Thanksgiving week is upon us! I’ve spent my days the past two weeks perfecting a few recipes that are going to be essentials for our holidays this year and moving forward, and I’m so excited to bring them your way!
In other event, I’ve decided, with my functional medicine doctor, to embark on a 28-day liver detox starting after Thanksgiving. I’ll elaborate more on the actual detox itself (I still eat on it, not to worry), and all of the details at a later time! What that has meant is that I’m getting all of my December baking recipes tested for you THIS week, aka I’m going to need this detox! So, if you have any requests for holiday items you’re looking for- now is the time to speak up 🙂
These pecan pie tarts have a flaky, buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved.
Trust me, and my taste testers!
I am so excited that American Express has teamed up with Whole Foods and Paul Qui to bring you two ways to use one ingredient for the next few months. PLUS, American Express Blue Cash card holders (ahem… me) will get an additional 2% cash back on your purchases from Whole Foods for the duration of the program! Are you kidding me? That’s AMAZING.
This month we wanted to infuse raspberries into the oh-so-popular all things fall theme going on! I’m bringing you TWO recipes, one savory side dish, and one sweet dessert that are packed with those Fall flavors you love, plus your addition of RASPBERRIES.
Up first… your new favorite Fall side dish.
Plus… BACON. So that just makes it even better!
You have your side dish, and now you need your dessert! This frosted pumpkin cake is… spongy, nut-free, pumpkin-flavored, and sweetened just right! The perfect Fall nightcap.
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.
What is your go-to Fall side dish and/or your go-to Fall dessert?
After sharing my first What I Ate Wednesday last week, so many of you said you’d like me to continue sharing these on the blog! So here I am, with week two. Only, this week’s a little different (again) since I’ve been in California on a Muir Glen Organics farm-to-table trip! I was torn whether or not to post a day of eating on my trip (which I was likely to do anyway all over social media), or do it a little different and share a day of eating while traveling. After a little Facebook/Instagram poll, the travel day won, but I decided to do BOTH anyway (since my travel food was far from excellent or eventful). So, a little bit of a long post, but lots of good eats on this amazing trip!
Let’s start with Tuesday, my travel day:
I woke up, took a shower and get ready for the trip. My flight was in the morning so we left the house for the airport but first I had my coffee with collagen (as talked about in last week’s WIAW), since I wasn’t ready for a meal just yet.
I arrived at Boston-Logan, got settled in, and sat down at Stephanie’s in the United Terminal for some breakfast. I ordered an omelet with bacon and avocado (um… YUM), to fill me up for as long as possible, since I knew the day would be a little hectic. I ate and relaxed, contemplated a mimosa but decided against it, and waited for my first flight with an almond milk iced latte from Peet’s. I love that they have almond milk there!
I arrived in Chicago with half an hour to kill so sat down to check my emails. I should have really planned this a little better and brought something for lunch (see, this is why meal prep is SO important). Anywho, I overlooked that lunch aspect and had to settle for a fruit and nut bar and some fruit on the plane to hold me over. Those bars aren’t awesome for my stomach but it was the best flight option they had, unfortunately.
I arrived in Sacramento with a few hours to kill before dinner. I decided on a hotel workout (see below) and then was beyond starving and wanted some protein. Not wanting to totally kill dinner, and not knowing the area where I was, I went over to Starbucks and the nice guy hooked me up with two egg things (not sure what you call microwaved egg patties). You guys really haven’t been seeing a normal eating day for me yet- I rarely let myself get so hungry or go for the last option! In desperate times, you make do the best you can. I’m human, too!
A bunch of us met for an amazing dinner at Grange (this made up for my not-so-great travel food), and then I hit the hay for a big following day. Here is my travel day eats:
You guys are not going to believe the amount of food consumed next. Seriously.
I awoke the next morning in Sacramento to a perfect breakfast in my room. We then met downstairs to head to one of the Muir Glen organic farms. It was a great experience tasting tomatoes fresh off the vine, learning about organic farming, and the process.
From there we headed back to Mulvaney’s B&L for a tomato tasting led by Lynn of The Splendid Table, and then a HUGE lunch. Huge and delicious, and of course, farm-to-fork.
Following the lunch, a group of us opted for a walking food tour of Sacramento. Even MORE food. We stopped at Mayahuel Museo, Downtown & Vine, Mother, Ambrosia, then detoured to Ginger Elizabeth for some chocolates. Full yet?
Back to the hotel we went to freshen up for the big event of the trip: a dinner at Windmill Vinyard (seriously, that place is beyond stunning) hosted by Lynn and Sally from The Splendid Table, who by the way are so so sweet. The dinner was amazing. The food, the scenery, the band, the wine pairing. A perfect evening.
It was a truly great trip and I am so glad I got to meet and spend time with some seriously awesome people (check some of them and their work out here: Sean from Punk Domestics, Robin from MNN, Emma from The Kitchn, Stephanie from Vibrantly, Jenny from Nourished Kitchen, Lynn & Sally from The Splendid Table, and so many more fantastic foodies).
And now I’m ready for a detox!
Do you know much about organic farming? How do you eat on travel days? And, what is one of your favorite places in the US to visit?
This was a sponsored trip from Muir Glen Organics, all opinions are always my own.
Tomorrow is the 4th of July! Aside from your festive desserts, grilling items, and summer-y side dishes, appetizers are a must. I LOVE dips. They are just my favorite. Roasted eggplant dip, spinach artichoke (it’s on my list), 7-layer… you name it. The problem is they are often loaded with cheese and dairy and other things I stay away from. So this year… bringing my own dip, baby! Seven layers of delicious.
For my super strict paleo friends: sub out the refried black beans for another layer of guac!
Layers on layers of goodness. Get out those non-gmo tortilla chips and veggie platters, and go enjoy that 4th!
What is your favorite party dip?
I am super into chicken salad as of late. Cranberry Walnut, Pesto, Apple Dill… you name it. Now that I make my own mayo it’s great. I don’t need to worry about using ingredients I’m not thrilled about, and can get pretty creative! But, I don’t always have the mayo on hand and for those moments I go honey mustard. It is so good. I love the addition of roasted red peppers and cilantro in it, like really really love those flavors together.
Simple to throw together and packed with great flavor. Perfect meal prep food right there!