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Saturated Fat *IS* Healthy!

Best Chicken Bruschetta Recipe · i am a food blog

If you love bruschetta and want to eat it all the time, this chicken bruschetta is for you! Bruschetta in the summertime is a masterpiece. The tomatoes are sweet and juicy, the basil is plentiful, the balsamic is tart and delicious, and the toasty bread is amazing. I love classic tomato bruschetta topping so much that we’ve been eating chicken bruschetta on repeat. I know it’s kind of funny to

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What to Do When Breastfeeding Isn’t An Option

When I started nursing my first child nearly eighteen years ago, I couldn’t turn to my my mother for advice. That’s because she, like many in her generation, had been told by her doctor that she couldn’t make enough breastmilk for her kids to thrive. So, like many of her peers, she stopped nursing and switched to commercial formula. Instead

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simple chicken tortilla soup

Let’s talk about heat! There are so many ways to impart both chile heat and flavor here, and this recipe works with any of them: 1 minced jalapeño or serrano, or more to taste. Ground chile powder (not the spice blend for chili, the dish), chipotle powder, or even smoked hot paprika or cayenne will give it a kick. You

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banana cream pie

Make crust: Heat oven to 350°F. Combine cookie crumbs and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm

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castle breakfast

Every Saturday morning, which is blissfully later each year that my children have grown old enough to fend for themselves for a couple hours, we stumble out of bed and do these exact things in this exact order: Make Americanos in the Moka pot. Hard-boil several eggs and plunge them in very ice water so they’re not warm-centered (shudder) by

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crispy cabbage and cauliflower salad

[*] Vegetables 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes Dressing 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil Water, as needed Harissa*, to taste Heat oven to 450°F.

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Soba Salad with Miso and Ginger Aubergine + Broccoli —

Recipe Notes: – If you don’t like aubergine, you could use mushrooms or tofu instead. – Soba noodles are made from buckwheat which is naturally gluten-free. But always check the package if you are intolerant as there are many brands who mix wheat and buckwheat. – The marinade doesn’t have any acidic ingredient, which I actually prefer in the recipe,

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