Kim's Healthy Eats. Hi!
I am Kim Rosenberger. Mywholefoodlife.com - healthy food can be delicious! Recipe Index. Sallys Baking Addiction Super Moist Carrot Cake. - Sallys Baking Addiction. Make scrumptious carrot cake at home with this easy recipe.
Super moist and super flavorful! Everyone has their own idea about what makes a good cake. Picky Palate - Original Family Style Recipes for Even Your Pickiest Eaters. Mama, why do you always lose your keys? It's a bit different every time I make it.
You don't need fancy oil or vinegar. Just vary it a bit every time so that you don't get sick of the flavor. Don't add salt to the dressing. Instead, sprinkle coarse salt on the greens when you toss them with the dressing (use your hands). I usually do 2 parts extra virgin olive oil to 1 part vinegar. Peel and finely dice a few shallots. A few things to play with. Kitchen Meets Girl — successes from the kitchen of a reluctant cook. Who I Am. Hi and welcome!
I’m Lindsay, and I do the cooking, writing, and photography around these parts. This is my husband Bjork, and he’s in charge of the tech support and income stuff for Pinch of Yum. Plus he’s cute and I like him. Together we’re the Pinch of Yum team. {We are also the Food Blogger Pro team!} My “real job” is teaching elementary school age kids how to read and write and do math. Last year Bjork and I had the opportunity to work at the orphanage in the Philippines where my three siblings lived before being adopted. In the cooking department, I’m a food enthusiast with an appetite for almost anything. Diane Henderiks » blog. Biscuits and Such » a southern food blog: Quick Recipes & Easy Recipe Ideas - Tablespoon. Heather's Dish. Technicolor Kitchen - English version.
My Madison Bistro — simple, earthy, soul-satisfying food. Baking Bites. 2012 Best Food Blog Awards: The Winners! Food Blog Search. Butter Me Up Brooklyn. Chez Us » She cooks. He devours. Big Girls Small Kitchen. Two Peas & Their Pod.
Www.callmecupcake.se. Butter Me Up Brooklyn. Joy the Baker. Chez Us » She cooks. He devours. Quinoa and lentil salad with asparagus, mint and haloumi. Haloumi is a great source of calcium and a good low-fat cheese to include in salads, I love that it’s ‘meaty’ and substantial, albeit a little squeaky texture.
It’s especially wonderful when sliced and pan fried. For something different, I marinate a whole block of haloumi in lime juice, then pan fry it whole, before slicing and serving, it turns out seared and crispy on the outside with a smooth and creamy centre. 200g puy lentils1 tablespoon olive oil1 tablespoon red wine vinegarsea salt and freshly ground black pepper100g quinoa, rinsed well16 spears asparagus, woody ends removed, spears cut into 2.5cm pieces1 x 180g piece haloumi, cut into thin stripsJuice and finely grated zest of 2 limes, plus extra lime cheeks, to serve1 punnet (250g) cherry tomatoes, quartered3 spring onions, trimmed and finely sliced1 long green chilli, deseeded, thinly sliced1 large handful mint leaves, very roughly choppedCrusty bread, to serve Serves 2 as a main or 4 as a side. Zoe Nathan Muesli Recipe - Heather Taylor's Favorite Zoe Nathan Meusli.
Heather Taylor Shares The Ultimate Breakfast Recipe The ultimate recipe for the tastiest breakfast from Heather Taylor and Huckleberry’s Zoe Nathan!
I’ve never been one of those people who can skip breakfast (or any meal for that matter). Even if it has to be something totally quick and easy, I make myself a proper meal every single morning. Most days, I have a smoothie or some variation of a fried egg on a tortilla. But on Sunday mornings, when the pace has mellowed, I like to make more of a production of the whole breakfast ritual. While recently visiting my sister in San Francisco, we started our morning at her favorite bakery. Luckily, my friend and beloved LA-based chef Zoe Nathan volunteered to share her recipe for traditional Muesli, which she serves for breakfast at Milo and Olive, one of the four eateries she co-owns with her husband Josh Loeb. Half Baked. Recipes and Tips for Healthy Travel. If there is one passion I have beyond cooking and eating, it is traveling.
In just one week I will be on a plane with my husband, heading for the tropical paradise of Kauai. It has been a dream of mine for many years to visit this Hawaiian island, and since my best friend is currently living there, I knew that this was the perfect opportunity. The only bummer about this incredible dream coming true? Oh, the 38-hours it will take to get there from Copenhagen. Yikes. Yes, I love traveling, but I am not a huge fan of the in-transit time. One thing I have happily mastered in all of my travel experience is the business of food. The Pioneer Woman.