Two days ago it was right around 85 degrees here in Chicago… in September! Since the weather seems to be still favoring the summer months, I thought it would be perfectly acceptable to deliver this beautiful warm blackberry crisp made with almond flour, crunchy almonds & oats.
Ready for this vegan sweet potato corn chowder with a little hint of curry spice? It’s comforting, filling and a wonderful way to use up fresh or frozen summer corn.
Welcome back to post Labor Day weekend reality. Do you have a hangover? BTW I’m not talking the alcoholic kind of hangover. I’m talking about the food hangover that lasts for a day or two post stuffing your face with chips, all the dips, ice cream, and okay, several margaritas.
Welcome to day 2 of zucchini week! Yesterday I gave you a delish bread recipe & today we’re all about cookies that taste like banana bread. Whoo hoo!
Since I couldn’t remember the last time I gave you a cookie recipe, I decided that today was the day to make it happen. We’re starting off with these BIG healthy VEGAN zucchini oatmeal cookies studded with ooey-gooey chocolate chips, whole grains & banana.
Welcome to Ambitious Kitchen’s annual ZUCCHINI WEEK! Yes, every single day this week I’m going to be posting a new zucchini recipe and frankly, I’m thrilled about it. I know you still have zucchini lurking in your garden, or perhaps it’s on sale at the store, either way you’ll need a ton of it! First up is this Double Chocolate Zucchini Bread that just so happens to be gluten free, vegan and nut free. No, you’re not dreaming. Just waking up to heaven.
Even after 5 years of blogging, I’m still finding new ways to put zucchini in baked goods. Call me the zucchini wizard. With a chocolate lightning bolt on my forehead and a spatula as my wand.
How’s your fridge looking these days? Overflowing with bright berries & fresh seasonal produce? Mine is packed to the brim.I mean seriously guys, when you have an obsession with buying all the fruit on sale from Peapod, finding room in the fridge becomes a real problem. Flavors just seem to dance around in my head all day and the next thing I know, I’ve got more than just a few grocery bags to unload.
So what’s a girl to do? Well, sometimes it’s just necessary to throw everything in a blender and enjoy a refreshing smoothie. Often, the random ingredients create the most delicious flavors. Case in point: this watermelon smoothie packed with cherries, berries & creamy almond milk.
As you can see via Instagram, Tony and I have been grilling up a storm this summer. In fact, we been grilling on our deck nearly every night while our adorable little cat Milly watches and meows outside the window. We call it family night. Hah.
If you’ve been following AK for a while now, you know that my boyfriend is in love with meat, fries and pizza. On the other hand, I’m fond of spinach, avocados and nut butters. It’s an odd little combination but we love and accept each other’s need for particular foods, often planning meals around each of our individual cravings (like these healthier baked fries!).
I have to say, we had a very exciting weekend because…
We put an offer down on a house! It’s in Chicago and is what I would call a refinished vintage gem. We’re waiting to hear if our offer is accepted so please cross your fingers for us! We should find out later today or tomorrow.
Lasagna without the noodles. It’s a thing in my life. A very delicious thing that I needed to share with you just in time for eggplant season!
Let’s back up a sec though. Before I share the recipe details with you, I must tell you about my lasagna obsession. Flashback to around my 21st birthday when I asked my Mom to make me lasagna. First of all, three days prior to my birthday I had returned to America from my adventures wine drinking and traveling around in the land of Oz, so my 21st birthday didn’t seem all that exciting.