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Spiced Eggplant Chips

There is a whole world when it comes to veggie chips! So many flavor combinations and varieties. Sometimes I whip out my dehydrator. But often I just pick my vegetable, decide on the rub I want to dress with and go… I had a few eggplants in my refrigerator that I didn’t want to let go to waste…. And then they were chips. Ingredients: 2 eggplants, sliced thin with a mandoline or sharp knife 2 tablespoons of curry powder 2 teaspoons... Read More

Mexican Beans on Toast

Happy Cinco de Mayo! There are so many recipes out there for this festive holiday, and most cater to nighttime entertaining. Why not start celebrating Cinco de Mayo in the morning? Beans on toast is typically an English breakfast, but I took that inspiration and made it appropriate for this Mexican holiday. This is similar to a memelita, where beans, avocado, and queso fresco are eaten on top of a hand formed masa (corn) tortilla. I substitute the... Read More

Crab Artichoke Dip

Artichoke dip is always a hit, but I wanted to add another element and I thought the lump crab I had would fold in some decadence and take it up a notch. This could just be the best artichoke crab dip I’ve had! The Greek yogurt adds a nice tang and is overall healthier and lower in calories than a mayonnaise-based dip. And even though lump crab is expensive, you get a lot out of it by transforming it into a dip – there is guaranteed to... Read More

DIY Popcorn

Popcorn is my go-to for snacking: it’s healthy and fun to make, especially when you pop the kernels in a pot instead of a microwave. On top of that, popcorn has a bunch of health benefits like fiber and antioxidants. I love spices and condiments, so I started to play around with different sweet and savory toppings. Here are a few that I really love.     Use 3/4 cup of kernels per spice mix / Serves 4-6 people Vanilla Bean Brown Sugar... Read More

Roasted Pepper Dip

*This is part of my Bourne living series, which promotes healthy ways to eat while pregnant!* I’ve been very into cooking with colored peppers lately, especially considering one yellow or red pepper is double the amount of Vitamin C as an orange! I wanted to incorporate a healthy option into the spread when I recently entertained. Ingredients: 2 roasted orange, red or yellow peppers 2 medium clove garlic ¼ teaspoon kosher salt 2 tablespoons olive... Read More