Chocolate Peppermint Cups

Easy chocolate peppermint cups recipe from Jessica Murnane's new cookbook, One Part Plant

I inherited a major sweet tooth—for chocolate. I prefer dark chocolate that falls between milk chocolate and bitter-dark. Even better when it’s crossed with peanut butter, caramel or mint. Toffee, coconut or honey bits make me weak in the knees. Go ahead, stir in some puffed quinoa or chili powder or chai tea.

Have you ever tasted olive oil with dark chocolate? I’m into it. For all of my enthusiasm for chocolate in its many forms, it’s kind of funny that I haven’t tried making more chocolate treats.

ingredients

That’s why I got excited when I found this recipe for honey-sweetened chocolate peppermint cups in Jessica Murnane’s new cookbook, One Part Plant. They require only four ingredients (three, if you drop the flaky sea salt), about ten minutes of prep, and thirty minutes in the freezer.

I dog-eared quite a few recipes in Jessica’s new cookbook to make, like the za’atar swirl bread and easy spicy miso soup. Most of them, like the baklava-ish toast, are super simple and seem perfect for busy weekdays.

Continue to the recipe…

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5 Habits of Healthy Eaters

Zucchini 'Noodle' & Pesto Salad

There aren’t many things I’d go back and change about my life if it was possible. I’m a firm believer in the idea that there is value in all our life experiences. Even the things that seem really ‘shite’ at the time.

But there is one thing I wish I’d figured out at a much younger age…

The power of habits.

I wish I had known that habits are the key to putting healthy eating (and other parts of life) on ‘autopilot’. I wish I’d known that habits make healthy choices second nature so you don’t have to ‘think’.

It would have saved me so much struggle, effort and pain.

But at least I know now. And so do you!

So if habits are the key to making healthy eating almost fool-proof, it begs the question ‘Which habits Jules?’

My Top 5 Healthy Eating Habits

1. Eating real food.
The rate of obesity has increased at the same rate as our consumption of processed factory food. Coincidence? I think not.

So what is real food?

Michael Pollan recommends not eating anything your grandparents wouldn’t recognize as food. But that would rule out sashimi for me! I prefer to think of real food as anything that you can buy without an ‘ingredients list’ on the pack.

2. Having a shopping habit.
No, not retail ‘therapy’… Shopping for food. If you’re going to be cooking real food, you need ingredients in the house.

Basically once a week I do some sort of food shop. Usually on a Thursday for the supermarket or the fresh produce market in Canberra. Or on Saturday for the farmers market where I stock up on fresh veg and meat direct from the farmers so I know it’s been raised humanely.

More recently, I’ve been able to do some of my ‘shopping’ for fresh herbs and veg in my garden – but we’re a long long way from self sufficiency in that arena.

3. Eating low carb.
With my gestational diabetes I was already in the habit of keeping my meals as low carb as possible. And after learning that unlike most women with GD, my diabetes had decided to hang around for good, I’ve just kept going with the low carb thing.

To be honest I really enjoy eating like this. I find the less carbs I eat the less I want to eat them. Plus I’d much rather have healthy stable blood sugar than a bowl of pasta any day.

4. Eating LOTS of fat.
If you’ve tried eating low carb and have struggled it was probably because you weren’t eating enough fat. Basically we can either burn carbs or fat for energy. If you choose to avoid the blood sugar roller coaster that comes from eating carbs (especially if you’re diabetic) then you need fat.

My favourite fats are home made mayo, grass-fed butter, olive oil, home made chilli oil and coconut oil.

5. Mindful Eating.
Want to know the easiest way to enjoy your food more AND avoid over eating? It may sound like it wouldn’t help, but I’ve found eating mindfully makes a world of difference.

It takes some practice but it’s a habit I highly recommend you experiment with. I have two techniques that really help.

First I focus on chewing. When I feel the urge to swallow I get myself to chew a few more times.

The second technique I learned from my friend Darya Rose is to wait before there is no more food in my mouth before loading up my fork for the next mouthful. So when I pick up my fork I try and remember to check that my mouth is empty.

Simple and soo effective!

Need some help with your healthy food habits?

Well you’re in luck!

Registration for my online cooking program ‘The Healthy Meal Method’ is still open for a few more days.

It’s a 6 week online training program that teaches simple healthy cooking habits.

It arms you with simple tools and strategies to help you make real lasting changes to your life so you can ‘eat well, be well’ with minimal effort.

