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i totally meant to post this a couple weeks into march, but, alas, here we are again at the end of the month scrabbling to deliver my monthly post. i was really hoping to post once a week, but i may be working on another post based on being a mommy - again to keep for my record and to help new mommies alike. that's under construction... anyway, back to food. in an effort to get back to my pre-baby weight, i have been diligent about how many calories i'm taking in and have been working to find healthy alternatives. if you haven't noticed, there has been serious buzz over spaghetti squash and i really wanted to give it a go. i love pasta, specifically capellini (similar to angel hair), but it's not a necessary evil of mine, in that i don't go out of my way to find it when thinking about where to eat. so, the idea that a vegetable can be used as a substitute was incredibly intriguing. it's like when people use zucchini in place of pasta in lasagna - same ment...

one of my favorite things, especially when i was pregnant, were potatoes...fried, mashed, baked...so many options! one of the easiest side dishes i found were these little smash potatoes. instructions are: boil, smash, season, bake...wah-la! what's great about these is that the good-for-you skin gets crisp and they're totally customizable. i like them simple with rosemary, salt, and pepper. i also love using the trader joe's medley of small potatoes, which include red, gold, & purple. CRASH HOT POTATOES aka SMASHED POTATOES posted on the pioneer woman on june 8, 2008 12 small round potatoes (i love trader joe's potato medley) 3T olive oil sea salt to taste black pepper to taste rosemary (or other herb) to taste bring a pot of salted water to a boil. add potatoes and boil until fork tender about 25-30mins. preheat oven to 450°F. generously drizzle olive oil onto baking sheet. place tender potatoes on sheet with plenty of space between each potato....

mr. miles everett first off, as you can see, i have not been contributing to my poor deprived blog. the last post was in april, which was when i found out i was pregnant with my first baby. a couple things were going on then: 1) i was too nauseous to even think about food (being pregnant is NOT a foodie's friend in the first trimester), then 2) when i finally got my appetite back, all i wanted was take out. i probably won't have time in the new year with a new baby, but i will try to post something at least once a month because blogging about food makes me happy and one of resolutions is to cook more. don't be surprised, however, if my next post are lactation cookies or baby food. anyway…on with my comeback... i found saw this recipe in the november issue of real simple and knew i wanted to make it. i assumed it was something that can be whipped up in a couple hours, but then quickly realized that it was a slow cooker recipe, which would take 8 hours of cooking t...

my healthy quest continues...i've tried kale chips before and love the crunchy, saltiness that is a great substitute for potato chips/fries. i think this could be a super awesome alternative and something that can help get me in the right direction. for some reason, i could not find whole leaves, so i bought the precut salad variation instead and love that they mimic san francisco's, or should i say gilroy's, beloved garlic fries, but with way less than fat and no carbs! this is an extremely easy recipe that is worth the wait. i can't wait to try this with whole leaves... GARLIC KALE CHIPS posted on chelsea bakes on october 7, 2011 1 large bunch organic kale 1 T + 1 t olive oil 1 large garlic clove, minced 1/2 t coarse sea salt preheat oven to 275°F. measure out oil in small prep bowl and stir in garlic. set aside to infuse. tear off leaves from stem of kale. clean and dry. spread kale onto large baking sheet, keeping them in single layer as much as possibl...