Whipped Dill Goat Cheese Breakfast Buns with Eggs Over Easy

Whipped Dill Goat Cheese Breakfast Buns with Eggs Over Easy

It’s funny to me how “whipping” a cheese can totally change it. All I did was put some goat cheese and dill in a food processor and pulse until “whipped.” Took about 15 seconds, all in. But man, is whipped goat cheese heavenly!

I love dill pickles, but I never really thought to add the dill herb to anything until I went to Greece and had delicious tzatziki sauce (hence the inspiration behind my tzatziki zucchini pasta). Missing Greece lately on account of the chilly wintry weather, I decided to get dill back up on the blog. In whipped goat cheese. Mmm.

[Read more…]

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

Warm Balsamic & Roasted Grape Cucumber Noodles with Roasted Persimmons, Camembert and Pistachios

After walking past persimmons for the past few weeks and thinking “what the heck is a persimmon?” I finally bought some and figured that the inspiration would come to me once they were in my apartment. However, some persimmons were orange, some were reddish orange and some were almost a yellowish orange. I consulted Google for a few moments and then just bit the bullet and bought three.

Fast forward to Sunday, when I decided to tackle these mysterious persimmons.

[Read more…]

Fashion, Food and a Kale Greek Salad

YqO11dCrwHcEr_oh_08O9HIP8jySUB-B9raIJW6nULI

My friend Katie recently launched a fashion blog devoted to styling women with different body types, hence the name of her site: PearShapedGirl.com. While I can whip up a mean bolognese in the kitch, I can’t find my way out of a Gap. Simply, I feel more comfortable holding a spatula than a clutch and sexier in an apron than stilettos. Luckily, Katie wanted to style me in exchange for a recipe for her blog – what a deal!

While everything I make on this blog is from fresh and healthy ingredients, I understand that sometimes a pasta or pasta salad might be too much when you’re in the mood for something super light. This is what I love about the spiralizer – it’s completely versatile! I like salads, but now that I’ve become Inspiralized, I’ve learned to be more creative with my ingredients and create salads that use the same ingredients but offer more textures, shapes and therefore flavors (yes, foods taste different depending on how they’re cut or not cut.)

[Read more…]