A little list to start with:
- Getting my hands dirty is the best way to start the day.
- Bad circulation and rinsing dirt off of veggies is a horrible combination.
- Receiving food for volunteering time > buying food.
- Maintaining a garden is HARD.
A little list to start with:
I’m listening to Goodbye Horses by Q Lazzarus as I type and it’s making me itch for Halloween. If you don’t understand the reference, watch Silence of the Lambs ASAP and you’ll understand the greatness. I. Can’t. Wait. I still have no clue what I’m going to dress as for the holiday, but I’m hoping some brilliant idea will pop into my head any second now.
This harvest skillet is pretty Halloween-y and SO tasty, healthy, and satisfying. I was gifted a Nutribullet the other day and playing with it has been so fun. The thing can mutilate most anything. I think I like it even more than my parents’ Vitamix! Making the pesto in it was a breeze. I’m pretty stoked to have it because this means I can make smoothies, hummus, juice, etc., etc. in my dorm room. Now, THAT is something to be ecstatic about. No more store bought hummus and many more kale smoothies for this college kid.
Another thing I’m excited about: the cooler weather. All the leaves are drifting away while some are still vibrant and there’s finally a chill in the air. Autumn now feels like it’s really here and I’m welcoming it wholeheartedly. You should too, and make this skillet for an easy dinner!
Let’s get cooking! Read more Quinoa Harvest Skillet w/ Toasted Pepita Pesto
It’s getting close(ish) to Halloween and that means it’s vampire season! This hummus is to ward those crazy beings off because it is super garlicky. Actually, I’ve never been into vampires but when garlic season comes around, it’s hard not to think of them. The garlic I used for this recipe is from the local farmer’s market. It is striped with beautiful streaks of purple and looks like no garlic I’ve ever seen in a supermarket.
This hummus is garlicky, but that flavor is roasted garlic, not spicy, gnarly, raw garlic. It’s complemented by the earthy mushrooms and thyme and is a great autumn hummus recipe.
We are only 16 days away from Halloween and I have NO clue what I’m going to be. I always have great costume ambitions, but those intentions rarely manifest themselves when the day comes. If you have any ideas, share you thoughts in the comments, I can use some help!
Happy Friday and let’s get spooky! Read more Portobello Thyme Hummus
makes 20 bites
Happy October! I have never had a Pumpkin Spice Latte, but I bet that these date bites are a helluva lot better than one.
It’s that time of year again when everyone is making everything with pumpkin and I love it. Squashes are one of my favorite foods to cook with because of their versatility. They can be sweet or savory, they’re filling, and they’re so adorable. I mean, what vegetable is cuter than a lil baby pumpkin?!
To go along with this pumpkin theme, of course I had to make something that tastes like the iconic pumpkin spice. These bites really and truly taste like pumpkin pie AND they don’t have all the sugar that pumpkin pie has to offer. They can be your healthy midday snack and you’ll feel like you’ve eaten a piece of pie. You’ll feel all warm and fuzzy on the inside and you’ll be so happy you made ‘em.
On another note, I’m pretty sure my hometown is experiencing the ugliest fall on record. The aspen trees have a fungus that makes the leaves die without turning colors. Why oh why does this have to happen?! Bright leaves are what I live for this time of year. Next year, maybe?
Happy Saturday! Let’s make some faux pumpkin pie!
*This is not a recipe post, but a life/thought post with scattered photos of the process of making a concord grape pie. The recipe is not really a recipe, but a bunch of recipes and ideas thrown together. I didn’t write it down, so I can’t share it with you but feast your eyes on the photos and I will post a few links upon which we based the recipe!*
Today marks the first day of autumn, yet the trees aren’t yet changing where I am. The air has begun to cool just a bit so I know colorful autumn is right around the corner. Today is the equinox, so technically speaking, fall is upon us. I am an all-seasons embracer, but fall is the most nostalgic for me. It is a time where we can set free and let go of whatever we feel is necessary in life. It’s a cathartic season. Colors change, leaves fall off of trees, the days start to get much shorter, and it reminds us to let go of what no longer serves us. Life starts to slow down a bit and I think it’s a time for reflection. To get ready for a winter where things tend to remain a bit more constant.
Lots of things are changing in my life right now and staying in the present is difficult. Times like right now are when I really allow myself to appreciate and wholeheartedly embrace the practice of yoga. Letting go of ego and distractions is one of the most beautiful things we can do each and every day. All we have to do is take some deep breaths.
I urge you to stick with this mantra for today: “In the midst of movement and chaos, keep stillness inside of you”. Although this is one of the hardest things to get out minds to do, it is one of the most important things to let ourselves do.
Be present. Be grateful. And keep and open heat. With that, I want to share with y’all my favorite autumn-time recipes! If you make any of ‘em, tag me @thebakingyogini or #thebakingyogini on Instagram. I’d love to see if you guys make my recipes!