For more details go to:
www.thestonesoupshop.com/hmm/

Note: Doors close 3 March 2017.

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Zucchini 'Noodle' & Pesto Salad-2

Zucchini ‘Noodle’ & Pesto Salad

This is going to sound like a big call but I’m willing to ‘go there’ anyway. This was my favourite thing on our table this Christmas. Yep better than the deep fried turkey – although only just. Man was that one tasty turkey. But back to the salad, it has such freshness and vibrancy yet the noodles provide the comfort you’d normally expect from a bowl of spaghetti. I’ve been serving it mostly as a side salad this Summer but it would only take a poached egg, some sardines, a generous handful of shaved Parmesan or a little cooked chicken to turn it into a meal.

And another thing I love about this salad is that it’s not a ‘delicate flower’ that will wilt if you don’t serve asap. It’s actually happy sitting around at room temperature for an hour or so. And the leftovers keep really well in the fridge!

enough for: 2 as a side
takes: 15 minutes
2 medium zucchini
6 tablespoons pesto
2 tablespoons lemon juice
bunch basil, leaves picked
handful pine nuts

1. Cut zucchini into spaghetti-like noodles using a spiralizer, vegetable peeler or mandoline. Sprinkle with some fine salt and stand for a few minutes to soften.

2. Combine pesto and lemon in a large bowl.

3. Toss zucchini noodles in the pesto dressing along with the basil. Taste and adjust seasoning with more salt or lemon, as needed.

4. Serve with pine nuts scattered on top.

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Variations

dairy-free – use a dairy-free pesto or basil oil.

carb lovers / more substantial – toss in some torn sourdough croutons, boiled new potatoes or cooked spaghetti.

complete meal – add some protein like poached eggs, some sardines, canned tuna, a generous handful of shaved parmesan or feta, or a little cooked shredded chicken.

different herbs – if it isn’t basil season use flat leaf parsley, mint or some salad leaves instead – you just want some leafy fresh greenness.

different nuts – pine nuts can be expensive so feel free to use almonds, brazil nuts or cashews instead.

nut-free – skip the pine nuts or use shaved parmesan, crumbled feta or slices of fresh goats cheese instead.

Big love,
Jules x

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ps. Not sure if The Healthy Meal Method can help you?

Here’s what Julia and Nancy said about their experience…

“After using HMM I am enjoying cooking more simply and wasting less food, which saves lots of money. I am more organised and plan meals around using the most perishable items in my fridge first. HMM is great for anyone who enjoys food. It takes the stress out of cooking, especially for busy people, including families.”
Julia, HMM Student

“I am almost 60 y.o. and until now had no consistent shopping habits or plan. I knew what was healthy but not how to make it simple. I am thrilled to have found an approach that deals with habits so well. I’ve given myself permission to keep it simple and use the recipes as templates for adaptation.”
Nancy, HMM Student.

pps. Here’s the link again:
www.thestonesoupshop.com/hmm/

Note: Doors close 3 March 2017.

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My Favorite Chia Seed Pudding

This simple orange chia seed pudding recipe is so healthy and tastes amazing. Enjoy it for breakfast or as a snack. Gluten free.

I owe you a follow-up on last month’s farmers’ market bowl. When I shared that I have been struggling this winter, I received so many thoughtful responses and heard from a lot of you who have been in the same boat. On your urging, I made an appointment with my doctor to check my iron, thyroid, vitamin B levels and so on—fortunately, all the results turned out normal.

It seems I am just seasonally affected. Solar-powered, if you will. My doctor said that most American women are low or deficient in vitamin D3, so I’ve started taking supplements (she recommended 2,000 IU/day). What has helped the most, though, is sleeping with my blinds partially open, so I get a blast of sunlight every morning. I’m not a morning person, and this new apartment’s black-out blinds are just too effective!

chia pudding ingredients

If you’ve been feeling sluggish this winter, I recommend getting a good dose of sunlight right when you wake up. Whether that’s by opening the bedroom blinds or eating breakfast next to a sunny window, I think it’ll help. I’m also trying to accept that different seasons offer different energies. Maybe I just operate a little slower in the winter, and that’s ok. Maybe you can relate.

I wanted to share my new go-to breakfast recipe today—chia pudding. I’ve not been a fan of chia puddings in the past (this creamy blended treat being the sole exception), but I crave this vanilla-orange chia pudding. It tastes like sunshine in a bowl. The best part is that you can make individual servings today, and enjoy them all week long.

