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I grew up eating my grandmother’s split pea soup, and it’s one of the first things I learned to cook when I moved away from home. For this version, I omitted one harder-to-find ingredient so I can make it without a trip to a specialty store!
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I’m quick to jump at any chance I can get to pack more veggies and fruit into meals and snacks. Of course there are salads and smoothies, but the other surprisingly easy way to do this is with baking. Quiche, casseroles, bread, and muffins have all become fair game.
But whatever it is I’m baking with veggies or fruit, it reaps a big benefit from adding one extra step to my cooking process.
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Every morning, almost on autopilot, I make a smoothie — tossing spinach, ginger, lemon, and apple into my blender, along with a splash of coconut water. Then came the morning when I opened the fridge and realized I was completely out of apples, so I took to the freezer, hoping I had something lurking in there that would work as a worthy substitution. Perhaps, weeks prior, a more industrious version of myself stuck something in the freezer that could work here.
There, tucked in the corner next to the bag of broccoli and a half-eaten container of Talenti sorbet, was just the thing that would save this potential smoothie fiasco.
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If your winter meals are starting to look a little beige, this vibrant berry smoothie is here to help. Grab some frozen berries, an orange, some Greek yogurt, and coconut water – let’s make something delicious for breakfast.
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This slow-cooker mac and cheese is so easy that it feels like it can’t possibly be right. Dry pasta, milk, and cheese go in, and a few hours later, you’re scooping warm macaroni and cheese onto your plate.
Ready for a little magic in your dinner? Let’s take a look at how this macaroni and cheese can be yours.
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My husband and I recently took our 3-year-old out for burger night at our favorite local restaurant. We wanted to take advantage of the reduced prices — and sometimes, on a random Wednesday, it’s just nice to have someone else do the cooking. Of course, I packed a tote full of books and crayons to occupy our girl, but the key to a stress-free dining experience with a tot in tow often requires a bit more thought. Here are three ways we keep eating out enjoyable for the whole family.
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I have nothing against regular french fries, or even sweet potato fries — you’ll definitely never catch me saying no to either one of them. But fries don’t have to be synonymous with potatoes. In fact, you can easily turn just about any vegetable into fries that are crunchy and delicious.
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A couple weeks back I asked you to film and share your favorite Primal Blueprint recipes for a chance to win $1500 in gift certificates to US Wellness Meats. This particular contest has always been a 21-Day Challenge staple, but this year, I upped the ante by moving the contest over to Instagram, thus limiting videos to just 15 seconds each. The response was nothing short of amazing, as you guys came through with 35 top-notch entries!
Picking a short list of favorites was challenging, so the Worker Bees and I threw our favorites into a pot and chose the first five. I’m telling you, all of this year’s submissions were pretty amazing.
While there can only be one winner, I want to give a huge thanks to everyone that took the time to submit a video. I hope you had as much fun making them as we had watching them!
Watch all the videos in the playlist below, then vote for your favorite in the poll at the bottom of the page.
Voting will close and a winner will be announced at 4 pm PST, Wednesday, January 27.
A video posted by Colleen Sarantakis (@sarantakic) on
To check out the complete playlist on Instagram (and I HIGHLY suggest you do), click here.
Note: There is a poll embedded within this post, please visit the site to participate in this post’s poll.
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I just wiped the dust off my old Classic French Cooking notebook — the rickety old binder they gave me when I started class at The French Culinary Institute (now known as the International Culinary Center) 10 years ago. I still have it. The pages are yellowing, and the recipes are a little stodgy, but I’d figured it was worth keeping. I hoped that someday it would prove to be useful, and I was right.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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