Celebrate Cinco de Mayo in style with this creative and unique Baked Brown Butter Churro Donut recipe. Be prepared to become addicted to your donut pan.
My biggest win in life. Landing Asheley as my wife.
My biggest failure. Not getting a donut pan sooner.
Seriously, this little piece of metal might just have changed the course of my entire life. I suddenly have renewed energy and a deeper sense of existence on this planet. It’s a big deal.
And while the rest of my blogging cohorts were flaunting whimsically creative baked donut recipes for months now, I was stuck without, dreaming of the day I could finally make my donut debut. And that day is today. With these Baked Brown Butter Churro Donuts. Woot.
A super flavorful, lightning fast weeknight dinner recipe for Pineapple Teriyaki Salmon topped with Pineapple Habanero Salsa!
I’m beyond pumped. It’s Friday. It’s the last school day before our week-long spring break. And, the icing on the cake… it’s time for a sweet spring entertaining giveaway! More on that below. But, first…
There are big plans for this upcoming week off. Recipes will be tested. Boxes will be packed (we sold our house and are officially in contract. Woot!). And entertaining will happen frequently.
We love to entertain. In fact, the whole reason (well, most of the reason) we are moving is so that we can find a home with an open floor plan that will allow us to host large holiday dinners and have all our friends over for legendary parties.
One thing that I have never made when entertaining, though. Fish. I blame my dad. He refused to eat it, so my mom never made it. And even though I’ll happily order seafood out at a restaurant, it’s yet to infiltrate my cooking all that much.
Until now. I’m a man on a mission. Cook and eat fish, once a week. Because really, when we entertain, I want to be able to make some impressive dishes using fish and not get all anxious and worried about whether or not I know what I’m doing. So, time to start practicing.
A vegan, paleo, and dairy-free recipe for 2 ingredient Acai Banana Ice Cream! Quick, easy, and best part… it’s healthy!
Remember how I told you about A.B. Biagi gelato in NYC?
And remember how I said he had two really amazing vegan options at his SoHo shop?
Please say yes, even if you need to lie a bit. Thanks :)
One of those vegan ice cream options was this super creamy, smooth, and intensely flavored Acai Banana.
And when I figured out that you can make ice cream just by processing the bejeebus out of frozen bananas in the food processor and whipped up this Paleo-friendly Nutella Banana Ice Cream, I knew acai-banana also needed to happen.
Besides being vegan, it’s also a paleo-friendly and dairy-free ice cream option. Woot. Woot.
Make DIY fruit roll-ups at home with just 4 ingredients! This homemade Spicy Strawberry Fruit Leather recipe is easy, healthier than store-bought, and great for snacking!
I’ve been dying to tell you this for two weeks now. It’s been tough to keep a secret, but it was necessary until the official documents were all signed and confirmed.
Our house is officially in full contract. Here’s the crazy thing. We found a buyer just five days after our house was put on the market. Isn’t that crazy?? God is good. Like, crazy good.
Now we begin the super cool process of looking for a house to call our home. I bought this place before I met Asheley, so we’re excited to find OUR home. Together.
…although, side note: it’s a lot easier to buy a house when your single. The list of “needs” and “wants” goes up exponentially when you have a 2nd party involved.
An incredibly easy and addictive side dish for Honey Sriracha Roasted Brussels Sprouts that finally gives this underrated vegetable the respect it deserves.
Do you know what’s messed up?
Brussels sprouts. Specifically, that they don’t get the respect they deserve.
Like, seriously. Who decided that carrots and broccoli should get all the attention and made them king of the vegetable kingdom? Messed up, pure and simple.
Brussels sprouts are freaking delicious. Especially when you let them get all golden-brown and caramelized through the insanely difficult and ridiculously time-consuming roasting process. Kidding. Roasting vegetables is the easiest kitchen skill ever. Seriously. Through them on a sheet pan. Place in oven. Done.
A super easy vegan and paleo-friendly nutella banana ice cream recipe using just two ingredients! No cooking or ice cream machine required!
A million dollars. Six-pack abs. A day without sitting in traffic.
