Crave-driven recipes and lifestyle inspiration.
My sister often raves about using her slow cooker to make homemade chicken stock. As delicious as it sounds, I never thought making stock from scratch would be worth it – since it’s a cheap grocery store item and I never remember to save chicken bones. As I’ve been cooking with rotisserie chickens quite a bit, I figured it’d be a great time to take advantage of both the bones/carcass and my slow cooker.
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With 2015 in full effect, and a tropical vacation creeping up quickly, I’ve been doing my best to stay away from grains, sugar, and dairy. Following various Paleo recipes found on Pinterest or in cookbooks has allowed me to do this easily (at least, during the week when there’s no temptation for Saturday/Sunday brunch).
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I’d sworn off meatloaf a long time ago. Maybe because it was one of the only things my grandma would make for us and I was sick of eating it. Maybe because the thought of meat shaped into a ‘loaf’ was never appetizing. Either way, this recipe has definitely changed my mind.
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Cauliflower is extremely trendy these days. Packed with fiber and antioxidants, it’s understandable why people have been replacing starchy potatoes with this delicious alternative. From roasted florets to gluten free pizza crusts, cauliflower has proven itself to be extremely versatile. My favorite way to enjoy this veggie is to mash it, similar to classic mashed potatoes.
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‘Tis the season of common colds and chicken soup. Warm, delicious chicken soup can take a while to cook if you expect to do it the old fashioned way with raw chicken and water. This recipe skips those steps and gives you a punch of flavor, in a short amount of time.
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The winter holidays have ended and New Year resolutions have begun, which means crowded gyms and healthy eating. Since my boyfriend and I have a tropical vacation to look forward to at the end of February, I too am following a health-conscious New Year resolution.
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Christmas is around the corner and everyone is scurrying to gather gifts and treats. This year, I’ll spend Christmas eve and day with my boyfriend’s family, who follow a couple of different diets. Some are vegetarians, some follow either the Paleo or Primal diets, and all eat super healthy. This could be a bit of a challenge for me, as I refuse to go empty handed to family holidays and want everyone to enjoy the food I bring.
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This morning, as I walked out the door and on to a sidewalk covered in ice, I decided tonight would be the perfect night for tomato soup. Soup is definitely comfort food, especially when the weather is cold.
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Years ago, there was a show called ‘Dessert First’ on Food Network, hosted by Anne Thornton. She dedicated her show to only dessert recipes and they all looked divine, including her ‘pumpkin maple pecan cheesecake’. This decadent fall-themed dessert was calling my name, I had to find a reason to re-create it. Thanksgiving seemed like the perfect opportunity.
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I firmly believe side dishes are the best part of Thanksgiving dinner. Aside from the person cooking or carving the turkey, no one remembers whether or not the bird was brined, dry rubbed, baked, or fried. We remember the side dishes and most times, the dessert. My favorite side dish is my mom’s sweet potato ‘pie’. While it’s more a casserole, the flavors are sweet like a dessert – hence ‘pie’.
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