It’s time for another super-scrumptious salad recipe! Say hello to Arugula Salad with Raspberries, Figs, and Pistachios!
This salad was born out of my desire to have an excuse to eat more arugula, because I love its delicate leaves and peppery flavor very, very much and would probably make every other post on this blog an arugula-salad post if not for variety’s sake.
I’m super-psyched about today’s recipe because it contains an ingredient that is a mega luxury in my world. No, not white truffles flown Express from Italy or flecks of pure gold – I’m talking something far more exquisite. I’m talking – Greek yogurt! As you likely gathered from the title, it’s the building block of today’s recipe, Greek Yogurt Breakfast Parfait with Blackberries, Honey, and Almonds.
Today is all about the kind of chocolatey, coconut-y banana-laden goodness that beckons you out of bed in the morning with a smile on your face and joy in your heart. Chocolate Coconut Banana Smoothie Bowl is IN THE HOUSE!!!!
(I never underestimate the power of a delectable breakfast to motivate me to rise. Awaking with the image of fresh-baked muffins in my head made getting up for class sophomore year a delight. Oh, dorm food days, I do miss you sometimes!)
I’m a wee bit enthused about this one. This Chocolate Coconut Banana Smoothie Bowl recipe contains unsweetened raw cacao powder AND cacao nibs (think a more natural version of baking chips). Unsweetened raw cacao is LIIIIIFE, in my book.
Happy Friday, my dears! It’s the W-E-E-K-E-N-D! And to celebrate, today I have this Garlic Roasted Almonds recipe for ya. 🙂
Having a Monday-through-Friday day job in corporate America (for now, at least!) that doesn’t quite vibe with my personal interests, I very much savor the weekend, a.k.a. Real Life, as I call it. During Real Life time, I have the space to do all of the stuff that my heart sings at doing, such as developing recipes for this blog (utilizing the precious daylight that is so scarce this time of year and oft missed when I’m corralled inside my cubicle), visiting new restaurants with my pals, and dozing off in front of the TV in my fleece sweatpants (seriously one of my fave pastimes. I am not a napper except when it’s dark and I’m in front of a TV). And snacking – lots and lots of unbridled snacking.
Because I couldn’t stop with last week’s Cheesy Cauliflower Spinach Quinoa Pesto Bake, today we have: another quinoa casserole!
I’ve deferred from using the word “casserole” in these recipe titles because of the connotations it has for me. It conjures up images of garish 1950s-era concoctions or dishes swimming in cream-of-chicken soup. OK, cream-based-soups have their place in my heart – I did come of age in the ’90s in the Midwest – but you won’t be seeing them as an ingredient here. We value freshness and the use of whole ingredients here at A Cookable Feast! My philosophy is to include processed foods not as a staple of my diet, but as a sporadic indulgence (I do have a fondness for Cheetos, for instance, but I don’t keep them in the house. However, I’ll gobble them at every barbeque and birthday party they’re set out at).
The Postwar era was a cray-cray time for food here in the U.S., with home-cooked meals often relying heavily on then-newfangled processed ingredients and oft-zany brand-sanctioned recipes (Google “Crazy 1950s recipes,” and you’ll see what I mean – an excellent diversion when you’re rendered useless by post-lunch drowsiness at work). But I’ll take one lesson from that time: as long as a not-repulsive combination of ingredients is used, the casserole is an excellent format for a quick and easy meal.
Today on the blog we have a dish that combines the healthful (nutrient-packed cauliflower, spinach, and quinoa) with the decadent (homemade pesto). Say hello to Cheesy Cauliflower Spinach Quinoa Pesto Bake!