A healthy, vegan recipe for sweet potatoes stuffed with broccoli, edamame, and a creamy Thai peanut sauce makes for a quick and easy weeknight dinner.
Wow, it’s been over a week since my last post. Lame Chris. Really lame.
This past week has been a total whirlwind. Cramming in a bunch of private music lessons after school (it’s NYSSMA prep time here in NY, which is an adjudicated solo festival for student musicians). Traveling to Tortola BVI (that’s British Virgin Islands) to chaperone the high school band trip. And now trying to play catch up on life and getting our house ready to put on the market.
I’ll share more details about the high school band trip and the whole selling the house thing soon. But it’s 6am and my brain is just barely in function mode. I’d rather have coherent thoughts to share all about my international adventures and domestic purging of a whole lot of crap we had no idea we even owned.
A healthier, skinny gluten-free fudgy brownie recipe using avocado, coconut sugar, and gluten-free flour!
I did it. I can finally say that I’ve baked with an avocado. Cross that off my bucket list.
Ever since seeing a bunch of my food blogging friends throwing avocados in all sorts of baked goods, I was strangely intrigued. Could that really work?
Needless to say, Asheley’s estatic. I mean, she’ll eat avocados straight up for dinner. Yea, she’s hardcore. Another opportunity for her to eat avocados makes for one happy home.
A gluten-free, healthy take on Buffalo Chicken Pizza with a pizza crust made out of spaghetti squash!
Good news! This is the last time you’ll be hearing about spaghetti squash for awhile.
Haha, I know, there’s been a lot of squash going on up in here. Luckily for you, I have the week off from work this week (one of the many perks of being a teacher), so I’ll be spending a bunch of time creating new non-squash recipes.
But listen, don’t go blaming me if you start going through with squash withdrawal. It may happen (it probably won’t). But it could.
Especially if you go making this pizza. It’s good. Dangerously good.
A gluten-free, vegetarian, and healthy pizza crust alternative using spaghetti squash! A creative and unique way to cook with spaghetti squash!
“Another spaghetti squash recipe?!”
Yea, yea, I know. Some of you might be sick of the whole spaghetti squash marathon that’s been going on lately. Someone in the photography group I co-lead at church told me that she was indeed ready for us to move on past the whole spaghetti squash canon of recipes.
She did, however, also say that making a pizza crust out of spaghetti squash sounded pretty darn intriguing, and that she would entertain the idea of at least seeing this one last spaghetti squash post before I agreed to fast forward to something a bit… less squashy.
And since I’m still going strong on my “operation stop being a fatty” mission, I want to be able to eat pizza and not hate myself after. A healthy vegetarian faux-pizza crust that actually tastes good is a huge win in my book.
Oh, and some good news. I’m back in one-derland. That’s right. I’ve broke back through the 200 pound barrier and have lost 19 pounds so far. And I ate this pizza several times. Boom.
A gluten-free and vegetarian recipe for Southwestern Stuffed Sweet Potatoes, topped with a healthy avocado crema made with greek yogurt.
Wait a second… this looks a lot like that succotash and avocado crema that was on top of the Southwest Spaghetti Squash.
Asheley really loved that spaghetti squash. But we wanted to get all wild and crazy the other night and change things up a bit for dinner. Actually, not really. We just didn’t have any spaghetti squash in the house.
I wasn’t going back outside in the cold to go get one. And Asheley sure as heck wasn’t going either.
But the sweet potatoes I bought the previous week were staring at me from our little vegetable bowl on the kitchen counter.
An easy and healthy vegan recipe for a Thai-inspired spaghetti squash topped with broccoli, bok choy, edamame, and creamy peanut sauce.
It’s been a crazy couple of weeks.
Asheley and I enjoyed a rare outing to the movie theater for date night recently. Normally we just catch up on DVR or rent a movie through RedBox, but we were feeling extra crazy that night and splurged to see American Hustle. It may or may not have been due to Asheley’s minor obsession with all things Bradley Cooper.
We got home from the movies to find that a valve from our water heater broke and a whole lot of the carpet in the basement was squishing under our feet. This is where Asheley, my amazing and beautiful wife saved the day.
She had off from work the next couple of days anyway, so she got all Holmes on Homes on the situation, ripped up the carpet, removed the soaked carpet padding, rented an industrial fan and steam cleaner to dry and clean the carpet, and got a carpet guy to come over and re-lay the carpet down for us. All by herself. Isn’t she the best?
