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February 21, 2018 by Jillian Leave a Comment

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When you stop putting all/any of your self worth into Instagram, it becomes so much more fun to actually share and connect 🙃

I’m in full summer recipe development mode over here but still craving a few more chilly evenings and bowls of soup before we say goodbye to cozy food for a few months. ⁣

BRB I’m busy eating the same thing for breakfast every day until I never want to look at it again.

Before citrus season ends, I highly recommend you take a torch to some blood oranges and make my burnt blood orange gin smash 🍊🔥 Link in bio!

Put a cup of cane sugar into a bowl. Add a tablespoon of matcha. Mix them together. Now you have matcha sugar. The sugar will help the matcha dissolve into a splash of hot water so you can make iced matcha without the clumps or endless stirring. Plus it’s gorgeous and you could probably put it on cake or something. 🍃⁣

Chaotic chocolate drizzle energy + arguably too much flaky salt.⁣

20 minutes. Rinse your lentils. Simmer them with water and salt and a pinch of turmeric. Heat up a leftover baked potato. Sizzle cumin seeds, ginger, garlic, and chili powder in butter. Stir that into the cooked lentils. Serve with coconut yogurt and sauerkraut to satisfy an intense craving for breakfast dal. 👋⁣

I am so proud of this recipe, guys. So proud that I’m coming back from a posting hiatus to share it with you even though I know my engagement is gong to be 💩 😆⁣

Sourdough Saturdays 🍞⁣

I am not much of a valentine’s day person, but since I am a food blogger I am obligated to share at least a couple pink and/or chocolate recipes this time of year 😋⁣

Today I wanted to share two images that illustrate the difference between suddenly being struck by inspiration when I didn’t plan to shoot and forcing myself to shoot when I’m just not feeling it. ⁣

My favorite cozy winter oatmeal got a little update on the blog today in the form of some gorgeous cardamom caramelized bananas ✨🍌🥣

My favorite kale salad is on the blog today- a crispy roasted potato and chickpea kale salad with the most scrumptious chipotle tahini dressing. ⁣

Let’s talk ~flavor~ 😋⁣

What are your favorite herbs to use in winter meals? 🌱🌿🍃⁣

The 2 keys to cooking chickpeas from scratch: use plenty of water, and be patient. Oh also, salt. Fresh herbs certainly wouldn’t hurt. Garlic is always nice too... you should probably just check out my newest blog post to see all my secrets 😋 Link in bio!⁣

Just a cheeky little ingredient shot from last week’s Turmeric Chamomile Moon Milk post. 🌘🥛 This is the perfect cozy winter nightcap especially if sleep or relaxation is elusive for you right now 💛 Recipe is on the blog! ⁣

When the allure of takeout is strong, whatever I do cook has to meet a few requirements: ⁣⁣

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