Smoked Sweet Potato Burgers with Garlic Yogurt and Avocado


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This is a flashback to the good ole summer days in June and July, just sitting outside and enjoying a meal.IMG_2334

These light veggie burgers made of sweet potatoes and white beans are packed with flavor, and the avocado and garlic yogurt cool it off for the perfect summer dinner.

The burgers were fairly straightforward to make, and stayed well in the fridge for a few days. Definitely kicks your average veggie burger up a notch!IMG_2335

Check out the recipe here!

Campanelle with Mushrooms, Ricotta & Cherry Tomatoes and Arugula & Basil Pesto


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Literally what I am eating for dinner as we speak. Or as I sit here typing. Regardless, I am thoroughly enjoying the fresh and Spring-like flavors this dish brings to the table. And also the shape of the campenelle pasta. I’m not someone who really knows what each pasta shape is or what it’s unique purpose is in the universe, but these small bugle-like spirals with ruffled edges look really festive and inviting to eat.


Enough about the pasta – let’s talk about the pesto. The recipe I used was all from my head, but also loosely based off of something I read in Food Network magazine (don’t worry I was waiting on line at CVS, I don’t subscribe). The addition of sautéed mushrooms gives the dish some warmth and flavor, and the cherry tomatoes just make this plate taste FRE$H. Also instead of ricotta I used cottage cheese because that’s what I had. Sue me.



  • 2 – 2.5 cups arugula
  • 1 cup fresh basil leaves
  • 1/3 cup olive oil
  • 1/3 cup pine nuts
  • 1/3-1/2 cup parmesan or Italian blend cheese


Just put it all in a blender until it reaches a nice, smooth consistency.



  • 1 box campenelle pasta
  • 15-20 ripe cherry tomatoes
  • 1.5 cups baby bella mushrooms, sliced
  • 5 tablespoons ricotta cheese (more or less to taste)
  • Extra arugula, pine nuts, or parmesan to top


Cook pasta as directed. Let cool slightly, then mix in pesto sauce.

In a saucepan, sauté mushrooms with 1 teaspoon olive oil for 4-5 minutes until soft.

Add mushrooms into pasta, along with halved cherry tomatoes and the ricotta. Toss together well. Add fresh arugula, pine nuts and extra parmesan to taste.



Peach Cobbler (for One or Two)


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I don’t know what you dream about in the summer, but for the past few weeks the only thing on my mind has been the sweetness and re-freshing-ness of summer fruit.20130715-230449.jpg


Blueberries, cherries, apricots, even vegetables like corn and tomatoes…it’s making me dizzy thinking about them. And the peaches. I mean, the difference between a mediocre peach and the sweetest, juiciest, best peach you’ve ever had? Unquantifiable.  20130715-230432.jpg

I just mixed up some butter, brown sugar, flour, oats, cinnamon, coconut and slivered almonds to sprinkle on top of the BEST peaches and baked them until the streusel was crunchy and the peaches were tender. Perfect summer dessert for me and my bro.


20130715-230514.jpgRecipe here – you can make the cobbler in the peach, but I chose to use ramekins so I could have bite-sized chunks of peach with every mouthful!

Pumpkin Cinnamon Rolls with Butterscotch Pumpkin Glaze


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It’s not the wrong time of year for pumpkin recipes, I promise.

In fact, my true belief is that there is never a wrong time for cinnamon rolls, which may just be one of the best comfort foods around, and pumpkin and butterscotch just add delicious flavors to a classic treat.IMG_2203

You fold pumpkin into the virtually unsweetened dough, and then do wonderful things with butterscotch chips, cream cheese, more pumpkin and vanilla for a sweet but nuanced glaze.IMG_2198

I would wake up to these every morning if I could.IMG_2196

Recipe here.

Buttered Popcorn Chocolate Chip Cookies


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Popcorn. Chocolate. Cookie dough. Smash, bang!


All the delights of movie theater snacks wrapped up in a wonderful little cookie.IMG_2390

I basically just popped a ton of popcorn (took a few tries, as I’m apt to burn it) and smashed it into my dough. Results? Worth it.IMG_2389

This recipe was inspired by two blogs that I follow religiously, Smitten Kitchen and JoytheBaker, so you know it’s got some credibility.