Continue to the recipe…

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Mexican Quinoa Stew

This hearty vegan quinoa soup will fill you up but won't weigh you down!

Sometimes I get really excited about a recipe because it sounds delicious, but it almost seems too easy—do you know what I mean? Like, am I about to get duped here? Am I going to end up with a so-so meal? Maybe I’m too skeptical, but I’ve been let down before.

This soup sounded both delicious and easy, and it proved to be even better than that—it’s amazing! And so easy! The recipe comes from my friend Megan’s brand-new cookbook called No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day. All of the recipes are vegetarian (mostly vegan) and gluten free, with short ingredients lists and prep times.

no excuses detox book by megan gilmore

I love Megan’s approach to detoxing—the term often makes me think of scary juice fasts and extreme measures, but there’s nothing extreme about this book other than the ease of the recipes. She shares simple recipes made from whole foods that support your body’s natural detox mechanisms.

Plus, she shares tons of real-world tips on how to eat well when you’re short on time, money and energy. Megan manages to run a blog, write cookbooks, work as a greeting card designer, and raise two adorable kids all at the same time. She definitely has a few tricks up her sleeves and doesn’t let excuses get in the way. I’m the queen of excuses, so I’m taking notes.

Continue to the recipe…

The post Mexican Quinoa Stew appeared first on Cookie and Kate.

4 Keys to Healthy Meals

Roast Broccoli & Chicken Caesar Salad-2

1. Healthy Habits

As you probably know from first hand experience, when it comes to eating healthier, change is really hard if you’re relying on will power.

This is because we only have a finite amount of willpower each day. As the day wears on, our will power reserves get depleted which is why it can be so difficult to exert self control when we’re tired.

So what’s the alternative? Habits.

By focusing on building healthy everyday habits, you automate your decisions. This way eating healthy isn’t something you battle with at every meal, its on autopilot so healthy choices become effortless.

2. Your Pantry

I grew up on a sheep farm and the closest supermarket was a 40 minute drive away. So the concept of a well stocked pantry is something that comes naturally to me.

Just the knowledge that I am prepared saves a heap of stress AND it means I can usually find something to make, even on nights when I feel like I don’t have the energy to cook.

We’ll be covering a detailed step-by-step guide to setting up and actually using your life-saving pantry / fridge / freezer in the Healthy Meal Method which I hope you’ll join me for.

3. Investment Cooking

There’s a ‘secret’ weapon I’ve discovered for avoiding waste, an idea I stole from the restaurant world.

Chefs call it ‘mise en place‘ but I think of it as ‘investment cooking’. It’s where chefs prepare ingredients up to the point where they’re ready to be used during food service.

It may be as simple as washing and chopping vegetables. Or more complicated like roasting veg or cooking up a big pot of lovely lentils.

The main benefit in a restaurant (and your home!) is that it makes it quicker and easier to get food on the table after the customer has ordered (or got home from work!). It also usually extends life of fresh produce.

This is a key component to the ‘Healthy Meal Method’ which is why I’ve included step-by-step plans to get you into the habit of ‘investment cooking’ on a regular basis.

And the best news is, it can take as little as 1/2 an hour a week to make all the difference.

4. The Art of Adaptation
(Learning to Cook with What You Have)

They say there are 2 types of cooks: those that like to follow recipes and those that consider a recipe to be nothing more than a gentle suggestion.

Which camp do you fall into?

These days I’m definitely a recipe-is-just-for-inspiration type of cook. But it wasn’t always the case. When I first started to get into cooking in my early 20s I always followed the recipe. As my confidence grew, I began to tweak a few things here and there.

Then during my wine making days, I started leaving recipes behind. Each week, I’d go the the local farmers market and buy whatever looked good. During the week I’d experiment and cook from the heart based on the ingredients I had in the house. It was liberating and so much fun!

Don’t worry, I’m not saying it’s wrong to follow a recipe. But there can be a few problems with a recipe-centric approach to cooking on a daily basis…

Thankfully, the art of adaptation is a skill that anyone can learn. I’ve helped hundreds of cooks like you make the transition. And you can take baby steps to get there.

If you join us for ‘The Healthy Meal Method’, you’ll discover all the tools you need along with 10 of my favourite most ‘adaptable’ recipes which will give you a starting point or ‘training wheels’ to help you flex your own adaptation muscles.

