Category Archives: Dining in

First Fiesta

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Vegan zucchini cake with whipped coconut frosting

On Monday our little taco turned uno. We celebrated over the weekend with a backyard Mexican fiesta. My friend Nicole made the cakes, a healthy-ish zucchini for Max and a decadent tres leches for the rest of us (find her on Facebook at Belle Torte Cakes). The local Mexican restaurant delivered the food and we kept the whole thing simple yet festive.


A year of Max



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Filed under Around town: Tampa Bay, Baby, Dining in

Snow Day


Is there anything better than a warm bowl of soup on a cold snowy day? There was a fluffy white covering outside on Monday. Baby Max and I stayed in our jammies all day and I managed to make this delicious curried carrot soup with ginger and coconut milk. The side dish in the background is crunchy slaw salad from Heidi Swanson’s Super Natural Cooking. We kept busy playing catch, building with legos and tossing around in the snow.

What’s your perfect snow day?

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Summer Supper

Chickpeas and beans never photograph well for me, and not even Instagram can make this pic pretty, but nevertheless this super-easy throw together meal is very delicious and ready in 15 minutes. After too many ho hum takeout meals lately M and I desperately needed a fresh and nutritious dinner. Click here for the original recipe, but this is the short list of ingredients: chickpeas, garlic, tomatoes, parsley, olive oil, lemon juice. Yup, that’s it. I’ve vowed to keep a constant batch of legumes ready in the fridge (made every few days in the crock pot) so that a homemade meal is basically ready to go at a moment’s notice. Beans + fresh veggies + various spices = Yum!

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August 20, 2013 · 11:18 am


My favorite start to the day is a fresh green juice. I’ve even got M hooked on it. He claims it gives him superhuman powers like Popeye after a can of spinach.


Organic kale, carrots, apples & ginger



Recipe (serves 2):

  • 1 small bunch of kale or 1/2 of a large bunch
  • 4 carrots
  • 2 apples
  • 1 slice of fresh ginger

Juicing Tips:

  • Juice leafy greens first and ginger first so that the apples and carrots push them through all the way
  • No need to core the apples or cut off the tops of the carrots~just toss it all in
  • More apples = sweeter juice

Happy juicing!

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Summer Pasta


Quick and easy summertime quinoa pasta with pesto, chickpeas, artichoke hearts and tomatoes


Ready for an al fresco dinner party


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Day 3: Upward Facing Dog

May 3rd pose of the day:


Backbends feel soooo good after taking care of a little one

Our new mommy friends told us about this fabulous little place on the corner of 11th and Pine in Philadelphia:




So pretty and calming

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Filed under Dining in, Yoga

Day 2: Downward Facing Dog


In the backyard with a bundled up baby

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Cajun Crockpot


Salad with slow cooker red beans and rice

Last night I had just enough time to chop the veggies for this yummy crock pot meal so that it would be all ready to go in the morning (click here for the easy-peasy beans and rice recipe). Kristin at Slender Kitchen suggests cooking on low for 6-8 hours and ours was definitely ready at the sixth hour. I found this tasty Cajun dressing to go along with a simple side salad. Here’s my modified ingredient list for two (with a little left over):

Cajun Salad Dressing

  • 1/3 c. pecans sautéed in Earth Balance butter, sprinkled w/ Cajun seasoning and salt
  • splash of red wine vinegar
  • 2 spoonfuls olive oil
  • squeeze of Dijon mustard
  • glob of honey
  • 1/4 c. water
  • pinch cayenne pepper

Blend together in food processor until creamy. Enjoy over greens!

Do you have any simple but delicious veggie slow cooker recipes? How about a fresh take on salad dressing?

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A Moroccan Feast

This weekend my aunt threw me and baby a cozy little Moroccan-themed bash at my place. I can’t believe the little guy will be here in about a month (give or take 2 weeks of course).



Spiced olives, cucumber tomato salad & white bean dip


Cauliflower couscous with apricots


Carrots with orange dressing and parsley

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Bob’s Black Beans


February snow

M and I are home in New Jersey after a family filled stay in warm and sunny Florida. I was beyond delighted to watch snow cover the ground our first morning back. The chilly frost begged for a bowl of chunky hot soup and southern-style cornbread. Although this bean soup begins with a bagged mix, the fresh veggies and yummy seasonings give it a complete homemade feel. It takes a few minutes to get started (sauteing veggies), but then it’s just a quick stir every now and again while it simmers for an hour and half. The magic is in the smoked paprika which gives it a rich flavor that usually comes from something like a ham hock. This recipe is entirely veggie-based and hungry-man approved!


Easy, healthy & delicious


A few modifications based on the contents in my fridge: no corn, canned whole tomatoes blended and carrots & sweet potatoes instead of butternut squash




Vegan cheddar jalapeno cornbread, recipe from the Spork Sisters

How are you staying warm? What are your favorite winter foods?

I love oatmeal in the morning and all types of soups: miso, chili, white bean…

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