Peach & Plum Crumble

When peaches are in season, there's nothing I crave more than this peach crisp. Nutty, oaty, juicy & sweet, it's easy to make & absolutely delicious.

This may be sacrilege, but over the years, I’ve become less and less interested in chocolate desserts and more and more obsessed with fruit ones. And right now, fruit crisps – like this peach crisp recipe – are my absolute favorites. They’re SO easy to throw together, they let seasonal produce shine, and to me, there’s nothing more delicious than a nutty, oaty crumble with juicy baked fruit and a scoop of vanilla ice cream. Peach Crisp Recipe Ingredients Now that peaches are in peak season, this peach crisp has been on repeat in our house. At this time of…

TO THE RECIPE >>>>

Summer Squash Vegetable Pizza

summer / vegetarian / dinner

Our vacation is coming to a close and while we’ve eaten well in Italy, we’ve eaten just a little too well. I’m feeling pretty ready to go home and get back to my many-vegetable way of eating. But before we go to salad town, I thought I’d share this pile-of-vegetable pizza recipe that I made before we left. Usually my opinion about pizza is “less is more,” but I had a fridge to clean out. The crust here is made with part white whole wheat flour, but if you can use all whole wheat or all all-purpose flour if you prefer. Or skip the…

TO THE RECIPE >>>>

Cucumber Apple Green Gazpacho

summer / vegan / gluten free

Soup is my favorite thing to make regardless of the season – it’s comfy and cozy in the fall and winter, but just because it’s 100 degrees outside now doesn’t mean I don’t crave soup in the summer. Enter: gazpacho. This one is extra healthy (and bikini-season-friendly) because it’s made with green juice as the base. Since working on these recipes, with Evolution Fresh, I’ve been inspired to incorporate more green juices into my cooking. I got this idea by reading the ingredient list for their Sweet Greens and Ginger cold-pressed juice. It’s full of cucumber, apple, and ginger (among other greens), and sounded like the…

TO THE RECIPE >>>>

Erin’s Adobo Eggplant Quesadillas

summer / dinner / vegetarian

Ciao from Italia! At the moment, our life is all about pizza, pasta and tomatoes. It’s amazing but every time I travel, the things I miss most are tacos and mexican-ish food. We made these quesadillas a few weeks ago but I could totally go for one right now! I often get questions about how to cook eggplant. My favorite and most foolproof method for non-spongy eggplant is to grill it. (If you don’t have an outdoor grill, you can use a grill pan on your stove). I grill mine simply with olive oil, salt and pepper, and a squeeze of lemon or drizzle…

TO THE RECIPE >>>>

Almond Milk Cold Brew Coffee Latte

Homemade cold brew is easy to make yourself. Freeze it into convenient ice cubes that you can drop into your iced coffee or almond milk latte!

summer / beverage / vegan

To say that we’re obsessed with cold brew coffee is an understatement. It’s the only coffee we drink at home now – the only reason we still own a coffee maker (which is now stored up on the highest shelf) is for when parents come to visit. I didn’t know it was possible to make cold brew yourself, but it’s more than possible, it’s easy. I’ve been buying my cold brew by the bottle, but when I started seeing homemade versions all over the internet (here, here, here, here), I was intrigued. But let’s back up – what is cold brew coffee…

TO THE RECIPE >>>>

Peach & Plum Caprese Salad

summer / vegetarian / gluten free

First, thank you all SO much for your Italy foodie suggestions, the other day! They are all so so helpful. I’m writing this from the terrace of our small, yet very awesome, airbnb apartment in Rome. It’s picturesque, I’m not going to lie. What’s less idyllic is this jet lag. I always expect it to get easier, but every trip it seems to hurt a little more… of course, nothing I’m sure a little gelato won’t fix. Before we head out for the day, I wanted to share this simple peach salad I made a few weeks ago with the sweetest Texas peaches &…

TO THE RECIPE >>>>

Green Pineapple Smoothie

Made with mint, ginger, lime & kale, this healthy pineapple smoothie recipe is a vibrant, refreshing smoothie riff on a classic mojito cocktail!

vegan / gluten free / cookbooks

This green pineapple smoothie has become my most recent breakfast kick. It’s super fresh, vibrant, and healthy, and it leaves me feeling energized at the start of the day. Between all the food that’s been around during our cookbook testing and all of the food I’m about to eat in Italy – I’ve tried to clean (and green) things up over the last few weeks. Cheesecakes and pizzas aside, I’ve gotten back to my salad-ey lunches and green drink routines. So it was perfect timing that Tess Masters (a.k.a The Blender Girl) sent me a copy of her new book The Blender Girl Smoothies.…

TO THE RECIPE >>>>

Mix & Match Mini Pizzas

summer / vegetarian / entertaining

If you’ve been following for long, you know that I have a slight obsession for all things that are mini. Mini skillets, mini pies, mini tacos – but my absolute favorite small food has to be mini pizzas. They’re quick and easy to make and a fun way to try lots of different toppings. These would be great for a summer party – you could even toss these little guys on the grill if you don’t want to heat up your house. The first step to your mini pizza party is mini naan – I buy Stonefire Mini Naan all the time –…

TO THE RECIPE >>>>

Tart Cherry Cheesecake Parfaits

summer / vegan-option

The other day, I had this intense craving for cheesecake. The timing was a little out of the blue since I eat cheesecake exactly once a year when my mom makes it at christmas time. She makes a family recipe – my Grandma Kissel’s infamous recipe – and no one but her and my Aunt Kathy have it. It’s amazingly creamy and light and perfect and it won’t be getting passed down to me anytime soon. I wasn’t going to attempt to make sub-par cheesecake to satisfy my craving, so I made a lighter and altogether easier no-bake version. I’m not going to exactly call this…

TO THE RECIPE >>>>

Peach & Tomato Crostini

summer / appetizers / vegan

Lately I’ve been reading all kinds of summer bucket lists that are floating around the internet. I enjoy them – they inspire me to get away from the computer and do fun things like hang out at pools with popsicles. (which I haven’t actually done, but the idea still lifts my spirit). For me, summer + list-making don’t go hand-in-hand, so I’ll just make one goal and that is to eat ALL of the peaches. I freaking love peaches. Their season is happening here and now in Texas so I’m I making the most of it with things like peach salads, peach salsa, and peach pops, just to…

TO THE RECIPE >>>>

Oyster Mushroom Po’ Boys

Breaded & baked oyster mushrooms take the place of meat in this veggie riff on a po' boy sandwich! They're fun, healthy, and downright delicious.

summer / vegetarian / dinner

This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty, and delectable as anything fried. They’re easy to make, they’re healthy, and there’s no messy fry oil involved. I’ll just go ahead and say it – if you make one recipe this summer, make this one. These mushrooms are so delicious stuffed into a soft baguette with a slather…

TO THE RECIPE >>>>

Hello, we're Jeanine and Jack.