I had planned to have the tester site up by late March.

It’s now bordering on late April. And I’m currently 3 lattes deep at a favorite local cafe while frantically typing, photo editing and distracting myself with Facebook and videos of big cats doing really cute shiz.

I’m clearly the most [...]]]> So yeah.

I had planned to have the tester site up by late March.

It’s now bordering on late April. And I’m currently 3 lattes deep at a favorite local cafe while frantically typing, photo editing and distracting myself with Facebook and videos of big cats doing really cute shiz.

I’m clearly the most organized person you know. This technologically-steeped girl is all about pen and paper in the kitchen… And while I’d like to blame my sloth-like data entry tendencies on being busy, in reality it comes down to questionable time management. Like when I’m watching reruns of The IT Crowd while eating tortilla chips. Or re-reading Harry Potter for the eleventy billionth time when I should be doing yoga teacher training homework (and then doing yoga teacher training homework when I should be typing up recipes).

I’m a rockstar, what can I say?

*(Total aside, but I’ve been working on and writing for this super awesome public radio show you should know about– The Dinner Party. Check it out! And you’re welcome!)*

In exchange for your love and patience, here is a fast, tasty (and gluten-free!) recipe from my upcoming Trader Joe’s book.

So, if you applied to test, please have patience with me. And in the meantime, enjoy these tasty little morsels.

The TJ’s Organic Polenta is gluten-free and the Reduced Fat Mayonnaise is (bizarrely) vegan, so this appetizer is a win for any and everyone.

Garlic Herbed Polenta Fries with Lemon Aioli

For the polenta fries:
1 log of Organic Polenta, cut into 1/2 inch discs, then strips
2 tbsp. olive oil
2 teas. Trader Joe’s Garlic Powder
1 tbsp. Trader Joe’s Organic Dried Oregano
1/2 teas. sea salt

For the aioli:
1 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. lemon juice
1/2 teas. lemon zest
1/3 cup Trader Joe’s Reduced Fat Mayonnaise
salt and pepper, to taste

Preheat oven to 400. Line a baking sheet with parchment paper.

Prepare polenta slices. In a small bowl, combine the olive oil, garlic powder and oregano. Whisk to combine. Gently toss the polenta with the olive oil mixture and spread in an even layer on the prepared baking sheet. Sprinkle with sea salt. Bake for 35–40 minutes, flipping fries halfway through, until slightly browned and crispy on the edges.

While the fries are baking, prepare the aioli. In a small pan, heat the olive oil. Sautee the garlic for 2 minutes, to remove bitterness. Remove from heat to cool. In a small bowl, whisk together the garlic, lemon juice and zest. Add the mayo and mix until incorporated. Add the salt and pepper to taste. Keep refrigerated until use.

Serve the fries warm with the aioli.

Makes: 4 servings

Despite how quiet it’s been on the blog, lots of stuff has been going on at nom! headquarters (aka my house). Outside of the edible, I will finally be graduating from college (hallelujah!) at the end of this quarter and I recently started a yoga teacher training program– both very good things (on [...]]]>

Despite how quiet it’s been on the blog, lots of stuff has been going on at nom! headquarters (aka my house). Outside of the edible, I will finally be graduating from college (hallelujah!) at the end of this quarter and I recently started a yoga teacher training program– both very good things (on top of my rockin’ day job). And, in the world of food, I have some exciting news to share!

This week I had the opportunity to teach a class on vegan baking at the Nordic Ware outlet store here in the Cities. I had a great time presenting, meeting folks and, of course, feeding them.

At that class, I officially announced my upcoming cookbook, which I’m currently in the thick of working on.

*drum roll please*

My next book is the I <3 Trader Joe’s Vegetarian and Vegan Cookbook!

It’s true, my dependency on Joe’s has actually proven to be a professional asset. Not many addicts can say that! And, it’s a COOK book, so for those of you who have been patiently waiting for me to expand beyond the realm of sugar comas and pastry induced Type 2 diabetes, the time has arrived! The book will be out by the end of the year, so I’m in serious cooking and development mode and it’s fantastic. All of the Hawaiian shirts at my local TJs are becoming my BFFs, thanks to the serious R&D time I’m spending at the store (could I have fit any more acronyms in that sentence?).

That said, I am still heavy in recipe development, but need to start testing the recipes that I have already finished. If you are interested in testing for this book, please fill out this survey. Details about testing are in the survey, but feel free to let me know if there are any questions. Testing will start by the end of the month.

Trader Joe’s, baby!