Also my brother stole a few into work with him and has since gained significant popularity. I think I can claim responsibility for that, right??IMG_2382

Enjoy this picture above of my sister modeling with a cookie.IMG_2377Check out the recipe here. P.S. This is my 100th post!!!

Banana, Chocolate & Almond Butter Breakfast Shake


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Wanna know what I have been enjoying for breakfast at least twice a week this past semester? This wonderful shake. So you probably want to know more about that. Here’s what I do!
IMG_2084I take:

  • 1 banana (for an extra thick shake, freeze the banana overnight, without the peel)
  • 2 heaping teaspoons almond butter
  • 1 scoop chocolate whey protein powder (for the muscles!)
  • Almond or soy milk – more or less depending upon how thick I want it
  • 1 tablespoon chia seeds (the picture above does not show them)

Put ’em in a blender. If you’re just lucky enough that your roommate has a sweet Vitamix, use that. Meanwhile, the rest of us plebeians will make do with our crummy machines. Just kidding. Julie, your Vitamix rox.

Anyway, blend it up and slurp it down. Energy to tackle the day!

Double Broccoli Quinoa


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Quinoa is here and back with a vengeance!


Plus it’s super green and full of broccoli!! Double broccoli, in fact. How double, you may ask? I shall tell you.IMG_2105Okay so here’s what you need:

  • 1.5 cups quinoa
  • 1 large head of broccoli, cut and steamed
  • 1/2-1 cup spinach
  • Olive oil
  • Parmesan cheese
  • Garlic

And here’s what you do:

Cook quinoa in either water or vegetable broth according to directions.

Take one half of the steamed broccoli and put it in a blender! Then add the spinach, oil, parmesan and garlic, to take. Blend that baby up and boom! Super easy, fast, and delicious broccoli-spinach pesto! Mix pesto into the quinoa. Add the other half of the steamed broccoli. Garnish with more parmesan if desired. Cheers to a healthy and delicious lunch or dinner!


Banana Breakfast Dumplings


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IMG_2073Whaddya want for breakfast? Make you banana pancakes, pretend like it’s the weekend? No? Anyone listen to Jack Johnson?

Regardless, sometimes there is nothing more comforting than banana pancake/dumplings. Drizzled with maple syrup? Yes, please. Vanilla bean maple butter? OMG yes (not shown above). If you desire, substitute with gluten free flour. Just as yummy.

Recipe here. Have a great weekend!



Pink Grapefruit, Yogurt, and Honey Scones


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IMG_2014What if I promised you that these were actually awesome? Would you believe me? Come on, give me a break here, I know my pictures aren’t awesome, but I’m going to tell you that it is very difficult to take a good picture of a scone. It just is.

It’s not hard to make a good scone though. And these are good. Especially if you’re like me and looooove grapefruit!


The best part about this recipe is twofold: one, the whole chunks of fresh but caramelized grapefruit, and two, the grapefruit zest-infused sugar incorporated into the dough and also crystallized on top, shown above. Perfection.IMG_2017Plus they have honey and yogurt. Check out the recipe here. Great for summer brunch.

Taste of Turkey Part XVII: Menemen


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Turkey’s premier traditional egg-dish, coming right up! I promise whatever you are thinking about this pan of mush is actually awesome. Trust me. IMG_2001The most simple breakfast to make and so nutritious!


  • 2 eggs
  • 1 tomato, cubed
  • 1 light green bell pepper, cut into chucks
  • 1 teaspoon olive oil
  • Parmesan or any cheese (optional)
  • Mushrooms (optional)


  • Cook peppers in pan with oil until soft. Add tomatoes as well, and mushrooms if desired.
  • When vegetables are soft, crack both eggs directly into the pan (or in a bowl first to avoid shells). Immediately combine mixture, making sure the egg is spread evenly among the peppers and tomatoes. Cook for no more than 2 minutes, leaving some moisture in the dish.
  • Sprinkle cheese on top of hot eggs and enjoy!