Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...
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Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...
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I've been reading this book that has been sitting on my bookshelf for several years now: The 4 Hour Workweek by Tim Ferriss. I received a copy at ...
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The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...
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When I lived in Italy, I learned three very important things. Don't talk about God. Don't talk about politics. And eat pasta as a first course. I'...
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Serves six 1 tablespoon of olive oil 1 small sweet onion, diced 2 celery stalks, diced small 2 garlic cloves, minced 1 15-ounce can of kidney...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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This recipe is Gluten-Free 6 ounces of very good dark chocolate 1 1/2 cups of hazelnuts 2 tablespoons of brewed coffee, chilled 1 teaspoon of ...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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Matt went to Las Vegas for the weekend to hang out with his brother so I was left to my own devices. Usually, when Matt goes away, I start to feve...
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I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...