You know that feeling when you’ve returned from an awesome trip, and your body says “please give me vegetables”? Well that’s how I felt last week when I got home from an awesome whirlwind road trip up to Boston and back. It was a busy weekend with lots and lots of delicious meals and drinks.Read more
This is a fantastic new salad. Perfect for summer, it’s filling, packed with veggies, and so refreshing. While I made this with chicken I think it could easily be made vegetarian by substituting in chickpeas for the chicken. This is also great for mayo-haters. It’s easy to throw this together and can easily beRead more
Tabbouleh is a Middle Eastern salad that’s typically made with bulgur, parsley, mint, tomatoes, onion, and lemon. It’s not one of my favorite salads because I usually find the parsley to be overbearing. But since I had some black rice in the cupboard leftover from this Emperor’s Rice Salad, and some sumac I’d been wanting toRead more
Remember chia pets? Those funny shaped pots that would grow “hair” from chia seeds? Well now chia seeds are all the rage for the variety of health benefits they provide. Chia seeds are high in omega 3 fatty acids, fiber, protein and antioxidants, to name a few. Because of all the fiber in chiaRead more
Surprise Chemistry…unfortunately I’m not talking about the surprise of hitting it off with someone you’ve just met, I’m talking about my summer class. Just as I was finishing up Chemistry this spring, and looking forward to a relaxing, study-free summer. I learned that I had to take another chem class before I could register forRead more
I’d never had fennel until last year during my nutrition assessment to try 5 new foods. Fennel has a slightly sweet licorice taste when it’s raw, and is then deliciously sweet when roasted. So for this salad, I took the best of both, and roasted half of the fennel and left the other half raw.Read more
This asparagus soup was a fantastic addition to Carroll Cafe. Asparagus is a fantastic spring vegetable, and this soup highlights these delicate spring stalks. Potato keeps this soup creamy and vegan. Despite the simple ingredients this soup is full of flavor and is a perfect light soup during this transition season. Asparagus Potato Soup ServesRead more
Easter morning we have a potluck breakfast at my church. This year mom and I debated what to make all week, we wanted something that would be easy to make ahead of time, would be healthy and vegetarian, and couldn’t be too fussy to heat up. So we tried out this recipe I’d printed outRead more
This was a big hit at last month’s Carroll Cafe. I even had people coming back for seconds. So I’m apparently not the only one that loves Thai food. And while this might not be a traditional dish, it is packed with flavor, texture and crunch. Cabbage is great for mixing up the usualRead more
What’s your favorite way to get recipe inspiration? I follow a lot of food blogs (using Bloglovin to keep track of them), spend way too much time on Pinterest, and love looking through food magazines. Sometimes I follow a recipe, and other times I use it as a jumping off point. This is one ofRead more