Archives for January 2015

Early last week, I wouldn’t have believed anyone for a second that collard greens could be eaten raw.

Firstly, they’re usually stewed (to death) for hours with ham hocks or bacon. Second, they remind me of high quality leather.

Last week, I would have scoffed at the idea that collards are the new kale.I understand that they’re good for you; but how in the world do you get them to not taste like cow hide?…Continue Reading

Yesterday was the very first Monday in months that I didn’t publish a blog post. And it was hard for me to wake up and realize that somehow I wasn’t on the blogging boat for the day.

You see, I’ve written about how blogging is my hobby and not my business; but I’ve worked hard on my blog since Fall 2014. I’ve loved it (most of the time), and I’ve developed relationships, found inspiration, become way more tech-savvy, and composed more sentences than most of my fellow college grads since graduation.

I liked blogging enough to write about how it has enriched my life— and why I would continue doing it without getting paid….Continue Reading

Over the holidays, I got a new phone. Hint: It’s large.

I chose it partly because I realized that I could actually use it as a Kindle– the gadget I never got around to purchasing.

While I had the reading app on my old phone as well, I rarely used it because the screen was so small. If I made the font larger, then only a few sentences would actually fit on it before I had to swipe….Continue Reading

You guys! Within the last few months, I’ve fallen in love. With what? Radishes!

Before I started shopping at the farmer’s market, I didn’t think twice about these strange pink root vegetables. But now I can’t seem to get enough.

You see, radishes are pretty special. You can pickle them, slice them thinly with a mandolin, or you can cook them!…Continue Reading

I’ve written a lot about food on this blog– mostly recipes. I’ve also shared why we shop at the farmer’s market, whole-food juicing, and proper tea-steeping protocol.

But I haven’t shared as much as I’d like to about how I (and my husband) think about the food we eat. This is a social and health issue that I am crazy-passionate about, so I thought I’d shed a little light on it. Here are some guiding principles and insights into how we eat!…Continue Reading

I’ve received a few questions lately from newer bloggers about how, when and why they should use social media for their blogs. Is it effective? What are the must-haves? Is it more important than blogging? Than reading other blogs?…Continue Reading

BOOM. I’ve finally created a packable homemade snack that knocks it out of the park! Sure, I’ve made regular granola bars before– with the typical combination of honey and rolled oats. And while they were delicious, they just didn’t fill me.

Anyone who’s into healthy eating probably knows that steel-cut oats are better for you than rolled oats. In addition to a higher nutrient content, they’re also considered more filling. Win!

Search for granola bar recipes and you’ll find plenty of different ways to turn rolled oats into a snack– even recipes with dates. But steel-cut oats? That’s my contribution.

All you need are 5 ingredients:

Dates
Steel-cut oats
Honey
Almond butter
Dried cranberries

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