I’m currently high in the sky on my way back to Los Angeles. I just spent the last few days in Madison, Wisconsin (I loved it there—more to come!). But it’s the weekend time so it’s time to start thinking of what we’re gonna do tomorrow and Sunday morning. And I will personally vouch for these guys.
I put this recipe in The Cozy Coloring Cookbook a few years ago (I can’t believe it came out two whole years ago) and realized I have never ever shared it! This recipe was developed by Billy, while I was developing another recipe. Sometimes we work that way. I’ll give him an idea, a jumping off platform, he’ll do the research and begin. And then I’ll work on something else and by the end of our trials we usually have things for the other person to try. And then we tweak and adjust from there.
These were inspired by the waffles at Dinette in Los Angeles. Maybe the best waffle I’ve ever had. It’s super crispy and hella sweet (not my favorite aspect of them) and then they’re topped with sea salt and some maple syrup. THEY ARE SO GOOD. We headed down the street from where I used to live to eat them together.
Running this blog has taught me so much about people’s allergies and diets. Every time I post, there are usually a few questions like, “can I make this nut free?” “can I make this without eggs?” “can I make this meal more plant-based?”
A lot of times it’s hard for me to answer those questions because I never test recipes with variations like that, which makes it tough to get a confident, firm answer. That’s why I’m so excited with today’s post. For this post, I teamed up with JUST to show you their new product that literally blew my mind.
It is an egg-free scramble. It tastes like eggs, it scrambles like eggs and looks exactly like eggs, but it’s magic ingredient? The 4,400 year old legume called mung bean. It’s a delicious, protein-packed, non-GMO, cholesterol-free product that cooks and tastes like a chicken egg.
You simply pour it out into a non-stick skillet and cook it like you would regular scrambled eggs. It’s super simple. The color comes from carrot extract and turmeric. The texture is literally identical—it’s wild (watch this video to learn more!). I love watching the people’s reactions.
I decided to throw a delicious, low-key and easy brunch together that’s also allergen-friendly and plant-based. Everyone has a different diet these days but it’s actually a lot easier to accommodate these preferences than you think. In fact, you might be surprised how much better your meal tastes by doing so! Continue Reading
Easter is coming at us fast! Is it just me or does this year feel extra early? My brain is used to Easter happening well into the month of April.
I’m excited to head to Mexico City (!!!) this weekend and I’m even more excited that I’ll be home just in time for the festivities. These biscuits (and ham) are on my top priority lists to make/eat this Easter. I hope they find their way to your table too!
I’m going to be completely honest and say that St. Patrick’s Day is one of those holidays that I don’t celebrate. I never have. I don’t drink green beer, I don’t eat Irish food, I don’t pinch people (please don’t touch me ever lol) and I always forget to wear green. But I do love bread. And I love Irish soda bread.
Irish soda bread has the most humblest of beginnings. It was made during time when it was difficult to access high-quality ingredients. It was simple: low-protein flour, “soda” aka baking soda (for leavening), soured milk and…umm…that’s it!
This is what I like to call reworked Irish soda bread. It has a bit of cold grated butter, some rolled oats for texture. And instead of raisins, I added chocolate chips because I love myself.
It took about three months for me to convince Josh to go to the dermatologist to get his thing on his hip checked out. (I’ll refrain from going into details because this is a food blog.) He finally went to the dermatologist on Thursday and had a “surgery” that was barely surgery.
But now—since he’s a hypochondriac—he’s requiring a heavy amount of attention for his “recovery.” I’m trying not to laugh and roll my eyes at the same time, but I did promise him that I was going to make him waffles. Hopefully these will be enough because babying grown men isn’t my greatest virtue. Lol.