Every year for Mother's Day my Mom makes chocolate covered strawberries. I know Mother's Day is still a few weeks out, but I find myself craving her strawberries like crazy right now! I don't want to spoil my chocolate intake before the time comes that I have my hands on hers, so I got the idea to do peanut butter covered strawberries instead. I think I found a new favorite - perhaps my Mom and I can trade our versions this year!
More so than any year in the past I feel the need to be healthy. Not for the fad of it, but for my well-being. It feels so good being healthy! Though the holidays are often a time for us to indulge (I for one am a firm believer in not holding back), I think having at least one guilt-free dish isn't a bad thing.
When I think Easter, I think boiled eggs, ham, rolls, and spring vegetables and fruit. I love a good, fresh fruit salad or fruit platter. And I love when it is paired with a creamy dip. Unfortunately those dips are full of cream and processed sugars, and when you are trying to cut back on the bad stuff it isn't exactly the best for you. So I decided to make a healthier version that still gives you that tangy goodness and delicious flavor.
I was raised in a house full of sports fans, though I never really got into it myself. However, whenever the Superbowl came around I would get really excited for the food, the commercials, and even the game. Every year my family would go to my grandparents' house and enjoy good eats and good company. As I got older and moved away from home I had to start my own tradition. So every year, without fail, I make buffalo chicken dip. This stuff is CRACK - so delicious, so addictive, so satisfying...don't say I didn't warn you.
Nothing inspires me to bake more than a rainy Sunday. I love being cooped up inside with the sound of rain tapping on the windows and the smell of baked goods in the air! It's so relaxing and home-y. And in the winter I feel it just adds a layer of comfort and warmth.
I'm all about any type of cookie. You just can't go wrong. But shortbread cookies hold a super special place in my heart. They're basically crunchy yet melt-in-your-mouth butter and I just love that. I use the same base recipe for my shortbread cookies every time but depending on my mood they either stay plain or get flavored. Being that it is winter and citrus fruit is at its prime, the mood struck for me to flavor them with the sweetness of blood orange.
Ah, yes. The week of Christmas is finally here! Which means being with family and...cooking in slightly unfamiliar kitchens. Sure - I grew up in this house! But unlike the awesome kids on, say, Masterchef Junior, I was not cooking as a 12 year old and therefore my parents' kitchen is slightly foreign to me. The food in the fridge, however, is not foreign. In fact, it is comforting to see the foods I have come to expect to be in their fridge.
My mom has always been a fan of Mexican flavors - salsa, sour cream, cilantro, red peppers, and so on. These 4 items are practically a guarantee to be in that fridge. It may not sound very festive, but think about it! You have the red of the salsa and peppers, the green of the cilantro, the white of the sour cream...the colors of Christmas! Throw a couple eggs into the mix and you have one festively colored, absolutely delicious way to start the day!
Ali is a Brooklyn based blogger and Certified Health Coach with the Institute of Integrative Nutrition, providing you with recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook and understands that for the average person there needs to be balance between "healthy" and "unhealthy". Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.