Cilantro Lime baked Salmon with Mango

I was raised on salmon.  My dad was in the seafood industry.  So as a kid, I naturally hated the stuff.  Unless your dad is in the ice-cream or candy industry, isn’t that how it always goes? As children tend to do, I grew up.  And so did my tastebuds.  Now, salmon is one of my favorites and lucky for me, here in Seattle, its not hard to find.  And my dad makes the meanest salmon I have ever had.  Seriously, this stuff is incredible.  It is seemingly so simple and yet the execution is so elusive that my attempts always fail.  The combination of alder chips, a charcoal BBQ, and…

Crunchy Cabbage Salad with Thai Peanut Dressing

Follow my blog with Bloglovin I spent many years as a vegetarian and if it weren’t for the meat eating demanding clan around me, vegetarianism would be my election.  I don’t eat a lot of meat.  Never have, and most likely never will.  But, giving up my beloved cheese, butter, eggs, and yogurt to go vegan?  I won’t even pretend that I could do it.  I have tried.  Nutritional yeast can be tasty.  Some of the nut-cheeses are even alright.  But, I drew the line at aquafaba.  If you don’t know what that is, look it up…  Despite what many food bloggers may tell you, it is as gross as it…

Almond Poppyseed Shortbread

I’ll let you in on a secret.  Check the cookie jar in our house.  If you are lucky there will be some shortbread cookies inside.  We are a shortbread loving household – all shapes, sizes, variations, and flavors.  We have yet to meet one we don’t like.  This variation is right up there with chocolate chip shortbread and good-old-fashioned shortbread lady fingers – you know, the kind the Queen of England probably enjoys with her afternoon tea. So shortbread like this – the kind that is basically butter, sugar, and flour – can be frozen in an airtight container for roughly FOREVER.  Also, in an airtight container (like my cookie…

Rhubarb Almond Cake

Spring time is for farmer’s markets.  Here in the Pacific Norwest, we start things off slow.  First comes the rhubarb.  Then come the strawberries.  For a brief moment there is even the heavenly combo of the two together.  Strawberries + Rhubarb = Delicious! Well, false alarm with the strawberries up there ^ ^ .  This one is all about the rhubarb.  Rhubarb is wonderful.  Tart, but wonderful. So how do you sweeten up rhubarb pre-strawberry season?  Almonds.  Well, ground almonds that have been turned into a lovely pastry cream for tarts or pies, or ground up as flour to be used in this Scandinavian inspired cake.  I noted quite a…

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…
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