Ginger Turmeric Superfood Energy Balls

Lately, my body has made some startling discoveries.  It is no longer a teenager.  I have achy knees and get tired more quickly.  My metabolism is no longer a teenager’s metabolism either.  99.9% of the time I’m so grateful to be past that stage of life, but that .1% of the time I long for the days of ache-free running, endless energy, and late night, consequence-free snacking. As adults we compensate for the energy levels and metabolism with caffeine, eating better, and snacking less.  Even though I may not be spending 4 hours a day at gymnastics anymore, I’m a runner, an avid yogi, and my favorite activity with friends…

Sichuan Salt Skewers

If I could pick any region of the world’s cuisine to  master, it would be the Mediterranean regions of the Middle East.  The succulent morsels of lamb, the divine marinades, and the perfectly sauced dishes with just the right about of heat are enough to make a girl swoon. My favorite restaurant in Seattle is a tiny hole-in-the-wall owned by a jovial man from Lebanon who makes a mean lamb chop (and knocks everything else on the menu out of the park as well).  I would work in that restaurant just to learn his secrets because he has the magic touch on generations of family recipes.  And secondly, because my…

Southwestern Chipotle Sweet Potato Noodle Salad

If the 80s there were acid wash jeans, leg warmers, and shoulder pads.  The 90s had hair crimpers, frosted tips, and breadmakers.  And today, we have……the spiralizer. Well, who knows what we will look back on and say “What were we thinking about?,” but I am betting that spiralized vegetable noodles and the spiralizers that create them will at least be on the list as diets become increasingly health conscience.  My attitude with friends as with vegetables is the same:  “The more the merrier.”  Its certainly not a bad thing, so I am not ready to lump them in the same category as hammer pants and boy bands. And also,…

Sage Aioli

A-I-O-L-I.  Aioli.  Spelling aioli is probably the most complicated part.  Making it certainly isn’t tough.  More importantly, who doesn’t love the stuff?  It goes perfectly with everything: fresh veggies, sweet potato fries, roasted artichokes, and beyond….  There are approximately 1000 takes on aioli out there.  I have tried a good number of them, but this sage-y garlicky version has become our mainstay. This version is made the “cheater” way with mayonnaise instead of starting at square one with an emulsion of egg yolks and oil.  Just make sure your mayonnaise is organic or higher quality.  Why “cheat?”  Less time; same taste.  Seriously, under 5 minutes for this little ditty.  I repeat.  Under…

Honey Candied Pecans

I have a little secret to tell you. I am a cheater – not on taxes, not in cards, not in marriage, but in the kitchen. What do I mean? You know the pecans I candied for the salad? Yea, they had been in my freezer for 2 months. See, I cheat. I make things that I know I can use in the future in huge batches, so I always have some handy. Whether it is candied nuts, a loaf of banana bread, chipotle enchilada sauce, or cookie dough, this comes in handy all the time. Just about anything that makes meals or entertaining a more streamlined process is a…
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