Completely Addictive Spicy Candied Nuts

At my house, we like to eat our Thanksgiving dinner in the middle of the afternoon rather than at night.

But no matter how much I tell myself to save room for the big meal, my body still thinks it wants to eat at lunchtime. Obviously, the solution is appetizers! You cannot go wrong with these easy spice-candied nuts. I make them every year and they are a hit! My little ones love them, my adult friends and family love them—they are magical and delicious!

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Delicious Vegan Breakfast Hash

Question:

What do you serve your family when they visit for Thanksgiving?

I’m not talking about the big meal. I’m sure you do the whole turkey and pie thing. (Or maybe you like to order takeout Chinese, who knows?)

I’m talking about the rest of the meals. When your out-of-town family comes to stay for more than just a few hours…how do you work out feeding them while you are also prepping for the main festivities?

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Eat Your Greens for Breakfast: Creamy Shirred Eggs with Greens

“Greens” is like a love word for me. If someone tells me they made a dish with greens (or any specific version of greens, like chard or kale or spinach), I basically swoon.

I love greens.

My theory is that we begin to crave the things we eat a lot. I eat a lot of leafy greens…therefore my taste buds have accomodated me.

Greens. Swoon.

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Eat Your Greens for Breakfast: Salsa Scrambled Eggs and the Best Ever Veggie Breakfast Burrito

It’s the middle of February. Classically a time of year when folks lose interest in all their healthy intentions. How are you doing with your healthy goals?

One of my ongoing goals is to eat greens in as many meals as possible. To be totally honest, I have realized that this usually means spinach, which is maybe a bit lopsided (or, maybe I am treating my mild anemia naturally with food!) when there are so many delicious kinds of greens in the world. But! I still think it’s a win when I find ways to eat something dark green at every meal of the day—including breakfast.

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Rhubarb Vanilla Jam

We recently spent two weeks in Ireland.

Ruins at InisoirrIreland is gorgeous, in case you were wondering. Wildflowers are absolutely everywhere, peeking through the cracks in ancient stone walls and clumping along the sides of the roads. There are rock-bordered, green fields for miles, thanks to the soft, misty rain that falls almost every day.

Ring of KerryWe loved exploring traditional Irish farms and learning about the simplicity and resourcefulness of country life 100 years ago. We loved trying to pronounce the Irish language signs posted all around. We loved that a typical playground in Ireland has ziplines for kids and exercise equipment for parents. We loved the stunning, hazy mountains and cliffs that loomed over the Atlantic ocean. And don’t even get me started on how cool it is to find crumbling stone ruins everywhere you look.

The Best PhotoTraveling with two preschoolers was basically the worst, and that’s all I’ll say about that. (Check out my oldest throwing a tantrum instead of looking at the camera. This is literally the best family photo from the whole trip. Just so you get a clear idea. I’m not exaggerating.) But if you are ever going to travel abroad with preschoolers, you should definitely do it in Ireland, because the people there are so kind and understanding and friendly. They actually love kids. And they do not give you irritated, patronizing looks when yours are screaming and losing their minds in public places.

Rhubarb Vanilla JamAnother great thing about Irish people is that they are unflinchingly generous. For example, when we were staying in Killarney, they served this rhubarb jam with breakfast, and Dave basically ate a pint of it over four days. (He must have genetically inherited his love of rhubarb, because rhubarb desserts were on almost every menu and in every bakery in Ireland. He tried all of them.) When I asked for the recipe, the kind proprietors of the inn immediately wrote down a copy for me!

So here we are. Thank you, Ireland, for your kindness and generosity, and thank you for the rhubarb jam.

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Rainbow Cauliflower Bowl

Rainbow Cauliflower Bowl

I’ve become kind of obsessed with cauliflower.

Lately, I’ve been eating it almost every day, with beet hummus, for breakfast scrambled with eggs, instead of rice with Indian food.

And then Sarah and I decided to combine our powers for good and make a colorful, healthy lunch totally based on cauliflower.

I am NOT on the low-carb bandwagon. Wheat would have to go extinct for me to give it up for the rest of my life. Despite these truths, I really love replacing grains with cauliflower.

Here’s the thing. I am the type of person who wants to spend time eating. It’s hard for me to feel “done” eating if my plate is clean in five minutes or less, even if I’ve actually had enough calories to fill me up. This is why vegetables, and cauliflower specifically, are amazing. More volume for less calories, longer meals with less overeating just because I still have the munchies.

This rainbow bowl is delicious and surprising. There are a lot of components, but all together they make an incredibly satisfying meal!

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Beet Hummus

Beet Hummus

Last week, I made these amazing beet burgers. Beets are lovely, aren’t they? I think beets are the most beautiful color in the whole world. But…I have to admit that I really hate to eat them plain. I’ve tried them in salads with goat cheese and soaked in butter and horseradish sauce. But my favorite beets are definitely those diced small and mixed well with other flavors.

As I was contemplating what to do with the lonely, leftover beet in my crisper, I suddenly remembered a batch of beet hummus Dave’s aunt had made at Christmas, and I immediately got excited.

This hummus is a little earthy and a little tangy, and full of gorgeous pink. Eat it with a huge handful of bright, raw vegetables and you will feel like you are on cloud nine.

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