With time you too will be able to cook with what you have.

Like to put your healthy eating habits on ‘autopilot’?

Then join me for the 2017 edition of my online cooking program, ‘The Healthy Meal Method’ – an online training program that teaches simple, healthy cooking habits.

It arms you with simple tools and strategies to help you make real lasting changes to your life so you can ‘eat well, be well’ with minimal effort.

For more details go to:
http://thestonesoupshop.com/hmm/

“HMM has really given me the tools to eat healthier and cook for myself at home more.”
Martha, Healthy Meal Method Student.

——
Roast Broccoli & Chicken Caesar Salad

Amazing Roast Broccoli & Chicken Caesar-ish Salad

Roast broccoli is one of my all time favourite things to eat. I’d take it over roast spuds any day (although the men in my house are firmly in the potato camp). It’s especially tasty when cooked in a hot oven like this because you get the lovely charred crispy bits on the outside. Plus its quicker to cook. So even if you’re not a Caesar fan, I really encourage you to try the broccoli!

enough for: 2
takes: 30 minutes
2 heads broccoli
4 chicken thigh fillets
2-3 tablespoons lemon juice
6 tablespoons mayonnaise
handful grated parmesan
shaved parmesan, to serve

1. Preheat your oven to 250C (480F). Chop broccoli into bite sized little trees and finely slice broccoli stems. Slice each chicken thigh into 4 strips.

2. Place broccoli and chicken in a roasting pan and drizzle with a little oil.

3. Pop in the oven and cook for 10 minutes.

4. Meanwhile, combine lemon, mayo and grated parmesan in a medium bowl to make the dressing. Taste and season with salt and pepper.

5. After the 10 minutes, stir the chicken and brocc to move the outside pieces into the middle so everything cooks a bit more evenly.

6. Roast for another 5 – 10 minutes or until chicken is cooked through and broccoli is tender.

7. Toss hot chicken and veg in the dressing. Divide between two plates and serve with extra shaved parmesan on top.

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Variations

mayo-free – replace mayo with extra virgin olive oil, sour cream or natural yoghurt.

vegetarian – skip the chicken and serve with a poached or boiled egg instead. Or toss in drained canned or cooked white beans or chickpeas.

more veg – toss in chopped cos or romaine lettuce, baby spinach, finely chopped raw kale or fresh parsley leaves.

more classic Caesar – replace roast broccoli with chopped Cos or Romaine lettuce. And add some chopped anchovies to the dressing.

carb-lovers / more substantial – toss in cooked pasta, cooked chickpeas or torn chunks of sourdough bread.

dairy-free / paleo – replace grated parmesan with grated brazil nuts and replace shaved parmesan with roast almonds or pine nuts.

With love,
Jules x

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ps. I’d love to hear from you.

What are your biggest struggles when it comes to healthy cooking? Let me know in the comments below.

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Broccoli, Cheddar & Spinach Frittata

This spinach, broccoli and cheddar frittata is a simple breakfast or dinner! Vegetarian and gluten free.

This post is brought to you by ALDI.

Can we take an informal poll today? How many of you all secretly or not-so-secretly love cold, gloomy winter days? On the contrary, how many of you are desperate for warm, sunny spring days?

I’m firmly in the sunshine camp and generally assume that everyone else is in my camp, but my friend Mara lives for gray days. I don’t get it. I really don’t.

eggs and broccoli

So, which side are you on? Either way, we’re here in the tail end of winter. This is the season when I crave cheesy, carb-heavy warmth via comfort food.

My solution to surviving winter and fitting into my spring wardrobe when the time comes is not to deny myself what I want, but to pack as much veggies and greens into it as possible. They offer bulk and fiber, not to mention vitamins and extra flavors.

Continue to the recipe…

The post Broccoli, Cheddar & Spinach Frittata appeared first on Cookie and Kate.

Pecan Milk!

Homemade pecan milk is SO easy and delicious! Unlike almond milk, this nut milk recipe doesn't require straining.

Here’s one of those recipes that’s so stupid-simple, I almost feel silly sharing it. And yet, it’s so tasty that I can’t keep it to myself. Pecan milk, where have you been all my life?! Pecans make an incredible nut milk. It’s nutty and tastes like, well, pecans (even more so if you use freshly roasted pecans instead of raw).

