Basil pesto is one of those summer condiments that I crave all year. It’s perfect hot or cold and is a simple delicious way to add a ton of flavor with very little effort. This version of basil pesto is vegan and paleo as I swapped nutritional yeast for parmesan cheese.
Sweet potatoes are my favorite source of complex carbohydrates. Sweet potato chips are a super yummy way to munch on these nutritional powerhouses which are packed with vitamin A, fiber, potassium, manganese, vitamin C, and vitamin B6. In addition, sweet potatoes have an array of antioxidants that make them arguably the most anti-inflammatory source of complex carbohydrates we can consume.
I’m a toddler minimalist — I’m fairly new to this formalized concept of living simply and I’m still learning what aspects I value most. As I’ve undergone the process of discovering what is essential to me and my family and shedding that which isn’t, I’ve particularly relished minimizing our wardrobes. Yes wardrobes — plural — keeping both my and Ella’s wardrobe lean makes both of our lives easier.
Although I’ve already posted two recipes for overnight oats (classic and cacao strawberry), I think in the case of this healthy staple, having more options is better. I also recently discovered that the overnight soak is not necessary. Turns out that a 3-4 hour soak at room temperature does the trick. With the increased versatility in preparation, I developed 13 new flavor combinations to make soaked oats an easy and never boring part of your breakfast routine.
Recently, several readers have asked what my food purchases look like. What do I keep stocked in our pantry? What foods do I buy at the grocery store and farmers market?
Mother’s day is a perfect time to reflect on motherhood — appreciating having a world-class mom as a role model, enjoying the friendship of other inspiring mothers, and processing my personal experience raising a precocious little girl. My journey into motherhood was deliberate but to say I had no idea what was to come in the four years since I became a mother, would be a gross understatement. Although my daughter Ella didn’t trigger any of the big changes I’ve made since her birth, she has played a central and motivating role.
Rhubarb is a source of serious nostalgia for me. My mom always had a huge patch of it in our garden when we were young and she made a killer rhubarb crisp. Although I love her rhubarb crisp, I wanted to do something with it that didn’t involve so much sugar and that was more versatile — enter rhubarb compote.
The trending macronutrient of the moment is undeniably fat. We are realizing that this once maligned substance is essential for health and plays a critical role in weight management.
One of the values I’ve worked to re-introduce into my life over the past few years is reading. It cultivates attention, inspires creativity, and exposes me to new ways of thinking about and interpreting the world. I’ve also found that it’s one of the best pre-bed activities — it quiets my mind and leads to better sleep.
The Thai restaurant in Missoula serves a yummy carrot, cabbage, and peanut salad. To pair with the Tom Kha soup we love, I created a variation on that Thai carrot salad. Like all of my recipes, I tried to keep it as simple as possible, using readily available ingredients. This gem comes together in five minutes and can be made vegan.