Sep
10

My first memories of waffles are the ones from the local breakfast spot on Sundays after church. They were gigantic, crispy on the outside and topped with real whipped cream. A true breakfast indulgence that’s especially wonderful when you’re a kid.

Now that I’m older, my eating habits have changed somewhat. I mostly seek recipes that that fill me up with fiber, protein and healthy fats. Typically I go for a hearty breakfast of eggs, turkey bacon, a banana and any kind of nut butter I can find in my cupboard. However, there are days when I get cravings for a waffle the size of my face and just have to give in.

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Sep
06

It’s the last few weeks of Summer (don’t get angry), and that means you may still have some zucchini laying around to use.

I love baking and cooking with zucchini because of its incredible nutrition and moisture. It’s a straight up wizard veggie.

I cannot tell you how much zucchini I went through this year, however I think it’s evidenced by my overuse of it in recipes. Before we move onto apple and pumpkin season, I thought I’d share a few of my favorite healthy zucchini recipes from around the internet. There’s a combination of both sweet and savory so I know you’ll find something to enjoy…

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Sep
03

If I ever move anywhere else in the United States, it would be to California. Lately I’ve been thinking about the days when I used to live in Hermosa Beach. The weather was indescribably beautiful. The neon pink and orange sunsets were astounding. The wines were bold and native. The hiking trails were gruesome (in a good way).

Every year these memories come up as we approach cooler temperatures. I can already feel it happening and I’m just not ready yet. How about you?

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Aug
31

This Summer has been remarkable.

To tell you the truth, I thought I’d have more down time to relax but then I realize that life is short and all I want to do is see the world like any twenty-something. I spent a lot of time traveling without any regrets. The discovery of new places always excites me and I couldn’t feel any more blessed to celebrate the end of Summer with a happy heart.

In other exciting end of Summer news, Tony should be getting home from baseball next week, so we’ll be spending time together eating everything that Chicago has to offer. Date nights (and BDUBS) here we come!

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Aug
25

Brownies on a Tuesday. Ummm… you down?

Of course you are!

I made these brownies on snapchat a few weeks ago (username: ambitiouskitch) and saw that several of you ended up making them and tagging me on Insta. This is giving me some incentive to post more Snapchat recipes and not just videos of my cat drinking water out of a tea cup.

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Aug
20

Zucchini, zucchini, ZUCCHINI. It’s taking over my life. I’m not sure I mind so much, but I can tell you that I’m getting sick of shredding the zucchini. I have a few more to use up but after that I don’t think you’ll see another zucchini recipe from me in quite sometime. My right arm physically hurts from zucchini shredding syndrome. Yes, it’s officially a syndrome (in the AK book anyway).

I realize I’ve been doing various baked goods with zucchini so this time I wanted to bring you something a little savory. I decided that adding some zucchini to a turkey meatloaf would not only be a great way to get my veggies in, but also to add moisture (since I use extra lean turkey!).

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Aug
13

My favorite way to eat food this summer is in the form of grilling. Also known as the easiest way to make a delicious meal.

Here’s something I learned recently: Did you know that you can place a can of baked beans right on the grill? Tony taught me this trick and I was thoroughly impressed. All you have to do is open the can, remove the label, then place on the grill until bubbly hot. Easy and no pans required!

Now that you’ve got that trick under your belt you have to time to whip up some of these sweet and spicy turkey burgers.

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Aug
06

It’s Milly’s 1st birthday today! I know I probably shouldn’t be this excited but my love for her is strong, as demonstrated by my snapchats.

Over the past year, she’s really developed her own little personality and it turns out, she’s just as quirky as me. Her daily life includes naps, treats, tail chasing and sitting on the refrigerator watching me cook. To be honest, the daily joy she’s given me is irreplaceable. It’s weird, but now I can’t imagine what my days would be be like without her. #CATMOMFOREVER

Milly

Milly when she was 3 months old

For her birthday treat, I made her yogurt ice cubes to lick up. For some reason she loves both siggi’s and Stonyfield. (Of course, she has impeccable taste like that.)

Now onto things that aren’t about my cat…

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Jul
30

While I enjoy all fruit, I never purchase cherries too often because I always have felt limited as to what I could do with them. Usually the only thing I made was a basic fresh cherry pie or an apple cherry crisp.

But then I realized that I ain’t no basic chick and made this bright salad with all of the good things in life. Hells yes.

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Jul
20

My mom used to grow zucchini in her garden in Minnesota. She was the type of nonchalant gardener who allowed the zucchini to grow large enough to become the size of your arm. I actually never minded when the zucchini got that big because then I could stuff it with goodness and make batches upon batches of baked goodies.

Sadly I’m no longer as close to my mom since she lives in Minnesota (soon Utah!). This year I wasn’t expecting to get any free zucchini and figured I’d have to pick some up at the local’s farmer’s market. Turns out that Tony’s mom grew zucchini in her garden and so she kindly has been supplying me with all the zucchini I could ever dream of. I still have three left and have already baked three batches of muffins and two loaves of bread. Perhaps it’s time for a little something savory? Oh la la.

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Jul
15

Hopefully I’m not too late in posting this round-up of strawberry recipes.

I’ve been falling head over heels in love with that red little berry this summer and can never find enough ways to use them. Actually that’s probably because I buy about 5 pounds at a time. I can’t help it though, they’ve been super cheap and extraordinarily juicy.

A few ways I’ve been using up my strawberries this season: dip them in melted dark or white chocolate and sprinkle with sea salt for a sweet treat. Or in the mornings I’ll usually make an english muffin with peanut/almond butter and top it with bananas, strawberries and chia seeds. Truly the BEST BREAKFAST EVER.

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