Unlike almond milk, which requires straining and leaves gritty almond pulp behind, pecan milk doesn’t require any straining at all. Pecans blend into super-creamy oblivion, which makes this a no-waste nut milk that contains all of the nutrition benefits you would get from a handful of pecans.

pecans

I absolutely love homemade pecan butter, so I’m not sure why I didn’t think to make pecan milk until now. I finally tried making my own pecan milk a couple of weeks ago, after buying some Malk pecan milk at Whole Foods (highly recommend, if you don’t want to make your own). So far, I’ve enjoyed pecan milk on its own, with granola, and in my coffee, and loved it every which way.

The only downside to pecan milk is that pecans are not the cheapest of nuts. But, I know from my pecan butter recipe that some of you lucky ducks have a pecan surplus. For those who don’t (hi)—I still think it’s worth the cost. You can cut the pecans with other nuts, if you’d like. Cashews also blend into creamy nothingness, which makes cashew milk my other favorite nut milk.

Pecan milk has a more nut-forward flavor, while cashew milk is neutral. Both are infinitely better-tasting than standard store-bought almond milk. Once you start, you’ll never go back!

Continue to the recipe…

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My ‘Secret Weapon’ for Eating Well + Miso Harissa Roast Cauli

Miso & Harissa Roast Cauliflower-4

Ever ‘resolved’ to start eating healthy only to have the wheels fall off after a short time?

Well you’re not alone!

There have been plenty of times where I’ve tried (and failed) to make healthy changes in my life.

The good news is it wasn’t your fault your resolution didn’t stick. Pretty much everyone struggles to succeed if they’re relying on willpower.

As Kelly Mc Gonigal Ph.D writes in her book, ‘The Will Power Instinct’ willpower is something we all only have a finite amount of. This is why it can be so difficult to exert self control at times.

Especially when we’re tired. Because our willpower ‘reserves’ are at there lowest at the end of the day.

So what’s the alternative?

In a word. Habits.

By making healthy habits a part of your everyday life you can essentially ‘automate’ daily decisions. And avoid the need for willpower.

This way, eating healthy isn’t something you battle with every meal. It’s on autopilot so healthy choices become effortless. Even enjoyable.

What sort of habits are we talking about?

For me, my weekly shopping habit is the foundation because without it I wouldn’t have lots of veggies in the house. And you can’t eat something that isn’t there.

Cooking for my family on a daily basis is another key. As are getting 8 hours sleep and making sure I eat my meals sitting at the table (no snacking on the go).

It’s different for every person of course.

We don’t all need to follow the exact same habits. The secret is working enough healthy habits into your life so your ‘autopilot’ is steering you in a healthy direction most of the time.

That way you can not only indulge in that Friday night pizza or Sunday afternoon ice cream, you can enjoy it completely guilt-free. And without any ill effects.

Like to put your healthy eating habits on ‘autopilot’?

Then join me for the 2017 edition of my online cooking program, ‘The Healthy Meal Method’ – an online training program that teaches simple, healthy cooking habits.

It arms you with simple tools and strategies to help you make real lasting changes to your life so you can ‘eat well, be well’ with minimal effort.

For more details go to:
http://thestonesoupshop.com/hmm/

__

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Miso & Harissa Roast Cauliflower-2

Miso Harissa Roast Cauli

I can’t remember where I got the inspration to combine Japanese miso paste with Moroccan harissa. But I’m so so glad I did. Talk about a flavour bomb. To be honest I love roast cauliflower on its own, but with this dressing it is seriously one of my favourite things to eat. Ever. And I take these things seriously. Very seriously. You definitely need to make this one!

enough for: 2 as a side
takes: 30 minutes
3 tablespoons white miso paste
2 tablespoons harissa
6 tablespoons extra virgin olive oil
1/2 cauliflower, chopped into florettes
2 tablespoons rice vinegar
1 small bunch kale, finely sliced

1. Preheat your oven to 250C (480F).

2. Combine miso, harissa and olive oil in a small bowl.

3. Place cauli in a roasting pan. Toss half the miso-harissa dressing over the cauliflower. Roast for 15-20 minutes or until cauli is cooked through and browned around the edges.

4. Meanwhile, add the vinegar to the remaining dressing. Taste and season, adding more miso, harissa, vinegar or just some salt if needed. Although it’s probably delicious just as it is.

