Breakfast

Quinoa Crunch Granola (Vegan)

August 19, 2013 by Erica

Quinoa Crunch Granola (Vegan)

So Nate and I did something a little crazy last week.

And no, we didn’t eat half a batch of granola in the course of 24 hours. (That was the weekend before.) But we did sign a lease on a new apartment!

Eek.

Quinoa Crunch Granola (Vegan)

We were planning on staying in our current apartment for another year, partly because it’s pretty nice and partly because we’re lazy, when our lease is up at the end of this week. I’ve been meaning to email our landlords to tell them so for months, but somehow I hadn’t gotten around to it yet. And then out of nowhere we found ourselves at an open house one night last week, falling in love with a gorgeous remodeled apartment in a big old Victorian house in our neighborhood. You guys… it is so pretty. High ceilings, beautiful crown molding, subway tile, two bathrooms… and the kitchen? I would think I was in heaven if I hadn’t just written a check for the security deposit.

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Lemon Cornmeal Pancakes with Blueberry Sauce

July 31, 2013 by Erica

Lemon Cornmeal Pancakes with Blueberry Sauce

When was the last time you went berry picking?

Lemon Cornmeal Pancakes with Blueberry Sauce

Mine was years ago, when my family came to visit me in Germany at the end of my semester abroad. It was late summer, and we were set on berry picking. We drove about an hour just to pick some raspberries. I probably have vivid memories of it mostly because it is well-documented – my dad likes to take lots of pictures when the family is all together.

Aaand this is reminding me of many funny things that happened during that visit – my sister falling off a folding bike (she didn’t think it was too funny at the time), my dad whipping the cream to go on top of those berries by hand because he couldn’t find an electric mixer, our crazy German relatives… good thing I am with my sisters this week, because we have some reminiscing to do.

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Lemony Rainbow Chard Egg White Frittata

July 8, 2013 by Erica

Lemony Rainbow Chard Egg White Frittata

Since embarking on my ice cream journey, I’m become something of an egg white master. You see, every ice cream recipes involves egg yolks, and lots of ’em, but never the whites. So it’s no surprise that I have tupperwares full of egg whites in my fridge, just waiting to be whipped up into something tasty. Breakfast burritos are my go-to egg-white-user-upper-recipe. But they don’t contain nearly enough produce when you’ve also just received your very first heaping CSA box!

Lemony Rainbow Chard Egg White Frittata

This past week was my first CSA delivery of the summer. I’ve never tried out a CSA before, so I was super excited to receive all this gorgeous fresh produce straight from a local farmer. In addition to the above picture, I also signed up for a box of berries every week (blackberries this week, mmmmmm) and a dozen eggs every other week.

As excited as I was for all these goodies, I was also slightly intimidated. What do you do with turnips? What do spring onions taste like? (Answer: really strong green onions!) How long is this chard going to last in the fridge? Should I eat these beet greens or toss them? And how am I going to eat all this stuff on my own while Nate is in Peru for the next week?

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Chipotle Black Bean and Tomato Quesadilla

June 12, 2013 by Erica

The Laughing Cow® provided me with the product featured in this post. However, all thoughts and opinions are entirely my own and do not necessarily reflect those of the brand.

I am loving the quesadilla thing recently.

Hot, crispy, cheesy, and bursting with flavor.

And how could you not love an easy meal that takes 10 minutes to get to your plate?

That’s right, you couldn’t.

Sometimes I want a quesadilla loaded down with nothing but cheese. But often, especially this time of year, I’d rather prepare something with light, fresh flavors instead of such heavy ones.

So I was very pleased when the lovely folks at The Laughing Cow offered to send me a few of their cheeses to try out. Yum! Just the thing I had in mind. One wedge was perfect for holding a quesadilla together, making it creamy and delicious, but still qualifying it as a light dinner.

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Fresh Corn and Jalapeno Griddle Cakes

May 30, 2013 by Erica

Fresh Corn and Jalapeno Griddle Cakes

Memorial Day has passed, and that means it’s (unofficially) summer!

If I had any white pants, I would wear them to celebrate. But I don’t – and the days in Utah that are both a) between Memorial Day and Labor Day and b) cool enough to wear pants are few, if they exist at all – so I’ll settle for eating fresh corn instead. Does that sound like a good plan?

Fresh Corn and Jalapeno Griddle Cakes

I thought so, too.

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