Wasabi Tuna Salad

Wasabi Tuna Salad

I’m not exactly sure how this happened, but I have become a little obsessed with tuna salad.

Tuna salad is one of those polarizing foods: you either love it or you hate it, and there isn’t much of anything in between. In fact, I bet half of you have already wrinkled your noses in disgust. Blech. Canned tuna.

And I used to be you, shuddering at the mere idea of opening a can of tuna. I used to make gagging faces behind the backs of high school friends who brought little packs of tuna for lunch.

But here I am. Tuna salad. It’s the best!

Especially this spicy Asian version. This delicious sandwich can make a believer out of any tuna salad skeptic. It is totally reminiscent of maki sushi rolls, with all the wasabi and ginger, the thin-sliced avocado, the fresh veg. You have to try it.

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Brownie Baked Oatmeal

Brownie Baked Oatmeal

One of the hardest parts of giving up dairy has been figuring out what to eat for breakfast.

There have been a lot of mornings in the last month and a half that found me staring listlessly into the open refrigerator for five minutes, walking away grumpily, going back two times, and then opting to just drink coffee and wait until lunch. (P.S., those days also found me binge eating Triscuits with hummus at 11:20 because I was just too hungry to keep waiting…)

Before you go on suggesting all the things you think I should eat, let me just remind you: no dairy, no meat, no fruit (because yuck.), no refined sugar first thing in the morning. And let me nip it in the bud before you start telling me about all the great fake dairy I can use instead of butter.

Butter. I miss you. Nothing could ever take your place.

(P.P.S., I made a lot of my Christmas cookies with Earth Balance this year, and I would be totally lying if I pretended that my refrigerator standoff hasn’t ended with me hiding in the corner of the kitchen, despairingly eating butterless cookies for breakfast. At least three times. And then suffering the sugar coma consequences.)

Isn’t it amazing that in a world full of buttery, yogurty breakfasts, there are also dishes of baked oatmeal that are vegan and taste just like brownies?

Brownies are the best. I have been known to eat my feelings, and this is just the best possible way to do that! Brownies are indulgent and comforting, and yet we could even call this brownie healthy! There are whole grains, chocolate (we have to take care of our souls, too, people), chia seeds, healthy fats, and no refined sugars!

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Zimtsterne

Zimtsterne

I’ve been feeling pretty grinchy this Christmas season.

This isn’t a fun time of year to be forbidden from eating any dairy of any kind. I have been lusting after trays of cookies and holiday cheese balls and getting grumpier and grumpier.

But I just can’t imagine Christmastime without holiday baking, even if I can’t eat the spoils myself.

And wouldn’t you know it, the cookie that was at the top of my list to try this year actually turned out to be dairy free! And gluten free!

Surprise!

These cinnamon stars (little German lesson for you: Zimt = cinnamon, Sterne = stars. Literal naming at work…) are chewy and moist and simply amazing. Especially if you thought you were staring down a month without cookies. If you know anyone with food sensitivities, make these immediately. They will be so grateful!

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Cardamom-Scented Delicata Squash with Yogurt Sauce

Cardamom-Scented Delicata Squash

There is so much to be thankful for!

Day 7: Thankful for new friends and birthday parties. Thankful for family visiting from out of town, for cuddles with Caitlin and s’mores around the fire pit.

Day 8: Thankful that my brother is home from his adventures in Africa!

Day 9: Thankful for the cool weather of Fall and the opportunity to eat fresh food seasonally, a blessing I know not everyone has. Thankful for Fall squashes.

Like the lovely delicata!

This month for the Secret Recipe Club challenge, I had the pleasure to peruse Culinary Adventures with Camilla, written by the fearless leader of the group B exchange. Camilla cooks recipes from all over the world, which I love! But this month I really wanted to focus on Thanksgiving fare, and I couldn’t pass up the opportunity to try delicata squash, which Camilla says she cooks almost weekly when it’s in season.

This recipe combines two of my favorite things: a hint of warm, spicy cardamom, and sweet, starchy Fall squash. The end result is simple and basic, a perfect complement to the rich and saucy dishes that will litter the Thanksgiving table.

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Butter-Glazed Carrots

Butter-Glazed Carrots

I am trying to grow in gratefulness in my life. My husband has pointed out that I spend a lot of time moping about things that went slightly wrong rather than taking joy in all the ways I am blessed.

So let’s rumble, November: 30 days of thankfulness.

