So you’re thinking of cutting back on refined sugar. Maybe this is a New Year’s resolution thing, a short-term reset-your-habits thing, or a long-term reclaim-your-health thing, but whatever your reasons, I applaud you! You can do this!
If you’ve been hanging out at Savored Grace for a while, you may know that I cut out refined sugar at the beginning of 2017, and it hasn’t been back. For me, this was a calling from God to depend on Him more than on food. I had to learn that God would be enough for me, and that I didn’t need to be greedy with what I put into my body.
Thanksgiving is next week.
It’s next week!
How did that happen?
My feelings about Thanksgiving have changed pretty significantly since I was a kid.
Several months ago, I watched the movie Mr. Holmes. I admit, although Sir Arthur Conan Doyle’s books have so far aggravated me, I love film representations of the infamous Sherlock.
A rather nondescript moment in this movie introduced a tradition into our family, an activity which we love and which helps us pass the time in all kinds of settings.
If you are ever thinking to yourself that you need to get more veggies into your diet, I have one excellent suggestion: buy a colorful vegan cookbook.
(What, Melissa? This is a strange way to begin a post that is mentions salmon in the title…which is most definitely not vegan.)
I am pleased to announce that Smells Like Brownies is moving to a new home! (In fact, it has already moved!)
Welcome to Savored Grace.
When I concluded that the name Smells Like Brownies had run its course, I almost simultaneously gulped with fear.
Do you know how hard it is to name a blog?
It’s really hard.
It’s been quite a while since I’ve written about food. But during that long break, this is one of the meals I have made over and over again. I make it for guests, I make it just for me. I made it once with Sarah of Well Dined.
This burger is piled high with delicious flavors, from the brie and onion jam, to a rich truffle aioli, a tight handful of spinach, and the creamy coolness of avocado. I love a good, fancy burger. I love that when I make burgers, I can customize them for each person at my table (and, for me, it usually means double spinach).
My mom had so many pearls of wisdom for me when I was a kid. Most of the time, I probably rolled my eyes at her when she would repeat one of her classic phrases, but as an adult, some things resonate more clearly. Like this:
Garbage in, garbage out.
Luke even affirms this for us: “A good man brings good things out of the good stored up in his heart…for out of the overflow of the heart, the mouth speaks.” (Luke 6:45)
With this in mind, I set a goal to read more books than I watch TV this year. *gasp!*
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!
I like to collect cookbooks. Mostly pretty ones. Often written by bloggers I enjoy and famous chefs.
Yet, like everyone in my generation, when I want to figure out what is for dinner, I usually ask Pinterest.
Which is why it’s so weird that I have been cooking lately from magazine clippings and *gasp* the actual pages of the books on my shelves!
When I found this grain salad as I was idly flipping through a magazine one morning, I immediately wrote all of the ingredients on my grocery list and purchased them the next day. I love whole grain salads, and you should, too!
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.