Today’s recipe isn’t one I dreamt up, but it’s dreamy for sure. Amy Chaplin’s gorgeous book, At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well, has been a favorite of mine for years now, and this recipe was one of the first ones I made from it. And now that we’re finally getting some real fall weather and I woke up to 40-degree temps outside, warm, cinnamon-y pumpkin bread just seems fitting.

Soup season is the best. As much as I enjoy cooking, I also enjoy being able to make a big batch of one item and eat leftovers all week, simplifying my routine and freeing up more time for other things. This Italian White Bean Soup is a new one, and it’s so easy and tasty that I’m sure it’s going to make its way into this year’s fall rotation. Serve it up with some garlic bread and YUM. 

If you can find the time to make granola at home, you totally should. Really. Store-bought granola is delicious and convenient, but the companies producing your favorite yogurt toppings are making a killing selling a combination of ingredients you probably already have in your pantry. Granola is so easy to make (you don’t even need a recipe, really!) and the combinations are endless, so don’t be afraid to get in there and experiment! This particular granola recipe was inspired by a pitaya bowl I had in Nashville recently. This bowl was topped with a deliciously light and crispy granola that was unlike other granolas I’ve crafted in the past, and I knew I had to… View Post

For a very long time, I really thought I hated tofu. It had a weird, soft texture, it tasted like nothing, and it fell apart easily. Why eat the stuff? But then, this recipe from Cookie and Kate came along and changed all that. She managed to take that spongy, weird brick of soybeans and turn it into crispy, crunchy cubes of flavor, and now tofu makes it on to my plate at home regularly. Try it out for your next meatless monday meal and you won’t be sorry!

The busier life has gotten, the more I’ve come to value meals that are 1) quick to prepare, 2) can be made in advance, or 3) can be taken on the go. These tasty Strawberry-Banana Breakfast Bars fit the bill! Think of them as handheld oatmeal – soft and chewy with juicy baked fruit. They taste the best warm from the oven, but they’re also delicious at room temperature and can be reheated in the oven or microwave if you prefer.