Dinner with Grandma

After hearing of the passing of my Grandma this morning, I was sad that my family could not be together in North Carolina to have the proper memorial that she deserves. So I talked with my parents, and we all agreed that we should each do something small today to commemorate and celebrate her.

When I think of my Grandma, I think of flower gardens, crossword puzzles, and food. Surrounding her house in the mountains of North Carolina, were rows and rows of flowers, every color of the rainbow, that she would tirelessly but joyfully tend to. She also did crossword puzzles every morning. Crossword puzzles that I would try to help with, but ultimately fail miserably when I didn’t know the six-letter 1930s best-selling novelist or the nine-letter, 3 word meaning of certain latin term. But most importantly, my Grandma was one of the best cooks, bakers, and peanut-brittlers that I had ever known. Whether she was making homemade biscuits or danish teacakes, I would always follow her around in the kitchen as she worked away. And it is in the kitchen where I remember her the most.

Every time my family and I would take the 9 hour drive down to my grandparents house, there would always be a pasta dinner waiting for us. Now I have had my fair share of pasta, but for some reason, my Grandma’s pasta topped all the rest. The pasta in the pot seemed to be unlimited, as I scarfed down bowl after bowl, topped with her famous homemade pesto. Because of these pasta dinners, which were probably one of the only things that allowed me to get through the never ending car rides down there, my mom and I decided to make a pesto pasta dinner tonight…….. with a twist.

Zucchini Pesto Pasta:

  • 2 zucchinis sliced into thin, pasta-looking strips
  • Sea Salt
  • Pesto (my mom makes hers with some kind of mixture of parmesan, walnuts, olive oil, basil, and maybe a few others)


And there you have it. No cooking of the zucchini required, simply mix with salt and it turns flimsy and noodle-like.

Pasta with pesto – who knew such an ordinary thing could fittingly celebrate such a incredible life.


Veggie Burgers: No Grill, Meat, or Bun Needed

It’s been over a week, but I finally found time since returning from my awesome Charleston vaca to experiment with a new dish.  However, first I want to show you all the delicious southern cooking I got to taste last … Continue reading

Super-Filling Grainless Granola

I had a second appointment with my nutritionist yesterday, and after complaining to her that I needed a little more variety in my diet and/or more ideas for meals, she gave me this recipe and told me to try it for lunch, swapping out my usual salad.  She had actually made this recipe that morning and she proceeded to pull out her mini mason jar carrying the granola.  However, the granola mixture only took up about half of the jar and judging by the amount in there, it looked like I would be able to eat the whole thing in about four generous bites.  Needless to say, when she told me that it was so filling that it could substitute for my lunch and usual afternoon snack, I was already thinking of the 3 or 4 additional snacks I would need to add to my diet in order to compensate for this “meal”.

Well, I was wrong.

I made this “granola” for lunch today and also brought along an afternoon snack for before my workout.  Did I eat the snack? No.

The ingredients for this recipe are kind of intimidating and many of you will probably read this list and think – “Welp, don’t have a single one of those ingredients she listed, next…” But I actually use all of these things in so many of my snacks/meals, so I really recommend going out and getting some of them to have in the kitchen.


– 2 tbsp chia seeds

-2 tbsp hemp seeds

-1 tbsp ground flax seeds

-1 tbsp coconut oil

-1 tbsp shredded coconut

-2 tbsp raw cacao nibs

-2 tbsp gogi berries

-1/2 scoop protein powder

-handful of blueberries

-1 tsp of agave or honey


After putting all of the ingredients into a container and mixing, pour almond milk over the mixture until the liquid just covers it.


Now wait for it……


In just a few minutes, the seeds soak up the liquid and the mixture turns into a granola/pudding-type consistency, ready to eat! (OR, ready to be covered and taken for later).

I ate this slowly, over the course of maybe 2-3 hours, because just a few bites are deceivingly filling (that’s because it’s loaded with lots of healthy fats).

Just like the “Mounds of Goodness” that I posted before, you can obviously add or subtract any ingredients to make it more appealing, or to make it more do-able, depending on the fixings that you already have in your kitchen.

In other news, I’m off to Charleston tomorrow for a long weekend trip, so maybe I will find some southern inspiration for my next post! See you later..y’all?

The 4th of July: A Day of Food Firsts…. and Food Lasts

To start, I have to confess that this blog post title should probably be named “Crappy Crêpes”, but if I had posted that, then you most likely wouldn’t have clicked on it, and you most definitely wouldn’t have gotten a good laugh out of one of my many failed attempts at being domestic.

I began Independence Day with a desire to find a healthy, patriotic dessert to make for my family. After about an hour of researching “raw vegan 4th of july desserts” and “gluten free patriotic recipes”, I stumbled across a vegan, gluten free crêpe recipe that used raspberries, strawberries, and blueberries in the filling — Perfect! The ingredients and instructions seemed simple enough, so I headed to the grocery store, excited about the awesome new recipe that I was about to make.

After a yummy dinner of asian salad, homemade corn salsa, smoked BBQ ribs (I actually had a few bites), and deviled eggs stuffed with guacamole (pictured below), I was anxious to end the night on a high note.

Continue reading