And then this past week, Asheley (and by pure association, I) enjoyed a lovely little vacation to the ER and then admission to the hospital. She’s totally okay and back to her normal self now, so no worries, but we literally just laid there (well she laid there and I sat in some ridiculously uncomfortable chairs) watching a bunch of movies. Specifically, The Internship (she has a thing for Vince Vaughn, too), Meet The Millers, and Last Vegas.
In some weird, backwards way, it was a way for God to say… okay you two. You are always working opposite schedules and rarely just sit and spend a lot of time together. Now you are GOING to just have a couple days to just be together. It was an odd, yet effective, extended date night.
A healthy, creative southwest spaghetti squash bowl topped with southwest succotash and avocado crema. So good you’ll forget it’s good for you!
Remember back towards the beginning of January when I announced it was time for me to stop being a fatty? It’s about time I give you an update with how that’s all been going.
My buddy Steve and I have been going to the gym several times a week before work. It’s hard rolling out of bed in the pitch black knowing full well it’s stupid cold outside. But we’re committed. He’s getting married in July and we need to look good in tuxes.
Weeknight take-out dinners have been replaced with strategic healthy cooking. All junk food snacks have been hidden from sight. And I managed to only take a single bite of those homemade brownie sundae klondike bars I made. That was the toughest moment of my “diet” so far. I had to dig down deep for some willpower.
And, in three weeks, I’m down 14 pounds.
Throwing a party to celebrate The Big Game? Here are all the football party appetizer recipes you’ll need to make food the center of attention.
Notice I didn’t use the word that starts with “S” and ends with “uperbowl?” Apparently the NFL has that word heavily trademarked. And sure, I know their legal team is never going to worry about little ‘ole Shared Appetite using their coveted title for The Big Game, but it’s at the very least a fun exercise to skate around using the “s” word.
Besides my Seattle-based blogging friend who obviously has a personal interest in the winner of this year’s football showdown, anyone else only really interested in an opportunity to get together with friends and nosh on food for several hours? Oh, and of course enjoy the myriad of creative multi-million dollar commericials
I wanted to take an opportunity to highlight some amazing-looking football party foods that I’ve been spotting on blogs I regularly read. My food-blogging friends, if you will. Click on the photos to go to their recipes, and please if you are planning on pinning a photo, do so from their blog so they get the credit
Enjoy The Big Game, and all the delicious food that goes with it!
This Winter Caprese Salad featuring slow-roasted tomatoes is an elegant and creative dinner party appetizer that can be made ahead of time for easy entertaining!
This past weekend Asheley and I voluntarily participated in a sleep deprivation experiment, also known as chaperoning our church’s middle school youth group on their Winter Weekend retreat. For many of the kids, it was their first time going away without their parents. And for middle school boys, apparently that means let’s eat as much junk food as possible and not shower all weekend. I smelled things I don’t think I’ll ever be able to erase from my memory.
But in all honesty, it was a wonderful experience for both the kids and us leaders. Watching kids interact with each other and forming friendships. Joining together with a whole lot of other kids from various churches in worship and game time. Having great, in-depth discussions about some difficult subject matter. It was a really great weekend.
And let’s just say that when we got home, Asheley and I enjoyed a long, LONG night’s sleep.
A sophisticated and elegant yet surprisingly easy recipe for Pasta with Braised Pork Ragu that will impress your family and friends at your next dinner party. Thanks to Le Creuset for providing me this braiser for recipe testing and for hosting our giveaway. As always, all views, opinions, and recipes are my own.
You’re hosting a dinner party or a big family dinner. You need a dish that is going to wow and impress everyone, but you don’t want to be standing over a stove all day. I’m with you. And here’s the answer.
I make this Pasta with Braised Pork Ragu at least a couple times every winter. I love it. The people I make it for love it. It’s hearty. It’s comforting. And it’s inspired by Mario Batali’s Taccozzette Con Stracotto at his NYC restaurant, Otto.
The magic within this Braised Pork Ragu actually happens when you are away from the kitchen. Yup, that’s right. You can go ahead and enjoy your time reading a book, taking a nap, watching tv, or maybe taking a nap while watching tv You just let the slow simmering dish do it’s thing, transforming from a bunch of ingredients into this luxurious, complex-tasting pulled pork ragu.