5. When the cauli is cooked, toss in the kale and extra dressing and serve warm or at room temp.

Variations

different veg – also lovely with broccoli instead of the cauli. I can imagine the dressing would also be brilliant with roast sweet potato, butternut squash, zucchini or even roast spuds. If you’re not into kale, try a bunch of flat leaf parsley or a handful of baby spinach leaves to add the leafiness.

more substantial / carb lovers – toss in some cooked couscous, quinoa or brown rice. Or serve with warm flat bread.

complete meal – serve with grilled or pan fried chicken or fish. Or crumble over some feta or your favourite goats cheese. A handful of roast nuts (I’m thinking almonds, pine nuts or macadamias) would add excellent crunch and some more substance. A few poached or fried eggs wouldn’t go astray either. And one day I’m going to try it with cooked lentils and on another day with cooked chickpeas.

no miso – my supermarket stock white miso (shiro) in the Japanese section, but if you don’t have any, just use 2 tablespoons soy sauce instead.

no harissa – OMG you really should try and get some. It’s a Moroccan chilli and spice paste that adds incredible flavour. But substitute any chilli paste or chilli sauce or even some chopped fresh red chillies. Just add a little at first if you aren’t sure of the heat intensity.

With love,
Jules x

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ps. Not sure if changing your habits could help you?

Here’s what Nancy and Julia said about the ‘Healthy Meal Method’…

“I am almost 60 y.o. and until now had no consistent shopping habits or plan. I knew what was healthy but not how to make it simple. I am thrilled to have found an approach that deals with habits so well.
Nancy, Healthy Meal Method Student.

“After using the Healthy Meal Method I am enjoying cooking more simply and wasting less food, which saves lots of money. I am more organised and plan meals around using the most perishable items in my fridge first. The Healthy Meal Method is great for anyone who enjoys food. It takes the stress out of cooking, especially for busy people, including families.”
Julia, Healthy Meal Method Student.

What do you think?

I’d really love you to join us for this years program!

To see if ‘The Healthy Meal Method’ is right for you go to:
http://thestonesoupshop.com/hmm/

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Sweet Potato & Black Bean Tostadas

This vegetarian tostadas recipe features roasted sweet potatoes and healthy "refried" black beans, served on a crisp salad. Gluten free and easily vegan!

This post is brought to you by ALDI.

Eep! I’m so excited about this recipe that I want to hit publish and share it with you right this minute. I know how much you enjoy spicy sweet potatoes, black beans and avocado together—you all have such good taste—and I’ve already been keeping this one under wraps for a few weeks now.

I should probably tell you the story behind these tostadas. A few months ago, I went on a fun girls’ weekend trip to Nashville with a couple of friends. We all share equal enthusiasm for good queso, margaritas and tacos.

sweet potato and avocado

Thanks to Yelp’s infinite wisdom, our hungry and thirsty selves landed at a restaurant called Bakersfield for a very late lunch. Apparently it is a small chain. There, we promptly ordered a pitcher of apple margaritas and some truly spectacular queso. I settled on the “papas,” their black bean tostadas, and some portobello tacos.

I loved how they served their tostadas on a bed of romaine lettuce. Tostadas are inherently tricky to eat. Do you pick them up? Try to break through the crispy tortilla with a knife? The romaine offered the perfect solution. Take a fork and knife to the tostadas, which is a lot easier to do with lettuce padding the underside. Plus, the romaine is crisp and fresh, which are two essential components to a great tostada (or taco, for that matter).

Continue to the recipe…

The post Sweet Potato & Black Bean Tostadas appeared first on Cookie and Kate.

15 Healthy Comfort Food Recipes

Hearty spinach artichoke enchiladas with a simple homemade red sauce! - cookieandkate.com

We’re enjoying a gloriously sunny Sunday here in Kansas City today. I got waylaid by a brutal cold this week, but I can finally breathe again, so Cookie and I are going to celebrate with a long walk this afternoon. Today, I wanted to pop in and share some veggie-packed comfort food recipes to get us through the coldest month of the year.

I find that the most enjoyable way to eat well during short winter days is to focus on loading up on vegetables, rather than denying myself the cheesy, carb-heavy meals that I’m craving. Here are 15 delicious dinners that are lightened up with fresh and nutritious ingredients. Sneaky!

Spinach Artichoke Enchiladas

“This was phenomenal. My kids loved it, and my six year old asked if we could have it every night! Bravo!” – Nicole

Continue to the recipe…

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