*For those who are interested/concerned about the vegetarian aspect of the book– every recipe that is not already vegan, will have a vegan version of it available. By providing a book that appeals to a broader base I feel that I can take my love of TJ’s, in all its vegan-friendliness, and expose a greater population to it and to animal-free food in general.

So it brings me much joy to celebrate a holiday dedicated to them, if by “celebrate” we mean “forget about and eat an English muffin for breakfast”. Alas, there will be many pancakes [...]]]> My love of pancakes is deep and eternal. I’ll take them over waffles, any day. I’ll take them over crepes… most days.

So it brings me much joy to celebrate a holiday dedicated to them, if by “celebrate” we mean “forget about and eat an English muffin for breakfast”. Alas, there will be many pancakes in my future, so I’m not too torn up about it.

In recognition of this most excellent holiday, here are some breakfast suggestions, starting with one of my favorite pancake recipes: Cinnamon Toast Yum Pancakes.

You could serve these bad boys up with some Sundried Tomato Tofu Scramble or with a nice green smoothie on the side. You could make some glorious pancake sammiches, stuffed with veggie sausage and maple syrup. Or, just make some basic pancakes and smother with Blueberries and Cream Sauce.

If you missed out on pancakes this morning, like myself, remember– there is always brinner!

Challenge accepted, my friend. This was especially timely because I’ve been in a bit of a [...]]]> Blog reader Sher recently messaged me with a baking challenge of sorts. She was looking for a healthy, hearty breakfast cookie that she could feel good about giving her kids, but that they would actually, you know, eat.

Challenge accepted, my friend. This was especially timely because I’ve been in a bit of a baking slump lately. While I’ve been baking some good old standby recipes, I haven’t been feeling terribly inspired.

After playing around with a handful of ideas, I came up with these soft, chewy cookies that are just sweet enough to classify as a cookie, yet truly hold their own as a highly portable breakfast. Pair with a piece of fruit and perhaps some almond or hemp milk. I promise they will make getting out of bed easier.

Breakfast Cookies

1 cup rolled oats
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour (can use more WWW flour)
2 tbsp. evaporated cane juice (or other granulated sugar)
1/2 teas. cinnamon
1/2 teas. baking powder
1/4 teas. salt
2 very ripe bananas, gently mashed (you want some lumps)
1/2 cup almond butter
1/4 cup vegetable oil
2 tbsp. maple syrup or agave
1/4 teas. vanilla
1/3 cup raisins

Preheat oven to 350. Line cookie sheets with parchment.

In a small bowl, combine the oats, flours, cane juice, cinnamon, baking powder and salt. In a large bowl, combine the bananas, almond butter, vegetable oil, maple syrup and vanilla until smooth. Add the dry ingredients in batches, including the raisins in the last batch, and mix until dough comes together and the dry is incorporated.

Spoon out the dough into large, 2 tbsp. sized balls onto the parchment. Flatten slightly. Bake for 16–18 minutes, or until set and lightly brown on the edges. Let cookies cool on the sheet, on a cooling rack, for 10 minutes before transferring cookies to rack.

Makes 12 extra large cookies or 24 regular sized cookies (reduce bake time to 10–12 minutes for regular sized cookies).

*Mix it up with peanut butter and chocolate chips in place of the almond butter and raisins.*

Any other baking challenges out there?

Ah, 30 Rock. You win some and you lose some, but dammit when you win, you win big. (Although my all-time favorite is Werewolf Bar Mitzvah.)

One [...]]]> My muffin top is all that,
Whole grain, low-fat
You know you want a piece of that,
But I just want to dance

Ah, 30 Rock. You win some and you lose some, but dammit when you win, you win big. (Although my all-time favorite is Werewolf Bar Mitzvah.)

One of my brothers recently celebrated a milestone birthday and so I wanted to make him something extra special. In our family, this equals elaborate breakfast spreads. Normally I’d fancy the place up with some crepes or waffles, but Ted is a savory man and while I don’t always understand it, I can respect it.

That’s where these little morsels come in. They have quickly become a beloved staple item that is so delicious, even my raging sweet tooth backs down and bows in their presence.

Do not be fooled by their understated appearance. These are savory muffins. Truly a tender, moist muffin, they are not misshapen scones or lazy biscuits. True to all that is muffin-topped and holy, these morsels are full of savory goodness and beg to be slathered with Earth Balance or to be split and stuffed with veggie sausage.

If you make them, your muffin world will be rocked. You have been warned.