All things that I know exist, but I’ve never experienced. And if I had to guess which one I never will… definitely the abs. There’s way too much, ahem, insulation covering them up.
Something else that’s pretty hard to come by? Dude food bloggers. There aren’t many of us, but we’re pretty freaking awesome. And when one dude comes across another dude’s food blog, we stick together.
A quick and easy recipe for homemade gluten-free blueberry almond granola with chia seeds! It’s healthy and uses brown rice syrup instead of sugar!
I’m a dinner and dessert kind of guy. Breakfast has always been just a required gateway to get to actual enjoyable eating.
Well, that’s not entirely true. Growing up, every Monday, Wednesday, and Friday, we would scarf down one of my mom’s chocolate chip muffins. A muffin that, even with her recipe, I can’t seem to fully replicate. It’s the only breakfast I would ever get excited for.
Cereal, no way. Pancakes, only if they were studded with a generous amount of chocolate chips. And don’t even get me started on the whole “breakfast for dinner” thing. My mom tried that once. And only once.
And now, even as a grown up (and I use that term loosely), I’m not a breakfast person. Asheley’s not either. So we’ve been in this greek yogurt phase for a while now. And after seeing this awesome looking granola recipe on my blogging friend’s site Kitchen Apparel, I figured it was time to dress up our lame breakfast and be a little more sophisticated.
Just greek yogurt, eh. But greek yogurt with a handful of some healthy, gluten-free blueberry almond granola with chia seeds. Now that’s a breakfast that we can both feel… grown-up about.
Unless there are my mom’s chocolate chip muffins on the table. Then screw granola.
A healthy and creative slow cooker recipe for Thai Coconut Chicken stew featuring bok choy, sweet potato, grape tomatoes, and quinoa.
There is definitely no shortage of crappy slow cooker recipes out there. I know. I said it. But it’s true. Case in point, I tried making a veggie lasagna in the slow cooker. It sounded like it was going to be great. I guess I should have known. It was beyond terrible. Asheley wouldn’t even eat it, and she loathes wasting food.
I totally made up for that #recipefail with this Thai Chicken and Coconut Quinoa Stew. The wife was happy. Chris was happy. Life is good.
And I felt pretty good about jumping on the quinoa train. All my food blogging friends have been using it like crazy and I was feeling super left out. It took me back to my elementary recess days when I was the last kid picked for kickball.
Just kidding. I was freaking awesome at kickball. Us pudgy kids had some serious kicking power.
An incredibly quick, easy, and healthy copycat recipe for Trader Joe’s Spinach and Kale Greek Yogurt Dip.
I’m Chris and I suffer from Type A personality.
Planning excites me. Organization is a beautiful thing. The only thing that frustrates me more than waiting for someone running late is being that person running late.
I’m secretly jealous of people that can travel without an itinerary that was carefully and personally planned out months ahead of time. What do you mean you just figure it out when you get there?!
This weekend was tough for me. I had grand plans to cook all weekend long, try out lots of new recipe ideas, and photograph like crazy. But then the phone calls started rolling in. So and so realtor wants to show your house to their client at __pm.
Over. And over. And over.
I know, I’m incredibly blessed and thankful to have people so interested in seeing our home. We know that each showing brings us closer to this new chapter in our lives of buying a house together. But at the same time, it’s a wee-bit unsettling to have your plans be in a constant state of limbo all weekend. My fellow Type A friends completely get it, haha.
Needless to say, there was barely any action in our kitchen this weekend.
A hearty and healthy rustic Tuscan-style soup recipe that is quick to impress and incredibly easy to make, featuring kale, sausage, and white beans.
You know the feeling. Super busy. A bit stressed. About a bajillion different time-consuming projects and life events descending upon you all at one time.
Yea, that’s Asheley and I right about now. I’m not complaining though. It’s all… or at least mostly… all good stuff.
Probably the biggest life update for Asheley and I right now is that our house is officially on the market. It’s a weird feeling seeing the for sale sign on the front lawn and having random strangers look through and judge your home. And trying to keep the house in perfect clean condition at all times for last minute surprise showings is kinda annoying. What do you mean there can’t be any dishes in the sink? Our kitchen table can’t also function as a dumping station for all our mail?