Let’s take a deep breath and get cooking!
makes approximately 14 oz.
When I thought I’d have to be drinking pre-made dining hall coffee this entire year, I got a little scared. Luckily I have a great mom who thought up the idea of buying me a coffee grinder (thanks, mama!) and I’ve used it every day. It’s nothing special, but paired with some Kenyan beans and a french press, I’m not complaining.
Before I left for school I wanted to make a little “get-to-know-you” gift for my roommates, and bada bing…coffee scrub. I made coffee scrub for a lot of family members for Christmas last year and got rave reviews. It’s amazing for exfoliation everywhere (yeah, even my face!) and lasts for such a long time. I just ran out of my 6 oz. jar a month ago. It got 6 months of use!
This scrub is rejuvenating, brightening, and even a bit relaxing due to the lavender. Make sure to use this two times a week at the max because anymore than that might clog your drain. I know coffee grounds are bad to put down the drain, but I only use around 1/2-1 teaspoon at a time, 2x’s a week. I don’t think that will do too much damage.
I love this stuff and I hope you will too! It’s fully vegan and absolutely amazing. Remember to follow me on Instagram and Pinterest!
Let’s get scrubbing! Read more Rejuvenating Lavender Coffee Scrub
I’m learning that college is all about being resourceful and knowing how to compromise. Example: buying on-sale feta cheese instead of plain and creamy $5 goat cheese and grilling on a camp grill. And guess what? The recipe I had planned turned out even better than I expected! Whaddaya know?
This recipe was created to have a first out of many (hopefully) taco nights in my college days. Basically the deal is that my friends pitch for food and I make it to feed them all. How could I not be down with such a great deal?
Let me explain the title of this recipe. A group of my friends live on a street called “Bueno” and how could I not use it in the recipe name? I don’t think it’s correct Spanish grammar (I should know this…err Spanish is my minor) but whatever because it’s RAD.
These tacos are healthy, extremely flavorful, seasonal, and inexpensive to make! The filling takes about an hour to make so you’ll have plenty of time to talk with amigos while concocting something they’ll drool over.
Seriously, I’ve been eating the leftover filling for the past two days and having finished it today, I’m quite sad. Have a taco night this weekend and invite all your pals because this makes a lot of food!
Let’s grill! Read more Bueno Tacos
makes 1 pint of sorbet
I survived my first week of college classes! Woohoo *pats back*. That being said, I’m already having kitchen withdrawals. I mean, I have friends who are completely willing to lend me their kitchens, but buying all the baking and cooking essentials is expensive and I have yet to do that. For now, I’m relying on a microwave, electric kettle, and my cereal and yogurt.
Now I’ll get to the point: sorbet. A few days before I left to school, I was in Whole Foods and they had figs on display. I’m not sure if you’ve ever seen when Whole Foods has seasonal fruit on display, but they surely do a good job at making me want to buy it. Cardboard boxes filled to the brim with figs…count me in!
So, I bought all these figs, ate a few and decided I needed to something with them rather than just eating them. I noticed that they make my mouth feel a bit odd after eating them…kind of like pineapple. Refurbishing these amazing figs into a sorbet along with fresh berries was one of the best ideas I had all summer. This was my last cooking hurrah in my house and I’m feeling pretty nostalgic about it.
Make this sorbet while you can because figs will be gone quick!
Let’s get churning! Read more Berry & Fig Sorbet
For the past week and a half I’ve been pretty much off the grid and so I’ve had zero time to post. I’ve been everywhere from high altitude tundra to low desert badlands area. Since it’s (probably) one of the few summers I’ll have being unemployed, I took the time to do lots of things I’ve always wanted. Road and backpacking trips with friends…check!
This summer has been wonderful and I’ve been able to explore new places that have bewildered me. I went canyoneering for my first time, rappelled, and my hair has basically developed in to one huge dreadlock. Although I don’t want summer to end in a few days, I can’t remember the last time I was excited to go back to school. Technically I’m not going “back” but I am going to school. I’m pretty ecstatic to be involved in classes that I’m interested in.
However, I do have a week of summer left and I’m going to pack in as much blogging, cooking, and fun summer stuff as I can.
I don’t know how much time I’ll have to cook and blog once school starts (especially since I have no kitchen…AHH!) but I’ll try my best. I may start blogging about life in general, or maybe not blog at all. But thank you to anyone who does read my posts, it’s very appreciated.
I made these summer veggies for a goodbye feast I went to a week ago and people really seemed to like the fresh, lemony flavor they packed. I usually think that roasted veggies are a fall or winter time side dish, but when produce is grilled it instantly becomes summer fare. They are savory and just a tad bit tangy and I know that you’ll like ‘em.
Let’s soak up the last summer days! Read more Lemony Dill Summer Veggies