice are beets. Why? Because they're pink. And because they're full of B vitamins, folate, and lots of antioxidants. But mostly the pink thing.
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