Five Meals to Take Camping this Summer.

Five Meals to Take Camping this Summer.

If you follow me on Instagram (ps I love you all!), you may remember me disappearing on a four-day camping trip near Moab, Utah. It was glorious for oh so many reasons, including: lack of internet (yes, it’s good for me to unplug sometimes, even if I don’t want to), good company, cozy campfires every night, slot canyons, sunshine and mountain trails. Oh, and did I mention amazing food?! I want to share with you how easy and simple it can be to pack delicious meals for your next outdoor adventure. Bring a small cooler, and pack the bottom with some dry ice – Why dry ice? It’s relatively inexpensive and it sumblimes (That’s a science word for “evaporates” – so you won’t end up with a swimming pool in your cooler (Not that I speak from experience or anything….). Plus, dry ice is awesome. Just be sure to keep plenty of padding between the ice and your veggies – otherwise they will freeze…. Five Easy Meals to take Camping this Summer 1. Oatmeal (And don’t forget the instant coffee, please). You can buy premade packets of quick-cooking oats in a variety of flavors, or you can buy plain oats, and add in your own favorite toppings. Oatmeal for breakfast = boil water, pour and stir. Voila! Breakfast. We topped our oats with trailmix and dried blueberries. Now that’s called winning at breakfast. 2. Sushi – Why not eat gourmet food on shower-less day #4 in the dessert? Prepare your favorite sushi rolls at home, but don’t slice them. Wrap each roll in seran wrap and then eat them...
Gluten-Free Pancake Recipe. Cherries and a Resolution.

Gluten-Free Pancake Recipe. Cherries and a Resolution.

Every year, the holiday season comes and goes in a snowstorm-like flurry. I take that back, it’s more like a foodstorm-like flurry. Rich foods lurking on every table, stuffed into every stocking, practically jumping off platters and fighting their way into my mouth. Or at least that’s how it seems to me…. I’m guessing sweet treats probly don’t fly off the table into your mouth. Anyway. By the time the new year rolls around, I’m usually feeling a little bit peeved at myself. One or two…..or ten extra bites of insert-something-scrumptious later and my mojo’s cowering in the corner. This year left me feeling about the same, so a few days ago, I decided to change my perspective. So here is my 2015 resolution, or let’s call it a paradigm shift: I’ll celebrate every healthy food choice I make, no matter how small or insignificant it may feel at the time. See, some days I find myself overlooking the ten great choices I’ve made for the day, just because I wolfed down double helpings of dessert at dinner. But over time, it’s the small, frequent choices that add up to the whole. We don’t suddenly leap into good health; we attain it slowly, one forkful at a time. The occasional double dessert is far less significant than the months of nutrient-dense breakfasts, the hearty lunch salads, and the veggies or trail mix snacks I eat on a regular basis. Don’t get me wrong, chocolate treats may still fly into my mouth unbidden, and sometimes I’ll eat one too many appetizers, but I won’t allow those moments to bring me down. This year,...
Crepes with a Lemony Kale Filling and Tahini Sauce

Crepes with a Lemony Kale Filling and Tahini Sauce

When a chef-friend told me about this kale salad she made for her last cooking demo, I couldn’t help but drool a little. Then she sent me the recipe and I decided to make a variation of it and put it in some crepes. Because crepes are amazing – savory or sweet. I always feel so fancy pants when I make a batch. They’re a bit of work, but you can easily make them the day before you serve them, store them in a container in the fridge and reheat them quite quickly in the oven. They also freeze well if you layer small pieces of parchment paper between each crepe. Ingredients Crepes 1 c chickpea flour 1 c Bob’s Red Mill Gluten Free All Purpose Baking Flour 1 1/2 tsp sea salt 1 pinch freshly ground black peppercorns 1 1/2 c warm water 2 Tbsp minced chives, or fresh herb of choice 2 Tbsp lemon-infused extra virgin olive oil (regular EVOO will do just fine as well!) 1 Tbsp extra virgin olive oil, for the crepe pan Filling 1/4 c lemon juice, freshly squeezed 1/3 c extra virgin olive oil 1 tsp white miso 1/2 tsp red chili flakes, more to taste 1 Tbsp fresh dill, minced 1 pinch sea salt, add more to taste after adding miso if necessary 2 bunches Lacinto kale, stems removed from larger pieces, chopped into bite-sized pieces 1/2 c kidney beans, rinsed Tahini Sauce 3/4 c tahini 1/4 c lemon juice zest of 1 lemon 1 pinch of sea salt 1/4 c warm water Directions 1. Make the crepe batter: whisk together flours, salt...