Day 1: Thankful for sweet friends who share deeply from their hearts. Thankful for cool weather and autumn leaves.

Day 2: Thankful for the bright, contagious smiles of my children. Thankful for the way Jake fake giggles at Caitlin to try to make her laugh (it’s so weird but so sweet).

Also thankful for Jacques Pepin and his butter-glazed carrots. These carrots put all other carrots to shame. They are so good—I really can’t rave about them enough.

Don’t be fooled by the name “glazed carrots,” people, because these are not mushy or overwhelmingly sweet like so many carrots by that name. They have just the barest of buttery, gingery sauces, with a hint of fresh garlic and grassy parsley and a crisp but not crunchy bite. The word that comes to mind is luscious.

Bring these to Thanksgiving and they will definitely be a hit!

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“Should I Share My Ice Cream?” Party

Jake Licks Batter

My son is smart and wily and creative. He is thoughtful and determined and energetic.

And he is 3 years old!

It's My Birthday!This year for Jake’s birthday, I really wanted to keep it simple. I wanted to spend less time worrying and preparing, and more time marveling at how my tiny baby turned into this enormous, articulate preschooler, a little boy with a strong will and a contagious smile!

Jake never hesitates when you ask him what his favorite foods are: ice cream and pizza. (Clearly I have been teaching him everything I know…) So this year we decided to have an ice cream party to celebrate what an awesome kid Jake is!

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Toasted Marshmallow Rice Krispie Treats

Toasted Marshmallow Rice Krispie Treats

You really shouldn’t be surprised by what I’m about to tell you.

After all, I have a long, illustrious history as a picky eater. I know it’s mind-boggling that a person could hate fruit and all fruit-flavored things, donuts, fried stuff in general, tea, the flavor of honey and maple syrup, but it’s all true. Plus, the real reason I became a vegetarian (you know…aside from hoping to become healthier) is just that I don’t like meat.

So you really shouldn’t be surprised:

I have never liked Rice Krispie treats.

When I went off to college and discovered that not all Rice Krispie treats were Scotch Krispies, I simply avoided them in the dessert line. While all my friends would stampede toward the sweets on a day that Rice Krispie treats were available, I would meander around and grab an extra bagel (please and thank you, freshman 15…).

It should also not surprise you, then, to learn that I have never made Rice Krispie treats before.

But last week my husband drove off with our grocery cart and came back with two bags of marshmallows, a box of Rice Krispies, and a glint in his eye.

And do you know what? When I was trying to decide how to make peace with the Rice Krispies and marshmallows, I found a recipe that used brown butter and toasted marshmallows (um, nom!). At first I felt a little mean, deviating from the standard. I knew what Dave really wanted.

But these treats are really good! Still classic, with that stretchy, crunchy, almost-too-sweet marshmallow flavor, but also caramel, a rich hint of toasty brown that…might…actually…make me reverse my anti-Krispie stance.

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Confetti Greek Yogurt Pancakes

Confetti Greek Yogurt Pancakes

We like pancakes.

We like them so much that we have started eating them every week. It’s a delicious ritual.

Pancakes are pretty phenomenal, aren’t they? Do you know what makes pancakes more phenomenal (if you are 3 years old)?

Sprinkles!

And…sshh…do you know what makes them more phenomenal if you are 30 years old? Using Greek yogurt for a little protein, and raw honey instead of refined sugar. Because a sugar crash isn’t pretty, no matter how old you are.

I absolutely love these pancakes! I feel like the sprinkles are smiling at me. In fact, this may be the first time in my memory that sprinkles have actually improved a food for me! I might have to make sprinkles a habit.

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Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

I turned 30.

I had a small midlife crisis, which resulted in a writing a long and silly bucket list—my 30 after 30. (Friends, don’t be surprised if I try to rope you into tap dancing class or hot air ballooning. Don’t be surprised if I start speaking to you in Irish—though the only phrase I have mastered is ólaim fíon!)

And, of course, I made dessert. Because what good is a birthday without dessert?

This amazing tart is exactly what you should make for every single celebration you ever attend from now on. Initially I thought of this as the 30th birthday tart, after I made it for my best friend’s 30th earlier in the year…but it’s too good not to share year round.

Not only is this tart rich and decadent and impressive, worthy of any special event you can think of, but it is actually incredibly easy to make! There are only six ingredients, and no baking or candy thermometers involved!

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