Allow me to introduce you to the thing you never knew your life was woefully incomplete without:
CARROT BUTTER.
Carrot butter has been on my to-cook list since the inception of this blog, and I can’t believe it’s taken me so long to bring it to you.
So let me tell you about it: it’s a rich puree of macademia nuts and cooked carrots, sweetened with maple syrup and flavored with vanilla.
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Betcha didn’t think I’d have a recipe for you today, did ya?
I’m as surprised as anyone. But I’m also happy to be back in the kitchen so I can share some more healthy recipes with you.
I love the holidays, and I definitely feel recharged after taking a nice long vacation and spending time with family. Buuut I have to say I’m also glad to be getting back to my normal routine, a.k.a. not eating my weight in cookies every day of the week. I love eating cookies! But after a while, my body begs for a break.
And if that break comes in the form of chips and salsa? I’ll take it.
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We got our first snow of the season yesterday. I woke up in the morning, changed into my running clothes, and looked out the window… uh ohhh. WHY is the ground covered in 4 inches of snow?! I am not much of an outdoor runner when it’s slippery outside. I took about 10 steps before I went back in, changed into shorts, and went to the gym to run on the treadmill.
First treadmill run of the season in the books! It’s gonna be a loooong winter.
As a side note, our neighbors still had their sprinklers on. What?!
I’m clearly not thrilled about the quick transition to winter that we’re having around here, but it does mean I get to roast butternut squash to my little heart’s content. Our apartment is already freezing, so I’m a happy girl when the oven is on. I’ve already posted a few butternut recipes so far this fall, and I’m showing no signs of slowing down. This is just the most recent way I’ve been getting my fix.
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Oh hello. I am currently in the air on my way from North Carolina to Salt Lake. I was supposed to make the trip last night, but there were flight delays. I got dropped off at the airport in North Carolina yesterday and then had to have my sister come back to the airport and get me… and then drive me back again at 4 AM. BOOOO! That was not the plan. Grumpy traveler over here!
Anyway, let’s talk basil pesto! Fresh basil is tied with strawberries for my favorite summertime produce. I wait all year for it, and when June rolls around and I finally get my hands on some, I make as much pesto as possible.
If I’m lucky, I can buy a 4-oz container of basil at my grocery store for $4.99. I do a happy dance every time I see that big container of basil! Just on the inside, though. I already look like enough of a crazy person in the store – I consistently grocery shop either 1) right after working out, 2) when ravenously hungry, or 3) both – so I don’t need to be seen doing a disco in the produce section.
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What better way to start off the week than already looking forward to the long weekend?
I don’t know about you, but I’ve been looking forward to Memorial Day for quiiiite some time. Like, January 2nd? My company gives no days off between New Year’s and Memorial Day, and it is a pretty brutal stretch with no break. Then again, I’m currently getting paid to be in Mexico, so I probably have to take that back. But. Memorial Day means summer is here, barbecues are here, long weekends are here. Finally.
This recipe came to me from my lovely friend and ex-roommate of two years, Martha. She suggested elote, which I had never heard of before, when I was looking for a recipe for anything but guacamole to bring to a barbecue a few weeks ago. I never think that bringing guacamole is a bad idea, I just knew that I would likely be going up against at least three other guacamoles if I did bring it. I just wanted something a little different, you know? Elote was the perfect thing to get me out of my dip rut.
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