Pumpkin Spice Oatmeal

I’m personally not a fan of the pumpkin spice latte but that’s only because I’m a loyal Starbucks Christmas collection fan (yay for gingerbread lattes!). That being said, I do like real pumpkin puree in dishes, as it really does represent the taste of autumn.

My pumpkin spice oatmeal is a quick and easy way to get your pumpkin spice fix without any of the guilt. Add other nuts, dried fruit, or coconut whip cream, it’ll hit the spot without the sugar rush.

Love,

Angela

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Striped Beet & Broccoli Salad

The inspiration behind this dish was solely based on color. I was putting groceries away and the bubblegum pink striped beets just happened to be beside the broccoli as I was unloading things.

Visually, it was a pretty dish to put together and BONUS it tasted great! The sweetness of the beets adds something nice to the hearty broccoli and the tart goat cheese and simple dressing brings it all together.

Love,

Angela

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Shakshuka

Shakshuka is a dish that most people would not have heard of unless you’ve traveled to Israel. It’s a delicious and hearty breakfast dish that could be easily eaten as dinner as well.

Served with a side of good crusty bread, this mix of warm tomatoes, egg, and cumin will become a staple in your brunch repertoire.

Love,

Angela

shakshuka

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Roasted Eggplant & Lemon Gremolata

One of my favorite Italian dishes is eggplant parmigiana but it can be quite heavy laden with pasta and cheese. I played around with the traditional recipe to make it lighter and focused on bright flavors.

Fresh lemon and parsley in the gremolata perks up the simple taste of the eggplant. While the comforting tomato sauce ties everything together nicely. This meaty eggplant dish is filling and is a beautiful main entrée for any dinner. Serve it with a simple side salad, Italian olives, and a good bottle of wine.

Love,

Angela

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Bimbimbap

Some dishes make it hard to dig in as they look too pretty to destroy. Korean Bimbimbap however is an exception. The best part about this dish is mixing up all the colors and digging into the collage of ingredients. Although this meal requires a bit of time for prep, none of it is hard. Put on some good music and get to chopping.

Love,

Angela

bimbimbap

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Watermelon & Mint Salad

This is one of my all-time favorite salads.  The red wine vinegar’s slight brine works well against the sweet watermelon and fresh mint. The hardest part of making this salad is making sure you don’t eat all the watermelon as you’re cutting it up.

Love,

Angela

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RECIPE

Makes 2 servings

Ingredients:

1/2 TSP tablespoon red wine vinegar
1/2 TSP olive oil
1/3 cup crumbled Mexican white queso or feta
1/4 watermelon (cut into cubes)
handful of mint
pinch of salt

Directions.

Mix all the ingredients (aside from cheese) and set aside for at least 10 minutes to let the flavors sink in. Sprinkle cheese on top right before serving.

Enjoy!

Beet & Peach Salad

This is my go-to salad when I’m really not in the mood to eat lettuce or green leafy things. With pops of lime and sharp goat cheese, these sweet and fresh salad looks like summer but is delicious all year round.

growingedgelogoThis post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cheryl at BusinessChic. Shout out to Genie at Bunny Eats Design for letting me know about this great way for food bloggers to connect!

 

 

Love,

Angela

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Elotes

Most people associate corn on the cob with summertime, but I am a sucker for this grilled treat all year round. Although the sear of a hot pan isn’t quite the same as a good bbq char on the sweet kernels, it’ll suffice so you can have really good elotes whenever you want. Tangy with hits of citrus and cilantro, it’s finger-licking good.

Love,

Angela

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RECIPE

Makes 3 – 4 servings

Ingredients:

4 corn on the cob (cleaned and grilled)
2 TBSP mayonnaise
2 TBSP queso fresco (crumbled) / or parmesan (grated)
1 small handful of cilantro (chopped)
1/2 lime
Pinch of cayenne pepper (optional)

Directions:

Slather each cob with mayonnaise, all around. Then sprinkle on the cheese, cilantro and cayenne pepper. Finish off with a squeeze of fresh lime juice.

Enjoy!