Spice Up Your Salad

Last night for dinner I threw together an arugula salad with pears, toasted pecans and blue cheese. It was so lovely I wanted it again for lunch today, but this time I added some red onion and topped it all off with a sprinkle of cinnamon and cayenne pepper. SO good.

Tasty Baked Tofu {+ Lemony Kale)

 

Throw out all your preconceived notions of tofu, and give this guy another chance. Marinated and baked, tofu can be flavorful and seriously satisfying. Baking slightly dries out the tofu pieces giving them a rather meaty and chewy texture. Soy is packed with high quality protein and these tofu pieces are sure to fill you up quickly.

Healthy Obsession at it's Best

Pumpkin Cranberry Oats!

My parents stopped in Greenville on their way home to Florida from Michigan, and my mom delightfully  brought us a loaf of her famous pumpkin-cranberry bread. She makes a ton of these breads during this time of year and gives them to friends and family. It is truly amazing bread. Moist, sweet and pumpkin-y. I absolutely love it. I'll have to get the recipe and share it with you all.

Apple Butternut Squash Soup {+ Ginger}

Apples and squash marry beautifully in this soup topped with slightly salty goat cheese, crunchy pepitas and sweet grape must. I could eat several bowls of this velvety squash slosh. It's great as a starter to a meal, or as a meal itself, paired with a nice salad and crusty bread.

Pistachio Pear Cake + Ginger Butter Cream

A friend of mine found this recipe in Garden and Gun Magazine and had the wonderful idea to make it for her Thanksgiving desert. She decided to make it a two-tier rather than three-tier cake, and use the leftover batter for cupcakes so we could put an end to teasing our taste buds.