Greek Yogurt Pancakes (No Sugar Added)

Greek Yogurt Pancakes (No Sugar Added)

I am so excited to finally be sharing this recipe with you! It was a bit of a happy accident being low on a few ingredients for my typical pancake recipe (namely milk & sugar) so decided to substitute greek yogurt and a ripe banana for sweetness + added almond powder and cinnamon for some flavor depth. The first time I made them I actually used a berry yogurt because it’s all I had on hand but the recipe turned out so well that I took quick notes of what I had done and came back and tweaked it with plain greek yogurt and a better milk ratio until I got the perfect fluffy golden stack. While I truly love a classic pancake recipe and will absolutely keep those in the mix some mornings, I love that these use up ingredients I often have in the fridge that could be going bad, and pack in quite a bit of nutrition for my toddler.

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Leek & Mushroom Fried Rice

Leek & Mushroom Fried Rice

This leek and mushroom fried rice is such an easy and delicious take on the classic. Ever since moving to France leeks have become a staple in my kitchen – I love the flavor they add which is sort of like if onions, chives and garlic had a baby. They pair wonderful with mushrooms and chicken and savory flavors which is where the inspiration for this dish came from. I was giving the New York Times Cooking Miso Chicken a try — which was truly wonderful, you should consider giving it a try if you have a subscription — and wanted to create a unique side dish to pair perfectly with it. This fried rice truly hit the spot. It’s packed with flavor from a base of leek whites, mushroom, garlic, ginger, fish sauce, vinegar, sesame oil and soy sauce and then topped with crispy pan fried leeks for added texture and flavor. The whole dish comes together in just under 20 minutes including prep work which makes it suitable for a quick weeknight meal to whip up while your chicken is baking.

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Miso Chili Crunch Salmon Bowls

Miso Chili Crunch Salmon Bowls

Is it just me or does a good bowl always hit the spot?! There’s something about all the flavors and textures mixed up that when work well just make it a top favorite type of dish for me. Miso paste + chili oil are the stars of the marinade here and make for a flavor packed salmon that is extremely tender but slightly crispy on the outside. Served over a basmati rice that is flavored with ginger, shallot, garlic and sesame oil and paired with broccoli — the bowl is nutrient dense, extremly satisfying and seriously tasty. I love topping this with a little japanese mayo and sesame seeds for added creamy & crunchy texture plus additional flavor.

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One Pan Fennel & Sausage Pesto Pasta

One Pan Fennel & Sausage Pesto Pasta

Although the weather where I am doesn’t quite feel like it yet, it’s October so I’m officially ready for fall recipes! While I can eat a pesto pasta year round the added touch of fennel brings on a nice flavor and is the perfect seasonal ingredient to switch it up this time of year. Fennel can be a little intimidating to cook with as it’s not used very common in all cuisines and is known for it’s almost licorice like flavor and scent; however, when sauteed with shallot and garlic early on in the recipe where it gets ample cooking time and seasoning it actually turns quite sweet and adds a really nice flavor punch to dishes. It pairs perfectly with sausage and oregeno which are thoughtfully added to this recipe to bring everything together for the perfect balanced palate.

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Strawberry Banana Oatmeal Bars

Strawberry Banana Oatmeal Bars

Between hosting family, traveling and just everyday life this summer was incredibly busy and just seemed to fly by. Anytime life gets busy my website takes a bit of a back seat but it always feels so good to come back here when the dust settles. Creating recipes and connecting with you truly brings me so much joy. These oatmeal bars came about on a week where the farmers market was plentiful in strawberries and bananas and I needed quick healthy snacks for myself, and my toddler. They come together so quickly, are family friendly and come out so soft and chewy but still hold their shape. The bananas are mashed in for natural sweetness and texture and the strawberries are warmed with butter and drizzled over the top before baking. The flavor combo stands the test of time and works so well with these bars for the perfect healthy bite!

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Leek Risotto with Pan Fried Coppa

Leek Risotto with Pan Fried Coppa

I’ve been making risottos for about ten years now and this one is a new favorite. Risotto used to really intimidate me but once I realized how easy it is to make it became a staple in my house. I love experimenting with different flavor combinations and this one is absolutely divine. Leek, parsley, garlic and parmesan provide a fabulous but simple flavor to the risotto which allows our pan fried coppa to really shine and bring in texture and a savory punch. It’s just so good. While risotto is an easy dish it is time consuming. It takes about an hour from beginning to end (including the quick prep work) but it’s a pretty low maintenance dish as it spends a lot of time simmering. You need to check in on it and be around to stir, but you can also take a few minutes away in the simmering stage and it will be okay.

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Cripsy Prosciutto & Artichoke Salad

Cripsy Prosciutto & Artichoke Salad

This salad is simple, satisfying and full of flavor. This recipe is inspired by salads I so often get at boulangeries or supermarkets here in France. Since moving here I have noticed so many differences in the food and wine space, one of them being that a large percentage of salads I find for sale have pasta in them. They’re a mix of green salad and pasta salad and I am here for it. There’s no fear of carbs here (of course there is carbs in vegetables and so on, but I’m taking pastas, rices, bread) and it makes me really happy. The approach overall is much more just enjoy balanced meals. Sometimes we have just a light green salad and other days maybe a whole bowl of carbonara, but often it’s a salad with added noodles, protein and a delicious vinaigerette and it’s just so darn good. My husband, almost one year old, and myself had such a nice family lunch enjoying this today and know it won’t be the last time we make this this summer! We love a recipe that is approved by the whole family!!

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One Pot Creamy Goat Cheese, Pepper & Tomato Pasta

One Pot Creamy Goat Cheese, Pepper & Tomato Pasta

One pot. Creamy. Packed with flavor. Easy. We love the combination of all of this and really love this pasta! I’ve been on a bit of a goat cheese kick lately as my baby just absolutely loves it. This pasta is such a great way to incorporate goat cheese flavor without it being overpowering and a wonderful switch up to your typical tomato or tomato cream sauces. The sauce incorporates garlic, onion, pepper and tomato which provides fabulous flavor and then the pasta is cooked in the sauce along with stock for added flavor. Goat cheese comes in at the end and brings it all together in a fabulous creamy and comforting pasta.

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Pesto Mozzarella Sliders

Pesto Mozzarella Sliders

hi y’all! Some of my favorite recipes I make tend to be a mix of what I have in the kitchen that needs used up … it’s amazing the creativity that sparks when you’re feeling lazy. I had some leftover mozzarella and pesto and had my eye on these totally delicious pretzel buns the bakery had made up so sliders it was. I know these aren’t anything super complex but they were so darn good. I can’t believe I hadn’t tried this combo before. I got a “you will totally need to make these for us again” from my husband which is always the tell tale sign that the recipe was a winner. We ate these up for dinner but they would be a great party appetizer, barbecue addition, or game day recipe to serve. Enjoy!

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Cheesy Zucchini

This recipe is an oldie but a goodie and it’s finally on the new site. Since I started blogging years ago this has been by far my top  pinned and cooked recipe for good (and not so good) reason. First of all it is easy and delicious which is good. The not so good – when I originally made this in my early twenties I made it as a carb free “mac & cheese” and while it is that, I cringe, because eating just zucchini and cheese is not a well balance meal. It’s okay to eat carbs. This is really better served as a side dish, or a base to add in some protein or something to make a more balanced plate. While it’s also okay to eat this as just a dish if you’re getting enough calories otherwise or want a light meal, I don’t want it to be promoted as a full replacement to pasta because again, it is OK TO EAT CARBS. i

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