Ok readers, I have an idea about how we deal with the gluttonous overindulgence of the past few weeks. Ready? Amnesia. We didn't eat it. And, for that matter, we didn't drink it either. Clean slate. So what are we eating today? Tomorrow? I was thinking something we made at home. Isn't that half the battle? Eating food you make yourself have a better shot of being more healthy. Also, I was thinking we pack what we're eating with vitamins since we're all trying to boost our immune system this time of year. Foods like beta carotene-rich sweet potatoes, vitamin C-jacked kale as well as the live cultures found in yogurt that mop out the digestive system. Sounds like a good start, doesn't it?
Next week we're bringing you more inspiration for school lunches, snacks and easy dinners. You know, the usual stuff that will help you survive the first official week back in the grind. In fact, if you're looking for ideas to make the transition easier, try making a batch of these Ham and Cheese Muffins to throw in lunch boxes or for snacks. You may also want to whip up a batch of this Vegetarian Chili so you have a dinner waiting for you when you get home.
We can't wait for all the delicious recipes 2015 promises. If you have any special requests, please let us know. Read more
I never touched a Brussels sprout until I was in my 30s so it always amazes me that Scarlett has loved the little cabbage since she was a wee 5 year old. I wish I could take the credit for her adventures with sprouts but I can't. She's just naturally curious about food and, to be honest, a bit of a brown nose–She refuses to not like something her dad loves. I don't really care what motivates her, I just love that she enjoys the fiber and vitamin c-rich food.
Okay, eagle eyes, this is not a cookie recipe! But for something as impressive as these chocolate bark variations, it was too easy for me not to share it with you in the run up to the holidays. If you've got people coming over this weekend or early next week, this is a pretty impressive sweet to lay on them after dinner or a gorgeous treat to wrap up in a small tin.
I was a bit nervous to make bark as I have limited experience working with chocolate. But after spending some time reading what David Lebovitz and Stephanie Jaworski have to say, and taking a walk down the street to the awesome Soma Chocolate to pick up some spectacular ingredients I felt prepared. What turns out to be the only tricky part is tempering. So, when you buy a nice bar of chocolate and it's a bit cool to the touch, it's shiny and doesn't melt the second you touch it — that's because it's been tempered. When chocolate looks dusty or grey? It's not bad, it's that the cocoa butter has just risen to the surface. You could absolutely make bark without tempering it, but it wouldn't be quite as glossy and or have the nice snap you get from tempered chocolate. Read more