Mar
29

Pesto quinoa salad with sheet pan roasted veggies and garlic chickpeas. Flavorful and a great make ahead lunch to try!

On my constant quest to make delicious and good for you things, I have forgotten about my love for the ever-popular trendy grain of 2014 AKA quinoa. At one point, I had put quinoa in mac and cheese, frittatas, stir fry, my favorite salad and also in banana bread. Call me the Harry Potter of quinoa.

Wait… what.

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Mar
27

Tuna quinoa salad packed with protein, fresh spring veggies and a green goddess avocado dressing. Delicious and so easy to make!

My Dad used to make the BEST tuna pasta salad on the planet. It had tiny little circular pasta, fresh peas, lots of tuna and wayyy too much mayo. Truth be told, I loved it from the bottom of my heart.

Dad even made the salad for my high school graduation party and I couldn’t resist going back for serving after serving. It was a simple memory, but one that will stay with me forever.

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Mar
16

The best guacamole recipe EVER. A mix between creamy and chunky with bites of heat from jalapeno and flavor from cilantro and lime juice. You need this in your life!

When Tony and I first started dating he didn’t do much exploration with meals. In fact I’m 99% sure most of his diet consisted of corn dogs, fries and frozen pizza. It was a scary time for me.

Somewhat joking. Somewhat not.

As our relationship progressed, so did Tony’s tastebuds and his discovery of new cuisines. I’ve tried both Thai food and sushi with him for the first time. I introduced him to avocado black bean brownies. He started eating refried beans. He’s now obsessed with chocolate and homemade Reese’s eggs. He enjoys sprouted bread and brown rice. He also thinks my banana bread is the best thing on this planet (okay in the world of banana breads, it totally is).

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Mar
08

Strawberry Avocado Salad packed with heart-healthy fats, creamy goat cheese, toasted almonds and a light citrus poppyseed dressing. Like Panera’s salad — but so much better! 

I’m headed home from a lovely trip to Arizona and the warm(er) weather. Tony and I had such a wonderful time in majestic Sedona — from the incredible hiking up to Devil’s Canyon to the midnight star gazing, it was everything we wanted. Thank you for all of your recommendations, I so appreciated them.

Every time I get back from traveling for awhile, I crave vibrant fruits and veggies to fill my plate. Because let’s face the facts: there’s always a 100% chance that my belly’s been full of a few too many carbs and on-the-go snacks that aren’t always the best choice (helloooooo fro yo topped with frosted animal crackers!).

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Sep
22

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.

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Sep
06

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.

Am I just talking about myself here? Perhaps.

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Aug
23

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.

HELL YES!

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Aug
22

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.

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Aug
11

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.

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Aug
02

How incredible would it be if I drove up to your house in a truck that served ONLY muffins? Would we automatically be BFFs? Would you pay me in gold?

Hopefully the thought of me rolling up in a muffin truck and handing out muffins doesn’t sound weird. I have good intentions, I swear.

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