Savory Muffin Madness

2 cups unbleached all-purpose flour (you can easily sub white whole wheat or spelt)
2 tbsp. organic cane sugar
2 teas. dried oregano
1 teas. dried garlic powder
1 teas. baking powder
1/2 teas. baking soda
1/4 teas. salt
1 1/4 cups milk of choice
1/4 cup oil
1/4 teas. mild vinegar (white or apple cider)
3/4 cup shredded vegan mozzerella or cheddar cheese (I recommend Daiya or Teese)
1/4 cup chopped sundried tomatoes

Preheat oven to 400. Grease and flour a standard sized muffin tin.

In a small bowl, combine the flour, sugar, oregano, garlic, baking powder, baking soda and salt. In a large bowl, combine the milk, oil and vinegar. Let sit for a minute so the vinegar can do it’s thing. Whisk in the cheese and sundried tomatoes. In 2 batches, incorporate the dry ingredients into the wet, mixing until just combined.

Spoon out the muffin batter into the prepared pan, filling to just under the top of each cup. Bake for 14–16 minutes or until a toothpick comes out clean. Let muffins cool in the tin, on a rack.

Store leftover muffins covered at room temperature. Yields 11–12 muffins

What shame you ask? Well, remember my New Year’s cleanse. Yeah… well… it didn’t go over so well.

The best laid plans, I tell you.

BUT! There is good news. I’m keeping the details under wraps for awhile longer, but I am currently working [...]]]> Here I am, hiding my shame behind a cute cat picture.

Bindhi is technically from Phoenix, so she’s still undecided on this whole “snow” thing.

What shame you ask? Well, remember my New Year’s cleanse. Yeah… well… it didn’t go over so well.

The best laid plans, I tell you.

BUT! There is good news. I’m keeping the details under wraps for awhile longer, but I am currently working on my 4th cookbook, to be out late this year! Yay! I will probably start recruiting testers in March, so keep your eyes open.

Otherwise, I promise to actually start posting about, you know, food again soon.

How are you resolutioners holding up? Anyone still on track?

1.) It’s not actually my recipe
2.) It’s not so much a recipe as it is food assembly

Alas, it’s in alignment with my cleanse. Oh yes, and it’s delicious.

I used this recipe, but [...]]]> So this is a quick Treat of the Week that I feel is a cheat because:

1.) It’s not actually my recipe
2.) It’s not so much a recipe as it is food assembly

Alas, it’s in alignment with my cleanse. Oh yes, and it’s delicious.

I used this recipe, but added some lime juice and zest to the mix– delicious! These tasty morsels and hitting the spot when the chocolate cravings kick in. Plus, we all know that I have a soft spot for pistachios, so that doesn’t hurt either.

Do you have any simple sweet treats from nature that you turn to?

When’s the last time I’ve posted a real food recipe? [...]]]> Well, I’m usually not one for New Year’s resolutions (although, the interwebs might say otherwise). However, this year, when my future sister-in-law (F-SIL®*) suggested this cleanse, I eagerly signed on. Our motto for the year: work hard, eat clean and talk dirty!

When’s the last time I’ve posted a real food recipe? Hmm… a long time. I’ve been living off of convenience foods and weird meal plans for too long. What a better time to recalibrate and spend some quality time with my lovely family?

Today, I prepped by roasting veggies.

Acorn squash

Beets and sweet potatoes

Goo that is currently drying into flaxseed crackers

I also roasted a butternut squash… and then realized that I have a lot of beta carotene going on this week. I guess my initial goal is to avoid turning into George Hamilton this week.

Additional color will be added to my rainbow by way of green smoothies, lots of fruit and some roasted bell peppers, cauliflower and tahini.

I’m working up some other tasty treats to add throughout the week.

What kinds of goals are you guys working towards this year?

*I can’t take credit for F-SIL® (pronounced “eff-cil), as my brother coined the phrase.

And I don’t.

So, instead I’m going to repost two tasty recipes that are not only delicious and healthy, but will also help revive your liver after [...]]]> Every year I promise myself that I am going to make some amazing culinary feat of deliciousness involving black-eyed peas to blog about for New Year’s Day.

And I don’t.

So, instead I’m going to repost two tasty recipes that are not only delicious and healthy, but will also help revive your liver after your New Year’s Eve celebrations.

First we have the Mighty Minestrone Soup, which is a great platform to use up assorted veggies from your fridge.

If you’re too hungover short on time to wait for the black-eyed peas to cook up from dried, try this vibrant green soup, subbing canned black-eyed peas for the white beans.

Have a safe and happy New Year’s!

Click here more information on the history of eating black-eyed peas on New Year’s day.