This week on A Cozy Kitchen we’re getting super healthy! Yes, I know. I’m putting away the butter and sugar (for now) and giving you recipes to eat when you’re in the mood to be good.
I used to be one of those psycho people who could go hours, HOURS without eating anything in the morning. I’d totally skip breakfast, drink coffee instead (of course) but by 1pm I was a demon. A total hangry little demon.
This past Wednesday I had one of those epic food days. I ate sushi for lunch; there was a over-priced (but worth it) fresh-pressed cucumber juice for a late afternoon drink situation; dinner was a decadent Italian meal, proceeded by a warm buttered rum as a nightcap. Oh and cookies and milk!
I’m not sure if I’ve had a better food day than that, ever, but it’s coming to a screeching half, ladies and gentlemen, because the month of March is all about eating healthy (for me). Don’t worry, A Cozy Kitchen won’t be turning into a Paleo blog but I will be sprinkling in healthier recipes from time to time, this one you see as my first.
For this post, I teamed up with McCormick Gourmet to give you a healthier take on cottage pie (also known as shepherd’s pie). It’s for St. Patrick’s Day or any day when you’re looking for a healthier but still comforting dish to make.
My favorite thing in the world to eat is pasta. Like, if I was seeing my last days and someone was like, Adrianna, what would you like to eat because dying sucks? I’d be like, BRING ME PASTA! A gigantic bowl of pasta bolognese with a glass of lambrusco would be it for me. So, it’s not really a surprise that the dish I crave the most when I’m trying to eat healthier is pasta.
Last year I got super into zucchini noodles with turkey meatballs every single night for like weeks, WEEKS. I actually first discovered the glory of spiralized vegetables from Ali’s blog, Inspiralized. At first I was like, uh, I dunno, I like real pasta but then I was needing something healthier in my life and this seemed like an awesome alternative.
December is for cookies and pies and appetizers, specifically meatballs. I love meatballs.
January is for recovery. Honestly, I always feel a little silly and cliche posting healthy recipes at the beginning of the year, but right now I’m actually craving vegetables and broth and nourishing foods. December wrecked my body. I ate and drank a lot and thoroughly enjoyed it (no regrets!), but this state of recover is really necessary.
Enter: this potlikker (pot liquor?) soup.
I first learned about potlikker while watching PBS’s A Chef’s Life with Vivian Howard. Have you seen it? Oh man, she’s my new obsession. Every show ends and I’m so inspired to make the stuff she’s making. She’s fun to watch, too. Vivan strikes this perfect balance of being knowledgeable, relatable, and vulnerable. And all her ideas are really smart and interesting…even if she doesn’t think they are at first.
Lots of hippie-dippie things are going on in the world right now and I figured we should talk about them.
To start, birkenstocks are back in style. I bought a white pair last week and I’m currently expecting their arrival. Pretty excited about ’em, you guys. I might even live on the edge and wear them with a cute pair of socks. Sue me.
And Tevas!! Also back in style. Not sure how I feel about this return. They kinda bring back some terrible 90s nightmares.
Speaking of Colorado-type things…granola! Grain-free granola is totally a thing. No grains. No gluten. And while we’re at it, no refined sugar. You would think I’d be leading you down a depressing healthy hole of complete nonsense but seriously this is my favorite granola in the entire world. Yes, I’m absolutely serious. There’s a good chance that after this I won’t ever return to oat-based granola. Why would I? I don’t need them. I have nuts like almonds, walnuts and macadamia, and seeds like sunflower and black sesame. And a bunch of delicious fruit like golden berries and goji berries.
I’m in love. Today’s post is my ode to granola-y-type things.