Those that know me know that I'm not a breakfast person (except when I'm pregnant).  I just can't seem to stomach anything breakfasty first thing in the morning.  A cup of coffee is mandatory, nearly always followed by a green smoothie, and then I like to run on an empty stomach for a few hours.  I am, however, quite passionate about making breakfast for my family.  I take scrambled eggs and omelettes very seriously, and I believe weekends are for sprouted millet flour waffles and pancakes (yes, I heard how that sounded).  My daughter loves a warm bowl of steel cut oats, often with the added texture of quinoa.  This recipe for overnight oatmeal is incredibly simple.  You can adjust as you like with spices and additions like cinnamon, brown sugar, honey, dried fruit and nuts.

As you can see, there is more to this salad than just broccoli, but the heads of broccoli were the inspiration.  We decided to grill some burgers over the weekend and I wanted a hearty, raw broccoli salad to go along with them, but softened with some tender potatoes.  I also added some crisp, finely chopped bell peppers and thinly sliced swiss chard and tossed everything with a creamy, lemony mustard dressing.

I'm not sure why I'm calling these Larabars since I've never had a Larabar but that's what everyone else on the Internets are calling them, so there you are.  These are very similar to these coconut energy balls I had made, in fact you could simply shape this mixture into balls instead.  On a side note, I remember when I was young, family and friends would bring Medjool dates back from trips abroad and they would be such a treat.

I've been on a big risotto kick lately, not sure why.  Perhaps the cold, wet weather, but I could really crave risotto anytime.  I used to hate making risotto but then at some point something shifted and I didn't mind it.  I suppose once you've made something several times it becomes easier and more manageable.  Except for quiche.  I'll never be good at making quiche.  The best part of asparagus risotto is the asparagus, in season now, so go pick some up and make this comforting dish soon.

A good veggie burger can be hard to find.  This, my friends, is a good veggie burger.  I love that they have a crunch to them, like falafel, but without being fried, and I love how light yet filling they are.  This recipe is adapted from The Washington Post, and while it is called patties in the recipe, it can be adapted into a hefty burger, or a mini burger, and can be enjoyed many ways.

Is farro the new quinoa?  Does anyone care?  I do love all the whole grain and whole wheat varieties available these days.  Between quinoa, barley, bulgur, millet and farro there are so many textures and tastes to make great dishes from.  The combination of soft and sweet butternut squash with the nutty bite of farro works incredibly well in this dish.

Hello and Happy New Year!  I can't believe how long it's been since I've posted.  I don't know where the time has gone which is a complete lie I know exactly where it's gone.  We moved to a proper house in the suburbs (loving my new kitchen) and I'm now home full-time with two kids, busy cooking for myself and my husband, a toddler and a baby on solids.  Though I spend a lot of time in the kitchen, I haven't exactly had time over the past few months to try out new and exciting recipes.

Kid tested, mother approved.  Of all the vegetables, broccoli is definitely my daughter's favorite.  She has been known to snack on an entire bowl of cold, steamed broccoli while we all have a confused look on our faces.  But of course she's also a toddler, which means after I steamed a whole head of broccoli crowns this week she decided she was not that into broccoli.

Your typical peanut butter cookie, but with rich, dark chocolate chunks and a sprinkle of crushed sea salt.  A match made in heaven, with a gourmet taste.  I swear I'm doing more than baking, but I've already shared most all of the summer recipes I've been making.  If you're wondering what I'm doing when I'm not entertaining a toddler, nursing an infant, and maintaining the house, it's making basil pesto, lots and lots of pesto.  And sautéing swiss chard, or looking up a zucchini recipe.

I'm back!  With a bouncing baby boy, and a lot less sleep.  Life is more hectic with a toddler and a newborn, but so far it's been manageable (with lots and lots of help).  Now that the seasonal veggies are becoming more enticing and I've fully recovered I am back in the kitchen, whipping up dishes here and there when I can steal some time.  I decided to make some key limes bars for a BBQ this weekend as my mother in-law recently brought some key limes from Southern California.