Best of Basic: Avocado Toast

Best of Basic: Avocado Toast

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I was long distance chatting with my mom the other day, and because our conversations often revolve around food, she was raving about an avocado toast she recently had for lunch at a cafe in my hometown, St. Louis. She then proceeded to ask how to make Avocado Toast. I could feel my face twist up as I thought, “It’s pretty self explanatory, no?” But before saying anything out loud, I quickly realized that, to her point, there’s a difference between smashed avocado slathered on any old slice of bread and a real Avocado Toast. So my mom wants to know how to make the best version of a real Avocado Toast? Challenge accepted. Continue reading “Best of Basic: Avocado Toast”

Mediterranean Chickpea Salad Sandwiches with Feta & Peppers

Mediterranean Chickpea Salad Sandwiches with Feta & Peppers

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Greetings from Florida! I can’t even begin to express how nice it is to be totally checked out of reality for the week. No work, no hustle and bustle, no mass transit. It’s just sun, sand, and relaxation here in Boca Grande, Florida. I’ve been coming to Boca Grande since I was a tot. It’s so nice to be somewhere so familiar, yet so far from my normal day to day life. Continue reading “Mediterranean Chickpea Salad Sandwiches with Feta & Peppers”

Easy Homemade Whole Wheat Tortillas

Easy Homemade Whole Wheat Tortillas

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I try really hard to eat fresh, whole foods as much as possible. And if I do purchase packaged foods, I like them to be made with only recognizable ingredients. For example, pasta isn’t difficult to buy prepackaged because it’s easy to find organic pasta made with only 100% whole wheat flour and water. But I love carbs and I don’t stop at pasta. Sandwiches, pizza, bagels, and burritos are also very important to me. So what’s a girl to do? The answer is simple. I just have to make my own doughs. Continue reading “Easy Homemade Whole Wheat Tortillas”

Everything Bagel Sausage Rolls with Bloody Mary Ketchup (Vegan Optional!)

Everything Bagel Sausage Rolls with Bloody Mary Ketchup (Vegan Optional!)

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Cooking together is an almost daily ritual for my boyfriend, Matt, and me. Although Matt didn’t grow up addicted to Food Network and spending hours cooking like I did, he’s actually quite skilled in the kitchen. He often says that I critique too much and that I don’t fully trust him the kitchen, but that’s just because I’m a perfectionist who likes to have control, especially when it comes to food. In any event, Matt deserves all the credit for this genius breakfast/brunch dish, which is a delicious twist on classic Pigs in a Blanket. Continue reading “Everything Bagel Sausage Rolls with Bloody Mary Ketchup (Vegan Optional!)”

Yukon Gold Latkes with Cran-Apple Sauce & Scallion Cream

Yukon Gold Latkes with Cran-Apple Sauce & Scallion Cream

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Today marks the first day of Hanukkah 2015, and for the first time ever, I’m really getting into the celebration. I don’t want my long term love, Christmas, to feel abandoned (I will, as always, be giving you plenty of attention). But I can’t deny that I am so excited to fully throw Matt’s Hanukkah festivities into the mix from now on. Continue reading “Yukon Gold Latkes with Cran-Apple Sauce & Scallion Cream”

Classic Homemade Biscuits

Classic Homemade Biscuits

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Biscuits. A family favorite in my house, and in most other households, if I had to guess. Every holiday in my family includes biscuits; always has and always will. But not all biscuits are created equal. Homemade biscuits are not only simple to make, but include very few ingredients. All of which you probably have stocked in the kitchen already. On the other hand, the store-bought, pre-made brand biscuits that come out of a tube often include transfats, preservatives, and other unnatural additives. I guess using the store bought brand shaves off a few minutes, but for me, it’s not nearly enough of a time saver to convince me to use them. So homemade biscuits is it. Fresh, hot, buttery biscuits, ready to be drizzled with honey and jam, stuffed with eggs and cheese, or smothered with rich gravy. Take your pick. Continue reading “Classic Homemade Biscuits”

Creamy Tarragon Chickpea Salad

Creamy Tarragon Chickpea Salad

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I was lucky enough to spend this past Labor Day weekend at home in St. Louis. My whole family, just like me, is totally food-obsessed, so whenever I go home, the trip is all about the food. Since becoming a vegetarian, my STL restaurant picks have changed a bit. Despite this, there are certain foods that I associate with my hometown and still get the taste for, one of them being the creamy chicken salad from a gourmet market near my house, piled high on soft wheat bread with fresh lettuce and tomato. I grew up eating this delicious salad all the time, and I absolutely loved it. Well, I obviously don’t eat meat, let alone chicken, anymore, but I was determined to make a vegetarian version of my favorite St. Louis chicken salad. So I decided to make a creamy chickpea salad for my family’s Labor Day brunch on Monday. This is a very easy recipe, flavored simply with fresh tarragon and made creamy by a mix of classic mayo and low-fat, plain Greek yogurt. My chickpea salad has the texture of the chicken salad I grew up eating, as well as the same flavor, but instead of chicken, I use partially mashed, protein-packed chickpeas. My meat-eating family loved my veggie friendly rendition, so I obviously had to share. This is a quick, no-cook, and absolutely delish recipe, great on its own, on a salad, on a sandwich, or in a wrap. I would even serve it on mini slider rolls at a casual, day-time party.

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Creamy Tarragon Chick[pea] Salad
Serves: 4   Calories per Serving: 315
    Start to Finish: 10 minutes

Ingredients
2 cans Chickpeas, drained and rinsed*
1/2 cup diced Celery (2 stalks)
3 tablespoons Mayonnaise
3 tablespoons 2% Plain Greek Yogurt
1 tablespoon chopped fresh Tarragon Leaves
1/2 teaspoon Sea Salt, fine-grain
1/4 teaspoon White Pepper (black pepper works too)

To Make
Add half of the chickpeas to a medium bowl. Using a fork, mash the chickpeas until
none of the chickpeas are whole. Add the second half of the chickpeas 
to the bowl, and partially mash, leaving some of these whole. Add the 
rest of the ingredients to the chickpeas, toss to combine.

You can eat the salad immediately, or refrigerate to allow flavors to meld. 
My favorite way to eat this salad is piled onto whole-wheat bread with lettuce 
and tomato. You can also top fresh lettuce and veggies with the salad for a 
lower carb, gluten-free dish.
DSC_1072*I used a "no-salt-added" variety of chickpeas, reduce the amount of salt 
to 1/4 tsp if using already-salted chickpeas
**To make this dish even healthier, reduce the mayo by 1 TBS and add 
an additional tablespoon yogurt (reduces the fat by 2 grams and
reduces calories by about 20)