clean eating

Marinated & Roasted Brussels Sprouts

Marinated & Roasted Brussels Sprouts

In recent years, Brussels sprouts have gained in popularity in restaurants across the states. This tiny cabbage like vegetables from the Brassica family can be seen shaved raw, broiled, grilled, and even fermented and often paired with ingredients like bacon, bonito flakes, chili peppers, and of course garlic.

Spice Infused Hot Chocolate

Spice Infused Hot Chocolate

When winter hits Maine, hot chocolate is a must. After spending a few hours snowshoeing or sledding with my boy, nothing warms you up quite like a cup of chocolatey goodness. This recipe puts a cultural twist on a staple recipe and features an unusual pairing of roses, saffron, and chili peppers, giving it a Spanish influenced kick that will warm your body throughout. 

Maple-Mustard Beets

Maple-Mustard Beets

I've got a lot of love for beets. I'm not quite sure how or why, but they are easily one of my favorite vegetables. Maybe it's their intense color that always stains my hands when I peel away their skin or it could be the deep, earthy flavor that tastes reminiscent of the soil they are grown in. Either way, I can dig into beets any time of the year and prepared just about any possible way.

Nourishing Chicken Soup

Nourishing Chicken Soup

Every cook should have a handful of go-to recipes to bust out on a regular basis. This is one of those recipes that just doesn't get old. It's simple to prepare, perfect for all ages, and can change with the seasons. 

Why you should be stocking up on sardines!

Why you should be stocking up on sardines!

For the past month our kitchen has seen a lot of small, oily fish. With the onset of spring, our diet sees a natural shift. As storage vegetables run low, so do our cravings for red meat and slow cooked preparations. To assist our cravings for lighter meals and simple sources of proteins, Camille and I have been adding in a lot of sardines and other canned fish to the mix.

Winter Vegetable Hash

Winter Vegetable Hash

Today's blog shares our love for hash, a quick cooking, rustic breakfast side that can be enjoyed anytime throughout the year.  Although hash is traditionally made from corned beef, todays more plant based diets have turned this rich, heartburn inducing breakfast side, into a more vegetable based creation. It is the perfect recipe for utilizing seasonal ingredients, especially in the winter where storage vegetables are bountiful. 

Roasted Acorn Squash Wedge Salad

Roasted Acorn Squash Wedge Salad

I made this recipe for the Clean Program Blog recently, and the family thought it was delicious, so we wanted to share it with you. It's yummy paired with other food for a meal, or just as a stand alone salad. 

Braised Hakurei Turnips

Braised Hakurei Turnips

Visit a farmer's market in Maine and you will find one thing in abundance this time of year, greens. With a slow start to spring and the planting season, Maine is not quite pumping out the vegetables, but what is available has a lot of character.

Spring Cleaning - The Kitchen Sweep

Spring Cleaning - The Kitchen Sweep

About once every 2 months I do a kitchen sweep. It's where I rummage through the pantry, drawers, cupboards, and shelves, assess what I have then clean everything up. It feels so good to does this and often leaves me inspired to try ingredients that have been tucked away for months.