For awhile, I went through a frittata phase, then there was the chia bowl phase, followed by a bit of a smoothie kick… which brings us to my current morning trend: cookies for breakfast!
But before you think I’ve completely given up on myself, hear me out – these cookies are made with lots of good things – carrots, oats, flax, walnuts, pepitas, cranberries and QUINOA. Yes, carrots and quinoa – it almost sounds like a salad but I promise you these “healthier” cookies are so delicious and energizing in the morning. They’re also vegan, gluten free, and sweetened with maple syrup instead of refined sugars. They’re about halfway in between a muffin and a cookie – big, hearty and filling, but also sweet and nutty.
Let’s talk for a second about quinoa in cookies – I recommend that you use leftover quinoa here. I like to make a big batch of quinoa early in the week for easy toss-together lunches and dinners. Store your cooked quinoa in the fridge and that way when you’re ready to bake these cookies, it’s ready for you.
If you haven’t baked with oat flour before – it’s so easy. No need to go shopping for fancy flours, just blend your oats in a food processor for about a minute and you have oat flour. It’s gluten free but be sure to seek out certified gluten free oats if gluten is a problem for you.
Over here, my family is obsessed with these. They’re best straight out of the oven but they also freeze incredibly well (hence, my 1 cookie per day breakfast obsession).
Oh, and real quick, today is the last day to vote for us in the Better Homes & Gardens blog awards. I’d be so grateful for your vote!!
Today is also the last day to claim your cute FREE GIFT coasters with your cookbook pre-order. If you haven’t placed your order yet, click here to see more!
Currently, in Austin, SO many restaurants are opening all the time and our list of to-try places is growing at a rapid pace. It’s a fun problem to have. Our little city is hot on the food map, but sadly, some of our old favorite little go-to spots are closing. One in particular was a little wine bar called Mulberry. It was a tiny place with a big marble slab of a bar. The wine was good, the vibe was cozy, and the food was everything you wanted to eat on a Friday night without having to make a reservation or wait two hours in line.
The menu would change often, but one dish that I ordered for a few weeks in a row was roasted cauliflower with herbs, pine nuts, golden raisins and capers – a combination that was deliciously tangy, savory and a little bit sweet. I’ve recreated that combo at home a number of times – this time I tossed it with whole wheat shells to make it more of a full meal.
The day I shot this, I happened to have some A+ vegetables from the farmers market – adorable orange cauliflower and these gorgeous tatsoi greens. Since then I’ve been making it with regular cauliflower and baby spinach, which works equally well.
I used whole wheat shells here, which play well with the nutty roasted cauliflower and the (also nutty) hazelnuts. Last night, I made this with gluten free shells and walnuts which was also a winning combo.
It’s all tossed with olive oil, sherry vinegar, and a little sambal for spice. This is a pretty easy, fuss-free recipe that we’ve really been enjoying lately and I hope you do too!
Note: unless you’re making a half recipe, use a larger pan than is pictured in the photo at the top of this post.
This giveaway is now closed, but click here to enter our tote bag pre-order giveaway!
It’s Feb 29th which means that our book comes out in just one short month! To celebrate, we have a special little gift – if you pre-order the book by Sunday March 6th, you will also get a set of these super cute double-sided coasters! Five come in a set and supplies are limited so be sure to place your order today!
After you’ve placed your book order, fill out THIS FORM with your address and receipt info. And if you’ve already ordered the book (thank you!) no worries, you can still fill out the form to receive your gift. See the bottom of this post for full instructions & rules.
This giveaway is now closed but you can still pre-order the book:
In the US: Amazon / Barnes & Noble / Books-a-Million / Google Play
iBooks / IndieBound / Kindle / Kobo / Nook
In Canada: Amazon / Indigo
Special thanks to Trina of Make & Matter for designing these pretty coasters.
It’s Friday and it’s 5 o’clock somewhere – can we take a moment and cheers to that? These lemon ginger gimlets are the final recipe that I contributed to our Meals for Me & You feature on Anthropologie’s blog. I’m calling them “Gimlets with a Girlfriend” – so go grab your bff and mix these up tonight. Plus, lemon + ginger = “healthy drinking.”
A lot has been going on this week so, if it’s alright with you, I’m going to speak in bullet points today. Here are links to some random bits that I found delicious and interesting:
– This is crazy, but we’ve somehow been nominated for this Better Homes and Gardens Food Blog Award – if you have a sec, it would mean the world to me if you clicked over and voted!
– Yummy cauliflower rice recipes – those sushi rolls are calling my name!
– our book on Design Sponge’s Instagram! Thanks Grace!!!!
– The 10 Commandments of Taking Instagram Food Pics. Especially #5, ha.
– This springy cocktail is my jam.
– drooling over these Gluten Free Brownies.
– Loved Lindsay’s post about feeling jealous on the internet and 12 ways make it stop. Also, Camille’s post about digital detoxing.
– This Penguin Cocktail Shaker makes me so happy.
Happy happy hour! xo, Jeanine
Bubbled-Up Coupe Set, Langholm Cheese Knives, Penguin Cocktail Shaker.
There are certain foods that I eat for dinner all the time that never make it here. My favorite thai coconut soup is a 5 minute walk from our house and a hot slurpy bowl of mushroom pho is a short distance in the opposite direction. Both have been on my “to make some day” list for a long time. Well, friends, some day has arrived and this recipe was way easier to pull off than I had anticipated.
First things first – this is not an authentic pho recipe because (aside from eating a lot of it) I’m not exactly the most experienced in Vietnamese cooking. Also, I’ve simplified things here by skipping a few steps that were in the recipes that I consulted. I would have titled this “faux pho” if Jack had not rolled his eyes and insisted that the name would make for terrible SEO.
Authenticity aside, this a deliciously spiced hot bowl of noodles with hearty shiitake mushrooms and tender baby bok choy. A new favorite around here.
This recipe makes enough to fill two very large (and very cute) bowls. Double this to serve at least four.
For leftovers, double the broth and store it in the fridge. I would suggest adding the bok choy only as you’re ready to reheat and serve in order for it to retain it’s vibrant color.
Pictured: Soup Bowls