Tag Archives: dairy free

Autumn Latkes

I love latkes but we don’t often think to make them because we don’t often have potatoes in our pantry. The fall weather makes me crave sweet potatoes, though, so I recently picked up a few at the grocery store. I don’t recall exactly what inspired this recipe. I’ve seen latke recipes with various ingredients beyond the potatoes—from other vegetables to cheeses. I chose to incorporate apples because I had them the house. I was pleasantly surprised by the flavor: slightly sweet and tangy. We ate the whole batch in one sitting. We hope you enjoy them as much as we did!

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Pumpkin Spice Banana Pancakes

With the autumn season finally feeling like autumn (cool, crisp mornings for the win!), I have started craving warm spices, pumpkin, cider, hot teas, and, admittedly, holiday treats. This past weekend, I experimented with a new breakfast treat that draws from the theme of pumpkin-spice-everything at this time of year.

You may be familiar with two-ingredient banana pancakes, and that was my starting point. These pumpkin spice banana pancakes are delicate like two-ingredient banana pancakes; but they are well worth the care they require. I would argue you can eat them anytime of day, without syrup, because the banana and pumpkin play beautifully off each other to satisfy your sweet tooth. We hope you enjoy them!

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Harvest Bake

It’s October and even though the weather is fluctuating between “normal” fall weather and summer temperatures, I have the autumn spirit. Our local grocery stores have all kinds of fall produce, from gourds and pumpkins to beets and turnips. I couldn’t resist the “pie pumpkins,” also known as sugar pumpkins. But I wanted to do something savory with them.

After perusing the fresh produce area, I decided to make a mash-up bake with a rainbow of vegetables along with uncooked chicken breast that we had leftover in the fridge from something else. It not only looks beautiful, it tastes good. The overall flavor is very earthy and savory, but the pumpkin and beets give a light sweetness while thyme adds a slightly bright note. We hope you enjoy it!

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Macadamia and Curry Crusted Salmon

When wild-caught salmon is “in season” (read, available at Costco), it becomes a staple in our weekly meal rotation. We’ll buy it on Saturday or Sunday, cook it on Monday or Tuesday, and enjoy any leftovers later in the week. Most often, we bake the salmon with garlic, dill, and oil or ghee. It’s quick and easy, and always tasty.

Recently, though, I’ve wanted a break from our standard salmon meal. I was staring at our pantry, and felt inspired by the macadamia nuts. I have also been on a bit of a curry kick. So, I put the two together and I think it turned out rather well. We hope you will agree!

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Spicy Chicken Tagine

Several years ago, for Christmas, my parents got us a tagine and a beautiful cast-iron trivet. We’ve long enjoyed cooking from India and the Middle East, and this gift was a great excuse to try more styles of cuisine at home. This recipe is a spicy chicken thigh recipe that is easy and delicious. The covered vessel traps flavors and moisture in the tagine and makes for some ridiculously tender meat—swap out chicken for goat or another tougher meat, and I think you’d still have an amazing entree.

We hope you’ll enjoy this spicy treat. If you’re not a big fan of spice, feel free to cut down on the chili paste by 1/2.

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Olive and Artichoke Stuffed Chicken Breasts

This week’s recipe is inspired by something Heather and I had when visiting my parents earlier this year. These chicken breasts were stuffed with a combination of kalamata and Spanish olives, marinated artichoke hearts, and garlic.

We decided to take on the task ourselves at home this weekend, and it did not disappoint. Normally, we’re more likely to prepare an entire chicken and stuff the cavity with aromatics, but this is a great option for batch cooking meals for the week or if you are strictly counting calories and macronutrients for health and performance goals. I’m dialing in my food at the moment to prepare for a couple of races in the fall, so we’ll see how it goes! More on that in a future post, but for now, enjoy the food!

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Avocado, Beet and Strawberry Smoothie

While perusing the aisles at Costco this past weekend, something new caught our eye: Love Beets Beet Powder. Generally speaking, we prefer to get the actual fruit or vegetable—not a dried, powdered or concentrated version of it. But, we’re always open to trying new things. Plus, if this powder works well in variety of food options (as it claims to), it might allow us to get the benefits of eating beets when they are out-of-season and hard to find in the grocery store.

So, we bought it and our first experiment was to make a smoothie using it as well as frozen avocado chunks (also from Costco!). Good news? It totally worked. Even better news? This smoothie isn’t overly sweet and could easily be enjoyed as a breakfast, snack, or dessert. Best news? Otto loved it! We hope you will, too.

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