We went to a Strawberry Festival the other week, and naturally, you buy tons of strawberries! I was back in the kitchen after an almost two-month hiatus (see previous post) and so glad to uncover these 4-inch tart pans from my baking arsenal. Because I moved to a new area, I spent a lot of time the past few weeks figuring out where to buy my groceries. I discovered a Mother’s Market nearby, and this vegan strawberry Jel seemed interesting… Read more »

When I first ventured into eating more plant-based, I thought I would have to just say goodbye to flavors such as bacon for good. But the more I cook vegan food, the more in awe I am of how flexible this way of cooking can be (as long as I eat in; when we eat out in Annapolis, it’s hard). Some things I’ve learned to cook with: I’ve discovered that there’s such a thing as liquid smoke seasoning, to impart… Read more »

For the past 8 months, my husband has been embarking on a crazy journey towards training for the Ironman in Texas. It has consumed our lives as a family. He trains for hours a week, and my 5-year-old daughter sometimes will run over to his bike trainer, to hang out with her daddy or feed him an energy bite made out of dates. I have taken over his nutrition plan, making sure he gets adequate macronutrients to perform and recover…. Read more »

Every week, I boil a few sweet potatoes to incorporate into my hubby’s power breakfasts. I mash them up, and sometimes I add them in his pancakes, or even oatmeal. Sweet potatoes are fantastic because they give him that good carbohydrate that he needs as fuel for his Ironman training. They’re also full of fiber and vitamins A, C, B6, and potassium. I always tell my students to eat a rainbow of colors of fruits and vegetables daily, because each… Read more »

I make a huge bowl of pasta once a week, whether it be spaghetti with vegan meatballs, Asian wheat noodles with tofu and mushroom-soy-ginger seasoning, pesto pasta, or a simple vegetable pasta. These dishes come together pretty quickly, and last a couple meals between the three of us (and with all the food my Ironman-to-be hubby eats, a pasta dish is always a sure bet!). What’s usually in your quick meal plan? A pasta with all the goodies Print Recipe… Read more »

This weekend, Blizzard Jonas came into town. In the past couple years that we’ve been here, the most I’ve seen is about 8 inches of snow, which is a lot for this Cali native. In TWO DAYS, we had almost 30 inches of snow – it was crazy! Some cars in my neighborhood were buried in snow, and by that, I mean you could only see the roof of the car. Thank goodness for midshipmen from the Naval Academy, who… Read more »

I made these yesterday when I met up with my sweet and funny friends, Alexis and Sarah, and they told me I had to post the recipe to the blog. Well, here ya go, ladies! This turned out to be way better than running out to get donuts, because that would have been slightly out of the way. Ain’t nothing wrong with donuts, though! Maybe next time. 😉 These muffins are great – moist, not cloyingly sweet, fresh with bananas… Read more »

Ohmahgah. I realized it’s been nearly a month since my last post, and honestly have no idea where the time went. AND NOW IT’S NEW YEAR’S DAY?! SERIOUSLY?!?! Okay, time to get a hold of myself. Today is the first day I’ve even touched this blog in almost a month. I wrapped up teaching my community college classes for the fall semester in early December, rushed to California to see my dear brother get married (I gained an awesome sis-in-law!),… Read more »

A staple in my fridge these days is cooked lentils. I buy them pre-packaged, and even though I do have dried lentils to put in soups and chilis, this saves me about 20 minutes, which I so desperately need sometimes. Cooked lentils are so versatile that you can use them in the same way you’d use ground meat in a recipe. Lentil tacos, lentils with rice in burritos, lentil sloppy joes (I make this recipe over and over again, and… Read more »

It sounds elaborate, but it’s really not, which is why I love this dessert. Before I made this, I was envisioning a hot pumpkin pudding. I made it about four times, failing to achieve the right consistency, and was about to give up and think of something else to make for my fall-themed cooking class last week. The morning of my cooking class, a light went on in my head, to use some of the sweetened condensed non-dairy milk I… Read more »